Comparison of physicochemical characteristics and consumer perception of Cheongkukjang
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kang, S.J. | - |
dc.contributor.author | Kim, S.S. | - |
dc.contributor.author | Chung, H.Y. | - |
dc.date.available | 2020-02-28T18:45:44Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2014 | - |
dc.identifier.issn | 1226-3311 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/13062 | - |
dc.description.abstract | To investigate major characteristics affecting the consumer acceptability of Cheonggukjang, the physicochemical characteristics and consumer perception of 16 Cheonggukjang samples (seven commercial samples and nine samples prepared in the laboratory) were analyzed. Overall, consumer acceptability of Cheonggukjang increased with higher contents of amino nitrogen and volatile basic nitrogen, as well as at lower moisture contents. Cheonggukjang samples with higher consumer acceptability showed higher purchase intent (%) and willingness to pay (won/200 gram package), implying consistency in consumer evaluation. Ideal characteristics of Cheonggukjang were lighter color, less water in the soup, stronger characteristic Cheonggukjang taste, sweetness and nutty taste, as well as less off odors, saltiness, and bitterness. The result of this study demonstrates the needs to improve sensory quality by considering the relatively low consumer acceptability of Cheonggukjang samples. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Korean Society of Food Science and Nutrition | - |
dc.relation.isPartOf | Journal of the Korean Society of Food Science and Nutrition | - |
dc.title | Comparison of physicochemical characteristics and consumer perception of Cheongkukjang | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.doi | 10.3746/jkfn.2014.43.7.1104 | - |
dc.identifier.bibliographicCitation | Journal of the Korean Society of Food Science and Nutrition, v.43, no.7, pp.1104 - 1111 | - |
dc.identifier.kciid | ART001897547 | - |
dc.identifier.scopusid | 2-s2.0-84929416144 | - |
dc.citation.endPage | 1111 | - |
dc.citation.startPage | 1104 | - |
dc.citation.title | Journal of the Korean Society of Food Science and Nutrition | - |
dc.citation.volume | 43 | - |
dc.citation.number | 7 | - |
dc.contributor.affiliatedAuthor | Chung, H.Y. | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Cheongkukjang | - |
dc.subject.keywordAuthor | Consumer perception | - |
dc.subject.keywordAuthor | Physicochemical characteristics | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.