Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition

Park, Jaehee; Seong, Eunjeong; Heo, Huijin; Kim, Hyun‐Joo; Jeong, Heon Sang

doi:10.3746/jkfn.2021.50.10.1074

JKFN

2021

DOI: 10.3746/jkfn.2021.50.10.1074

|View full text |Cite

Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition

Jaehee Park

Eunjeong Seong

Huijin Heo

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

A Study on the Selection Attributes of Frozen Mandu (Korean Dumpling) for Adults in the Jeonbuk Area Using Conjoint Analysis

Gong,

Choi,

Rho

2024

JKFN

View full text Add to dashboard Cite

This study analyzed the comparative merits of a selection of frozen mandu (Korean dumplings) as determined by adults in the Jeonbuk area and suggests an ideal type of frozen mandu that would appeal to adults as determined by conjoint analysis. Two hundred forty-one questionnaires were distributed from June to July 2022 to adults who had previously purchased a frozen mandu in a hypermarket or online. The order of importance of frozen mandu attributes was type (39.73%), ingredients (35.16%), purchasing method (13.14%), and shell texture (11.97%). The ideal combination of the selection attributes was purchase online and grilled mandu with meat and a chewy texture. The most preferred frozen mandu for adults showed an incremental 62.7% potential market share by choice simulation versus the frozen mandu being currently sold. Using the attributes utility, the adult frozen mandu market was divided into two clusters. Adults in cluster 1 preferred grilled mandu and online purchase, while those in cluster 2 preferred steamed mandu and store purchase. The results of this study will help establish a database that contributes to the development of various frozen mandu products and the construction of marketing strategies targeting adults.

show abstract

A Study on the Selection Attributes of Frozen Mandu (Korean Dumpling) for Adults in the Jeonbuk Area Using Conjoint Analysis

Gong,

Choi,

Rho

2024

JKFN

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition

Cited by 1 publication

References 28 publications

A Study on the Selection Attributes of Frozen Mandu (Korean Dumpling) for Adults in the Jeonbuk Area Using Conjoint Analysis

A Study on the Selection Attributes of Frozen Mandu (Korean Dumpling) for Adults in the Jeonbuk Area Using Conjoint Analysis

Contact Info

Product

Resources

About