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http://dx.doi.org/10.7318/KJFC/2015.30.2.241

Research on Perception of Health Functional Foods and Preference of Desired Onion Peel Products - Focused on adults in Changwon -  

Jeong, Hee-Ran (Department of Food and Nutrition, Changwon National University)
Jeong, Eun-Jeong (Department of Food and Nutrition, Changshin University)
Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.2, 2015 , pp. 241-248 More about this Journal
Abstract
The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.
Keywords
onion peel; health functional foods; perception and preference;
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Times Cited By KSCI : 9  (Citation Analysis)
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