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KMID : 1011620190350030317
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 3 p.317 ~ p.323
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Perception and Preference of Sesame Yeotganjeong by Korean and Chinese Students in Korea
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Lee Kyong-Ae
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Abstract
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Purpose: Korean and Chinese students’ recognition and preference of sesame yeotgangjeong were investigated. Yeotgangjeong is the traditional Korean dessert made of sesame seeds, walnuts and pine nuts mixed with rice syrup as a binding syrup.
Methods: Questionnaires were given to 80 Korean students and 79 Chinese students in Korea. A total of 159 students were asked about their impression, preference and opinions for improving acceptability of yeotgangjeong.
Results: The impression by Korean and Chinese students after eating yeotgangjeong showed better scores than their impression before eating it. The main reason for a good impression after eating it was 'good texture'. The Korean and Chinese mean overall acceptability scores of yeotgangjeong were 4.25 and 3.72 on a 5-point scale, respectively, showing that they had high acceptability for yeotgangjeong. Most of the Korean and Chinese students chose 'reducing the calories' as the most important factor for enhancing the popularity for yeotgangjeong.
Conclusion: These results proposed that reducing the calories might be a main factor for developing Korean and Chinese favorite yeotgangjeong.
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KEYWORD
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Yeotgangjeong, perception, preference, Korean student, Chinese student
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