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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.27 No.1
- 발행연도
- 2022.3
- 수록면
- 121 - 126 (6page)
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초록· 키워드
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This study determined the ingredient and salinity variations in Doenjang stew sold near a college campus and determined its consumer acceptance with varying salinity levels. Doenjang stews from four restaurants near a college campus were collected around lunchtime for 3 days. The salinity and weight of each ingredient included in Doenjang stews were recorded. Consumer acceptance testing on the stews was also conducted (n=98). Overall, variations in Doenjang stew recipes, including salinity values and the weight of each ingredient, between and within restaurants were also observed (P< 0.05). The salinity of Doenjang stews collected from different restaurants ranged between 1.2% and 1.7%, higher than that recommended by the Korean government. Doenjang stew with a salinity of greater than 1.3% was most liked by consumers, whereas a salinity of 1.2% was least liked. At the same salinity value, a high stock amount of Doenjang stew was preferred to a greater extent than that with a high number of ingredients in Doenjang stew, suggesting that various ingredients included in the recipe do not necessarily increase consumer acceptance of stew.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2022-594-001161007