한국조리학회지 (Culinary science and hospitality research)

  • 제13권3호
  • /
  • Pages.252-262
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  • 2007
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지

수프 제품 개발을 위한 기호도 및 인식에 관한 연구 - 서울 지역을 중심으로 -

A Study on the Preference and Recognition for the Developmentof Soup Focused on Seoul Area

  • Choi, Soo-Keun (Dept. of Culinary Science and Arts, Kyung Hee University) ;
  • Shin, Min-Ja (Dept. of Culinary Science and Arts, Kyung Hee University) ;
  • Park, Ki-Hong (Dept. of Culinary Science and Arts, Kyung Hee University)
  • 발행 : 2007.09.30
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Abstract

The object of this research is to assess the preference for commercial cream soup by gender and age group in order to develop reliable proposals for a better product. A total of 488 questionnaires were handed out to residents in the Seoul area. The data were analysed using chi-square test, t-test and one-way ANOVA. The results are summarized as follows: (1) 80.3% liked soup because of its flavor, taste, and ingredients, (2) respondents in their $20{\sim}30's$ exhibited higher preference than respondents in their $40{\sim}50's$, (3) the main ingredient is the most important consideration for purchase, (4) mush-room cream soup and broccoli cream soup earned the highest ranking in terms of soup brand recognition, (5) mushroom cream soup and broccoli cream soup earned the highest ranking in terms of soup preference.

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