• 한국축산식품학회지
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• 제39권2호
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• pp.324-331
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• 2019

The objective of this study was to evaluate physicochemical and sensory properties, the texture profile, and antioxidant activity of ginseng extract-supplemented quark cheese as a new cheese product intended to improve public health. After addition of less than 1.0% ginseng extract, the moisture content of quark significantly decreased, while fat and protein levels increased, although microbial counts and lactose and ash contents were not affected significantly (p<0.05). In terms of color, $L^*$ values decreased significantly with increasing concentration of ginseng extract, while $a^*$ values increased significantly (p<0.05). The results of texture profiling showed that cohesiveness and springiness were unaffected, whereas hardness, gumminess, and chewiness increased significantly. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical-scavenging activities of the cheese fortified with 0%, 0.5%, or 1.0% of the ginseng extract were $4.22%{\pm}0.12%$, $20.14%{\pm}1.34%$, and $56.32%{\pm}1.54%$, respectively. The results of sensory analysis indicated that bitterness, ginseng odor, and aftertaste significantly improved with increasing concentration of ginseng extract (p<0.05). However, there was no significant difference in the overall quality attributes of quark cheese between the no-supplement control and samples with less than 0.5% of the ginseng extract (p>0.05), suggesting that these products could help to promote public health as functional foods.

• 한국프랜차이즈경영연구
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• 제13권4호
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• pp.13-22
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• 2022

Purpose: Brand hearsay refers to information that can be acquired from advertisement, media publicity, and word-of-mouth prior to experiencing products or services of brands. Previous information about brands obtained through brand hearsay affects consumer behavior in choosing brands. Moreover, brand hearsay is an effective communication method in promoting brands to consumers. Thus, bakery franchises need to improve strengths and differentiate characteristics of their brand, thereby attracting more consumers. Therefore, this study investigates relationships the effect of brand hearsay on consumers' brand attitude and brand loyalty in the context of franchised bakery brands. Research design, data, and methodology: A research model was proposed to examine structural relationships between brand hearsay (advertising, publicity, word-of-mouth), brand attitude, and brand loyalty. An online survey was conducted to consumers who had an experience of visiting a franchise bakery. A total of 513 responses were used for data analysis. SPSS 22.0 was used for analyzing general demographics, and SmartPLS 4.0 was used to test validity and reliability of the proposed model. Result: Among attributes of brand hearsay, advertisement and word-of-mouth had positively significant effects on brand attitude, but no significant effect was found between publicity and attitude. Advertisement had a positively significant impact on brand loyalty, while publicity had a negative effect on brand loyalty opposite to hypothesis. Moreover, brand attitude had a statistically significant effect on brand loyalty. Conclusions: In the context of franchise bakeries, brand hearsay contents may change consumers' attitude toward brands but does not increase brand loyalty. Though media publicity does not affect consumers' attitude toward brands, it may decrease brand loyalty when consumers are too exposed to it. In addition, it is necessary to enhance brand attitude to increase brand loyalty of customers. This study provides bakery franchisors and franchisees information about which type of brand hearsay (e.g., advertisement, word-of-mouth, media, publicity) is effective in enhancing brand attitudes and loyalty of consumers. Further studies may include other variables (e.g., trust) in addition to attitude and loyalty, or compare findings based on brand characteristics (e.g., low-to-medium/high prices, store size).

• 한국의류학회지
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• 제46권1호
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• pp.165-181
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• 2022

The fashion industry is creating innovative business models using artificial intelligence. To efficiently utilize artificial intelligence (AI), fashion data must be classified. Until now, such data have been classified focusing only on the objective properties of fashion products. Their subjective attributes, such as fashion brand sensibilities, are holistic and heuristic intuitions created by a combination of design elements. This study aims to improve the performance of collaborative filtering in the fashion industry by extracting fashion brand sensibility using computer vision technology. The image data set of fashion brand sensibility consists of high-end fashion brand photos that share sensibilities and communicate well in fashion. About 26,000 fashion photos of 11 high-end fashion brand sensibility labels have been collected from the 16FW to 21SS runway and 50 years of US Vogue magazines beginning from 1971. We use EfficientNet-B1 to establish the main architecture and fine-tune the network with ImageNet-ILSVRC. After training fashion brand sensibilities through deep learning, the proposed model achieved an F-1 score of 74% on accuracy tests. Furthermore, as a result of comparing AI machine and human experts, the proposed model is expected to be expanded to mass fashion brands.

