Culinary science and hospitality research (한국조리학회지)
- Volume 12 Issue 4 Serial No. 31
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- Pages.80-96
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
A Study on Developing the Olive-oil Liaison to Accommodate Wide-spread Well-being Trend
웰빙 트렌드에 따른 올리브유 농후제의 개발과 소비자 만족도에 관한 연구 - 호텔 양식당을 대상으로 -
- Lee, Kyang-Choon (Hotel Lotte Busan) ;
- Yoon, Tae-Hwan (Department of Hotel & Convention Management, Dong-Eui University)
- Published : 2006.12.30
Abstract
The purposes of this study were twofold. First, it aimed to develop the olive-oil liaison (Roux). Second, it tried to examine customer perceptions of the olive-oil liaison compared with commonly used butter liaison in hotel restaurants. The theme of the study was derived from the present trend of pursuing healthy food so-called 'well-being'. As a result, the extra virgin olive-oil liaison(Roux) with the optimal ratio of 1.4 : 1 (flour: olive-oil) was developed through repeated sensory tests. The findings also showed that customers prefer products with the olive-oil liaison to products with butter liaison in terms of satisfaction and intention to re-purchase.