Miae Doo

Traditional beondegi as an ethnic food context for insect-based food acceptance among sustainability-aware Korean adults: a nationwide cross sectional study

Abstract Edible insects are often framed as novel sustainable proteins, but consumer responses may also reflect culturally situated food experience. In Korea, beondegi , prepared from silkworm pupae generated during silk production and commonly sold as street food or in canned fo...

Food choice motives and diet quality in Korean adults: sex- and age-specific associations with implications for health promotion

Abstract Objectives To examine associations between food choice motives and diet quality in Korean adults and whether these associations vary by sex and age. Methods We analyzed cross-sectional data from an online survey of adults aged 20–64 years in Korea ( n = 1,829). Food choi...

Effects of starch type and concentration on the physicochemical, antioxidant, textural, and sensory properties of tomato juice-incorporated Gwapyeon

Abstract Gwapyeon is a molded Korean starch confection traditionally prepared by heating a fruit-derived liquid with starch and cooling the paste to form a cuttable gel. The present study examined whether a contemporary tomato-juice formulation could retain the inherited processi...

Optimizing the Structural Integrity of Gwapyeon with Red Bull Ⓡ and Enhancing Consumer Acceptability: A Comparison of Corn, Mung Bean, and Potato Starch

Gwapyeon, a traditional Korean fruit starch-based gel, offers a unique matrix for functional food diversification.This study investigated the technical feasibility of incorporating a commercial energy beverage (Red Bull Ⓡ ) into a gwapyeon system and evaluated how the source and...