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Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong

시판 강정류의 이화학적 특성 및 소비자 기호도에 관한 연구

  • Ryu, Ji-Hye (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kwon, Yong-Suk (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Kyoung-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Lee, Jin-Young (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 류지혜 (농촌진흥청 국립농업과학원 농식품자원부 가공이용과) ;
  • 권용석 (농촌진흥청 국립농업과학원 농식품자원부 가공이용과) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부 가공이용과) ;
  • 이진영 (농촌진흥청 국립농업과학원 농식품자원부 가공이용과)
  • Received : 2014.11.05
  • Accepted : 2014.12.24
  • Published : 2014.12.31

Abstract

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).

Acknowledgement

Supported by : 국립농업과학원

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