A study on acceptance and hedonic perception of young female consumers of squeeze porridge

Ji O. Lee, Young Seo Kim, Su Mi Yoo, Ji Eun Oh, Mi Sook Cho

Research output: Contribution to journalArticlepeer-review

Abstract

Increase in the number of single households and change in women’s social status has resulted in a rapid alteration of modern lifestyles. Consequently there have been a number of HMR product launches and an increase in their consumption by single households. Porridge is a traditional, easily digestible Korean food that is prepared by completely softening various grains in water. ‘Squeeze porridge’ is a new product in the market, and comprises porridge in a spout pouch that can be eaten directly. Consumers are showing an increasing preference for instant porridge that can easily and healthily replace their meals. Therefore, ‘squeeze porridge’ has become popular because it is easy to eat and healthier than other convenience foods. However, this product has not been sufficiently researched domestically. This study developed squeezed porridge without any additives in three flavors: sweet pumpkin (SP), corn/potatoes (CP), and barley/chestnut (BC). The purpose was to analyze consumer perception of squeezed porridge as a breakfast meal, and their hedonic perception of this product. This study obtained data from female subjects between the ages of 20∼29 y, using a 9-point Likert scale and check-all-that-apply (CATA) questionnaires. The result indicated that 65.1% of participants had not consumed squeezed porridge before this study. Participants assessed that the SP-1 and the CP-1 flavors were thicker than controls, which contributed to satiety. The smell, taste, and flavor of the BC-1 variety were significantly preferred compared to controls. The other factors that contributed to preference were stated as ‘grain odor/flavor’ and ‘roasting sesame odor/flavor’. In conclusion, the study suggested that consumer preference for breakfast foods is dictated not only by convenience but also the richness of flavor and quantum of nutrition.

Original languageEnglish
Pages (from-to)1289-1299
Number of pages11
JournalJournal of the Korean Society of Food Science and Nutrition
Volume49
Issue number11
DOIs
StatePublished - Nov 2020

Keywords

  • Acceptance
  • Breakfast
  • Hedonic perception
  • Squeezing porridge
  • Young female

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