The effect of Green tea powder levels on Storage Characteristics of Tofu 녹차가루 첨가 두부의 저장 특성
정지영Ji Young Jung,조은자Eun Ja Cho
18(2) 129-135, 2002
Title
The effect of Green tea powder levels on Storage Characteristics of Tofu 녹차가루 첨가 두부의 저장 특성
정지영Ji Young Jung,조은자Eun Ja Cho
DOI:
Abstract
The effects of adding green tea powder on the quality and storage characteristics of tofu were studied. As the addition of green tea powder increased, the moisture content of tofu was decreased but those of crude protein and the crude ash were increased. The addition of green tea powder increased the production of whey and consequently decreased the yield of tofu. At the beginning of storage, the pH of the tofu with green tea powder was increased, but decreased rapidly at the eighth day of storage. The pH of tofu-soaking solution was decreased during the storage period. The L and b values showed no significant changes but a value was increased during storage. Textural characteristics of tofu added with green tea powder also did not show significant changes during storage. Although the total plate counts and absorbances of soaking solution of tofu were increased during storage, the samples with 1.0% green tea powder had the lowest TPC (3.0×10 exp (6) CFU/㎖) and the lowest absorbance (0.175) at the eighth day of storage.
Key Words
The Experience of Health Food Usage for Adults in Seoul 서울지역 성인들의 건강보조식품 섭취실태에 관한 연구
유양자Yang Ja Yoo,홍완수Wan Soo Hong,윤선주Seon Jou Youn,최영심Young Sim Choi
18(2) 136-146, 2002
Title
The Experience of Health Food Usage for Adults in Seoul 서울지역 성인들의 건강보조식품 섭취실태에 관한 연구
유양자Yang Ja Yoo,홍완수Wan Soo Hong,윤선주Seon Jou Youn,최영심Young Sim Choi
DOI:
Abstract
This study was performed to find our the patterns of health food usage among the adults residing in Seoul. The majority of respondents were female (72.2%), who were 40∼49 years old (42.2%), and 53.4% had college education or over. Of the 618 respondents surveyed, more than half (56.3%) was found to take health food. The respondents responded that the most important factors for maintaining healthy body were proper eating habit (4.38 out of 5), and good rest and enough sleep (4.38). Depending on the general characteristics and the age of the subject, there were significant differences in the usage and the kind of health food, respectively. Probiotic beverage was the most frequently used by the age group of 20`s due to its affordable price. The most popular health food items were ginseng, herbal medicine, and animal protein. The main reasons for taking health food were to maintain health (49.7%) and to recover from the fatigue (22.6%). When selecting health food, they considered side effect, effectiveness, cleanliness, reliability of company and price. The motivation for purchasing health food came from family members and relatives (45%), subjects themselves (27%), and commercial advertisement (10%). Pharmacy and health food store were the popular places for purchasing them.
Key Words
Analysis of Management Status on Internet Home Pages of Korean Contracted Foodservice Companies 국내 주요 급식전문업체의 홈페이지 운영평가
김종군Jong Goon Kim,유양자Yang Ja Yoo,차은석Eun Seok Cha,홍완수Wan Soo Hong
18(2) 147-156, 2002
Title
Analysis of Management Status on Internet Home Pages of Korean Contracted Foodservice Companies 국내 주요 급식전문업체의 홈페이지 운영평가
김종군Jong Goon Kim,유양자Yang Ja Yoo,차은석Eun Seok Cha,홍완수Wan Soo Hong
DOI:
Abstract
This study was conducted to compare and analyze the management status of internet homepage of catering companies in Korea for improving internet marketing. An evaluation tool with 6 categories consisting of contents, information update, user`s convenience, design, provision of related information, and accessibility was developed and used for the analysis of 6 major catering companies. A five-point likert scale (1=very badly organized, 5=very well organized) was used for evaluating above six categories. The overall mean score for six categories was 2.91 out of 5, showing below the average. The categories received less than 3 points were information update (2.16), user`s convenience (2.33), and provision of related information (2.83). The scores for design was the highest (3.66), followed by accessibility (3.33), and contents (3.16). These results suggest that the internet homepage of the catering companies should be improved especially in the provision of enough information and its update in order to promote their internet marketing.
