KOREASCHOLAR

This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the ‘pear odor/flavor’ characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 재료
  2. 제조
  3. 조사 대상 및 조사방법
  4. 연구 내용
  5. 분석 방법
 III. 결과 및 고찰
  1. 인구통계학적 특성
  2. 배에 대한 인지, 태도 섭취 경험 및 형태
  3. 메뉴 3종에 대한 선호도
  4. 국가별 상품 친숙도, 구매의도 및 추천의사
  5. 배 활용 가공식품 3종의 국가별 선호요소/비선호요소 분석
 IV. 요약 및 결론
 References

• 박서은(이화여자대학교 식품영양학과) | Seo Eun Park (Department of Nutritional Science and Food Management, Ewha Womans University)
• 김영서(이화여자대학교 식품영양학과) | Young Seo Kim (Department of Nutritional Science and Food Management, Ewha Womans University)
• 오지은(이화여자대학교 신산업융합대학) | Ji Eun Oh (College of Science & Industry Convergence, Ewha Womans University)
• 조미숙(이화여자대학교 식품영양학과) | Mi Sook Cho (Department of Nutritional Science and Food Management, Ewha Womans University) Corresponding author