동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제19권3호
  • /
  • Pages.459-466
  • /
  • 2009
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

수도권 대학생들의 고급 아이스크림에 대한 인지도 및 만족도 평가

Estimate on Recognition and Satisfaction for High Quality Ice Creams of University Students in Seoul.Kyonggi Area

  • 투고 : 2009.03.10
  • 심사 : 2009.06.22
  • 발행 : 2009.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study surveyed university students in the Seoul and Kyonggi areas regarding their recognition and satisfaction of high quality ice creams. In terms of their preference for high quality ice creams, 152 (40.2%) answered "moderate", and 200 (52.9%) answered "likeable" or "very likeable", showing a very high preference. Ice cream was most often consumed as a snack (30.0%). The preferred food materials in combination with ice cream were fruits (32.8%), followed by chocolates (28.8%), dairy (15.6%), and nuts (7.7%). Many students viewed ice cream as an unhealthy food (46.8%), and the most frequent reason for using a selected brand was "taste" (46.6%), followed by "variety" (16.1%), "advertisement" (14.1%), and "operating of chain shop" (10.3%). In terms of overall satisfaction, 41.4% answered "somewhat satisfactory" or "very satisfactory", and only 9.8% answered "somewhat unsatisfactory" or "very unsatisfactory". The satisfaction construct was divided into nine sectors: nutrition, low calorie, functional, taste, color, variety, high quality, hygiene, and value. When these sectors were analyzed, "variety" was "somewhat satisfactory" or "very satisfactory" (74.2%), and "value" was "somewhat unsatisfactory" or "very unsatisfactory" (47.5%). In the analysis of satisfaction factors according to sectors, the Cronbach's $\alpha$ value related to nutrition was 0.755, that of preference was 0.830, and that of image was 0.661.

키워드

참고문헌

  1. 한상헌 (2005) 아이스크림. 유한문화사, 서울. p 25.
  2. Chae SK, Lee SG (1982) Studies on the evaluation for the quality of food by sensory testing. IV. Evaluation for the sensory quality of commercial ice creams. Korean J Food Sci Technol 14: 203-209.
  3. Chae SK, Yu TJ (1982) Studies on the evaluation for the quality of food by sensory testing. V. Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those ice creams. Korean J Food Sci Technol 14: 210-218.
  4. Covaraubias M, Bongard S, Champion D, Voilley A (2004) Physico-chemical interactions of flavor compounds in model media: Temperature effect. International Dairy Federation Special Issue 350-355.
  5. Gruen I (2004) Determination of flavor perception in ice cream by sensory and instrumental methods. International Dairy Federation Special Issue 293-305.
  6. Jung DW, Kim YW, Shon JR, Byeon SH (2003) The degree to which publicly circulated ice creams are contaminated with general bacteria and E. coli bacteria. J Health Sci & Medical Technol 29: 56-61.
  7. Kim HB, Choung WY, Ryu KS (1999) Sensory characteristics and blood glucose lowering effect of ice cream containing mulberry leaf powder. Korean J Seric Sci 41: 129-134.
  8. Kim HB, Kim AJ, Yuh CS, Chamg SJ (2003) Sensory characteristics and nutritional analysis of sherbet ice cream with mulberry fruit. Korean J Seric Sci 45: 85-89.
  9. Kim HJ, Ham JS, Juong SG, Ahn JN, Byun MW, Jo CH (2007) Development of ice cream with improved microbiological safety and acceptable organoleptic quality using irraditation. J Anim Sci & Technol 49: 515-522. https://doi.org/10.5187/JAST.2007.49.4.515
  10. Kim HJ, Jo CH, Kim DS, Yook HS, Byun MW (2005) Microbiological contamination of ice cream commercial available in Korea and its iraadiation effect. J Anim Sci & Technol 47: 867-876. https://doi.org/10.5187/JAST.2005.47.5.867
  11. Kim HY, Youn SK, Kim MH (2007) A study on determinant factors and choice intentions ice cream stores. J East Asian Soc Dietary Life 17: 425-431.
  12. Kim JW (1998) Preparation and characteristics of ice cream from mix added with nutmeats. J Agri Sci Chungnam Na'l Univ 25: 176-180.
  13. Kim SH, Choi DJ, SHin JH, Lee JY, Sung NJ (2004) Nutritional characteristics of ice cream added with citron (Citrus junos sieb ex tanaka) juice. Koran J Food & Nutr 17: 212- 219.
  14. Ko YT, Kim TE, Kang JH (2000) Development of ice cream prepared from lactic fermented egg white food added with cream. Korean J Food Sci Technol 32: 1173-1178.
  15. Koo SH, Lee SY (2000) Influence of sugar alcohol and enzyme treatment of the quality characteristics of soy ice cream. Korean J Soc Food Sci 16: 151-157.
  16. Lee CS, Bae EJ (2006) The study on correlation of the brand awareness and the logo mark of domestic ice cream specialty shop. J Brand Design Association Korea 4: 23-40.
  17. Lee EH, Kang GG, Kang HJ, Shin HR (2002) Studies on the preparation and characteristics of dairy products added with sweet pepper. J Agric Tech Res Inst 15: 49-54.
  18. Park SH (2002) Consumer attitude about new product of soy ice creams. MS Thesis Chung Ang University, Seoul. p 13-58.
  19. Vasavada PC (2004) Pathogens and public health concerns in ice cream. International Dairy Federation Special Issue 312-325.
  20. Wilbey RA, Bell AE, Levy m, Buyi PK (2004) Texture development in ice cream effect of adding cocoa solids. International Dairy Federation Special Issue 276-280.
  21. Yoon JH (2003) Franchisee satisfaction on ice cream franchisor support and franchise re-contract intention. J Food Service management 6: 147-160.
  22. http://economy.hankook.com/1page/industry/200707/e2007070911013648110