• 한국의류학회지
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• 제46권6호
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• pp.1142-1160
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• 2022

Text data plays a significant role in understanding and analyzing trends in consumer, business, and social sectors. For text analysis, there must be a corpus that reflects specific domain knowledge. However, in the field of fashion, the professional corpus is insufficient. This study aims to develop a taxonomy and thesaurus that considers the specialty of fashion products. To this end, about 100,000 fashion vocabulary terms were collected by crawling text data from WSGN, Pantone, and online platforms; text subsequently was extracted through preprocessing with Python. The taxonomy was composed of items, silhouettes, details, styles, colors, textiles, and patterns/prints, which are seven attributes of clothes. The corpus was completed through processing synonyms of terms from fashion books such as dictionaries. Finally, 10,294 vocabulary words, including 1,956 standard Korean words, were classified in the taxonomy. All data was then developed into a web dictionary system. Quantitative and qualitative performance tests of the results were conducted through expert reviews. The performance of the thesaurus also was verified by comparing the results of text mining analysis through the previously developed corpus. This study contributes to achieving a text data standard and enables meaningful results of text mining analysis in the fashion field.

• Journal of Biosystems Engineering
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• 제43권2호
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• pp.128-137
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• 2018

Purpose: This study was designed to elucidate the energy-utilization patterns for five methods of robo production. Methods: Robo (fried melon cake) was produced using five different methods, and the energy used for each unit operation was calculated using standard equations. The sensory attributes of the products were determined by panelists. Data were analyzed using descriptive analysis and analysis of variance at p < 0.05. Results: The energy demands for processing 2.84 kg of melon seed into robo (fried melon cake) using processes 1 (traditional method), 2, 3, 4, and 5 (improved methods) were 50,599.5, 21,793.6, 20,379.7, 21,842.9, and 20,429.3 kJ, respectively. These are equivalent to energy intensities of 1,7816.7, 7,673.8, 7,175.9, 7,691.2, and 7,193.4 kJ/kg, respectively. For the traditional process, the frying operation consumed the highest energy (21,412.0 kJ), and the mixing operation consumed the lowest energy (675.0 kJ). For the semi-mechanized processes, the molding operation consumed the highest energy (6,120.0 kJ), and the dry milling consumed the lowest energy (14.4 kJ). Conclusions: The energy-consumption patterns were functions of the type of unit operation, the technology involved in the operations, and the size of the equipment used in the whole processing operation. Robo produced via the milling of dried melon seed before oil expression was rated highest with regard to the aroma and taste quality, as well as the overall acceptability of the sensory evaluation, and required the lowest energy consumption. Full mechanization of the process line has potential for further reduction of the energy demand.

• 한국식품영양과학회지
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• 제42권1호
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• pp.143-147
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• 2013

흑임자 분말 첨가량을 0~12%로 달리하여 양갱을 제조하고 이화학적 품질, 항산화특성 및 소비자 기호도를 조사하였다. pH는 흑임자 분말 첨가량이 증가할수록 유의적으로 증가하였다(p<0.05). $L^*$값과 $b^*$값은 유의적으로 감소하였고, $a^*$값은 증가하였다(p<0.05). 한편 흑임자 분말 첨가량이 증가함에 따라 양갱의 경도는 유의적으로 증가하였다(p<0.05). 항산화활성을 나타내는 총 폴리페놀 함량과 전자 공여능은 흑임자 분말 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 나타내었고(p<0.05), 전자 공여능에서 보다 현저한 증가를 보였다. 소비자 기호도검사 결과 6% 첨가군이 모든 평가항목에서 유의적으로 높은 평가를 받아 양갱의 관능적 품질을 최대한 유지하면서 흑임자 분말의 기능적 이점을 최대한 활용하기 위한 최적 첨가 농도는 6%가 가장 적합한 것으로 판단된다.

