A study on the preference of Korean Traditional 'Jook'

죽의 기호도에 관한 연구

  • June, Jung-Hee (Department of Food and Nutrition, Suwon University) ;
  • Yoon, Jae-Young (Department of Food and Nutrition, Ansan Junior College) ;
  • Kim, Hee-Sup (Department of Food and Nutrition, Suwon University)
  • 전정희 (수원대학교 식품영양학과) ;
  • 윤재영 (안산전문대학 식품영양학과) ;
  • 김희섭 (수원대학교 식품영양학과)
  • Published : 1998.12.30


The purpose of this study was to investigate the perception and preference of 'Jook' among people to find the effective way of promoting consumption of Korean traditional 'Jook'. This survey was conducted in Seoul, Suwon, Pyongtaek area. Among 450 questionnaires, 363 responses were collected and were analyzed by SAS program. The results were as follows: 47% was male,33.1% were 20 to 29 years old and 45% were students. Age and sex were main factors influencing the perception and preference of 'Jook' Older generation and women liked 'Jook' the most. 'Potjook', 'Hobakjook', 'Dakjook', 'Hinjook' were mostly preferred in order. 'Jook' was eaten because of 'easy to digest', 'special treat', 'convenience food', and 'therapeutic purpose'. But taste was the most preferred characteristics selecting 'Jook' except 'Hinjook'. In developing 'Jook' to be consumed, diversity and convenience should be placed in the first priority.