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문숙정 ( Sook Jeong Moon ),홍완수 ( Wan Soo Hong ) 대한영양사협회 2014 대한영양사협회 학술지 Vol.20 No.4
This study is basic research focused on product development and market activation based on analysis ofcurrent usage and demand for development of processed blue crabs. A total of 556 subjects aged 20s to 60sliving in the Seoul area were surveyed. According to the survey, 65.1% of subjects consumed blue crabs athome, and 82% of them purchased blue crabs whole and undressed. Respondents gave higher marks to taste,nutrition, and texture compared to ingredient preparation, eating method, and price. Majority of blue crab consumershad no experiences of consuming processed blue crabs. Exactly 57.0% of consumers purchased themat big shopping centers, and the reason for purchasing was their good taste. When female consumers purchasedprocessed blue crabs, they checked every part carefully compared to male consumers. Women gavehigh scores to blue crab powder, blue crab extract, blue crab croquette, and blue crab cake compared to men,demonstrating the necessity of developing processed blue crabs. Furthermore, the experienced processed bluecrab group recognized the necessity of developing processed blue crabs compared to the inexperienced group. People showed significant differences in purchasing processed blue crabs according to gender as well as previousexperience of blue crab consumption.
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연구논문 : 동결 건조한 가지 분말을 첨가한 설기떡의 품질특성
최상호 ( Sang Ho Choi ),문숙정 ( Sook Jeong Moon ),이미경 ( Mi Kyung Lee ),안종성 ( Jong Sung Ahn ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3
The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers’ tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.
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