들깨죽 제조를 위한 가열 중 클로로필과 카로텐이 지방질 산화와 토코페롤에 미치는 영향

정라나(Lana Chung),이지연(Jiyeun Lee),오수정(Sujeong Oh),최은옥(Eunok Choe) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.6

야채가 혼입된 들깨죽 제조의 시뮬레이션 연구로 볶은 들깨와 쌀, 물의 혼합물의 가열 중 클로로필(0.33 mg/kg)과 베타-카로텐(3.3, 9.9, 19.8 mg/kg)의 첨가에 의한 지방질의 산화와 토코페롤의 변화를 모니터링하였다. 시료의 가열과정 중 과산화물값과 공액이중산값이 증가하여 들깨죽 지방질의 산화가 발생하였음을 뚜렷이 보여주었으며 클로로필과는 달리 베타-카로텐은 농도의존적으로 지방질의 과산화물값과 공액이중산값을 감소시켰다. 들깨와 쌀, 물의 혼합물에 첨가한 클로로필과 베타-카로텐 및 시료에 함유되어 있던 토코페롤의 분해는 가열 시간에 대해 1차반응이었으며 베타-카로텐은 가열 과정 중 토코페롤의 분해를 억제하였다. The effects of chlorophyll (0.33 mg/kg) and β-carotene (3.3, 9.9, 19.8 mg/kg) addition to a mixture of roasted perilla seeds, rice, and water (30:45:225, w/w/w) on the lipid oxidation and tocopherol contents were studied during heating at 100℃ for 120 min to simulate cooking of perilla and rice porridge. Lipid oxidation was evaluated with peroxide values (POV) and conjugated dienoic acid (CDA) values, and chlorophyll, β-carotene, and tocopherols were determined by HPLC, POV, and CDA values were increased during heating, indicating the occurrence of lipid oxidation in the perilla and rice porridge. β-Carotene decreased the POV and CDA values of the samples in a concentration-dependent manner, while the addition of chlorophyll did not affect them. Chlorophyll and β-carotene which were added, and tocopherols naturally present in samples were degraded, following the first order kinetics during heating, and β-carotene protected tocopherols from degradation.

매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -

정라나 ( Lana Chung ),양정은 ( Jeong-eun Yang ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.2

Purpose: The present study was conducted to the derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics for each sample. Methods: Total of 9 Korean and 10 Vietnamese panelists were selected. Each group was trained, and to identify the product attributes, descriptive analysis were performed independently. Results: The descriptive analysis revealed that a total of 34 terms were derived for Korean people, showing significant differences in all attributes(p<0.05) similar to 33 terms for the Vietnamese, but with significant differences in 32 items, excluding the fiber characteristics of appearance(p<0.05). For both Korean and Vietnamese, the characteristics of “sweet flavor” could be affirmed to act as a factor moderating the characteristics of spicy flavor. In the case of the Korean people, the attributes of “burning sensation” and “acridity” were affirmed to be the texture characteristics related to nonvolatile spicy flavor, while the characteristic “spicy flavor” was recognized differently in terms of both flavor and mouth-feel in the case of the Vietnamese people. Conclusion: The results of this study show that Koreans do not use the word ‘spicy taste’ and other ‘spicy sensation (burning sensation and acridity etc.)’ separately, while the Vietnamese use the same word ‘spicytaste’ as well.

연구논문 : 가정식사 대용식(Home meal replacement) 제품 유형별 소비자의 선호도, 만족도, 재구매 의사 분석

정라나 ( La Na Chung ),이해영 ( Hae Young Lee ),양일선 ( Il Sun Yang ) 한국식품조리과학회(구.한국조리과학회) 2007 한국식품조리과학회지 Vol.23 No.3

대학 급식소의 식수예측 기법 운영 현황

정라나(Chung Lana),양일선(Yang Il-Sun),백승희(Baek Seung Hee) 韓國營養學會 2003 Journal of Nutrition and Health Vol.36 No.9

연구논문 : 가정식사 대용식(HMR) 선택 속성 분석

정라나 ( La Na Chung ),이해영 ( Hae Young Lee ),양일선 ( Il Sun Yang ) 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.3

가정식사 대용식(HMR) 제품 유형별 재구매 의도와 소비자 태도 구성개념간의 구조적 관련성 검증

정라나(La Na Chung),이해영(Hae Young Lee),양일선(Il Sun Yang) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.3

