women liked 'Jook' the most. ... find the effective way of promoting consumption of Korean traditional 'Jook'. ... But taste was the most preferred characteristics selecting 'Jook' except 'Hinjook'.
The Jook showed lower spreadability and higher viscosity values as its content increased. ... conducted to evaluate the effects of Hericium erinaceum Powder (HEP) on the quality characteristics of Jook ... According to the results, addition of HEP positively affects the quality characteristics of Jook.
study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook ... In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder ... In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial
In this study, the alteration of Jook was studied by analyzing and comparing ingredients of Jook appeared ... Rice or processed rice appeared most (194 times) as main ingredients in Jooks other than Hin Jook. ... The Jooks made only with grains, mostly Hin Jook (white Gruel) made of rice, were recorded 31 times in
Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut ... gruel(jat-jook) were chosen to have for in-flight korean meals.
To analyze dialy meal of royal meal, studied Jook Soora Sang (Rice Gruel), Mieum Sang (Thin Gruel) and ... Rice Gruel (Jook Soora Sang), taken before breakfast, was arranged the same as the Soora Sang.
Processed rice food products were grouped into 10 different categories such as Bob, Jook, Noodles, Cake ... Compared with 2010, Bread, Jook, and Seasoning were highly increased but Noodles and Drinks were reduced
“the mandoo” 초.중.고 학교 급식 납품 2007.06. 2년 연속 대한민국 대표 브랜드 김치 부문 대상 수상 2008.02 “the jook” 런칭 2009.10 “the ... 브랜드 정체성을 살펴보면 “the kimchi” 는 발음하기 쉽고 기억하기도 쉬우며 브랜드 네임에 제품명을 붙임으로서 가치제안을 담아내기 용이하고, “the mandoo”, “the jook