• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.772-782
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• 2013

A study is undertaken to examine the effects of the additional frozen blueberry powder and anthocyanin powder extracted from black beans to quality attributes of pound cakes. Frozen blueberry powder and anthocyanin powder extracted from black beans are being added to the flour at a ratio of 0.5, 1.5, 2.5, and 3.5% respectively. The antioxidant activity is highly correlated with the total phenolic and total flavonoids contents of frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes, respectively (r=0.8423, p<0.001 r=0.9449, p<0.001). The quality characteristics of the specific volumes decreased significantly with increasing substitution levels of frozen blueberry powder and anthocyanin powder extracted from black beans (p<0.01). The lightness significantly decreased with increasing frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes' crusts and crumbs (p<0.01). The hardness, chewiness and gumminess tend to reduce, while the cohesiveness increase in both powders. The consumer acceptability score for 0.5~3.5% of frozen blueberry powder and anthocyanin powder extracted from black beans pound cakes ranked significantly (p<0.01) higher than those of the other groups according to taste, flavor and overall preferences. These results show that frozen blueberry powder and anthocyanin powder extracted from the black beans are a good ingredient for increasing consumer acceptability and overall healthy.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.28 no.6
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• pp.1499-1508
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• 2018

Although fast-growing e-commerce markets gave a lot of companies opportunities to expand their customer bases, it is also the case that there are growing number of cases in which the so-called 'black consumers' cause much damage on many companies. In this study, we will implement and optimize a machine learning model that detects black consumers using customer data from e-commerce store. Using filter method for feature selection and 4 different algorithms for classification, we could get the best-performing machine learning model that detects black consumer with F-measure 0.667 and could also yield improvements in performance which are 11.44% in F-measure, 10.51% in AURC, and 22.87% in TPR.

• Journal of Distribution Science
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• v.17 no.11
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• pp.63-72
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• 2019

Purpose: Black Friday is a globally used as a promotion event. A lot of South Korean retailers also have used it as their promotion concepts. But South Korean Consumers' response to Black Friday has never been investigated academically. This study examined Black Friday shopping of South Korean consumers, including experiences, perceptions, motives and shopping mechanism. Research design, data and methodology: To verify the purposes of this research, a survey was conducted with 462 participants. This study analyzed descriptive features of experiences, perceptions and motives and developed and tested the model of shopping mechanism. Results: South Korean consumers perceive Black Friday as one of the credible marketing tactics offering a big price discount. They have generally positive perceptions and shopping experiences toward Black Friday. The key motive of Black Friday shopping is for saving cost. In addition, for South Korean consumers, perceived deal value, perceived innovativeness, saving cost motive and fun motive are important antecedents of shopping on Black Friday, and attitude toward Black Friday plays a mediating role between antecedents and shopping behavior. Conclusions: The findings of this study provide practical and theoretical insight to understand the impact of Black Friday in South Korea.

• Korean Architects
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• s.633
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• pp.110-111
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• 2022

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.143-147
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• 2013

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient in convenient food products, using a model system of yanggaeng, was investigated. BSP was incorporated into yanggaeng at 0, 3, 6, 9, and 12% (w/w) weight amounts based on the total weight of cooked white bean and BSP. pH increased significantly with increasing levels of BSP added (p<0.05). In terms of color, lightness and yellowness decreased significantly but redness increased (p<0.05) with increasing levels of BSP. Hardness also increased significantly with higher amounts of BSP in the formulation (p<0.05). Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the BSP concentration increased in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of BSP incorporation (12%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, yanggaengs with moderate levels of BSP (6%, w/w) are recommended (based on overall preference score) for taking advantage of the functional properties of BSP without sacrificing consumer acceptability.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.345-354
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• 2018

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.612-619
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• 2019

This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrot powder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, the moisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powder resulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasing amounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition was desirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from 45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of black carrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overall acceptability and antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.182-191
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• 2012

Black rice bran powder has potential medical uses and functionality. In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3, 5, 7, and 9%) of black rice bran powder. To analyze quality characteristics, proximate composition, fatty acid composition, amino acid composition, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Black rice bran cookies (7%) contained more crude protein ($10.67{\pm}0.33$%) compared to control ($5.84{\pm}0.06$%). The total unsaturated fatty acid contents of the control and 7% black rice bran cookies were 30.44 and 30.81%, respectively. The amino acid content of 7% black rice bran cookie was higher than that of control. Bulk density of the dough, moisture, spread factor, total polyphenol content, and DPPH free radical scavenging activity of the cookies significantly increased with increasing content of black rice bran powder, whereas pH of the dough, loss rate, leavening rate, and L values of the cookies decreased. Additionally, consumer acceptability scores for the 7% black rice bran cookie group ranked significantly higher than those of the other groups in terms of appearance, taste, flavor, texture, and overall preference. Taken together, the results of this study suggest that black rice bran powder is an effective ingredient for increasing the consumer acceptability and functionality of cookies.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.114-122
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• 2021

The purpose of this study was to evaluate of black carrot on the antioxidant activity and quality characteristics of Sulgidduk. Sulgidduk was prepared with different amounts (0, 1, 2, 3, 4%) of black carrot. As the amount of added black carrot increased, the moisture content (p<0.05) and pH were decreased (p<0.001). Sugar content results showed the increase with the addition of black carrot (p<0.01). L (lightness) values and b (yellowness) values decreased whereas a (redness) values increased with an increased concentration of black carrot powder (p<0.001). The mechanical texture of Sulgidduk was decreased by the addition of black carrot considering hardness, chewiness and gumminess (p<0.001) while those of springiness, cohesiveness increased. Consumer acceptability test revealed that the 2% black carrot groups had a higher score than the other groups in respect to color, flavor, taste, texture, overall palatability. To examine antioxidant activities of Sulgidduk, total phenolic, DPPH radical scavenging activity, and total anthocyanin were tested. Total phenolic, DPPH radical scavenging activity, and total anthocyanin showed good vitality as amounts of black carrot powder increased (p<0.001). Based on the various aspects of results, 2% of black carrot added into Sulgidduk showed the best functionality and sensory qualities.

• Journal of Fashion Business
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• v.22 no.4
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• pp.76-92
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• 2018

The purpose of this study is to find the meaning of women's fashion in the city culture of Paris in the nineteenth century by examining paintings by the Impressionists. The research method was based on literature survey and visual examination paintings, 224 paintings(by ${\acute{E}}douard$ Manet, James Tissot, Edgar DeGas, Gustave Cailleboat, Jean $B{\acute{e}}raud$, Pierre-Auguste Renoir) were analyzed in this study. The results are as follows: In the nineteenth century, Paris was a new city with new department stores. Department stores were centers of consumer culture, where the power of capital appeared rather than class. The spatial backgrounds of Impressionist paintings were places where they could see the consumption and leisure culture of urban people, such as outdoor parks, cafes, theaters, ballrooms, bars, streets, and the boats. As for the characteristics of women's fashion in paintings, it was found that various changes of artificial silhouettes were developed. Various frills, ruffles, gatherings, and pleats were thought to have been made by machines. In the urban space, many of the women's costumes stood out because of the black color. Not only the black color came to represent widows and mourning but the black outfits worn by women enhanced their sensual appearances. Women's fashion expressed in Impressionist paintings eventually contained a modern meaning that changed from 'class symbol' to 'expression of taste'. And the symbol of consumer and leisure culture showed, and a Demimonde's fashion became a trendsetter, and painters were used as an important element expressing modernity.