• Preventive Nutrition and Food Science
• /
• v.15 no.4
• /
• pp.335-339
• /
• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

• Journal of Distribution Research
• /
• v.11 no.1
• /
• pp.21-40
• /
• 2006

The purpose of this paper is to investigate how evaluation of sales promotion is affected by consumer's perception on sale promotion tools(SP). Perception on SP is supposed to be classified into reduced loss and separate gain according to characteristics of SP, that are benefit realization period(immediate vs. remote), easy to calculate cash value(easy vs. difficult), and purchase occasion(concurrent vs. different). Hypothesis testing using ANOVA and structural equation model about data that is collected from college students based on experimental design, reveals that immediate realization and easy calculation make SP tool perceived as reduced loss. And perception as reduced loss is more effective to be evaluated as high value and lead to purchase intention.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.27 no.2
• /
• pp.261-269
• /
• 2003

This study examined the effects of store density levels on consumers'crowding perception and the effects of perceived retail crowding on consumer emotions and in turn shopping behavior. In addition, the study investigated the effects of perceived price value and store type on the segmented dimensions of perceived retail crowding. Results of an experimental test with 3 density levels and 2 store types confirmed the effects of density on social crowding and spatial crowding. While social crowding positively affected arousal, spatial crowding negatively did pleasure which in turn affected approach-avoidance behavior. Though two store types showed the same pattern in such relationships, the effect of perceived price value on retail crowding was different by store type.

• Culinary science and hospitality research
• /
• v.13 no.2
• /
• pp.123-135
• /
• 2007

This study intended to determine how price-ending types used for menu products affected consumers' price evaluation and value perception and such behavioral intentions as purchase intention and search intention. The collected data went through statistical processing, including frequency analysis, factor analysis, T-test and ANOVA using an $SPSS/PC^+$ 12.0 statistical package. The results can be summarized as follows: First, as for differences in internal reference price by ending, internal reference price was lower if menu ending was an odd number than it was an even number, which indicates that consumers tend to consider the price of the menu products to be lower if the ending of menu products is an odd number. Second, menu price-ending was found to have significant differences on consumers' purchase intention, search intention, and value perception. But the results of two-way ANOVA showed that price ending by restaurant types had no effect on consumers' search intention and restaurant type. This study suggested a desirable external reference price-ending type for menu products as one of sales promotion strategies to menu products planners and drew up a concrete plan to determine which price-ending type is useful by consumers' personal properties.

• Preventive Nutrition and Food Science
• /
• v.14 no.1
• /
• pp.66-70
• /
• 2009

The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p>0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p<0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers' overall acceptability (p<0.05). Consumers' aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p<0.05). Sensory hardness was highly correlated with sensory color attribute (p<0.05).

• Journal of Fashion Business
• /
• v.23 no.3
• /
• pp.85-100
• /
• 2019

This study examines changes in consumer perceptions of fashion shows, which are critical elements in the apparel industry and a means to represent a brand's image and originality. For this purpose, big data in clothing marketing, text mining, semantic network analysis techniques were applied. This study aims to verify the effectiveness and significance of fashion shows in an effort to give directions for their future utilization. The study was conducted in two major stages. First, data collection with the key word, "fashion shows," was conducted across websites, including Naver and Daum between 2015 and 2018. The data collection period was divided into the first- and second-half periods. Next, Textom 3.0 was utilized for data refinement, text mining, and word clouding. The Ucinet 6.0 and NetDraw, were used for semantic network analysis, degree centrality, CONCOR analysis and also visualization. The level of interest in "models" was found to be the highest among the perception factors related to fashion shows in both periods. In the first-half period, the consumer interests focused on detailed visual stimulants such as model and clothing while in the second-half period, perceptions changed as the value of designers and brands were increasingly recognized over time. The findings of this study can be utilized as a tool to evaluate fashion shows, the apparel industry sectors, and the marketing methods. Additionally, it can also be used as a theoretical framework for big data analysis and as a basis of strategies and research in industrial developments.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.5
• /
• pp.533-545
• /
• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• Journal of the Korean Home Economics Association
• /
• v.33 no.4
• /
• pp.199-212
• /
• 1995

The purpose of this study were (1) to find out if socio-demographic, resource, psychological, and socio-environmental variables have significant effect6s on environmentally concious consumer behavior and (2) to examine the independent influences of variables related to the environmentally concious behavior. the subjects were 384 housewives living in Kwangju. the data were collected by questionnare methods and analyzed through SPSS PC+ program. The findings were as follows : Environmentally concious behavior differed significantly according to family income, employment, attending a consumer education experience, knowledge about environmental conservation method, post-industrial consumer value orientation, awareness of the seriousness of environmental problems, feeling of efficacy about helping to solve environmental problems, perception of time limit, influence of reference group and the degree of interesting in environmental information. The most critical variable was influence of reference group, that is, environmentally concious behavior by friends and neighbors.

• Journal of Family Resource Management and Policy Review
• /
• v.22 no.4
• /
• pp.75-87
• /
• 2018

The purpose of this study is to identify the intention of one-person households' selection in the university students. The survey was analyzed with factor analysis, reliability, cross tabulation analysis, t-value, and regression analysis with SPSS version. 18.0. The total of 237 male and female university students participated in the survey. The results were summarized as follows. First, there were significant differences between male and female students in the important factors, problems and reasons when selection of the one-person households in the future, and the perception of one-person households. Second, gender, perception of one-person households, the importance of self-improvement, housing expenses, and family rite had significant effects on the intention of one-person households' selection. The result of the study can be used as basic data for social discussion about one-person households.

• Journal of Fashion Business
• /
• v.10 no.2
• /
• pp.117-146
• /
• 2006

The brand equity is defined differently as each view of careers such as consumers, producers, distributors, however, the brand loyalty can be thought to be made from consumers, which means that it can be more reasonable to be looked into as part of consumer rather than financial affairs or account. The brand equity based on the customers' perception can be called the preference that it be made after the presence of brand. The value of the brand that consumers feel emotionally is as important as the value of the brand in the real market. It is possible to increase the brand loyalty in the future by the consumers' inclinable feeling to the brand. This inclinable feeling to the brand can be connected to the purchase, however, it shows that the importance of consumer's emotional attitude to the brand is less considered in the existing studies. This study showed that the brand awareness and the brand experience after using it, the identity as perceived quality, brand personality, consumption emotion, the brand image and how the consumer emotionally feel the brand, the brand loyalty for fashion brand. The purpose of this study was how to build the value of the fashion brand equity after investigating into those factors.