대한가정학회지 (Journal of the Korean Home Economics Association)
- 제38권5호
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- Pages.167-177
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- 2000
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- 1225-0937(pISSN)
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- 2234-2818(eISSN)
미국 남녀 대학생의 김치에 대한 인식 및 기호도 조사
A Study on American University Students' Perception and Preference for Korean Kimchi
초록
The purposes of this study are to investigate American university students′responses to Kimchi and their preference on different kinds of Kimchi as indicated by a survey and sensory evaluation and to globalize Kimchi. About 400 Indiana University students in IN, USA participated in perception survey of Kimchi, which consisted of 64.8% of male and 35.2% of female.37.3% of all the participants knew what Kimchi was and 30.3% had eaten Kimchi before the survey. The students′responses to the 12 questions about Kimchi were measured on 5 point Likert scale. The item "Kimchi is nutritious and healthy" was totally received the highest point and "Kimchi is a good side with beer or wine" roamed the lowest. Furthermore, gender and the precious visitation to Korea laid an important part in the experiment. As the result of sensory evaluation, the American students preferred Kimchi that made out of soaking Baechu for 3 hours to 5 hours. When the Kimchi was fermented at room temperature(20~22
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