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KMID : 1011620100260060745
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 6 p.745 ~ p.752
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Utilization and Recognition of Jeungpyun and Preference for Jeungpyun Containing Different Kinds of Makgeoilli
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이계순:Lee Gae-Soon
김귀순:Kim Gui-Sun/박금순:Park Geum-Soon
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Abstract
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The purpose of this study was to investigate the perceptions and preferences held by the general public concerning jeungpyun. Self-administered questionnaires were collected from 484 residents in Daegu and Gyeongbuk. The questionnaires contained questions on the recognition of jeungpyun, purchasing, frequency, purchasing factor, and preferences for and purchasing of jeungpyun containing different kinds of makgeoilli. According to the survey, females were higher than males (31.4%) by 69.7%, and that for ages 20~30" was the highest. Most of them were students (39.7%), and 81.7% of them had an income of under 4,000,000 won per month. The results of the eating frequency rate showed that over half of the people had jeungpyun once a month, and the recognition of jeungpyun for females (3.63) was higher than that for males (3.09). The respondents who joyed eating jeungpyun mentioned "good taste and texture" as the top reason for eating jeungpyun, and "different food and bad flavor" was mentioned as the reason for disliking it. As a result, popularization of jeungpyun was based on two factors: 1) fundamental factor and 2) external factor, and both significantly influence the preference for and purchasing of jeungpyun,-. Therefore, future studies should be conducted to improve preference for jeungpyun as a functional food. The results of preference and purchasing show that jeungpyun prepared with rice, rubus coreanum miquel, black bean, grape and green mume makgeoilli.
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KEYWORD
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Jeungpyun, preference, recognition
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