Key Words
Effects of Sikhe dietary fibers on the Rice Starch gelatinization and Retrogradation properties 식혜식이섬유가 쌀전분의 호화와 노화 특성에 미치는 영향
전은례Eun Raye Jeon,김경애Kyung Ae Kim,정난희Lan Hee Jung
18(2) 157-163, 2002
Title
Effects of Sikhe dietary fibers on the Rice Starch gelatinization and Retrogradation properties 식혜식이섬유가 쌀전분의 호화와 노화 특성에 미치는 영향
전은례Eun Raye Jeon,김경애Kyung Ae Kim,정난희Lan Hee Jung
DOI:
Abstract
The gelatinization and retrogradation properties of rice starch added with dietary fibers from sikhe were investigated. The pasting temperature and setback of starch measured by using a rapid visco analyzer were increased by the addition of the fiber, whereas the peak viscosity, trough viscosity, end viscosity, breakdown and consistency were lowered. The onset temperature of starch measured by a DSC was increased, but the enthalpy of gelatinization of the starch was decreased as the addition of fiber increased. The melting peak temperature of the retrograded starch gels was 41∼46℃ as measured by a DSC. The melting enthalpy of the control retrograded starch gel was increased while storing for 1,3 and 7 days at 4℃, but that of containing sikhe fiber showed no differences.
Key Words
Sensory and Textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweetners 솔잎가루를 첨가한 솔설기의 재료배합비에 따른 관능적 , 텍스쳐 특성
이효지Hyo Gee Lee,한지연Ji Yeun Han
18(2) 164-172, 2002
Title
Sensory and Textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweetners 솔잎가루를 첨가한 솔설기의 재료배합비에 따른 관능적 , 텍스쳐 특성
이효지Hyo Gee Lee,한지연Ji Yeun Han
DOI:
Abstract
The objective of this study was to investigate the sensory and quality characteristics of Solsulgi containing different ratios of ingredients such as pine leaves power(1, 2, and 3%), sugar, and water. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had the higher scores in overall acceptability, color and flavor preference. In the textural analysis of Solsulgi, the springiness, chewiness, gumminess, and hardness were decreased by adding pine leaves powder. The hunter`s color L value of Solsulgi was decreased by the increase of pine leaves powder. The more pine leaves powder was added, the redness and yellowness of Solsulgi were increased. The moisture content of Solsulgi was higher in the samples with 3% pine leaves powder than those with 1%.
Key Words
The Effect of UV - B Irradiation and Hot - Air Drying on the Vitamin D2 Content of Shiitake Mushroom ( Lentinus edodes ) 자외선 B 파 조사와 열풍건조가 표고버섯의 비타민 D2 함량에 미치는 영향
이진실J. S. Lee , 김선주S. J. Kim , 안령미R. M. Ahn , 최희숙H. S. Choi , 윤석권S. K. Yoon , 홍완수W. S. Hong , 김명애 , 황혜선H. S. Hwang , 권대중D. J. Kwon , 김여진Y. J. Kim
18(2) 173-178, 2002
Title
The Effect of UV - B Irradiation and Hot - Air Drying on the Vitamin D2 Content of Shiitake Mushroom ( Lentinus edodes ) 자외선 B 파 조사와 열풍건조가 표고버섯의 비타민 D2 함량에 미치는 영향
이진실J. S. Lee , 김선주S. J. Kim , 안령미R. M. Ahn , 최희숙H. S. Choi , 윤석권S. K. Yoon , 홍완수W. S. Hong , 김명애 , 황혜선H. S. Hwang , 권대중D. J. Kwon , 김여진Y. J. Kim
DOI:
Abstract
Fresh Shiitake mushrooms were irradiated by UV-B or dried by using hot air to increase the vitamin D_2 content. Vitamin D_2 content was determined by high-performance liquid chromatography. Irradiating the inside of the mushroom cap was more effective in increasing vitamin D_2 content than irradiating the outside of the mushroom cap. Irradiation of UV-B at 0, 2.5, 5.0, 7.5 and 10 J/㎝ increased the content of vitamin D_2 in the mushroom to 21.51, 120.78, 144.38, 168.08, and 187.69 ㎍/g, respectively. Vitamin D_2 content of Shiitake mushrooms with irradiation of 10 J/㎝ decreased from 187.69 to 98.78 ㎍/g by 6 hours of hot-air drying. When three kinds of drying method (UV-B irradiation followed by hot-air drying, hot-air drying, and sunlight drying) were compared, the combination of UV-B irradiation and hot-air drying was the most effective in terms of increasing the vitamin D_2 content in the mushroom.
