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http://dx.doi.org/10.17495/easdl.2015.12.25.6.979

Study on Utilization and Perception of Jochung  

Choi, Jeong Hee (Faculty of Food Service and Technology, Catholic University of Daegu)
Park, Geum Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.6, 2015 , pp. 979-989 More about this Journal
Abstract
The purpose of this study was to investigate the usage and perception jochung Self-administered questionnaires were collected from 445 living residents in the Daegu and Gyeongbuk areas. When purchasing jochung, respondents answered that they considered both health and taste. Recognition rate scores for jochung were in the order of 'brown rice', 'balloon flower', 'plum', and 'corn'. On the other hand, recognition rate scores for 'purple radish', 'sword bean', and 'sasa quelpaertensis' were very low. Preference and intake levels of jochung were in the order of 'plum', 'corn', 'sorghum', 'strawberry' and 'balloon flower'. On the other hand, preferences for 'purple radish', 'sword bean', and 'Hovenia dulcis' were very low. Reasons for eating jochung as a sweetener were identified as due to 'family, friend, or neighbor' (40.1%) and 'for health' (39.2%), and 54.6% ate it once or twice per week. Consumers showed low preference for different jochung used as sweeteners, and did not exactly recognize the characteristics of various jochung. Furthermore, 70.8% replied "increasing" prospects for jochung consumption. To increase consumption of jochung, there is a need for greater hygiene and safety with regards to jochung products as well as variations and improvements in quality.
Keywords
Jochung; utilization; preference; perception; development;
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Times Cited By KSCI : 8  (Citation Analysis)
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