This study investigated alterations in the health behaviors and eating habits due to the coronavirus disease 2019 (COVID- 19) pandemic. An online survey was administered to 270 university students from September 22, 2021 to October 26, 2021. While the frequency of eating at home had increased during the COVID-19 pandemic compared to before the pandemic, there was a decrease in the frequency of eating out, drinking, and eating vegetables. However, the frequency of eating delivery, takeout, and convenience foods and the utilization of online shopping and delivery apps had considerably increased. In addition, when selecting menus, considerations of health, hygiene, and convenience were more important during the COVID-19 pandemic than before the COVID-19 pandemic. Physical activity more than 3 days a week had decreased, whereas sedentary time showed a proportionate increase. The percentage of people who perceived their health status to be worsening was determined to have increased during the COVID-19 pandemic. To prepare for the era of infectious diseases, future research needs to identify health behaviors and dietary problems by administering surveys that include a large sample size and participants of various ages. Moreover, health promotion and nutrition management plans should be prepared accordingly.

본 연구는 자색 콜라비를 이용한 쿠키의 개발로 콜라비의 활용방안을 증진시킬 목적으로 콜라비 분말을 첨가하여 제조한 콜라비 쿠키의 관능검사 및 품질 특성을 평가하였다. 콜라비 쿠키의 일반성분 분석 결과 수분, 조단백질, 조지방 함량은 콜라비 분말 첨가량이 증가할수록 감소하는 경향이었다. 반죽의 pH와 밀도는 콜라비 분말 첨가 함량이 증가할수록 유의적으로 낮아지는 경향을 보였다. 콜라비 쿠키의 퍼짐성 지수는 콜라비 분말을 첨가하지 않은 대조군이 가장 컸으며, 콜라비 분말 첨가 함량이 증가할수록 작아지는 경향이었으나 유의적인 차이가 없었다. 쿠키의 색도는 콜라비 분말 첨가 함량이 증가할수록 대조군에 비해 명도(L값), 적색도(a값), 황색도(b값)은 유의적으로 감소하였다. 콜라비 쿠키의 경도는 콜라비 분말 첨가량이 증가할수록 유의적으로 증가하였다. 관능검사 결과 쿠키의 향, 질감 및 전체적인 기호도는 시료 간에 유의적인 차이가 없었으나, 쿠키의 색, 맛 및 외형은 콜라비 분말을 3%와 5%를 첨가한 군의 기호도가 높게 나타났다. 본 연구결과 쿠키제조 시 콜라비 분말 첨가는 품질특성에 영향을 미쳤으며, 관능 특성을 향상시키는 것으로 사료된다.

This study was conducted to investigate the changes in the physicochemical properties of Peucedanum japonicum Thunb. after blanching. After blanching treatment, the crude protein content decreased but did not affect the crude fat, crude ash and carbohydrate contents of P. japonicum. All the detected free sugar contents decreased after blanching, but the total free sugar content decreased by 14.8% from that of the raw P. japonicum after blanching. The total amino acid and essential amino acid contents of the blanched P. japonicum. decreased by 10.75% and 15.22% from those of the raw P. japonicum. There were no differences in the contents of the total fatty acid between the raw and blanched P. japonicum. The total organic acid content decreased by 37.03% from that of the raw P. japonicum. after the blanching, and the reduction of the acetic acid was largest in the organic acid. The vitamin A, C and E contents decreased by 20.20%, 8.23% and 35.59% after the blanching. The total mineral content of the blanched P. japonicum. decreased by 21.84% after the blanching. The nutrients in the P. japonicum were essential amino acid, vitamin C, minerals, but these were reduced after the blanching. Therefore, the blanching conditions that can reduce nutrient loss of P. japonicum must be established.

This study was conducted to investigate the changes in physicochemical properties of Spergularia marina Griseb by blanching. The proximate composition, free sugar, free amiao acid, organic acid, vitamin and mineral composition of raw and blanching Spergularia marina Griseb were compared. After blanching treatment, the moisture and carbohydrate contents of Spergularia marina Griseb increased, but the crude protein, crude fat and crude ash contents decreased. Total free sugar content decreased by 62.50% compared with raw Spergularia marina Griseb after blanching, and the reduction of galactose was the largest in free sugars. The raw and blanched Spergularia marina Griseb contained all the essential amino acids, except tryptophan. The total amino acid and essential amino acid contents were reduced by blanching, but the essential amino acid ratios of the raw and blanched Spergularia marina Griseb were similar. The amounts of all the detected organic acids were reduced by blanching, except acetic acid. Spergularia marina Griseb was found to contain high levels of vitamin C, vitamin E, and minerals, but these were reduced by blanching. These results showed that most of the nutrients contained by Spergularia marina Griseb are decrease by blanching. Therefore, the blanching conditions that can reduce nutrient loss of Spergularia marina Griseb must be established.

A new recipe for mandu was developed by adding ripened Korean cabbage kimchi. To counter the bad smell of ripened kimchi and to enhance the function of the food, rosemary was added to it. The preference for the herb over kimchi was determined via a sensory evaluation. The preference was in the following order from highest to lowest: rosemary, lemon balm, and thyme. Ripened Korean cabbage kimchi was added to beef or pork stuffing for mandu. Sensory evaluation was used to determine the optimal contents of ripened Korean cabbage kimchi. The result showed that 75% of the kimchi content was best for beef mandu and 100% for pork mandu.

모시잎 분말의 생리활성 기능과 이용 가능성에 관한 연구의 일환으로 모시잎 분말의 일반성분 및 영양성분을 측정한 결과는 다음과 같다. 일반성분은 수분 함량 5.42%, 조단백질 28.15%, 조지방 6.95%, 조회분 15.27% 및 탄수화물 54.79%를 함유하였다. 총식이섬유소 함량은 39.66 g/100 g이며, 그 중 불용성 식이섬유소와 수용성식이섬유소 함량은 각각 20.32 g/100 g와 19.34 g/100 g로 나타났다. 구성당은 g

천일염을 사용한 김치를 소재로 한 음료의 레시피를 개발하고자 하였다. 천일염으로 만든 김치를 첨가하여 제조한 음료에 대하여 감미료의 선호도는 올리고당 > 벌꿀 > 슈가파우더 > 설탕 > 아스파탐 > 배즙 순으로 나타났다. 관능검사로는 김치첨가음료의 색, 냄새 및 종합적 기호도의 3가지 항목으로 평가하였다. 종합적인 기호도 (Overall acceptance)측면에서 동치미 음료가 6.24점, 백김치음료가 6.00점, 배추김치음료가 5.76점 순으

본 연구는 "천일염을 이용한 염장가공품의 개발"에 관한 연구의 일부로서 천일염의 우수성을 세계에 알리며 천일염을 이용한 응용요리의 개발과 국제화 방안을 목적으로 제과류에 천일염으로 만든 된장분말을 첨가하고자 쿠키와 머핀제품을 제조하였으며 천일염 된장분말을 첨가하여 제조한 쿠키와 머핀의 색도와 텍스쳐를 측정하고 관능검사를 실시하여 최적의 된장분말 첨가량을 알아내어 기능성 쿠키와 머핀의 최적배합비를 확립하고자 하였다. 쿠키와 머핀에 천일염 된장분말