Nuclear families with high economic growth have made the impact of the child within the family purchasing power. In spite of, imbalance nutrition, obesity etc. associated with children began to be a social problem anymore personal problem, unlike their affection of children is higher. There is believed to be the cause for the change in the acceptability and culture of food. In addition, school lunch and eating out of a larger proportion of food culture today, the acquisition of eating is not simply a matter of million homes. The social problems that need to inspire good eating environment that is considered the Korean food would be helpful enough to improve social problems in the nutritional aspect. Therefore studies inquire to determine the acceptability of the taste for Korean food based on the needs of children.
The samples used in this study were 4 different dak-jjim sauces, Korean soy sauce, Korean red pepper paste, Korean soy sauce with a star anise, Korean soy sauce with Nuoc Mom(Vietnam fish sauce). The panelists are 100 Korean J elementary school children in Seoul. The panelists evaluate sensory acceptability, attitude of eating, and affect factor of prefer·non-prefer attributes. Analysis of variance and Duncan''s multiple range test was performed to compare the difference between the samples.
There were significant differences among the dak-jjim samples in acceptability of overall liking, order liking and taste liking(p<0.000). Soy and Soy_FishS sample were highly evaluated the overall acceptability of the samples. Soy, RPPaste, Soy_FishS samples, except for Soy_StarA sample, was highly evaluated in order liking. In taste liking, Soy sample was evaluated highest acceptability. Intensity of saltiness, sweetness, and hot spicy flavor had no significant differences among the samples. It indicates order and taste did not effect on intensity of saltiness, sweetness, and hot spicy flavor.
There were significant differences among the dak-jjim samples in attitude of familiar intensity and willing to try again(p<0.000). Soy, RPPaste, Soy_FishS samples are highly evaluated in both, however Soy_StarA sample was low evaluated. Check-all-that-apply(CATA) shows prefer·non-prefer attributes among samples. Soy sample is highest in saltiness, sweetness, chicken flavor, moistness of the chicken and potato flavor of liked attributes. Soy_StarA sample is highest in ginger flavor of disliked attributes. It seemed that panelists perceived star anise of exotic order as ginger flavor. Panelists considered mostly taste as choosing food and the second considerable factor was nutrition.
According to the results, the familiar attribute that effected acceptability improve recognition and acceptability of Korean food. Later, healthy food culture environment ultimately needs to be consider through the study of children''s eating healthy eating habit associated Korean food conducts and Korean menus develop.