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KMID : 0665420150300020241
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Korean Journal of Food Culture
2015 Volume.30 No. 2 p.241 ~ p.248
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Research on Perception of Health Functional Foods and Preference of Desired Onion Peel Products - Focused on adults in Changwon -
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Jeong Hee-Ran
Jeong Eun-Jeong
Cha Yong-Jun
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Abstract
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The purpose of this study was to investigate the perception of health functional foods and preference for desired onion
peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province.
The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by
nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in
terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating
processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The
most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of
eating (28.9%), and nutrition value (27.1%), in that order.
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KEYWORD
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onion peel, health functional foods, perception and preference
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