식품표시에 관한 소비자 교육의 효과

이경애,김향숙 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.5

The effect of consumer education on food label was investigated by conducting a survey. The questionnaire had been collected from university students in Choongnam and Chungbuk province, and total 462 answers were collected and analyzed. Awareness and understanding of food label appeared to be improved by consumer education. Especially, the respondents showed a good understanding on food additive labeling after consumer education. However, most respondents misrecognize ‘sell by date’as ‘expiration date’. The results suggested the necessity of consumer education on the shelf life of foods.

충남지역 대학생의 식사습관

이경애 순천향대학교 기초과학연구소 2004 순천향자연과학연구 논문집 Vol.10 No.2

Meal behaviors of university students in Chungnam province were investigated. Questionnaires were distributed to 400 university students. A total at 344 students responded with a usable response rate of 86.0.% The results of this study were as follows : 1) Most of the respondents evaluated their health as 'good' or 'average'. 2) 56.1% of respondents had their breakfast less than 1 to 2 meals per week, while 60.8% and 57.8% of respondents did not skip lunch and dinner, respectively. 3) The main reason for skipping breakfast was insufficient time.

국내 가공식품의 유통기한 및 원재료명 표시실태

이경애 순천향대학교 기초과학연구소 1999 순천향자연과학연구 논문집 Vol.5 No.1

In order to contribute to the development of more effective food labeling to consumers, 'sell by date' and ingredient labeling of the processed foods were invetigated. A total of 85 food labels have been collected and analyzed. Only 10.6% of 'sell by date' lables were placed on the information panel, and most of them were appeared on the front or side panel. Only 8.2% of food labels were bore 'until date from the date of manufature' instead of 'sell by date'. Because simply from 'sell by date', to determine how long a food will retain its quality have been difficult, the processed foods should provided 'consumption date' or 'best before date' depending on the shelf life of foods. Although current food labeling system requires less than five ingredient list, full ingredient labeling using common or usual name should be provided. Only 8.2% of food labels examined were bore food additive labeling. All additives should be listed because of their possible risks.

저장기간에 따른 조사 난백의 특성 변화

이경애 순천향대학교 기초과학연구소 2001 순천향자연과학연구 논문집 Vol.7 No.2

The changes of characteristics of egg white from irradiated eggs during storage were investigated. pH of egg white was increased during storage. Increase in pH may be the production of basic amino acids during storage. Egg white became lighter and more yellowish during storage. The foaming property of egg white was also examined. The overrun of egg white was increased according to irradiation and storagel. Egg white from egg irradiated at 0.5kGy showed significantly higher overrun(p<0.05). Foaming drainage of egg white decreased with storage in dose-dependent manner. Therefore, storage after irradiation of shell egg would make egg white foam very stable.

방사선 조사 달걀을 사용한 마요네즈의 특성

이경애 순천향대학교 기초과학연구소 2000 순천향자연과학연구 논문집 Vol.6 No.2

Effects of irradiated egg yolks on the mayonnaise preparation were investigated. Eggs were irradiated in their shells to 0∼2kGy. Irradiation increased viscosity, and decreased emusion stability of mayonnaise. Mayonnaise became lighter and less yellowish preparing with irradiated egg yolk. Mayonnaise with irradiated egg yolk was perceived lighter, more viscous by panels(p<0.05). Egg yolk irradiated at 1kGy made mayonnaise more acceptable than other mayonnaise(p<0.05). Viscosity was significantly correlated with color and spreadability(p<0.01).

충남도내 대학 급식시설의 급식관리 실태 조사

이경애,박영숙 순천향대학교 1993 논문집 Vol.16 No.3

Management of university cafeterias which were in rental operation was investigated. The survey was done with two student's cafeterias of S university in Chungnam province. The organization for rental management of student's cafeterias was very complicated. There were no dietitian and qualified cook among employees. Menu plannings were practiced by unqualified cook. While cafeteria (Ⅰ) served special meals and ordinary meals, Cafeteria(Ⅱ) served the same ordinary meals as cafeteria(Ⅰ). 75% of student's utilized cafeteria(Ⅰ). Nutritional analysis of special meals and ordimary meals showed that the level of energy and nutrients of the meals was below the recommended level.