Key Words
The Quality and Storage Characteristics of Jeung - Pyun prepared with Opuntia ficus - india var. Sabolen powder 백년초 분말의 첨가비율과 저장에 따른 증편의 품질 특성
김기숙Ki Sook Kim,이소영So Young Lee
18(2) 179-184, 2002
Title
The Quality and Storage Characteristics of Jeung - Pyun prepared with Opuntia ficus - india var. Sabolen powder 백년초 분말의 첨가비율과 저장에 따른 증편의 품질 특성
김기숙Ki Sook Kim,이소영So Young Lee
DOI:
Abstract
This study was carried out to investigate the effects of adding prickly pear (Opuntia ficus-india var. Sabolen) on the quality characteristics of Jeung-Pyun, a traditional fermented Korean rice cake, and to find out an appropriate ratio of prickly pear powder to give a favorable color. Changes in the quality characteristics of prickly pear-added Jeung-Pyun during storage period were also studied. As the addition of prickly pear powder was increased from 1 to 3%, the degrees of expansion and gelatinization of Jeung-Pyun were increased. The degree of gelatinization and hardness were changed slowly during storage at room temperature (20℃). In sensory evaluation, control Jeung-Pyun samples without prickly pear powder was preferred to that with prickly pear powder, but it was not significant up to 2% prickly pear powder. In the case of Jeung-Pyun containing 2% prickly pear powder, those stored for 12 hr received higher sensory scores than those right after being manufactured. In general, Jeung-Pyun samples with 2% prickly pear powder was favored. The addition of prickly pear powder was likely to improve the preservation property of Jeung-Pyun.
Key Words
Quality Properties and Sensory Characteristics of Sponge Cakes as Affected by additions of Dioscorea japonica flour 마가루 첨가에 따른 스폰지케익의 품질 및 관능적 특성
오성천Sung Cheon Oh,남혜영Hae Young Nam,조정순Jung Soon Cho
18(2) 185-192, 2002
Title
Quality Properties and Sensory Characteristics of Sponge Cakes as Affected by additions of Dioscorea japonica flour 마가루 첨가에 따른 스폰지케익의 품질 및 관능적 특성
오성천Sung Cheon Oh,남혜영Hae Young Nam,조정순Jung Soon Cho
DOI:
Abstract
In the fabrication of sponge cakes, wheat flour was substituted by Dioscorea Japonica flour at 3%, 6%, and 9% (C1, C2, and C3, respectively), and the sensory, physicochemical, texture properties, viable cell counts and chromaticity of the samples were investigated and compared with the control cake (CO). The addition of Dioscorea Japonica flour increased the density of the sponge cake, but decreased the size and moisture content of the cakes (C0>C1>C2>C3). The pH value increased with increasing Dioscorea Japonica flour in the sponge cakes, and the microbial growth was remarkably suppressed by Dioscorea Japonica flour compared with the control. There was an increase in the chromaticity of the sponge cakes with increased Dioscorea Japonica flour in the cakes. Also, the hardness, gumminess, and chewiness were enhanced approximately two times higher than those of control by increasing Dioscorea Japonica flour. In the sensory evaluation, the addition of Dioscorea Japonica flour into sponge cakes showed a significant increment in the internal color, size/uniformity of the voids, and the sweetness, while the adhesiveness and moistness were the highest in the control. The overall preference was in the order C0>C2>C3>C1, and therefore, the substitution of 6% of wheat flour by Dioscorea Japonica was recommended in the fabrication of sponge cakes.
