View : 376 Download: 0
Consumer's Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon Powder
- Title
- Consumer's Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon Powder
- Authors
- Jin J.-U.; Cho M.-S.; Oh J.-E.
- Ewha Authors
- 조미숙; 오지은
- SCOPUS Author ID
- 조미숙; 오지은
- Issue Date
- 2022
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- ISSN
- 1226-3311
- Citation
- Journal of the Korean Society of Food Science and Nutrition vol. 51, no. 6, pp. 561 - 570
- Keywords
- Bibimnaengmyeon sauce; sugar alternative; watermelon; watermelon powder
- Publisher
- Korean Society of Food Science and Nutrition
- Indexed
- SCOPUS; KCI
- Document Type
- Article
- Abstract
- This study investigated the possibility of supplementing watermelon as a natural sweetening ingredient in Bibimnaengmyeon sauce. To determine the optimal ratio of watermelon powder in the formulation, Bibimnaengmyeon sauces were prepared with 25, 50, 75, and 100% watermelon powder instead of sugar and analyzed with the control for consumer acceptance test. This study also investigated the awareness of Bibimnaengmyeon to provide additional marketing implications. Our results indicate that for all 6 factors examined (overall liking, appearance, color, flavor/ smell, taste, and texture) on the 9-point hedonic scale in evaluation, the WP50 sample supplemented with 50% watermelon powder instead of sugar showed the best results. In addition, the WP50 sample received the highest purchase intention and recommendation intention (P<0.001). Contrarily, the WP100 formulation showed the lowest results for all factors evaluated (P<0.01). Compared to the control group, all preference characteristics, except texture, showed high liking in the 25∼75% watermelon powder supplementation groups. These findings indicate that consumers prefer sauces with less than 75% sugar-replacing watermelon powder as compared to the control sauces. The WP50 sample supplemented with 50% watermelon powder showed the best acceptance test score (P<0.01). In conclusion, the overall results indicate that replacing sugar with 50% watermelon powder in the preparation of Bibimnaemyeon sauce is optimal, with a reasonably high overall acceptability. We believe that the results of this study will contribute positively to the utilization of surplus watermelon rendering their application as a resource for use as a natural sweetener. © 2022 Korean Society of Food Science and Nutrition. All rights reserved.
- DOI
- 10.3746/jkfn.2022.51.6.561
- Appears in Collections:
- 신산업융합대학 > 식품영양학과 > Journal papers
- Files in This Item:
There are no files associated with this item.
- Export
- RIS (EndNote)
- XLS (Excel)
- XML