• Title, Summary, Keyword: just-about-right scale

Search Result 13, Processing Time 0.04 seconds

Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong (시판 강정류의 이화학적 특성 및 소비자 기호도에 관한 연구)

  • Ryu, Ji-Hye;Kwon, Yong-Suk;Kim, Kyoung-Mi;Lee, Jin-Young
    • Journal of the Korean Society of Food Culture
    • /
    • v.29 no.6
    • /
    • pp.637-647
    • /
    • 2014
  • This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gang-jeong. The samples used in this study were nine different Gang-jeong as commercial products. To accomplish this research, the physicochemical properties of nine samples, including moisture, crude lipid, sugar contents, acid value, color values, and texture, were measured. In addition, consumer panels evaluated the overall acceptability, appearance, flavor, sweetness, and texture of samples using a 9-point Likert type scale as well as the perceived intensities of sweetness and rancid odor by a 9-point Just-About-Right (JAR) scale. All data were statistically analyzed using One-way ANOVA, Principle Component Analysis, Hierarchical Cluster Analysis, and Pearson's Correlation Analysis. All physicochemical properties were significantly different among the samples (p<0.001). Analyses of consumer acceptability and JAR ratings of the nine samples showed significant differences (p<0.001).

A Study on the Attitude, Perception, and Preference of Jjigae HMR (Home Meal Replacement) for Americans in L.A. Area (찌개 HMR (Home Meal Replacement)에 대한 L.A. 지역 미국 소비자들의 태도, 인식 조사 및 기호도 조사)

  • Kim, Mi-Young;Lee, Bo-Ra;Lee, Young-Seung;Lee, Young-Hun
    • Korean journal of food and cookery science
    • /
    • v.30 no.6
    • /
    • pp.704-715
    • /
    • 2014
  • This study was performed to examine attitude, perception, and sensory evaluation of Jjigae HMR (Home Meal Replacement) for Americans in the L.A. area. Attitude and perception of Jjigae were conducted by 128 consumers. The questions were as follows: 1) frequencies and attitude toward soup and stew, 2) experience and frequency of Korean food intake, 3) awareness of Korean Jjigae. A total of 69.5% of American had previous experience with Korean foods. However, the frequencies of Korean food intake were once every few months (27.4%) or once a year (18.9%). The 20.2% of consumers selected Kimchi-jjigae as the best-known Korean Jjigae, and 17.1% of consumers had previous experience with Kimchi-jjigae. However, the 23.7% of consumers did not have experienced with Jjigae. Sensory evaluation was conducted using Sundubu-jjigae and Kimchi jjigae. Overall liking and flavor liking were conducted by Americans using a nine-point scale (1: Dislike extremely - 9: Like extremely). The degree of intensity for sensory attribute was also rated using a nine-point Just-About-Right(JAR) scale (1: not nearly spicy/sour enough, 5: Just-About-Right, 9: too spicy/sour). Purchasing intention was rated using a five-point scale (1: Definitely would not purchase, 5: Definitely would purchase). Overall liking and flavor liking of two jjigae (Sundubu-jjigae & Kimchi-jjigae) had a value higher than five on the nine-point scale. The level of spiciness of Sundubu-jjigae was suitable for consumers whereas spiciness of Kimchi-jjigae was significantly different from the JAR value of five points on the nine-point JAR scale, showing that Kimchi-jjigae was significantly spicier than JAR point. Purchasing intention had a value higher than three on the five-point scale.

Volatile Analysis and Preference Measurement of Korean Black Raspberry Wines from Different Regions (주요 산지별 제조 복분자주의 기호도 및 휘발성분 분석)

  • Lee, Seung-Joo;Lee, Kwang-Geun
    • Food Engineering Progress
    • /
    • v.13 no.4
    • /
    • pp.302-307
    • /
    • 2009
  • In this study, four Korean black raspberry wines were developed from different regions in Korea; Gochang (G), Heongsung (H), Jeongup (J), and Sungchang (S). Their flavor profiles were determined using a combination of volatile analysis and sensory evaluation. From the volatile analysis of the developed wines, 8 acids, 17 alcohols, 12 esters, 9 terpenes, 3 aldehydes and ketones, and 4 miscellaneous compounds were identified. Preferences of appearance, aroma, full-body, and overall acceptability in the developed wines were determined using 9-point hedonic scale by 43 panelists, compared with one commercial black raspberry wine (Sunw). The sweetness, sourness, astringency levels were also evaluated using 9-point just-about-right (JAR) scale. The mean overall acceptability score of Sunw (5.58) was the highest among the tested wines, followed by G (4.81), S (4.44), H (4.41), and J (4.13) (p<0.05). Sweetness levels in the developed wines were overall lower than JAR level, while sourness and astringency levels were overall higher than JAR level.

