광주지역 대학생의 청국장 및 청국장 제품에 대한 인식과 이용실태

Perception and using statues of Chunkukjang and its products for university students in Gwangju

The purpose of this study was to investigate the perception and preference of Chunkukjang (CKJ) in the university students. One hundred seventy nine subjects were surveyed by questionnaire. The results show that 82.7% of subjects have eating experience of CKJ and 77.7% of them were taken at home. The major reasons for not eating CKJ were ‘off-flavor (48.4%) and ‘no chance to eat (29.0%) . The recognition score of CKJ product as followers, traditional CKJ (3.57), CKJ powder (2.99), CKJ pill (2.90) and raw CKJ (2.74). The CKJ as food was relatively high in perception as ‘CKJ is traditional fermented food , ‘CKJ is good healthy food and ‘CKJ is strong off-flavored food. The CKJ as disease related functionality was relatively high in perception as ‘prevent constipation , ‘prevent cancer and ‘reduce weight . The major resources for getting information about CKJ were mass media (54.7%) and family (20.3%).