Key Words
Characteristics of Job`s tear gruel by various mixing ratio , particle size and soaking time of Job`s tear and rice flour 쌀가루 및 율무가루의 배합비율 , 입자크기 및 수침시간에 따른 율무죽의 특성
이정은Jung Eun Lee,서문희Moon Hee Suh,이현규Hyeon Gyu Lee,양차범Cha Bum Yang
18(2) 193-199, 2002
Title
Characteristics of Job`s tear gruel by various mixing ratio , particle size and soaking time of Job`s tear and rice flour 쌀가루 및 율무가루의 배합비율 , 입자크기 및 수침시간에 따른 율무죽의 특성
이정은Jung Eun Lee,서문희Moon Hee Suh,이현규Hyeon Gyu Lee,양차범Cha Bum Yang
DOI:
Abstract
The Job`s tear gruels were prepared by various mixing ratios, particle sizes and soaking times of Job`s tear and rice flours, and the physical and sensory properties of these gruel samples were measured by using a Brabender visco-amylograph and sensory evaluation. Also, the changes in the pH and viscosity of the gruel samples stored for 14 days at 4℃ were measured as the parameters of gruel quality. The results showed that the peak viscosity was decreased by increasing the ratio of Job`s tear flours. The values of peak viscosity and consistency of rice and Job`s tear flours increased as the particle size decreased. As the soaking time of rice and Job`s tear flours increased, the initial pasting temperature decreased. In sensory characteristics, the nutty taste was increased as the Job`s tear flour levels increased. Overall acceptability of Job`s tear gruel was the highest in the one of rice and Job`s tear flours at 50:50 ratio. During 14 days of storage, the pH and viscosity of Job`s tear gruels were increased till the sixth day, and then decreased slightly.
Key Words
The Molecular Weight Distribution Pattern in Oxidized Corn Starch 산화에 따른 옥수수 전분의 분자량 분포 양상
한진숙Jin Suk Han,안승요Seong Yo Ahn
18(2) 200-205, 2002
Title
The Molecular Weight Distribution Pattern in Oxidized Corn Starch 산화에 따른 옥수수 전분의 분자량 분포 양상
한진숙Jin Suk Han,안승요Seong Yo Ahn
DOI:
Abstract
Corn starch was modified by the oxidation with sodium hypochlorite(NaOCl) and the changes in the distribution of molecular weight were examined. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0, and 1.5% active Cl/g of starch at pH 7.0 and 25℃ for 10 min. Oxidation of corn starch caused a change in the molecular weight distribution of amylopectin. The fraction of highest molecular weight in native starch decreased gradually and the fraction of lower molecular weight increased with increasing oxidation. Also, λ_max and iodine binding capacities of oxidized starches decreased and the soluble carbohydrate content increased by oxidation The differential scanning calorimetric results of oxidized starches showed that the temperature and enthalpies of gelatinization were not changed by oxidation; however, the more the starch was oxidized, the greater the extent of retrogradation.
Key Words
Objective measurement of characteristics of white pan bread using a commercial Korean wheat flour 상업용 우리밀을 이용한 식빵 특성의 객관적 측정
이광석Kwang Suck Lee,노완섭Wan Seob Noh
18(2) 206-210, 2002
Title
Objective measurement of characteristics of white pan bread using a commercial Korean wheat flour 상업용 우리밀을 이용한 식빵 특성의 객관적 측정
이광석Kwang Suck Lee,노완섭Wan Seob Noh
DOI:
Abstract
The bread qualities were analyzed objectively by using CrumbScan software. Samples were prepared at the same conditions of mixing, fermentation, and baking time except the amount of Korean wheat flour (KWF). The bread volume was increased with increasing KWF, and the maximum volume was attained in the product of 20% KWF. Although the products of 20% and 30% KWF showed the same thickness of the crust, the crust was thinner than control when KWF was added. The size (fineness) and shape (elongation) of curmb cells were larger and rounder than control due to the low degree of elasticity of the KWF-added dough. Among the samples, the product with 20% KWF showed the most even distribution of crumb cells around the sliced area. The precise determination of external and internal characteristics of the bread was possible with Crumbscan, suggesting the possibility of developing industrial standards for bread.
Key Words
Sensory and Mechanical Characteristics of Daechu Injeolmi by Various Soaking time of glutinous rice 수침시간을 달리한 대추인절미의 텍스쳐 특성
홍진숙Jin Sook Hong
18(2) 211-215, 2002
Title
Sensory and Mechanical Characteristics of Daechu Injeolmi by Various Soaking time of glutinous rice 수침시간을 달리한 대추인절미의 텍스쳐 특성
홍진숙Jin Sook Hong
DOI:
Abstract
This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times(2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20℃. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.
