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섭취 환경 조건이 나트륨 및 당 저감식품 기호도에 끼치는 영향

Effect of Eating Environments on the Liking of Sodium or Sugar Reduced Foods

한국식생활문화학회지 2020년 35권 4호 p.351 ~ 362
김소현, 김의수, 장서진,
소속 상세정보
김소현 ( Kim So-Hyun ) - Ewha Womans University Department of Nutritional Science & Food Management
김의수 ( Kim Eui-Su ) - K Bridge Insight Co., Ltd.
장서진 ( Chung Seo-Jin ) - Ewha Womans University Department of Nutritional Science & Food Management

Abstract


This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively,by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment wasthe target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was appliedto compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugarcontent of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: privatebooth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation,FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake,respectively, without compromising the acceptance level of samples. Significant influences of the eating environment wereobserved on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl andyogurt.

키워드

Eating environment; food attitude; sodium reduce; sugar reduced; consumer liking

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