This study was conducted to establish a range of sodium reduction acceptable to consumers through collaboration between food and nutrition experts and franchise restaurants to reduce sodium in franchise restaurants. This study was conducted sequentially in 2018 using focus group interview and in-depth interview with experts, development of low-sodium pizza. Sodium content of low-sodium pizza was then analyzed along with preference evaluation of low-sodium pizza. Results of expert interviews showed that gradual sodium reduction was desirable. Sodium-reduced pizzas were manufactured using sauces and toppings that gradually reduced refined salt and soy sauce. Results of physicochemical analysis showed that sodium contents of pizzas were reduced by 5.3%, 7.9%, and 12.7% in the experimental groups P1, P2, and P3, respectively, compared to the control group (487.43 mg/100g). As a result of evaluating the intensity of pizza taste, saltiness and greasiness were lower in sodium-reduced pizza group, while sweetness and spiciness were higher. The preference and willingness to recommend sodium-reduced pizza were the highest for pizza with a 12.7% reduction. A 7-12% reduction in sodium in currently commercially available pizzas had no effect on taste preference. It is viewed positively by consumers. Thus, such reduction can be applied at a realistic level in franchise restaurants.

최근 경제 교육에 대한 관심이 높아져가고 있지만 아직까지 학교 현장에서는 경제 교육 프로그램들이 충분하게 활용되지 못하고 있는 실정이다. 이러한 문제에 대한 해결 방안을 찾기 위해 한진수가 제시한 ‘네모 피자 만들기’ 프로그램을 수정·보완 하여 실제 현장에 적용한 뒤 그 결과를 분석하였다. 이 활동은 총 세 라운드로 구성되어있다. 1라운드에서 학생들은 네모 피자 가게에 서 근무하는 직원이 되어 여러 색의 종이를 이용하여 네모 피자를 만들게 된다. 이 때 가위는 사용하지 못하도록 한다. 2라운드에서는 1라운드와 같은 활동을 반복하 되, 가위를 사용할 수 있도록 한다. 본 연구에서 새롭게 추가된 3라운드에서는 그 동안의 노동으로 벌어둔 가상의 돈으로 가위라는 자본에 직접 투자를 하여 작업을 할 수 있도록 한다. 기존에 개발된 ‘네모 피자 만들기’ 프로그램은 초등학교 고학년을 대상으로 개발되 었기 때문에, 이를 4학년 학생들에게 적용하기 위해 작업 수준을 다소 낮추고 수업 내용도 재구성하였다. 그리고 활동 전과 활동 후에 각각 경제 이해력 및 태도에 관 한 검사를 실시한 결과 학생들의 경제 이해력과 경제에 대한 의사결정 태도가 유의 미하게 향상되었음을 확인할 수 있었다.

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee’s, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

The purpose of this study was to measure the pizza purchasing behavioral characteristics of respondents and importances of factors affecting pizza purchase, to estimate the effects of attributes on pizza restaurant choice, and to predict probability of selecting a particular pizza restaurant. The questionnaire consisted of two parts: The paired experimental profiles, purchasing behavior and importances of factors affecting pizza purchase. This study generated profiles of 16 hypothetical pizza restaurant based on the seven attributes. The profiles comprised 16 discrete sets of variables, each of which had two levels. For this study, researcher randomly selected 150 students of university as respondents. Twenty students did not complete the survey instrument, resulting in a final sample size of 129. All estimations were carried out using frequencies, 2, independent samples t-test, phreg procedure of SAS package. The results are as follows. Some purchasing behavioral characteristics and importances of factors affecting pizza purchase were significantly different by gender. Based on the estimated models developed for male student group and female student group, the Chi-square statistics were significant at p〈0.001. The parameter estimate for late delivery time with male student group was highest, and the parameter estimate for price with female student group was highest. The pizza restaurant that charged \20,000, offered 100% discount on eleventh pizza, promised to deliver pizza in 40 mins, usually delivered the pizza as promised time, offered only 1 type of pizza crust, delivered warm pizza, offered the money-back guarantee was favored by each of male student group and female student group. The results from this study suggested that there was an opportunity to increase market share and profit by improving operations so that customers receive discount and money-back guarantee simultaneously, and by reducing price, delivery time.