KOREASCHOLAR

시판 강정류의 이화학적 특성 및 소비자 기호도에 관한 연구 Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong

류지혜, 권용석, 김경미, 이진영
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  • URLhttps://db.koreascholar.com/Article/Detail/293903
韓國食生活文化學會誌 (한국식생활문화학회지)
제29권 제6호 (2014.12)
pp.637-647
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gangjeong. 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).

저자
  • 류지혜(농촌진흥청 국립농업과학원 농식품자원부 가공이용과) | Ji-Hye Ryu
  • 권용석(농촌진흥청 국립농업과학원 농식품자원부 가공이용과) | Yong-Suk Kwon
  • 김경미(농촌진흥청 국립농업과학원 농식품자원부 가공이용과) | Kyoung-Mi Kim
  • 이진영(농촌진흥청 국립농업과학원 농식품자원부 가공이용과) | Jin-Young Lee Corresponding author