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KMID : 1011620130290030301
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 3 p.301 ~ p.308
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Perception and Preference for Tangpyeongchae by Chinese and American University Students
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이경애:Lee Kyong-Ae
김보람:Kim Bo-Ram/최은옥:Choe Eun-Ok/김정인:Kim Jung-In
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Abstract
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This study investigated the recognition and preference of foreign students to Tangpyeongchae, in order to suggest strategy for developing Tangpyeongchae acceptable for them. Questionnaires translating in Chinese and English were given to 75 Chinese and American university students in Chungnam province. A total of 70 questionnaires were analyzed using SPSS software(version 12.0). The students were asked about impression, recognition, preference and factors for improving acceptability of Tangpyeongchae. The respondents consisted 51(72.9%) Chinese and 19(27.1%) Americans. This research was conducted from May 11 to May 18, 2012. The results of this study were as follows : Impression after eating Tangpyeongchae got better scores than first impression by Chinese students, whereas there were no significant differences in Americans' impression. The main reason for good impression after eating it was 'good taste'. The Chinese and Americans' mean overall acceptance scores of Tangpyeongchae were 4.06 and 3.86 on 5-point scale, respectively, showing that they had high acceptance for Tangpyeongchae. Most of the Chinese students chose 'taste' as the most important factor for enhancing the popularity for Tangpyeongchae. It proposed that the control of taste may be a main factor, and then need to develop the sauce and seasonings which is suitable for Chinese taste for developing Chinese favorite Tangpyeongchae. Most of American students answered the texture should be improved for Americans' preference.
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KEYWORD
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Tangpyeongchae, perception, preference, Chinese, American
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