Key Words
Sensory Characteristics of Mae - jak - gwa with Persimmon Powder 감가루를 첨가한 매작과의 관능적 특성
이희해Hi Hae Lee,고봉경Bong Kyung Koh
18(2) 216-224, 2002
Title
Sensory Characteristics of Mae - jak - gwa with Persimmon Powder 감가루를 첨가한 매작과의 관능적 특성
이희해Hi Hae Lee,고봉경Bong Kyung Koh
DOI:
Abstract
Persimmon powder (PW), which was prepared by pulverizing freeze-dried persimmon with peels, was added to Maejakgwa up to 25% of wheat flour. Maejakgwa samples were prepared by the central composit experimental design for three independent variables: amount of PW, frying time, and frying temperature. The color of Maejakgwa was influenced more by the frying time and temperature than the content of added PW. Crispiness and adhesiveness were highly correlated with overall preference. Although the amount of PW affected the adhesiveness, the adhesiveness could be controlled by the frying temperature and time. Frying temperature was the most effective factor on the crispness and hardness. The addition of high amount of PW obviously increased the sweetness and aftertaste. However, at the low amount of PW, frying for longer time at high temperature also increased the sweetness and aftertaste. Center sample (15% PW, frying for 4 min at 145℃) showed the best score at the overall preference. Overall preference was improved as the sample was fried at high temperature/short time or at low temperature/long time. Maejakgwa prepared with high amount of PW at 20% showed no significant difference with the center sample for overall preference as prepared by frying for 3 min at 155℃. The optimum condition obtained by superimposing color, crispiness and overall preference was frying for 5∼6 min at 131∼140℃.
Key Words
Effects of Additive materials on the Quality Characteristics of Dasik 다식의 제조시 첨가하는 부재료와 품질특성
정외숙Eoi Sook Chung,박금순Geum Soon Park
18(2) 225-231, 2002
Title
Effects of Additive materials on the Quality Characteristics of Dasik 다식의 제조시 첨가하는 부재료와 품질특성
정외숙Eoi Sook Chung,박금순Geum Soon Park
DOI:
Abstract
This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice power. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color. Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p<0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p<0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p<.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.
Key Words
Effect of Alcoholic Drinks in Dough on the Structure and Quality of Yackwa 약과반죽에 사용된 주류의 종류가 약과의 조직과 품질에 미치는 영향
김소원So Won Kim,김명애Myoung Ae Kim
18(2) 232-237, 2002
Title
Effect of Alcoholic Drinks in Dough on the Structure and Quality of Yackwa 약과반죽에 사용된 주류의 종류가 약과의 조직과 품질에 미치는 영향
김소원So Won Kim,김명애Myoung Ae Kim
DOI:
Abstract
This study was performed to examine the effect of various alcoholic drinks used for the preparation of Yakwa dough on the quality characteristics of Yakwa. The effects were compared with the ones prepared with water in terms of expansion ratio, micro-structure, mechanical and sensory characteristics. The dough with alcoholic drinks produced Yakwa samples with increased volume and pores compared with the dough of water. The cohesiveness, springiness, and gumminess were decreased in the samples with alcoholic drinks, but the brittleness was increased. The Yakwa samples with alcoholic drinks were evaluated better in sensory characteristics of nice-smelling, softness, and acceptability compared with the ones of water. There were no differences in the quality of Yakwa among the alcoholic drinks used.
