지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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To meet customers' want and needs, a maintenance sale is a must in new product development. As the people`s interest to the healthy, Low-calories food is growing up, the bakery industry is developing and making Functional food, which helps to a sale strategy. The present study aimed to promote health through the development of healthy breads by using pigmented rice powder and to be helpful in activating the local economy by enhancing the consumption of pigmented rice powder. The survey for the recognition and preference for pigmented rice powder well-being breads was performed from November 1 to November 30 in the year of 2010 by subjecting 137 customer, and frequency analysis was used for the statistical technique. Questionnaire investigation result for the group revealed that 42.3% of the group showed common level of their interest in the development of well-being bread and 66.4% of the group revealed high willingness for the purchase of pigmented rice. As the purpose of the purchase, 58.4% of them answered as for the use of snake preparation between meals. Their purchase motivation that was aroused by themselves revealed to be high by showing as high as 46.7%. As the information source for the pigmented rice powder, 24.3% of them answered as bakery shops and 36.5% of them highly pointed out its expensive cost as the demerit. 47.7% of the survey participants responded cereals as their favorite food materials, and 52.6% of the cause of their cereal preference was answered as fat reduction, preference product type was found to be high in the body weight control and disease preventive food products by showing 46.7%. The helpful expectation level for the well-being bread effect was found to be high by showing as much as 60.6%. In the sexual recognition and preference for healthy breads, safety (p<0.001) was the most significantly considered in it purchase, and nutrition, taste and digestive absorption were significantly considered in the food material recognition categories (p<0.01). The recognition results for low calorie well-being breads showed significantly high as the food for the prevention of adult disease (p<0.001), which was followed by the food as diet and taste (p<0.01). The preference result for the healthy bread showed their high preference for green rice and sweet potato rice breads (p<0.01), which was followed by black bean bread, garlic bread and by pumpkin bread (p<0.05). Based on the questionnaire survey results, the development for green rice sponge cake, red rice well-being breads, anthocyanine baguette sample products were performed along with the development for their processing techniques.
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UCI(KEPA) : I410-ECN-0101-2016-326-002708238