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중국 현지 대학생의 쌀엿강정과 깨-견과엿강정에 대한 인식 및 기호도Recognition and Preference of Rice and Sesame-Nut Yeotganjeong by Chinese Students Residing in China

Other Titles
Recognition and Preference of Rice and Sesame-Nut Yeotganjeong by Chinese Students Residing in China
Authors
박진숙이경애
Issue Date
2019
Publisher
한국식품조리과학회
Keywords
yeotgangjeong; Chinese local student; recognition; preference
Citation
한국식품조리과학회지, v.35, no.5, pp.539 - 546
Journal Title
한국식품조리과학회지
Volume
35
Number
5
Start Page
539
End Page
546
URI
https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/4957
DOI
10.9724/kfcs.2019.35.5.539
ISSN
2287-1780
Abstract
Purpose: Chinese local students' perception and preference of yeotgangjeong with rice or sesame-nut were examined. Methods: Yeotgangjeong, Korean traditional sweets made of rice or sesame seeds, nuts (pine nut, walnut) mixed with rice syrup (jocheong) as a binder. 62 Chinese local students were asked about their impression, preference, purchase intention and improving factors of rice or sesame-nut yeotgangjeong. Results: The scores of Chinese students' impression for rice or sesame-nut yeotgangjeong improved by eating it, mainly due to good odor. Most Chinese students preferred yeotgangjeong as snacks. Texture was chosen as the most important factor for developing Chinese students' favorite yeotgangjeong. Conclusion: These results suggested that the texture might be improved for Chinese preferred rice or sesame-nut yeotgangjeong.
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