• 한국조리학회지
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• 제20권5호
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• pp.34-42
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• 2014

The study explores the sensory properties of Backsulgi prepared with dry non-glutinous rice flour sweetened with various sweeteners(sugar, honey, oligosaccharide, trehalos, erythritol and accesulfame K). Sensory attributes of Backsulgi were evaluated by quantitative descriptive analysis(QDA), PCA and PLSR. The QDA results revealed that the sample sweetened with trehalose showed highest value in dryness, and samples with accesulfame K, honey and erythriol had relatively high levels in moisture and springiness. Principle component analysis (PCA) results showed 78.89 % of the total variation with PC1 (54.92%) and PC2 (23.98%), respectively. The samples with accesulfame K(AF) and honey, which showed high values in moisture level, springiness and sweet taste, showed similar attributes which led to a positive direction of PC1. The correlation between the sensory attributes and consumer acceptance showed that the most important factors for high consumer acceptance were moistness, springiness, sweet taste and sweet flavor. Overall, the samples with accesulfame K(AF) had the closest position in the PLSR results with highest overall consumer satisfaction.

• Food Quality and Culture
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• 제1권1호
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• pp.1-5
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• 2007

Physicochemical qualities and consumer acceptability of chocolate layer cake were studied with varied levels of rosemary powder at 0, 0.2, 0.4 and 0.6%. The ash content of the cake increased from 2.30 to 3.10%, as the amount of rosemary powder increased from 0 to 0.6%, and the carbohydrate content of the cake decreased as the addition of rosemary powder increased. There were no significant differences in moisture contents and pH values among the samples and the pH values of all samples were within the typical pH range of 7.5-8.0 for chocolate layer cakes. Water loss from the control cake was greater than that from the cakes with rosemary powder supporting the suggestion that the addition of rosemary powder to the chocolate layer cake could increase moisture retention of the cake. Consumer acceptability of all the samples showed higher preferences of more than 7 points. Rosemary aroma, mint flavor and after taste were highly positively correlated with the fat content. Fat and ash content of the cake, which tended to increase in proportion to the rosemary powder content, were negatively correlated with acceptance of herb flavor, sweet taste, moistness, softness and intensity of softness but positively correlated with intensity of herb flavor. With the results above, trials on chocolate layer cake using rosemary powder were successfully performed within the ranges tested.

• Preventive Nutrition and Food Science
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• 제11권1호
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• pp.78-83
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• 2006

A simplex-lattice mixture design was applied to blend three varieties of rice; Ilpum (IP), Goami2 (G2) and Baegjinju (BJJ) all of which have very different physicochemical properties from one another. G2 and BJJ are mutant rice developed from IP. Increasing G2 portions in a rice blend increases indigestible carbohydrate contents. Blending at least 33.3% of G2 to either IP or BJJ increased indigestible carbohydrates, which were approximately $3.55{\pm}1.31\;to\;4.57{\pm}0.37$(g/100 g), respectively. Consumers rated higher than 6.0 (=like slightly) for the IP alone and binary blends of IP and BJJ, whereas less than 5.0 (=dislike moderately) for the blends containing G2 rice, indicating that consumers would not accept rice blends containing higher G2 portions. However, although blends with G2 were given lower consumer ratings, a rice blend with G2 could have health benefits in terms of nutritional and functional properties due to the higher indigestible carbohydrate contents.

• 한국IT서비스학회:학술대회논문집
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• 한국IT서비스학회 2008년도 추계학술대회
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• pp.153-156
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• 2008

In recent years, IPTV attracts great attention along with the digital convergence of communication and media technologies. IPTV combines the advantages of TV and Internet and changes our lifestyle dramatically. In addition, the IPTV service is capable of becoming a new business model which has huge growth potentials in technology-converging marketplaces. This study examines critical factors on the consumer's adoption of the IPTV service. Based on the Innovation Diffusion Theory (IDT), IPTV specific attributes and personal characteristics, we derive eight key factors in the research model. compatibility, ease of use, image, diversity of contents, interactivity, monetary value, social influence, and user satisfaction. Using the partial least square (PLS) method on the data collected through a web-based survey, we test our research model with several hypotheses. From this study, we find that diversity of contents, compatibility and interactivity have a significant indirect effect on the use of IPTV service via user satisfaction, and user satisfaction and social influence also have a significant direct impact on the IPTV use. These findings not only provide practical insights on the consumer acceptance of new technology-converging services, but also help managers to plan their marketing strategies better.

