홍삼과 녹차 첨가 약과에 대한 소비자의 인지도 및 기호도- 한ㆍ중ㆍ일 신세대 여성 소비자를 대상으로

• Published in: 동아시아식생활학회지, 23(5) pp. 533 - 545
• Main Authors: 여가은, 박재영, 조미숙
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.10.2013
• Subjects: 생활과학
• ISSN: 1225-6781; 2288-8802

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further,it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa,containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and,Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor,and odor preference. KCI Citation Count: 2