Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on Liking/Disliking Attributes of Commercial Yugwa (Korean oil pastry product) Containing Baeknyeoncho (Opuntia ficus-indica var. saboten)

백년초가 첨가된 시판 유과류의 기호 인자에 관한 연구

  • Ryu, Ji-Hye (National Institute of Agricultural Science, Rural Development Administration) ;
  • Kwon, Yong-Suk (National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Yangsuk (National Institute of Agricultural Science, Rural Development Administration) ;
  • Lee, Jin-Young (National Institute of Agricultural Science, Rural Development Administration)
  • 류지혜 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 권용석 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김양숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 이진영 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2015.09.24
  • Accepted : 2015.10.16
  • Published : 2015.10.31
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Abstract

This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in 'Try again (6.30/9)' and 'Recommend (6.24/9)'. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.

Keywords

References

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