• 산경연구논집
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• 제10권4호
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• pp.57-66
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• 2019

Purpose - Present study aimed at investigating the factors that may affect consumers' decision confidence and decision comfort inducing choice commitment taken place at the stage of post-decision/pre-outcome. This study explored whether there are positive effects of dominance and instrumentality of chosen product on the decision confidence, and also identified whether there are positive effects of choice easiness and goal achievement-related affect felt at the chosen product on the decision comfort. Research design, data, and methodology - Portable digital camera as experimental product was used. 260 data were collected from college students. Four were removed from the analyses because they did not complete the questionnaire. Eighteen were removed because they indicated not experiencing the camera in the past. 238 data were used at the analyses to verify hypotheses by structural equation model in AMOS 21.0. Results - First, both of the consumers' decision confidence and decision comfort positively affected choice commitment. Second, the dominance as well as the instrumentality had positive impact upon the decision confidence. Third, the choice easiness and goal achievement-related affect felt at the chosen product had positive impact on the decision comfort. In sum, present study identified the mediation roles of the decision confidence in the effects of both dominance and instrumentality of the chosen product on forming choice commitment, and also found the mediation roles of the decision comfort in the effects of choice easiness and goal achievement-related affect felt at the product on forming choice commitment. Conclusions - Focusing on the stage of post-decision/pre-outcome in decision making process, present study contributes to advancing the choice commitment theories by exploring the positive effects of both dominance and instrumentality of chosen product on the decision confidence, and by finding the positive effects of both choice easiness and goal achievement-related affect felt at the chosen product on the decision comfort. Marketers should promote their products' dominance and instrumentality by showing the superior roles of their product attributes in achieving consumption goal, and should help consumers feel comfort by making choice process easier and giving information that could help feel the goal achievement-related affect at their product chosen.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.454-465
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• 1999

Consistently delivering good service quality is a complex and dynamic process. In this matter, service differs from tangible products and is highly dependent on the business and service provider. Therefore, efficiently managing the process of delivering service quality can contribute to profits for organization and satisfaction to customers. This study was performed to define service quality, and to investigate the personal and operational characteristics that impacts the service quality provided by foodservice provider. The responses from 278 foodservice providers and 427 customers in 82 fast-food and family restaurants were used in this analysis. Descriptive, Factor Analysis, T-test, ANOVA, and Correlation Analysis were used for statistical Analysis. The Results of this study were as follows : 1) The perception of foodservice provider was significantly higher than that of the customers in most of the 21 service quality attributes. 2) The 6 dimensions derived from Factor Analysis explained 56.8% for service quality. 3) Among the personal characteristics of the foodservice provider, the level of education and the position in the job led to a significant difference in some of the service qualities. 4) The type of restaurant played an important role in foodservice providers'perception of service quality. 5) Month since opening had a negative correlation with 'Atmosphere' and a positive correlation with 'Reputation', while the number of seats showed a positive correlation with 'Atmosphere' and a negative correlation with 'Food'and 'Convenience'. 6) In general, the characteristics of sales had a positive correlation with service quality. 7) The proportion of part-time employees showed a negative correlation with 'Atmosphere' and 'Food', and a positive correlation with 'Reputation'.

