Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Perception of Codonopsis Lanceolata Dishes and the Development of Codonopsis Lanceolata Dishes

더덕 음식 인식 및 더덕 음식 개발 필요성에 관한 연구

  • Hong Wan-Soo (Foodservice Management and Nutrition, Sangmyung University) ;
  • Lee Jin-Sil (Foodservice Management and Nutrition, Sangmyung University) ;
  • Ko Sun-Young (Food and Nutrition, Dongduck Women's University) ;
  • Choi Young-Sim (Natural Science Research Institute, Sangmyung University)
  • 홍완수 (상명대학교 외식영양학과) ;
  • 이진실 (상명대학교 외식영양학과) ;
  • 김은정 (동덕여자대학교 식품영양학과) ;
  • 최영심 (상명대학교 자연과학연구소)
  • Published : 2006.04.01
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Abstract

A survey was conducted to analyze the conditions of Codonopsis Lanceolata and Codonopsis Lanceolata dishes. The subject, 299 housewives from Seoul and the metropolitan area were surveyed on their general background and actual state of diet and health management. They were also asked 10 questions on the perception of Codonopsis Lanceolata, 8 on the foods using Codonopsis Lanceolata, and also the need for development of processed foods using Codonopsis Lanceolata, and their intention. This is the abstract so it is obvious that the following are yow result. The need for development of processed foods using Codonopsis Lanceolata showed $3.32{\pm}0.61$ and the subjects answered side dish ($3.60{\pm}0.65$) beverage ($3.26{\pm}1.09$), one dish foods ($3.19{\pm}0.71$), health foods ($3.14{\pm}0.9$) and dessert ($2.99{\pm}0.81$) as the order for the foods they wished to be developed. It can be concluded that cooking and processing methods reflecting the preference of housewives need to be developed.

Keywords

References

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