• Preventive Nutrition and Food Science
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• 제18권4호
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• pp.287-291
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• 2013

Physicochemical properties and consumer perception of white pan bread as influenced by the addition of Ecklonia cava powder (ECP) were investigated. Freeze-dried Ecklonia cava were ground, sieved through a laboratory sieve and a fraction with particles less than $250{\mu}m$ was used. Amount of ECP added (0~3%) to the bread was found to affect the bread quality significantly (P<0.05). pH, bread height, and volume of the control was significantly higher than others (P<0.05) and decreased significantly (P<0.05) with the addition of ECP. Moisture content showed no significant differences (P>0.05). There were distinctive color changes with the addition of the powder: $L^*$- and $a^*$-values decreased but $b^*$-value increased significantly (P<0.05). The hardness of bread was found to increase but both cohesiveness and springiness showed a reverse trend with the addition of the powder. Consumer acceptance test indicated that ECP content 1% on wheat flour could be the recommended supplementation level for the consumers without sacrificing sensory quality.

• 산업식품공학
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• 제15권1호
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• Nutrition Research and Practice
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• 제15권1호
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• pp.122-135
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• 2021

BACKGROUND/OBJECTIVES: The purpose of this study was to measure consumer acceptance of edible insect foods (EIFs) while applying the extended theory of planned behavior (ETPB). Insects as food have attracted interest as potential possible sources of nutrition for the future. This study investigated consumers' perception toward insect food and future purchase behaviors. SUBJECTS/METHODS: A survey was conducted among citizens of Korea. About two thirds of respondents had tried an EIF previously, and the mean value for food neophobia was 3.1 on a 5-point Likert scale. Respondents were divided into 2 groups of those experienced with EIFs and those not and by level of food neophobia. An independent t-test, multiple regression and descriptive analyses were conducted on the data. RESULTS: The primary reason for not eating EIFs was that their insect form induced disgust. Comparisons of ETPB attributes by experience with EIFs showed significant differences between groups for food neophobia, subjective norm, attitude, and behavioral intention. In addition, significant differences were found for subjective norm, perceived behavioral control, attitude, and behavioral intention between 2 neophobia groups. Finally, the results of measuring the relationships between ETPB attributes and behavioral intention showed only subjective norm and attitude affected behavioral intention. CONCLUSIONS: These results suggest that enhanced subjective norms producing a publicly accepted EIFs environment would help encourage the purchase of EIFs. The results of this study can help the development of EIF products for future food markets.

• 무역학회지
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• 제45권2호
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• pp.103-119
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• 2020

As the easy payment service is popularized and the competition in the service market is fierce, research on factors affecting users' continuous use of the easy payment service is becoming increasingly important. However, in the existing studies, the discussion of the continuous intention to use the consumer's simple payment service has not been sufficiently conducted. Existing research remains on the way of listing technology and consumer characteristics. To bridge this research gap, this study aims to integrate and modify ECM and UTAUT to consider factors influencing the continuous use of easy payment services. The user's expectations and the confirmation were considered as important factors to decide. For empirical analysis, a survey was conducted for 236 users who had experience with domestic easy payment service. As a result, it was verified that confirmation, performance expectancy, effort expectancy, social influence, and habit in regard to easy payment services are important for continuous use intention. Through this study, it is expected that the consumer's technology acceptance mechanism on the continuous use of simple payment will be grasped in more detail to develop academic discussions in the field. Implications from the results as well as limitations of the study are presented.

• 대한산업공학회지
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• 제41권1호
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• pp.17-24
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• 2015

Mixed acceptance sampling plans for quantity of products in prepackages are widely used for compliance testing. To pass testing, random samples jointly comply with two legal requirements: (i) the average net content of an inspection lot shall be not less than the labelled quantity and (ii) the numbers of under-filled prepackages in a sample are less than or equal to permitted numbers. This paper discusses some drawbacks of the acceptance sampling plans and requirements recommended in OIML R87 (KS A 50087 translated by Korean) developed by the International Organization of Legal Metrology and evaluates the producer's and consumer's risks. In addition, problem of determining a target value in filling processes of prepackages under the OIML R87 requirements is addressed and illustrated with a numerical example.

• Asia pacific journal of information systems
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• 제29권3호
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• pp.428-447
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• 2019

This paper investigates how firms increase customer acceptance of self-service technologies in retail, and the impact of self-efficacy on customer experience, satisfaction, and loyalty. We conducted our empirical research by administering 308 questionnaires to customers of self-service convenience stores in China. We employed a structural equation model to analyze the relationship between service quality, revisit intention, and word of mouth. The results indicate that perceived service quality significantly influences customer satisfaction, with the service quality of self-service retail and experience value being important factors in consumer acceptance of self-service retail stores. Additionally, we investigated the relationship between customer experience value, satisfaction, and loyalty, and found that self-service retail stores exert a significant impact on perceived self-efficacy. Informed by the research on customer acceptance of self-service technologies in retail, promoting further development of self-service retail technologies can effectively aid companies in generating profit while offering more convenience to customers.