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KMID : 1011620190350050539
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 5 p.539 ~ p.546
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Recognition and Preference of Rice and Sesame-Nut Yeotganjeong by Chinese Students Residing in China
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Park Jin-Sook
Lee Kyong-Ae
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Abstract
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Purpose: Chinese local students’ perception and preference of yeotgangjeong with rice or sesame-nut were examined.
Methods: Yeotgangjeong, Korean traditional sweets made of rice or sesame seeds, nuts (pine nut, walnut) mixed with rice syrup (jocheong) as a binder. 62 Chinese local students were asked about their impression, preference, purchase intention and improving factors of rice or sesame-nut yeotgangjeong.
Results: The scores of Chinese students’ impression for rice or sesame-nut yeotgangjeong improved by eating it, mainly due to good odor. Most Chinese students preferred yeotgangjeong as snacks. Texture was chosen as the most important factor for developing Chinese students’ favorite yeotgangjeong.
Conclusion: These results suggested that the texture might be improved for Chinese preferred rice or sesame-nut yeotgangjeong.
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KEYWORD
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yeotgangjeong, Chinese local student, recognition, preference
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