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KMID : 1011620150310030280
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 3 p.280 ~ p.287
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Descriptive Sensory Evaluation and Consumer Acceptability of Sujeonggwa in a Tea Bag
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김하나:Kim Ha-Na
송영욱:Song Yeong-Ok/이지현:Lee Ji-Hyeon
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Abstract
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Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.
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KEYWORD
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Sujeonggwa, tea bag, descriptive, acceptability, sweetener
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