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Home Use Test를 적용한 고추장 소스의 관능 및 활용도 평가
임성일 ( Seong Il Lim ),한경수 ( Kyung Soo Han ),조경현 ( Gyeong Hyeon Cho ),서경미 ( Kyung Mi Seo ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6
The purpose of the study was assessing Kochujang sauces (BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA`s customer database. The qualification of the sample was responsible for the households` main grocery shopping, cooking Oriental/Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7 point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).