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KMID : 1011620150310050623
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 5 p.623 ~ p.634
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A Study on Liking/Disliking Attributes of Commercial Yugwa (Korean oil pastry product) Containing Baeknyeoncho (Opuntia ficus-indica var. saboten)
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류지혜:Ryu Ji-Hye
권용석:Kwon Yong-Suk/김양숙:Kim Yang-Suk/이진영:Lee Jin-Young
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Abstract
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This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in ‘Try again (6.30/9)’ and ‘Recommend (6.24/9)’. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.
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KEYWORD
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yugwa, baeknyeoncho (Opuntia ficus-indica var. saboten), cata (Check-All-That-Apply), jar (Just-About-Right) rating, hangwa
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