커피전문점에서의 고객 만족, 고객 몰입, 관계 성과에 관한 연구

박현실(Hyun Sil Park) 한국조리학회 2010 한국조리학회지 Vol.16 No.5

This study identified the causal relationships among customer satisfaction, consumer commitment, and relational outcomes(i.e., positive word-of-mouth intentions and increased customer share) in coffee houses. The results showed that satisfaction had positive impacts on consumer commitment(γ=0.40, t=5.44, p<0.001), positive WOM intentions(γ=0.49, t=7.47, p<0.001), and increased customer share(γ=0.52, t=7.49, p<0.001). Consumer commitment also had positive impacts on positive WOM intentions(β=0.41, t=6.52, p<0.001) and increased customer share(β=0.26, t=3.97, p<0.001). Considering the direct effects only, satisfaction had the largest impact on increased customer share while consumer commitment did on positive WOM intentions. In addition, the direct effects of satisfaction on relational outcomes were greater than those of consumer commitment. In terms of the total effects, however, relational outcomes were maximized when we combined the direct effects of satisfaction and the indirect effects of satisfaction through consumer commitment. This result supported that consumer commitment played a partial mediating role between satisfaction and relational outcomes. Furthermore, it implied that coffee houses would take full advantage of relational outcomes when they made their customers satisfied and committed to the relationship.

시판 와인 효모에 대한 복숭아주의 발효 특성

박현실(Hyun Sil Park) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.4

연구논문 : 발효쌀겨의 첨가에 따른 식빵 반죽의 물리적 특성

박현실 ( Hyun Sil Park ),한기동 ( Gi Dong Han ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.1

In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.

발효 쌀겨 첨가에 따른 제빵 특성의 변화

박현실 ( Hyun Sil Park ),한기동 ( Gi Dong Han ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.1

쌀겨, 발효쌀겨 그리고 쌀겨유의 첨가에 따른 제빵특성의 변화

박현실(Hyun Sil Park),최경민(Kyoung Min Choi),한기동(Gi Dong Han) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.5

쌀겨와 발효쌀겨, 쌀겨유의 쇼트닝 대체에 따른 제빵특성 변화에 대하여 조사하였다. 빵 반죽에 대한 쌀겨의 첨가는 제빵 후 명도의 감소, 황색도 및 적색도의 증가와 전반적 물성 변화를 가져오나, 5% 정도의 쌀겨 첨가는 쌀겨의 기능성을 가지면서 대조구와 외관 및 물성적으로 큰 차이를 보이지 않았다. 효모로 예비 발효한 발효쌀겨의 첨가는 대조구와 큰 차이를 보이지 않으면서 texture 및 풍미가 향상되었다. 빵 반죽에 대한 쌀겨유의 쇼트닝 대체는 첨가 수준이 클수록 반죽 내 비 용적이 감소되었다. 황색의 쌀겨유의 첨가는 반죽의 명도를 낮추고 황색도를 증가시켰다. 또한 쇼트닝의 쌀겨유 대체는 경도, 씹힘성 그리고 부서짐 등의 증가를 가져오는 불리한 점이 있으나, 50% 정도의 쌀겨유 대체는 빵의 물성변화에 있어 대조구와 큰 차이를 나타내지 않았다. 또한 쌀겨유의 대체는 관능평가에서 부피의 상대적 감소 및 경도의 증가로 인한 질감의 저하를 가져오나, 제빵 후 풍미 향상을 유도하는 것으로 나타났다. 이상의 결과로 볼 때 쌀겨, 발효쌀겨 그리고 쌀겨유의 제빵과정 중 첨가는 빵의 색, 부피 등 외관상 대조구에 비하여 다소 변화를 가져올 수 있으나, 쌀겨 특히, 발효쌀겨의 첨가는 오히려 맛 과 풍미 향상을 가져오는 것으로 사료된다. This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

머루와인의 항산화성 및 아질산염 소거능

박현실(Hyun Sil Park) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.1

용매별 옻나무 추출물의 항산화 활성 및 아질산염 소거능

박현실(Hyun Sil Park) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.5

머루 주스의 이화학적 특성 및 항산화 활성

박현실(Hyun Sil Park) 한국조리학회 2010 한국조리학회지 Vol.16 No.4

This study examines the physicochemical property and antioxidant activity of wild grape juice, and the result is as follows. Total anthocyanin and color intensity contents of wild grape juice were 17.0±0.1% and 33.9±1.4%, respectively. The contents of total phenols and flavonoid in wild grape juice were 25.4±3.1 ㎎/100 g, 4.4±1.4 ㎎/100 g, respectively. Total mineral content in wild grape juice was 28.5±8.4 ㎎/100 g and the potassium content(11.3±0.3 ㎎/100 g) was the highest. Electron donating abilities of wild grape juice at concentration of 1,000 μL/mL were 94.8±1.2%. Reducing power of wild grape juice at concentration of 1,000 μL/mL was 1.134. The electron donating abilities and reducing power were increased significantly with the sample concentration in the reaction mixture increased. The nitrite scavenging ability was dependent on pH of the reaction mixture and sample concentration. The nitrite scavenging ability of wild grape juice was 77.1±1.1% at concentration of 1,000 μL/mL under pH 1.2.

머루종실의 용매별 추출물의 항산화 활성 비교

박현실(Park Hyun Sil) 한국조리학회 2011 한국조리학회지 Vol.17 No.1

This study investigates the antioxidant activities of wild grape seed (Vitis coignetiea seed) extracts by solvents. Organic extracts of hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extracts of wild grape seed (Vitis coignetiea seed). Total phenolic compound contents of extracts from wild grape seed (Vitis coignetiea seed) by solvents were the highest in ethyl acetate extract, 64.9 mg/100 g. Electron donating abilities of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed were proportionally increased with concentration, and the ethyl acetate extract(90.0%) showed stronger activities than BHT and Ascorbic acid at concentration of 100 μL/mL. Reducing power of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed was the highest in the ethyl acetate extract(2.83) at concentration of 1,000 μL/mL. TBARS of the ethyl acetate extract was highest. Nitrite scavenging ability of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed(pH 1.2, 1,000 μL/mL) was the highest in ethyl acetate extract(76.9%).

용매별 머루 과피 추출물의 항산화 효과

박현실(Hyun Sil Park) 한국조리학회 2011 한국조리학회지 Vol.17 No.1

This study explores the antioxidant activity of solvent extracts from Vitis coignetiea skins, and the result is as follows. Total phenolic compound and flavonoids contents were the highest in ethyl acetate extract, 53.4±1.2 ㎎/100 g and 644.7±3.7 ㎎/100 g, respectively. Electron donating abilities of solvent extracts from Vitis coignetiea skin were proportionally increased with concentration and ethyl acetate extract (80.93±0.58%) showed the higher activity than BHT(63.21±0.72%) at concentration of 50 ㎕/mL. Reducing power of solvent extracts from Vitis coignetiea skin was the highest in ethyl acetate extract(1.769) at concentration of 1,000 ㎕/mL. TBARS of ethyl acetate extract was higher than ascorbic acid. Nitrite scavenging ability of solvent extracts from Vitis coignetiea skin(pH 1.2, 1,000 ㎕/mL) was the highest in ethyl acetate extract(92.5±2.4%).