저염 장아찌 개발을 위한 연령별 소비자 인식, 기호도 및 섭취빈도 조사

다국어 초록 (Multilingual Abstract)

This study was performed to analyze the perception, preference and intake frequency of Jangachi(Korean Pickle) in order to develop low salt healthy Jangachi(Korean pickle). The findings are summarized as follows: The reason for eating Jangachi was ``Stimulation of appetite(47.8%).`` The problem of commercial Jangachi was ``having high Na and sodium contents(59.1%).`` The most influential improvement points for development of low-sodium Jangachi was ``Sanitarily distributed,`` followed by ``not too salty,`` ``low price,`` and ``safe to store.`` The important items of manufacture factor for making low-sodium Jangachi were safety(4.36 points), sanity, safekeeping and storage, and quality of ingredients. The important items of quality factor were taste(4.30 points), salinity, nutrition and temperature. The most preferred and frequently intake Jangachi was ``garlic Jangachi``, followed by ``perillar leaf Jangachi``, ``dried radish Jangachi``, ``onion Jangachi``, ``pepper Jangachi``, ``garlic stem Jangachi``, ``cucumber Jangachi``, ``radish Jangachi``, and ``soy leaf Jangachi``.

참고문헌 (Reference)

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