Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Research on Perception of Health Functional Foods and Preference of Desired Onion Peel Products - Focused on adults in Changwon -

경남일부 성인에서 양파껍질 유래 건강기능식품 개발에 대한 소비자 인식 및 선호도 - 창원지역 성인을 중심으로-

  • Jeong, Hee-Ran (Department of Food and Nutrition, Changwon National University) ;
  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changshin University) ;
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University)
  • 정희란 (창원대학교 식품영양학과) ;
  • 정은정 (창신대학교 식품영양학과) ;
  • 차용준 (창원대학교 식품영양학과)
  • Received : 2015.01.12
  • Accepted : 2015.04.01
  • Published : 2015.04.30
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Abstract

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

Keywords

References

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