The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among ``frequency of using,`` ``preference``, ``satisfaction``, and ``intention to repurchase``. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, ``Ready to eat`` had higher preference (3.31), satisfaction (3.33) and ``intention to purchase it again`` (3.38) than those of ``Ready to heat`` and ``Ready to end-cook.`` Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among ``frequency of using,`` ``preference``, ``satisfaction``, and ``intention to repurchase`` were analyzed. The gross effect of ``frequency of using`` on ``intention to repurchase`` was 0.435, the gross effect of preference on ``intention to purchase it again`` was 0.659, and the gross effect of satisfaction on ``intention to purchase it again`` was 0.772 for ``Ready to eat.`` The gross effect of ``frequency of using`` on ``intention to repurchase`` was 0.448, the gross effect of preference on ``intention to repurchase`` was 0.556, and the gross effect of satisfaction on ``intention to repurchase`` was 0.654 for ``Ready to heat.`` The gross effect of ``frequency of using`` on ``intention to repurchase`` was 0.432, the gross effect of preference on ``intention to repurchase`` was 0.494, and the gross effect of satisfaction on ``intention to repurchase`` was 0.608 for ``Ready to end-cook.`` To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR. (Korean J Community Nutrition 12(3) : 344~351, 2007)

컨조인트 분석을 이용한 관여도에 따른 한식당 선택 속성

정상영,정라나,Jung, Sang Young,Chung, Lana 한국식품조리과학회 2013 한국식품조리과학회지 Vol.29 No.5

The purpose of this study was to analyze the key factors considered important by customers in the selection of a Korean restaurant through the use of conjoint analysis techniques. A total of 400 questionnaires were distributed over a 2-week period in October 2011, of which 354 were completed (88.5%). Statistical analysis was then carried out using the Windows 18.0 Statistics package. The research was based on the analysis of two target areas - daily meals and special purpose meals. Responses were measured by using Zaichkowsky's Personal Involvement Inventory (PII) and a 7-point Likert Scale. Overall it was found that in all areas of the results regarding the involvement related analyses, daily meals scored lower than special purpose meals. This implied that the choice of daily meals is more applicable to customers with a low level of involvement, whereas high-involvement customers were more likely to focus on special purpose meals. The analysis of high-involvement customers revealed that the quality of food, price, service quality and physical environment, in order of priority, were the most important factors in selecting a restaurant. The use of the optimum attribute combination revealed the following results: delicious food (0.601); friendly staff (0.170); clean restaurant (0.191); price of 20,000 won (-0.513). Furthermore, low-involvement customers considered the following factors as important when selecting a Korean restaurant: quality of food, followed by price, physical environment and service quality in that order. In this instance, the optimum attribute combination showed the following outcomes: tasty food (0.645); friendly staff (0.418); clean restaurant (0.365); price of 5,000 won (-0.847). These results indicated the importance of developing a marketing plan which was based specifically on a customer's involvement level, focusing on their main selection criteria when choosing a Korean restaurant.

델파이 기법을 이용한 대표적인 한국의 맛과 음식에 관한 연구

차성미,정라나,정서진,김광옥,한귀정,이새롬,Cha, Sung-Mi,Chung, La-Na,Chung, Seo-Jin,Kim, Kwang-Ok,Han, Gwi-Jung,Lee, Sae-Rom 한국식품조리과학회 2010 한국식품조리과학회지 Vol.30 No.2

The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.

자색고구마를 첨가한 증편의 품질특성 및 기호도 분석

최은실,정라나,Choi, Eunsil,Chung, Lana 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.4

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

소고기 전문식당 선택속성에 대한 소비자 선호도 연구

김현미,정라나,Kim, Hyunmi,Chung, Lana 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: This study investigated beef restaurant's selection attributes using conjoint analysis in order to provide useful information to marketers and managers. Methods: A total of 320 questionnaires were distributed to consumers who visited a beef restaurant in August 2016, and 284 were completed (96.90%). Statistical analyses of data were performed using SPSS/Windows 22.0 for descriptive statistics and conjoint analysis. Results: The results of this study demonstrate the relative importance and level of each attribute for selecting beef restaurants. Price showed the greatest importance (34.86%), followed by origin of beef (27.52%), level of support services (25.72%), and variety of side dishes (11.90%). The optimum attribute combination was various side dishes (0.059), Korean beef (0.385), Very high service level (-0.291), and price of 8,000 won (-0.782). The most preferred beef restaurant gained 37.60% potential market share from choice simulation. There were significant differences in importance of attributes related to age of respondents. For respondents in their 20s and older than 50s, the first consideration was price. Respondents in their 30s considered the level of support services first while those in their 40s considered origin of beef first. Importance of attributes based on companion of respondents revealed that all respondents considered price first. Conclusion: This study contributes to development of marketing plans based on a customer's involvement level focusing on their primary selection criteria when choosing a beef restaurant. Additionally, marketers who manage beef restaurants can estimate the market share of imaginary beef restaurants from these results.