Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Sensory Characteristics and Consumer Acceptance of the Clear Broth for Noodle on the Market

시판 국수장국의 관능적 특성 및 소비자 기호도 연구

  • Cho, Dong-Yi (Department of Culinary Science & Foodservice Management, Graduate School, Kyung Hee University) ;
  • Yang, Jeong-Eun (Department of Hotel & Culinary Arts, Osan College) ;
  • Chung, Lana (Department of Culinary Art & Foodservice Management, Kyung Hee University)
  • 조동이 (경희대학교 일반대학원 조리외식경영학과) ;
  • 양정은 (오산대학교 호텔조리계열) ;
  • 정라나 (경희대학교 조리서비스경영학과)
  • Received : 2019.12.02
  • Accepted : 2020.03.18
  • Published : 2020.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to understand the sensory characteristics and consumer acceptance for the commercially available clear broth for noodles. Totally, eight different clear broth samples were evaluated in this study. Seven trained panelists developed and evaluated sensory characteristics in the descriptive analysis. Significant differences (p<0.05) were obtained for all 28 attributes evaluated. Descriptive data was obtained by performing multivariate analysis of variance to identify differences between samples. Principal component analysis (PCA) was performed on the mean values of descriptive attributes obtained in the descriptive analysis, and summarizes the sensory characteristics of clear broth for noodles. PCA of the clear broths revealed that the first two principal components are responsible for 80.66% variations. For sensory testing, 160 consumers were recruited, and their acceptance for each sample was assessed. Consumer data was obtained by applying partial least square-regression (PLSR) to establish the relationship between the descriptive data and the consumer acceptance data.

Keywords

References

  1. Cho MH, Kim SJ, Lee KH. 2008. A Study on Preference of Salinity and Temperature of Soups Served in the Institutional Foodservice Establishment. J. East Asian. Soc. Diet. Life, 18(4):601-607
  2. Choi HM, Jang HS, Lee NH, Chil UK. 2018. Changes in the Characteristics of Noodle by the Addition of Biji Powder. Korean J. Food. Nutr., 31(6):919-925 https://doi.org/10.9799/KSFAN.2018.31.6.919
  3. Jang HS, Kim MS, Kim MZ, Lee JS, Kim YB, Sim KH. 2017. Quality Characteristics and Antioxidant Activities of Noodles added with Spergularia marina L. Griseb Powder. J. East Asian. Soc. Diet. Life, 27(1):50-60 https://doi.org/10.17495/easdl.2017.2.27.1.50
  4. Jang KT. 2017. Effect of Ingredients on the Sensory Characteristics of Tsuyu Sauce. Master's degree thesis, Eulji University, Korea
  5. Jee JH, Lee HS, Lee JW, Suh DS, Kim DS, Kim KO. 2008. Sensory characteristics and Consumer Liking of Commercial Sojues Marketed in Korea. Korean J. Food Sci. Technol, 40(2):160-165
  6. Jo JC. 1999. Cooking Quality of Noodle Affected by Nacl. Culinary Sci. Hos. Res., 5(2), 469-483
  7. Jung JH, Yoon HH. 2016. Sensory Characteristics of gluten free rice pasta by Descriptive Analysi. Abstract of 51th conference of the East Asian Society Of Dietary Life, 153
  8. Kim JE. 2009. The Secret of Umami. Random House Korea, Seoul, Korea. pp. 16-20
  9. Kim JY, Yoo SS. 2018. Biological Activities of Fresh Pasta Noodle Added with Purple Sweet Potato Concentrate. Culi. Sci. Hos. Res., 24(5):100-110 https://doi.org/10.20878/cshr.2018.24.5.011
  10. Kim NM, Lee JS. 2003. Effect of Fermentation Periods on the Qualities and Physiological Functionalities of the Mushroom Fermentation Broth. Kor. J. Mycol., 31(1):28-33 https://doi.org/10.4489/KJM.2003.31.1.028
  11. Lee JR, Kwack SC, Jung JD, Hah YJ, Park KH, Cho HS, Sung NJ, Park GB. 2005. Effects of Replacement Sodium Chloride on the Quality Characteristics of Emulsion-type Sausages. J. Anim Sci & Technol (Kor.), 47(6):1009-1016 https://doi.org/10.5187/JAST.2005.47.6.1009
  12. Lee JS, Hwang IG, Yoo SM, Min SG, Kim KI, Jo YJ, Choi MJ. 2015. Effect of Thermal Treatments on the Physicochemical Properties and Nutritional Composition of Spinach. J. Agr. Sci. Chungbuk Nat'l Univ, 31(1):57-63
  13. Lim YI, Kim HY. 1994. A Study on Desirable Serving Temperatures of Soups for Foodservice Establishment. J. Kor. Soc. Food Cult., 9(3):303-310
  14. Park BH, Park YK, Jo KH, Jeon ER, Koh KM, Choi YB. 2017. Quality Characteristics of Semi-dry Noodles with different Water Contents. J. Kor. Soc. Diet. Cult., 32(2):135-143
  15. Park EJ. 2017. Quality Characteristics and Antioxidant Activity of Noodles added with Chinese Artichoke Powder. J. East Asian. Soc. Diet. Life, 27(1):61-68 https://doi.org/10.17495/easdl.2017.2.27.1.61
  16. Seoul Mental Health Welfare Center. 2016. 2014 national health statistics. Available from: https://www.seoulmentalhealth.kr/dataroom/data.jsp?cmd=view&test_num=88, [accesses 2019.10.20.]
  17. Shin ME, Lee KH. 2011. Study on Appropriate Mixing Ratios of Various Animal Meats with Other Ingredients to Improve the Palatability of Stock. J. Kor. Soc. Diet. Cult., 26(4):409-415
  18. Song HS. 2012. Sensory Evaluation of Cheongmirae (Smilax china) Root Extract for Soy Sauce Development. Kor. J. Food Nutr., 25(4):1086-1091 https://doi.org/10.9799/ksfan.2012.25.4.1086
  19. Yun MJ. 2019. The effects of congruency between umami taste and odor on flavor perception. Master's degree thesis, Ewha Womans University, Korea