• Title/Summary/Keyword: 칼슘강화비스킷

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Consumer Survey of Calcium Fortified Biscuits Depending on the Differentiated Whole Grain Ratio (통밀 비율에 따른 칼슘강화 비스킷의 소비자 조사 -20대 여대생을 중심으로-)

  • Kwak, Ji-Min;Lee, Ji-O;Im, Bo-Mi;Oh, Ji-Eun
    • The Journal of the Korea Contents Association
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    • v.19 no.8
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    • pp.106-114
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    • 2019
  • The study was conducted to investigate the effect of whole-wheat ratio and nutrition information provision on purchasing behavior and consumer intention among individuals in their twenties who lack calcium intake. In the end, this study aims to provide basic data on the development and marketing strategy of customized nutrition-reinforced snacks. Regarding whole wheat ratios, the acceptance of taste of whole wheat flour was highest in ZF but didn't seem significant difference with HF's. The familiarity of taste and flavor (P <0.001), purchase intention (p <0.001) and recommendation intention (p <0.001) were higher in order of ZF, HF and TF. Regarding information provision, familiarity of taste and flavor (P <0.05), purchase intention (p <0.05) and recommendation intention (p <0.05) were higher in order of detailed information group, non - information group and simple information group. Therefore, developing calcium-fortified biscuit, mixing whole wheat flour with normal flour might reduce consumer's resistance, Also, providing detailed information on the degree of fortification of calcium and dietary fiber might cause a synergistic effect on consumption.