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KMID : 1011620130290020095
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 2 p.95 ~ p.104
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The Housewife’s Current Use and Demand for Processed Rice Food Products
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김수민:Kim Soo-Min
이진실:Lee Jin-Sil/한정아:Han Jung-Ah/김영식:Kim Young-Sik/백진경:Paik Jin-Kyung/황혜선:Hwang Hye-Sun/이나영:Yi Na-Young/박대섭:Park Dae-Seop/홍완수:Hong Wan-Soo
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Abstract
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This study was conducted to investigate the current use and the demand for processed rice food products by full-time and working housewives in a metropolitan area. Out of 330 questionnaires distributed, 300 were analyzed(90.9% response rate). It was revealed that more than half of the respondents(54.0%) had used processed rice food products, regardless of their occupation. Most respondents stated that they used rice food products because of the variety of the products, digestibility and the taste. The development necessity for processed rice food products was analyzed, showing that rice cake(3.86), rice sauce(3.64), and rice cookie(3.89) had the highest score in each category. The average demand for education and promotion of rice food products was 3.89; among 7 items, menu recipe using rice flour was highly demanded(4.18) by the respondents. Approximately 43.0% of the respondents agreed that the internet is the most effective method for learning about rice flour cooking, and the respondents who have used processed rice food products(59.5%) were more likely to attend education programs compared to housewives who have not used processed rice food products (44.5%)(p<.05). Full-time housewife(59.4%) had a greater tendency to participate in the education program than working woman(44.4%)(p<.001). The findings suggested that various processed rice flour products with convenience to use and prolonged shelf-life will be needed.
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KEYWORD
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rice food products, housewife, demand, rice cake
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