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http://dx.doi.org/10.7318/KJFC.2007.22.6.713

A Study on Recognition and Using behavior for Tofu(Soybean Curd)  

Park, Geum-Soon (Faculty of Food Technology and Service, Catholic University of Daegu)
Park, Eo-Jin (Dept. of Hotel, Food Service and Culinary Art, Catholic Sangji College)
Kim, Soo-Yeun (Dept. of Hotel, Food Service and Culinary Art, Catholic Sangji College)
Chung, Hyun-Chae (Dept. of Hotel Culinary, Taekyung College)
Publication Information
Journal of the Korean Society of Food Culture / v.22, no.6, 2007 , pp. 713-720 More about this Journal
Abstract
To investigate of the recognition and using behavior on the Tofu, 46.3% of male and 53.7% of female adults in Daegu and Kyungbuk area were surveyed. The main results are as follows : 96.4% of the participants usually preferred the Tofu owing to health and about 68.4% of them had purchased Tofu made of domestic soybean. In addition, the responses to 7 questions about the Tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" and "Tofu is digestive food" were totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Female had generally better knowledge of Tofu than the counterparts. Most participants relatively knew and had eaten common Tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional Tofu such as Tofu added with omija, surimi, spinach, etc. But they intended to eat functional Tofu such as Tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the Tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.
Keywords
recognition; using behavior; knowledge; consumption; Tofu;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
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