Development of Korean Red Wines Using Various Grape Varieties and Preference Measurement (포도 품종을 달리한 한국산 포도주의 제조 및 기호도 분석)

  • Lee, Seung-Joo;Lee, Jang-Eun;Kim, Sung-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.36 no.6
    • /
    • pp.911-918
    • /
    • 2004
  • Three dry red, four sweet red, and two white wines were prepared with domestic grape varieties: Gerbong (G), Campbell Early (C), Muscat Bailey A (M), Seredan (Sd), Seibel (Sb), and Neo-muscat (N). Sample wines were analyzed for titratable acidity, ethanol, pH, sugar content, color intensity and hue, and total phenolic content. Preferences of color, aroma, and overall acceptability were determined by 97 panelists using 9-point hedonic scale. Sweetness, sourness, astringency levels of developed wines were evaluated using 9-point just-about-right (JAR) scale. Mean overall acceptability score of C (6.49) was highest among dry red wines (p<0.05). Among sweet red wines, mean overall acceptability score of Sd (3.27) was significantly lower than those of other wines (p<0.05). In white wines, overall acceptability score of Sb (5.20) was slightly higher than that of N (4.92). Overall sourness levels in dry red wines were higher than optimum level. Based on the results, should be lowered, and sweetness and sourness levels of white wines need to be adjusted sweetness levels of C, G, and Sd for the production of sweer redwines. C and M varieties were considered to be suitable for Korean red wine production.

Standardization of the Recipe for the Large-scale Production of Salbob and Ogokbob (쌀밥, 오곡밥의 대량생산 표준레시피 개발)

  • Han, Kyung-Soo;Pyo, Seung-Hui
    • Korean journal of food and cookery science
    • /
    • v.24 no.5
    • /
    • pp.682-690
    • /
    • 2008
  • The principal objective of this study was to develop a standardized recipe for the large-scale production of Salbob and Ogokbob. The recipe was standardized as follows: we collected and recorded the amount of ingredients and production procedures currently being used by cooks in the contracted foodservice management company and hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 2 kinds of rice; Salbob and Ogokbob. We developed a revised recipe and an evaluation form. We conducted a sensory evaluation with 30 panels, using a JAR (just-about-right) scale. We developed a standardized recipe for both kinds of rice. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were all components accounted for in the developed recipe. The factor method and the percentage method were proposed techniques for adjusting the recipe, and a direct measurement table for Salbob and Ogokbob was also devised.

Standardization of the Recipe for the Large-Scale Production of Korean Cooked Rice Varieties- Bibimbab, Bean Sprout Bab, and Fried Rice - (한식 밥류의 대량생산 표준레시피 개발 - 비빔밥, 콩나물밥, 볶음밥 -)

  • Han, Kyung-Soo;Pyo, Seung-Hui;Lee, Eun-Jung;Lee, Hyun-A
    • Korean journal of food and cookery science
    • /
    • v.24 no.5
    • /
    • pp.580-592
    • /
    • 2008
  • The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.

Descriptive Sensory Evaluation and Consumer Acceptability of Sujeonggwa in a Tea Bag (티백 형 수정과의 관능적 특성 및 소비자 기호도 조사)

  • Kim, Hana;Song, Yeong Ok;Lee, Jeehyun
    • Korean journal of food and cookery science
    • /
    • v.31 no.3
    • /
    • pp.280-287
    • /
    • 2015
  • Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

Sensory Properties and Consumer Acceptance of Dasik (Korean Traditional Confectioneries) (다식의 관능적 특성 및 소비자 기호도 분석)

  • Yang, Jeong-Eun;Lee, Ji-Hyeon;Choi, Soon-Ah;Chung, Lana
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.22 no.6
    • /
    • pp.836-850
    • /
    • 2012
  • This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

The Sensory Evaluation and Practical Use of Kochujang Sauce Adopted to Home Use Test (Home Use Test를 적용한 고추장 소스의 관능 및 활용도 평가)

  • Lim, Seong-Il;Han, Kyung-Soo;Cho, Gyeong-Hyeon;Seo, Kyung-Mi
    • Korean journal of food and cookery science
    • /
    • v.24 no.6
    • /
    • pp.771-779
    • /
    • 2008
  • The purpose of the study was assessing Kochujang sauces(BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA's customer database. The qualification of the sample was responsible for the households' main grocery shopping, cooking Oriental/ Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).

Sensory Properties and Drivers of Liking Sanchae namul (seasoned dish with wild edible greens) (산채나물의 관능적 특성에 근거한 소비자 기호도 유도 인자 분석)

  • Yang, Jeong Eun;Lee, Ji Hyeon;Kim, Da Yoon;Choe, Eunok;Chung, Lana
    • Korean journal of food and cookery science
    • /
    • v.30 no.2
    • /
    • pp.200-211
    • /
    • 2014
  • This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.