Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on Recognition and Using behavior for Tofu(Soybean Curd)

두부에 대한 인식 및 이용실태에 관한 연구

  • Park, Geum-Soon (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Park, Eo-Jin (Dept. of Hotel, Food Service and Culinary Art, Catholic Sangji College) ;
  • Kim, Soo-Yeun (Dept. of Hotel, Food Service and Culinary Art, Catholic Sangji College) ;
  • Chung, Hyun-Chae (Dept. of Hotel Culinary, Taekyung College)
  • 박금순 (대구가톨릭대학교 외식산업학과) ;
  • 박어진 (가톨릭상지대학 호텔외식조리과) ;
  • 김수연 (가톨릭상지대학 호텔외식조리과) ;
  • 정현채 (대경대학 호텔조리학과)
  • Published : 2007.12.31
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Abstract

To investigate of the recognition and using behavior on the Tofu, 46.3% of male and 53.7% of female adults in Daegu and Kyungbuk area were surveyed. The main results are as follows : 96.4% of the participants usually preferred the Tofu owing to health and about 68.4% of them had purchased Tofu made of domestic soybean. In addition, the responses to 7 questions about the Tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" and "Tofu is digestive food" were totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Female had generally better knowledge of Tofu than the counterparts. Most participants relatively knew and had eaten common Tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional Tofu such as Tofu added with omija, surimi, spinach, etc. But they intended to eat functional Tofu such as Tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the Tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

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References

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