Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics and Acceptability of Curried Rice with Cheonggukjang Powder for Development of High School FoodService Menu

고등학교 급식메뉴 개발을 위한 청국장 분말 첨가 카레라이스의 품질특성 및 수응도 평가

  • Jung, Mi-Hee (Department of Food and Nutrition, Chungbuk National University) ;
  • Lee, In-Seon (Department of Food and Nutrition, Chungbuk National University) ;
  • Kim, Hyang-Sook (Department of Food and Nutrition, Chungbuk National University)
  • 정미희 (충북대학교 식품영양학과) ;
  • 이인선 (충북대학교 식품영양학과) ;
  • 김향숙 (충북대학교 식품영양학과)
  • Received : 2010.01.28
  • Accepted : 2010.05.24
  • Published : 2010.06.30
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Abstract

The purpose of this study was to investigate the quality characteristics and acceptability of curried rice containing cheonggukjang powder for the using in a high school foodservice menu. The viscosity of the curry sauce with cheonggukjang powder was not significantly different between the control and 15% sample group. As the level of cheonggukjang powder was increased, the Hunter's L value increased, whereas the a value decreased. In the results of the acceptance test, the 15% group was not significantly different from the control group. Therefore, the 15% group was selected based on the acceptance test for use by the school foodservice industry. There was no significant difference between boys and girls (p<0.01) in the acceptance test of curried rice with cheonggukjang powder in terms of flavor, color, aroma, density of sauce, overall acceptability. In regards to the reason why boys and girls did not consume the curried rice, 'because of unfavorable taste' (51.0%), ranked highest followed by 'because of other' (34.2%). In conclusion, there was a high food acceptance food when cheonggukjang powder was added to curried rice. Also, it is necessary to increase the preference and consumption of cheonggukjang foods and through the development of proper recipes that contain cheonggukjang and through combination with other food ingredients.

Keywords

References

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