Evaluation on the Consumer Preference of Low-Sodium Korean Food

저나트륨 한식 메뉴에 대한 소비자 기호도 평가

  • Boo, Goun (Department of Food and Nutrition, Daegu University) ;
  • Paik, Jae-Eun (Department of Food and Nutrition, Bucheon University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 부고운 (대구대학교 식품영양학과) ;
  • 백재은 (부천대학교 식품영양과) ;
  • 배현주 (대구대학교 식품영양학과)
  • Received : 2016.09.30
  • Accepted : 2016.12.21
  • Published : 2017.01.31


This study was conducted to develop low-sodium Korean food recipes and evaluate consumer acceptability of low-sodium Korean food. A total of 137 consumers assessed the overall acceptability based on a 9-point scale. Statistical analyses were performed using the SPSS package program (ver 20.0). The results of this study are summarized as follows: According to the results of the consumer preference evaluation of low-sodium Korean food, overall acceptability of all menus was over five out of nine points (overall average 6.25). Overall acceptability was highest for grilled beef ribs (7.88), followed by bulgogi (7.63), sauteed dry anchovy (7.46), and simmered beef in soy sauce (7.45). On the other hand, overall acceptability was lowest in blanched and seasoned spinach (5.04). According to the results of Pearson's correlation analysis, overall acceptability was positively related with menu preference of 27 menus, including seasoned and simmered chicken (P<0.001), fiddledhead namul (P<0.001), and grazed lotus roots and burdock (P<0.001). To sum up, overall acceptability of all items used in the consumer preference evaluation was more than five points out of nine. Therefore, low-sodium recipe for Korean food can be effectively applied in commercial or non-commercial foodservice cafeterias.


Supported by : 농림수산식품부


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