• Preventive Nutrition and Food Science
• /
• 제17권1호
• /
• pp.71-77
• /
• 2012

Hangwa is a traditional food, corresponding to the current consumption trend, in need of marketing strategies to extend its consumption. Therefore, the purpose of this study was to analyze consumers’ consumption patterns and perception of Hangwa to increase consumption in the market. A questionnaire was sent to 250 consumers by e-mail from Oct 8~23, 2009 and the data from 231 persons were analyzed in this study. Statistical, descriptive, paired samples t-test, and importance-performance analyses were conducted using SPSS WIN 17.0. According to the results, Hangwa was purchased mainly 'for present' (39.8%) and the main reasons for buying it were 'traditional image' (33.3%) and 'taste' (22.5%). When importance and performance of attributes considered in purchasing Hangwa were evaluated, performance was assessed to be lower than importance for all attributes. The attributes in the first quadrant with a high importance and a high performance were ‘a sanitary process’, ‘a rigorous quality mark’ and ‘taste’, which were related with quality of the products. In addition, those with a high importance but a low performance were ‘popularization through advertisement’, ‘promotion through mass media’, ‘conversion of thought on traditional foods’, ‘a reasonable price’ and ‘a wide range of price’. In conclusion, Hangwa manufacturers need to diversify products and extend the expiration date based on technologies to promote its consumption. In terms of price, Hangwa should become more available by lowering the price barrier for consumers who are sensitive to price.

• 한국식생활문화학회지
• /
• 제31권5호
• /
• pp.457-464
• /
• 2016

This study was conducted to assess the quality characteristics and antioxidant activity of Yanggaeng prepared with different concentrations of blackcurrant powder (0, 1.5, 3, and 4.5%). The moisture content ranged from 41.95% to 45.38%, exhibiting no significant differences between the groups. The pH gradually decreased with increasing levels of blackcurrant powder. The lightness (L) value decreased while redness (a) value increased with an increasing amount of blackcurrant powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test revealed no significant differences in surface color, smell, taste, and overall acceptability scores between the control and 3% added groups. The total polyphenol contents and total anthocyanin contents were 7.58~54.88 mg GAE/100 g and 0.00~4.20 mg C3G/100 g), respectively, which increased proportionally with increasing levels of blackcurrant powder. The antioxidant activity measured based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) were significantly higher in treatment groups than the control and increased as the concentration of blackcurrant powder increased. From the above results, blackcurrant powder up to 3% can be incorporated into Yanggaeng to satisfy taste and functional needs for consumers.

• 한국조리학회지
• /
• 제18권3호
• /
• pp.90-107
• /
• 2012

본 연구는 전통주의 소비시장을 세분화하고 관련 산업에 시사점을 제안하고자 전통주를 음용하는 외식 소비자를 대상으로 그들의 라이프스타일과 전통주 선택속성을 측정하여 그 차이를 규명하고 전통주 선택속성 중에서 구매만족에 미치는 변수를 찾는데 있다. 조사대상은 서울의 대도시 상권에 소재한 민속주점을 이용하고 있는 20대 이상의 성인으로 하였으며, 조사기간은 2010년 8월 1일부터 9월 30일까지 수행하였다. 분석결과, 전통주와 관련된 외식소비자의 라이프스타일은 사회형, 마니아형, 지식추구형, 문외형으로 분류되었고, 전통주 라이프스타일에 따른 소비자 그룹은 군집분석에 의해 전문가, 애호가, 초보자, 무관심자로 구분되었다. 그리고 전통주 선택속성은 전통주의 특성요인, 맛과 향요인, 대중성요인, 조화요인, 관심 요인 등 총 6개 요인으로 나타났다. 검증결과, 외식소비자의 라이프스타일과 분류된 소비자의 그룹 간에는 유의한 차이가 있는 것으로 조사되었고, 전통주 선택속성과의 차이점에도 유의한 것으로 나타났으며 소비자의 그룹에 따른 전통주에 대한 선택속성에도 유의한 차이가 있는 것으로 조사되었다. 마지막으로 전통주 선택속성은 구매만족에 부분적으로 영향관계에 있는 것으로 조사되었으며, 이중 맛과 향, 대중성이 긍정적인 정(+)의 관계에 있는 것으로 나타났다.

