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KMID : 1134820140430071104
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 7 p.1104 ~ p.1111
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Comparison of Physicochemical Characteristics and Consumer Perception of Cheongkukjang
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Kang So-Jin
Kim Sang-Sook
Chung Hae-Young
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Abstract
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To investigate major characteristics affecting the consumer acceptability of Cheonggukjang, the physicochemical characteristics and consumer perception of 16 Cheonggukjang samples (seven commercial samples and nine samples prepared in the laboratory) were analyzed. Overall, consumer acceptability of Cheonggukjang increased with higher contents of amino nitrogen and volatile basic nitrogen, as well as at lower moisture contents. Cheonggukjang samples with higher consumer acceptability showed higher purchase intent (%) and willingness to pay (won/200 gram package), implying consistency in consumer evaluation. Ideal characteristics of Cheonggukjang were lighter color, less water in the soup, stronger characteristic Cheonggukjang taste, sweetness and nutty taste, as well as less off odors, saltiness, and bitterness. The result of this study demonstrates the needs to improve sensory quality by considering the relatively low consumer acceptability of Cheonggukjang samples.
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KEYWORD
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Cheongkukjang, physicochemical characteristics, consumer perception
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