Key Words
Comparative of Physicochemical and Sensory Quality Characteristics of Cookies added with Barleys and Oatmeals 보리와 귀리첨가 쿠키의 이화학적 및 관능적 품질특성비교
이정애Jung Ae Lee,박금순Geum Soon Park,안상희Sang Hee Ahn
18(2) 238-246, 2002
Title
Comparative of Physicochemical and Sensory Quality Characteristics of Cookies added with Barleys and Oatmeals 보리와 귀리첨가 쿠키의 이화학적 및 관능적 품질특성비교
이정애Jung Ae Lee,박금순Geum Soon Park,안상희Sang Hee Ahn
DOI:
Abstract
The purposes of this study were to provide the basic information on the cookies made with barley and oatmeal powder and to establish an optimum formula for the development of cookies with high content of fiber. Cookie samples were prepared with barley and oatmeal at various mixing ratios (2:0, 1:1, 2:1, 0:2), and the chemical properties, textural characteristics, and sensory properties of them were evaluated. The contents of carbohydrate and moisture of barley cookies were higher than oatmeal cookies, but the contents of crude protein, crude fat, crude ash and total fiber of oatmeal were higher than those of barley. The moisture content was the highest in the cookies of oatmeal and the lowest in barley-used ones. The cookie volume was increased by the addition of barley and oatmeal. The results of sensory evaluation showed that the cookies containing barley and oatmeal (2:1) was significantly more preferable in overall acceptability than the others. Hunter color test showed that the lightness was the highest in control, but the redness and yellowness were increased in the cookies with barley and oatmeal compared with the control.
Key Words
The Purchasing Practice of Bakery Product by Female University Student 베이커리 제품에 대한 여대생의 이용현황에 관한 연구
김옥선Ok Sun Kim,주나미Na Mi Joo
18(2) 247-261, 2002
Title
The Purchasing Practice of Bakery Product by Female University Student 베이커리 제품에 대한 여대생의 이용현황에 관한 연구
김옥선Ok Sun Kim,주나미Na Mi Joo
DOI:
Abstract
This study was designed to identify the purchasing practice on the bakery products by the female university students in Seoul and Kyunggi area. Total 262 questionnaires were used for the analysis among 285 responses. The results showed that 50.76% of the respondents bought the bakery products 1∼3 times a month mainly for supper or snacks. The most favored bakery products were bread, danguaja bbang, cake, pie and jori bbang, and there was a signigicant difference in the preference of bakery products by the type of dwelling (p<0.001). Students with non-food science major significantly preferred bakeries as light meals (p<0.01). Students with food science major liked bread, jori bbang, cake and pie, but the non-food science majors liked bread, sweat red-bean bread and sandwich (p<0.05). Depending upon the housing status and the major of the respondents, there was a signifcant difference in the purchase factor like nutrition, taste, size and sanitation of the store (p<0.05), while the purchasing frequency was not affected by those factors (p<0.05). As to the question if there is a room for improvement, different housing status influenced significantly the respondents in citing the factors like business hours and service, and the shape of product and service(p<0.05).
Key Words
Consumer`s Understanding and Preference for the Western Dessert in the Confectionery and Hotel 제과점 및 호텔에서 생산되는 서양 후식의 소비자 의식조사
정희선Hee Sun Jeong,주나미Na Mi Joo
18(2) 262-273, 2002
Title
Consumer`s Understanding and Preference for the Western Dessert in the Confectionery and Hotel 제과점 및 호텔에서 생산되는 서양 후식의 소비자 의식조사
정희선Hee Sun Jeong,주나미Na Mi Joo
DOI:
Abstract
This study was conducted to investigate the general utilization and preference for the western desserts from confectioneries and hotels by the female university students in Seoul and Kyunggi area. The most high frequency of utilizing western desserts from confectioneries was 1∼3 times a month. Five items of confectionary dessert(chocolate, jelly, candy, cookie and ice cream) were preferred by house-dwellers and non-food science majors. And the families with higher income favoured chocolate and pie. The purchasing frequency of western desserts from confectionery was far more frequent in jelly and candy(1∼3 times a week) compared with chocolate, pies and cookies(1∼3 times a month) and sherbet and ice cream(1∼4 times a year). Hotel was used less frequently for purchasing western desserts. Cake was recognized well as a western dessert by the house-dwellers, and ice cream was recognized better by the apartment-dwellers (p<0.05). And the respondents with food science major had a wider preference for cake, pudding and ice cream(p<0.05).
Key Words
음식기행 자료 : 제 2 회 해외 연수여행 - 중국 ( 상해 , 소주 , 항주 ) 음식문화 기행 -
김애정
18(2) 274-285, 2002
Title
음식기행 자료 : 제 2 회 해외 연수여행 - 중국 ( 상해 , 소주 , 항주 ) 음식문화 기행 -