프락토올리고당을 사용한 집청액이 약과의 질에 미치는 영향

이경애 순천향대학교 기초과학연구소 2000 순천향자연과학연구 논문집 Vol.6 No.1

The dipping a syrups for Yackwa were prepared replacing sucrose with 0∼50% fuctooligosaccharides. Yackwa was evaluated for physical and sensory characteristics. Frucooligosaccharides increased dehydration rate, and decreased fat absorption and dipping syrup absorption rate. The sensory characteristics of a Yackwa were evaluated. Yackwa prepared fructooligosaccharides replacing with sucrose perceived more acceptable by panels. The acceptability significantly correlated with shinness(p<.01), moistness(p<.05) and roasted taste(p<.01). Therefore, fructooligosaccharide should be a good alternative for sucrose in dipping syrup-making because the fructooligosacchides made a Yackwa more acceptable.

프락토올리고당이 스폰지 케�揚�물리적, 관능적 특성에 미치는 영향

이경애,이윤진 순천향대학교 기초과학연구소 1997 순천향자연과학연구 논문집 Vol.3 No.2

Effects of replacement of sucrose with fructooligosaccharide(FO) on the sponge cake quality were investigated. As FO level increased, the specific gravity of batter decreased. Adding FO increased the specific volume and expansion ratio. Especially, the 40% FO replacement cake showed the highest specific volume and expansion ratio. A higher degree of FO replacement for sucrose made cakes darker and more moist. The 40% FO replacement cake showed good acceptability.

학생식당의 이용실태 및 만족도

이경애 순천향대학교 학생생활연구소 2003 學生生活硏究 Vol.11 No.-

This study was to assess students' attitude and satisfaction of university foodservices, 'Cafeteria' and 'Hanwoori'. The purpose of this study was to provide recommendation on improving the quality of the university foodservices. Questionnaires were distributed to 400 Soonchunhyang university students. A total at 344 students responded with a usable response rate of 86.0%. The survey was conducted between May 19 to may 23, 2003. The results of this study were as follows : 1) Students visited university foodservices more ferquently for lunch than for breakfast or dinner. Most of the students had lunch once or twice a week at university cafeteria. 2) The students' first choice depended on taste in food selection. The main reasons for eating at university cafeteria were 'the low meal price' and 'saving time'. The first complaint factor on university foodservices was 'the taste of food'. 3) Students were more satisfied with the price than other factors. They answered 'the variety of menu' as the least satisfied factor in university foodservices. The satisfaction score for 'Cafeteria' in most of factors (taste. portion size. menu variety, nutrition, hygiene and atmosphere) was higher than for 'Hanwoori', suggesting more satisfied with 'Cafeteria' than 'Hanwoori'. 4) The matters like 'more delicious food' and 'more various meal' were pointed out to be improved. In conclusion, development of more tasty food and various menu items might be necessary for enhancing the quality of university foodservices.

올리고당이 집청액 및 약과의 특성에 미치는 영향

이경애 순천향대학교 기초과학연구소 2001 순천향자연과학연구 논문집 Vol.7 No.1

Effects of oligosaccharides on the dipping syrups of Yackwa were investigated. Isomaltooligosaccharide and fructooligosaccharide were used as oligosaccharides. Physical characteristics including apparent viscosities and color values of dipping syrups, and textural characteristics of Yackwa were investigated. Addition of oligosaccharides to dipping syrups increased apparent viscosity and lightness, and increased yellowness. Springiness, gumminess and brittleness among textural characteristics of Yackwa were increased by replacing sucrose with oligosaccharides.