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http://dx.doi.org/10.9724/kfcs.2015.31.3.280

Descriptive Sensory Evaluation and Consumer Acceptability of Sujeonggwa in a Tea Bag  

Kim, Hana (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University)
Song, Yeong Ok (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University)
Lee, Jeehyun (Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University)
Publication Information
Korean journal of food and cookery science / v.31, no.3, 2015 , pp. 280-287 More about this Journal
Abstract
Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.
Keywords
Sujeonggwa; tea bag; descriptive; acceptability; sweetener;
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Times Cited By KSCI : 7  (Citation Analysis)
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