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KMID : 1011620100260030290
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 3 p.290 ~ p.299
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Quality Characteristics and Acceptability of Curried Rice with Cheonggukjang Powder for Development of High School FoodService Menu
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정미희:Jung Mi-Hee
이인선:Lee In-Seon/김향숙:Kim Hyang-Sook
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Abstract
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The purpose of this study was to investigate the quality characteristics and acceptability of curried rice containing cheonggukjang powder for the using in a high school foodservice menu. The viscosity of the curry sauce with cheonggukjang powder was not significantly different between the control and 15% sample group. As the level of cheonggukjang powder was increased, the Hunter"s L value increased, whereas the a value decreased. In the results of the acceptance test, the 15% group was not significantly different from the control group. Therefore, the 15% group was selected based on the acceptance test for use by the school foodservice industry. There was no significant difference between boys and girls (p＜0.01) in the acceptance test of curried rice with cheonggukjang powder in terms of flavor, color, aroma, density of sauce, overall acceptability. In regards to the reason why boys and girls did not consume the curried rice, ‘because of unfavorable taste’ (51.0%), ranked highest followed by ‘because of other’ (34.2%). In conclusion, there was a high food acceptance food when cheonggukjang powder was added to curried rice. Also, it is necessary to increase the preference and consumption of cheonggukjang foods and through the development of proper recipes that contain cheonggukjang and through combination with other food ingredients.
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KEYWORD
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curried rice, cheonggukjang powder, high school foodservice menu
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