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        검색결과 93

        22.
        2017.08 KCI 등재 구독 인증기관 무료, 개인회원 유료
        After being subjected to different cooking methods, small black beans (Rhynchosia nulubilis) were investigated in order to assess the effects of the retained bioactive compounds. Using uncooked, pan broiled, boiled, steamed, and pressure cooked beans, the inhibitory effects of MCF-7 cell migration were evaluated at protein concentrations of 40, 160, and 640 μm/mL, using the Boyden's chamber assay. All protein concentrations (40, 160, and 640 μm/mL) of pan broiled beans showed significant reduction (59.83, 32.48, and 21.37%, respectively) in the rate of cell migration to the lower chambers (p-value less than 0.001). Estimated cell migration rates correlated to the exponential decay between experimentally measured cell migration rates and converted samples. The range of estimated cell migration rate for each 100 mg/mL of cooked sample was as follows: pan broiled (21.16%), boiled (22.48%), steamed (22.48%), pressure cooked (29.52%), and uncooked (35.03%) beans. Our study indicated that selective modifications of cooking methods for small black beans, such as pan broiling, ameliorated the inhibitory effects of MCF-7 cell migration. This suggests that optimized cooking methods increase the nutritional contents of the cooked food.
        4,000원
        30.
        2016.10 KCI 등재 구독 인증기관 무료, 개인회원 유료
        In this study, we analyzed the dietary style of Chinese singles; in addition, the effect of convenience food consumption on the quality of life of singles was evaluated through construct model development on the relationship between the frequency of consumption and satisfaction with convenience food and quality of life. A statistical analysis of 153 surveys from Tianj was conducted using SPSS 12.0 for Windows and SEM using AMOS 5.0 statistics package. The reliability of the data was confirmed by an exploratory factor analysis and Cronbach's alpha coefficient. The measurement model was confirmed as appropriate by a confirmatory factor analysis of the measurement model in conjunction with AMOS. The results of a factor analysis were as follows. Dietary style was categorized into four factors. The level of satisfaction with convenience food was categorized into seven factors and quality of life was categorized into four factors. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all the factors. For the level of satisfaction with convenience food based on dietary style and the quality of life of singles, a structural equation model was constructed and analyzed. The results of all tests indicated that the model satisfied the recommended level of goodness of fit index and thus, the overall research model was appropriate. The current study highlights the increased interest in eating habits of singles and is necessary for further improvement in nutrition education.
        4,000원
        31.
        2016.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and -1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and -1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.
        4,000원
        32.
        2016.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.
        4,600원
        33.
        2015.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.
        4,000원
        34.
        2015.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.
        4,000원
        35.
        2015.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was targeted on the Korean, Chinese, and Japanese parents of preschoolers to investigate the importance and satisfaction of foodservice quality and the importance and performance of foodservice management of the preschool foodservice establishments. The present study conducted a survey on 390 randomly chosen parents of preschoolers (130 Korean, 130 Chinese, and 130 Japanese). Respondents' importance-satisfaction of foodservice quality characteristics and their importance-performance of foodservice management were measured. In order to test for differences between the groups, paired t-test, one way ANOVA, and IPA (Importance-Performance Analysis) were performed. The results were as follows. The importance of foodservice quality was significantly higher than the satisfaction on all items, according to the parents of Korea, China, and Japan. The importance of foodservice quality was higher in Korean parents than in Chinese and Japanese parents. According to ISA results with foodservice quality characteristics, the characteristics with relatively low satisfaction but high importance (II quadrant) was 'Diversity of menu' in both Korean and Chinese parents, and 'Sanitation of tables and chairs' in both Korean and Japanese parents. The importance of foodservice management was significantly higher than performance on all items in Korean, Chinese and Japanese parents. The performance of foodservice management was higher in Chinese than in Japanese and Korean parents. According to IPA results with foodservice management, the management with relatively low performance but high importance (II quadrant) was 'Preparation' in Korean parents, and 'Facility and equipment' in Japanese parents. Therefore, the items with relatively low satisfaction (performance) and high importance should be well-managed.
        4,000원
        36.
        2015.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.
        4,000원
        37.
        2014.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.
        4,000원
        38.
        2014.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The study is part of the Chinese beverage selection attributes according to dietary style purchases based on the different dietary styles among different factors and consumer behavior analysis of consumer characteristics. The subjects of study were for the people living in Tianjin China objects directly in the local implementation of the questionnaire survey. A statistical analysis of 455 was conducted using SPSS 19. Using the general statistical analysis and cause analysis and reliability analysis, ANOVA test and cross analysis. Investigation object types related dietary style 20 projects, selection attributes 14 exploratory analysis of the causes, according to the results of dietary style in five factors, respectively of the health oriented, convenience oriented, economy oriented, gourmet oriented, food safety oriented convenient type named pursuit. Selection attributes is to consider three items of the preference factors, production and functional factors, information factors named. Food safety oriented showed a high percentage, Gourmet oriented compared to other types of higher proportion of singles. Food safety oriented production and functional factors to purchase consideration magazine and newspaper has obtained the information. Gourmet oriented production and functional factors to purchase consideration TV and radio were obtained by using the information. Health oriented green tea beverages have been preferred.
        4,000원
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