• 한국식생활문화학회지
• /
• 제33권2호
• /
• pp.142-148
• /
• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• 동아시아식생활학회지
• /
• 제26권1호
• /
• pp.34-43
• /
• 2016

This study was performed to improve the quality index of paprika by assessment of instrumental test and sensory attributes. Red paprika (11 cultivars), orange paprika (9 cultivars), and yellow paprika (10 cultivars) were provided by GyeongNam (GN) and JeonBuk Agricultural Research and Extension Services (JB). We measured hardness and color values using a colorimeter and TPA as well as developed new terminology such as cucumber taste, grass taste, green pepper flavor and appearance (size, color size, color, and glossiness), texture (hardness, juiciness), and taste (sweetness, pungency, sourness) to describe paprika quality attributes by trained panels. a* value of red 'Nagano' cultivar provided by JB was significantly low, and only b* value of orange paprika was significantly different among the samples. In the case of yellow paprika, b* values were not significantly different, and hardness was significantly different. Overall color values were different among samples provided by GN. Oranos, orange paprika, L value, b value, and hardness were different among the samples. Bitterness was negatively correlated with sweetness and positively correlated with green pepper aroma (p<0.05). Overall acceptability was positively correlated with size, juiciness, and sweetness (p<0.01) and negatively correlated with pungent (p<0.05) and bitterness (p<0.01). In conclusion, negative attributes such as bitterness and pungentness as well as positive attributes such as size, juiciness, and sweetness must be considered as important factors for consumer preference and breeding of new cultivars.

• 한국식생활문화학회지
• /
• 제37권2호
• /
• pp.133-142
• /
• 2022

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweet-appropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.

• 산업기술연구
• /
• 제19권
• /
• pp.351-359
• /
• 1999

If the tactile sense is introduced to engineering and industries, it may provide more realistic virtual tactile sensing to human and it is possible to develop product that satisfy various consumer's taste. This paper presents a compliance emulator system as a new concept of tactile reproduction simulator which uses magnetic levitation in order to minimize friction and emulates compliance only along the vertical direction. Compliance is one of the important mechanical properties of the object related to tactile sensing of the human. The implemented system equipped with an analog LVDT sensor for a position sensor and employs a PD control with gravity compensation to emulate the specified compliance. To compensate the limited range of the system, the method of attaching the spring with various magnitude of stiffness to the system is adopted and its preliminary test is performed to confirm the validity of the method.

• 한국식품조리과학회지
• /
• 제25권1호
• /
• pp.55-61
• /
• 2009

This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing $2%{\sim}3%$ lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.

• 한국식생활문화학회지
• /
• 제33권2호
• /
• pp.169-175
• /
• 2018

This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.

• 현장농수산연구지
• /
• 제11권1호
• /
• pp.173-179
• /
• 2009

부식용 채소로 이용되는 호박의 과실 품질을 손쉽게 측정할 수 있는 방법을 제시하고자 실험한 결과는 다음과 같다. 1. 호박의 식미와 가장 관련이 갚은 성분 중 하나가 총고형물의 양으로, '풋호박'과 '서울마디호박'의 과실내 총고형물이 각각 6.4 및 7.5%이었고 'Ford Zucchini'와 시판 '쥬키니' 품종은 각각 4.7 및 4.3%로 나타나 관능검사로 조사한 식미의 선호도 정도와 거의 일치하였다. 2. 분리세대에서 초장과 과실 품질 관련형질과의 상관관계가 없음을 알 수 있어, 초장이 짧은 우수 계통을 육성하는 것이 어렵지 않음을 알 수 있었다. 3. 호박 과실을 건조시킨 후 무게를 측정하는 간이측정법으로 식미 품질을 파악할 수 있어, 호박을 재배하면서 손쉽게 품질을 평가할 수 있는 방법으로 활용될 것으로 생각된다.