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http://dx.doi.org/10.7318/KJFC/2014.29.6.637

Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong  

Ryu, Ji-Hye (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Kwon, Yong-Suk (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Kim, Kyoung-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Lee, Jin-Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Publication Information
Journal of the Korean Society of Food Culture / v.29, no.6, 2014 , pp. 637-647 More about this Journal
Abstract
This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gang-jeong. The samples used in this study were nine different Gang-jeong as commercial products. To accomplish this research, the physicochemical properties of nine samples, including moisture, crude lipid, sugar contents, acid value, color values, and texture, were measured. In addition, consumer panels evaluated the overall acceptability, appearance, flavor, sweetness, and texture of samples using a 9-point Likert type scale as well as the perceived intensities of sweetness and rancid odor by a 9-point Just-About-Right (JAR) scale. All data were statistically analyzed using One-way ANOVA, Principle Component Analysis, Hierarchical Cluster Analysis, and Pearson's Correlation Analysis. All physicochemical properties were significantly different among the samples (p<0.001). Analyses of consumer acceptability and JAR ratings of the nine samples showed significant differences (p<0.001).
Keywords
Gang-jeong; Consumer acceptability; physicochemical properties; JAR (Just-About-Right) ratings; Korean traditional confectionary;
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Times Cited By KSCI : 29  (Citation Analysis)
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