기능성식품의 구매 및 섭취 실태와 아로니아 첨가식품 개발에 대한 소비자의 인식

• 영문명: The Consuming Status of Functional Foods and Perception of The Functional Foods with Aronia
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 박민규(Park, Minkyu) 주신윤(Ju, Shinyun) 허남주(Heo, Namjoo) 이홍미(Lee, Hongmie)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제24권 제2호, 1~14쪽, 전체 14쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2020.08.30

영문 초록

This study was conducted to provide the basic information in order to develop the aronia added functional foods by determining the consumers’s needs and status of consuming functional foods and those with aronia. The subjects were 43 men and 142 women over 20 years of age who had regular income residing Seoul and Gyeonggi area. The information were obtained by using self-administered questionnaire and data were analysed by SPSS 25.0. The proportion of the subjects who had experienced eating aronia and aronia added foods were only 64.9% and 35.1%, suggesting insufficient supply to market yet as of 2019. The subjects evaluated the importance of 8 factors when they purchase the functional foods; physiological active function and easiness to consume the highest (4.19, respectively); patent or certification (4.03), price (3.79), recommendation (3.65), brand (3.61), advertisement or broadcasting (2.75), and design (2.64). More over, ‘physiological function’ was evaluated higher by women, by those graduated with food and nutrition major, by those with more concern of their own health and by those who buy functional foods for their own or family members’ health; ‘the easiness to consume’ by the subjects who had experience of purchasing functional foods; ‘price’ by younger subjects under 30 years of age; ‘brand’ by those with experience of buying the functional foods than by their counterparts, respectively (p<0.05). The most answered reason for dissatisfaction with the foods with aronia was ‘unsatisfactory taste’ (52.4%) and followed by ‘unsatisfactory effectiveness’ (33.3%) and the most wanted type of foods with aronia was beverage (41.8%) followed by jam (26.9%), jelly (11.5%), bakery (10.4%), and sauce such as gochujang (7.1%), which should be reflected in developing new functional foods with aronia.

목차

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과 및 논의

Ⅳ. 결론 및 제언

참고문헌

키워드

aronia functional foods consumer perception