• Title/Summary/Keyword: 베이글

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A Study on Generation Z's F&B Brand Choice Attributes and Brand Experience - Focusing on the London Bagel Museum - (Z세대의 F&B 선택 속성과 브랜드 경험에 관한 연구 - 런던베이글뮤지엄을 중심으로 -)

  • Bo Yeon Jang;Seung In Kim
    • Industry Promotion Research
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    • v.9 no.3
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    • pp.185-192
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    • 2024

  • This study investigates the F&B brand choice attributes preferred by Generation Z and the brand experience of the London Bagel Museum, resulting in the following findings. First, in-depth interviews with Generation Z revealed that they consider 'appearance' and 'sociability' to be the most important factors when choosing an F&B brand. The success of the London Bagel Museum can also be attributed to fulfilling these Generation Z F&B brand choice attributes of 'appearance' and 'sociability.' Additionally, 'taste' was found to have the greatest impact on word-of-mouth and revisit intentions. The brand experience of the London Bagel Museum received the highest score in sensory experience, which can be seen as satisfying the visual stimulation that Generation Z, who value 'appearance,' consider important. This was followed by cognitive experience, emotional experience, and behavioral experience, in that order. The significance of this study lies in providing insights for the development of successful F&B brands by elucidating the F&B brand choice attributes of Generation Z and the brand experience of the London Bagel Museum.

  • https://doi.org/10.21186/IPR.2024.9.3.185 인용 PDF

A Study on Physicochemical Characteristics of Frozen Mulberry Fruit and the Quality and Sensory Characteristics of Bagel with Different Drying Conditions of Mulberry Powder (냉동오디의 이화학적 특성과 건조조건을 달리한 오디 분말을 첨가한 베이글의 품질과 관능적 특성에 관한 연구)

  • Lee, Min-Ae;Byun, Gwang-In
    • Culinary science and hospitality research
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    • v.19 no.2
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    • pp.40-51
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    • 2013

  • In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

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