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[학술저널]

  • 학술저널

한재숙 한경필 한갑조 김영진

UCI(KEPA) : I410-ECN-0101-2009-594-016246580

초록

The purpose of this study was to investigate the perception and preference for Korean Kimchi in Singapore. A questionnaire was answered by both male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results were as follows : the nationality of Kimchi as Korean was given by 86.9% of the participants, and 48.7% had eaten Kimchi. For their perceptions on Kimchi, the highest answer at a mean of 3.95 was ‘Kimchi is a good side dish with cooked rice’. It was significantly different than ‘Kimchi is delicious’(M=3.14, p<.05). In the evaluation of different kinds of Kimchi, taste was highest for anchovy dachi Kimchi(M=5.50) on the fourth day of fermentations, and overall acceptability was also highest for the anchovy dachi Kimchi(M=6.18) on the fourth day(p<.001). In the sensory evaluation by Kimchi use, the best taste was in the order of Kimchi Salad(M=6.10), Kimchi Bacon Roll(M=6.00) and Kimchi Croquette(M=5.67), and the order for overall acceptability was Kimchi Salad(M=6.10), Kimchi Bacon Roll(M=6.00) and Kimchi Croquette(M=5.92).

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