Culinary science and hospitality research (한국조리학회지)
- Volume 13 Issue 3
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- Pages.252-262
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- 2007
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
A Study on the Preference and Recognition for the Developmentof Soup Focused on Seoul Area
수프 제품 개발을 위한 기호도 및 인식에 관한 연구 - 서울 지역을 중심으로 -
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Choi, Soo-Keun
(Dept. of Culinary Science and Arts, Kyung Hee University) ;
- Shin, Min-Ja (Dept. of Culinary Science and Arts, Kyung Hee University) ;
- Park, Ki-Hong (Dept. of Culinary Science and Arts, Kyung Hee University)
- Published : 2007.09.30
Abstract
The object of this research is to assess the preference for commercial cream soup by gender and age group in order to develop reliable proposals for a better product. A total of 488 questionnaires were handed out to residents in the Seoul area. The data were analysed using chi-square test, t-test and one-way ANOVA. The results are summarized as follows: (1) 80.3% liked soup because of its flavor, taste, and ingredients, (2) respondents in their