광주지역 대학생의 청국장 및 청국장 제품에 대한 인식과 이용실태

• 영문명: Perception and using statues of Chunkukjang and its products for university students in Gwangju
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 김자영(Ja Young Kim) 허영란(Young Ran Heo)
• 간행물 정보: 『生活科學硏究』生活科學硏究 第23輯, 111~119쪽, 전체 9쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2013.12.30

영문 초록

The purpose of this study was to investigate the perception and preference of Chunkukjang (CKJ) in the university students. One hundred seventy nine subjects were surveyed by questionnaire. The results show that 82.7% of subjects have eating experience of CKJ and 77.7% of them were taken at home. The major reasons for not eating CKJ were ‘off-flavor (48.4%) and ‘no chance to eat (29.0%) . The recognition score of CKJ product as followers, traditional CKJ (3.57), CKJ powder (2.99), CKJ pill (2.90) and raw CKJ (2.74). The CKJ as food was relatively high in perception as ‘CKJ is traditional fermented food , ‘CKJ is good healthy food and ‘CKJ is strong off-flavored food. The CKJ as disease related functionality was relatively high in perception as ‘prevent constipation , ‘prevent cancer and ‘reduce weight . The major resources for getting information about CKJ were mass media (54.7%) and family (20.3%).

목차

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌

키워드

Chunkukjang traditional food fermented food functionality