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논문 기본정보
티백 형 수정과의 관능적 특성 및 소비자 기호도 조사
논문 개요
| 기관명 | NDSL |
|---|---|
| 저널명 | 한국식품조리과학회지 = Korean Journal of Food Cookery Science |
| ISSN | 2287-1780,2287-1772 |
| ISBN |
논문저자 및 소속기관 정보
| 저자(한글) | 김하나,송영옥,이지현 |
|---|---|
| 저자(영문) | |
| 소속기관 | |
| 소속기관(영문) | |
| 출판인 | |
| 간행물 번호 | |
| 발행연도 | 2015-01-01 |
| 초록 | Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea. |
| 원문URL | http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=JAKO201521056137797 |
| 첨부파일 |
추가정보
| 과학기술표준분류 | |
|---|---|
| ICT 기술분류 | |
| DDC 분류 | |
| 주제어 (키워드) | Sujeonggwa,tea bag,descriptive,acceptability,sweetener |