• 한국정보과학회논문지:소프트웨어및응용
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• 제30권1_2호
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• pp.117-128
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• 2003

소프트웨어의 사용성은 소프트웨어 제품 평가시, 사용하기 쉬운 정도, 효율성의 정도, 만족도의 정도 등으로 판단되는 소프트웨어의 특성이다. 이러한 사용성은 소프트웨어 제품의 품질을 결정하는 중요한 요소이다. 따라서 소프트웨어 제품들은 그 자체의 사용성에 대해 평가를 받고 개선지침을 추출하여 이를 기반으로 지속적인 개선이 이루어져야 한다. 그러나 제품마다 사용성 요소들의 중요도가 다르고, 같은 요소에 대해서도 사용자들은 서로 다른 환경과 지식으로 인해 엇갈린 평가를 내릴 수 있으므로 사용성 평가는 제품의 적합성을 판단하고 개선방향을 얻기 위해 다양한 요소들을 고려하여 개발되는 것이 중요하다. 그러나 기존의 만족도 평가와 수행도 평가는 문제점의 원인 발견 평가결과를 수정에 반영하기 힘들고, 모든 영역에 적용되도록 만들어진, 획일화된 평가항목과 내용으로는 평가 대상 제품의 특징을 반영하기가 어려웠다. 따라서 본 논문에서는 대상 제품의 평가 항목별로 사용자의 정신모형과 감성을 평가하는 모델을 개발하였다. 설계자들의 개념 모형과 사용자의 정신 모형의 일치여부를 평가하여 그 결과를 바탕으로 개선 지침을 제공할 수 있는 평가방법과 시스템에 대한 만족도를 높이고 보다 효과적으로 작업할 수 있도록 하기 위해 사용시의 감성과 이에 영향을 미치는 시스템의 구성요소들을 분석하여 평가하고 개선 지침을 추출하는 감성요소론 기반으로 하는 평가방법을 합하여 개발한 평가 모델을 제안한다. 그리고 이 평가 모델에 대한 사례연구로 GUI 프레임워크를 사례로 채택해서 평가하고 개선 방향을 추출하였다. 본 논문에서 제안한 평가 모델은 제품 사용자의 작업분석을 기반으로 추출된 작업항목에 대한 평가요소를 가지고 평가를 수행함으로서, 제품의 특성을 반영할 뿐만 아니라, 수정되어야 할 항목을 정확히 나타내 줌으로서 효과적인 사용성 평가를 가능하게 할 것이다.

• 한국생활과학회지
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• 제19권1호
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• pp.191-201
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• 2010

This study attempted to examine the application of retrograded starch (RS3) isolated from rice flour into Madeleine which is easy to make, supply enough energy and micro nutrients with adequate drinks, and prevent an adult disease. This could be a popular food to anyone regardless of age and gender who avoid rice and become high value-added, processed rice foods. For this, control Madeleine was made from wheat flour and an experimental one was made from 5 or 10% rice RS3 addition as well as wheat flour. Four different types of rice were produced from Premium Ho-Pyong Rice, that is, dry milled rice flour(RFD), soaked for 8 hours and milled, followed by air-dried rice flour(RFW), rice starch(RST), and retrograded rice starch or enzyme-resistant starch(RS3). The results found were as follows: Proximate compositions were decreased with soaking to make RFW, RST and RS3, compared to RFD. RS3 had the highest L, +a and ${\Delta}E$ with the lowest +b, changing it to a dark color, explaining the need for heat control during processing. At $80^{\circ}C$, the swelling power was shown in the order of RST>RFW>RFD>RS3 and the solubility of RS3 was the highest. There were significant differences in viscosities of peak, trough, cold, breakdown and total setback of all rice samples using RVA (p<0.001). Due to the pH of RS3, the Madeleine batter became acidic (p<.01) and expanded, resulting in more air cells and open texture. With an increasing RS3 level in Madeleine, several textural attributes among 'fresh' and 'stored at room temperature' Madeleine samples were significantly different by using Texture Analyzer. While the addition of RS3 in Madeleine did not significantly affect the sensory evaluation, indicating RS3 isolated from rice as a beneficial ingredient for processed rice products.