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Consumer Preferences with Chicken Types and Sauces

치킨 유형 및 소스별 소비자 선호도 연구

  • Park, Kyeongjin (Hongik University, Department of Industrial Engineering) ;
  • Ahn, Jinho (Hongik University, Department of Industrial Engineering) ;
  • Chun, Young Ho (Hongik University, Department of Industrial Engineering) ;
  • Sung, Dong Eun (Dongyang Mirae University, Department of Food Science & Engineering) ;
  • Kim, Kyungdoh (Hongik University, Department of Industrial Engineering)
  • 박경진 (홍익대학교 산업공학과) ;
  • 안진호 (홍익대학교 산업공학과) ;
  • 전영호 (홍익대학교 산업공학과) ;
  • 성동은 (동양미래대학교 식품공학과) ;
  • 김경도 (홍익대학교 산업공학과)
  • Received : 2018.08.21
  • Accepted : 2018.10.16
  • Published : 2018.10.31

Abstract

Objective: We conducted an experiment about consumer preferences with chicken types and sauces to provide an implication for chicken menu development. Background: In the food service industry, chicken franchises have studied the consumer preferences for the menu development to enhance its competitiveness. It was necessary to investigate the preferences for the chicken types and the sauces sufficiently since cooking methods and sauces for chicken have been diversified. Method: We compared three types of chickens and four sauces. 30 Participants evaluated each combination of chicken types and sauces in terms of the flavor, texture, appearance and satisfaction. Results: The flavor of chickens with a spicy sauce and no sauces was preferred. The oven chicken with barbecue sauce showed a higher flavor than other chicken combinations, and the crispy chicken with chili sauce had a higher flavor than other chicken combinations. Participants also had higher appearance scores for red sauces. Overall satisfaction was affected by flavor, texture and appearance in order. Conclusion: In chicken menus, fried chicken and spicy chicken must be provided. Barbecue sauce matched well with oven chicken and chili sauce was good for crispy chicken only. When developing new chicken menus, we should focus on flavor and texture. Application: This results can contribute to chicken menu developments to enhance the competitiveness of chicken franchises.

Acknowledgement

Supported by : National Research Foundation of Korea (NRF)

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