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KMID : 0665420140290010044
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Korean Journal of Food Culture
2014 Volume.29 No. 1 p.44 ~ p.53
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Preferences of Koreans and Foreigners for Traditional Recipe Developed containing Deoduk
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Chang Suh-Young
Kim Na-Young
Ma Yujie
Han Myung-Joo
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Abstract
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Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of
Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the
sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40),
Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad
(2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in
a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners’ experience of eating foods containing Deoduk was high at ‘No’ (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded ‘Yes’ to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said ‘Yes’ was 43.2%, ‘No’ was 5.4%, and ‘I don’t know’ was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners’ awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners’ tastes for the globalization of Korean food.
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KEYWORD
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Korean healthy foods, Deoduk, sensory evaluation, traditional food
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