• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.272-288
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• 2021

Mealworm is the most widely used edible insect in Korean traditional food. In this study, the quality characteristics and antioxidant activity of Garaedduk containing different proportions of powdered mealworm (0%, 3%, 6%, 9%, and 12%) were evaluated in order to enhance the utilization of mealworm. The results revealed that moisture content decreased while pH and starch elution increased, with increasing amount of mealworm. Furthermore, the amount of total amino acids, essential amino acids, and non-essential amino acids increased with increasing amount of mealworm. Regarding chromaticity, the L value decreased while the a and b values increased as the amount of mealworm increased. The addition of 6% mealworm showed slight differences in the pore size and surface smoothness as compared to plain Garaedduk. Texture, hardness, chewiness, and gumminess increased, but cohesiveness decreased with increasing amount of mealworm. The preference test evaluating the appearance, flavor, taste, texture, and overall preference showed that 6% mealworm additive group had the highest preference. In addition, antioxidant activity of the newly developed Garaedduk increased with increasing amount of mealworm. In conclusion, Garaedduk enriched with 6% mealworm showed promising results for developing rice cake with improved nutrition and antioxidant activity and excellent overall preference and quality.

• Journal of Korean Elementary Science Education
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• v.26 no.1
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• pp.1-11
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• 2007

The purpose of this study was to investigate interaction patterns and characteristics of small group discussions during elementary school science classes. Four heterogeneous groups were formed according to preferences and non-preferences, consisting of male and female students. Verbal interactions during small group discussions were audio and videotaped, transcribed and analyzed. The interaction frequency of each group was compared in terms of their cognitive and affective aspects. The results in terms of the cognitive aspect showed that there were no significant differences in the frequency of interaction between preference and non-preference groups' verbal behaviors. However, the quality of interaction was superior and the number of high level types of interaction were more frequent in the preference group. From the affective perspective, both groups of students exhibited a positive attitude in the preference group and a negative attitude in the non-preference group. The differences of interaction between the male and female student's groups were that in the case of the female group, the frequency and the quality of interaction was higher. Moreover, in contrast to male students, female students revealed satisfaction and favorable attitudes in their non-preference group because they felt more a acceptable atmosphere and attitude in that group. These results suggest that the interactions of the preference group are more interactive and elaborate in nature than those of the non-preference group.

• The International Journal of Costume Culture
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• v.2 no.2
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• pp.60-70
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• 1999

The purposes of this study were to investigate preference and images of Korean traditional motifs, and to identify the relationship between them. The subjects consisted of 369 male and 356 female undergraduate students. The experimental materials used in this study were 48 stimuli and a questionnaire composed of 7-point semantic differential scales of 26 adjectives. Twelve motifs selected from 3 groups of Korean motifs were used as pattern design stimuli. Twelve repeated patterns were constructed from them to be applied on a CAD-simulated dress. The data were analyzed by ANOVA, Duncan's multiple range test, and regression. The major findings were as follows : 1. Category, composition type, and application object had a significant effect on the preference. Interpretation type has no significant effects on the preference independently, but it had interaction effects when combined with composition type, and category. Especially the composition type had a greater effect than the other variables on the preference. Cloud motif and its abstract and decorative type were found to be more related to the preference than the other category and interpretation type. On the basis of the analysis results, image charts and preference charts were developed. By combining information from the image chart and preference chart, motifs and images preferred by consumers may be selected and developed into new valuable designs. 2. The preference was affected mainly by 'quality'image followed by 'simplicity', 'interest', and 'modernity'image. The preference on pattern design was affected by 'quality', 'simplicity', 'interest', and 'interest', 'simplicity', and 'modernity'image in the order. The relationship between the preference and sensibility images has been represented by equations.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.5
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• pp.645-654
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• 2013

This study investigated the difference of reference price, preference and quality perception of high functional underwear according to innovation cues. High functional underwear was selected as a research stimulus due to its technological innovative characteristics. A total of 93 male university students participated as subjects and data were collected by simple random experimental design operationalized with three types of innovation stimulus cues. Two types of internal reference price perception-expected price and fair price, preference, and 9 items of product quality perception-8 functional properties and overall quality of stimulus were measured with a questionnaire. The result supported the difference of reference price and quality perception by product innovation cue. The higher cue level group perceived two types of reference price and the overall quality higher than the lower cue level group. The difference of the expected price and fair price, the influence of functional properties on overall quality, and relations of the variables were discussed in depth.

• Journal of the Korea Safety Management & Science
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• v.22 no.2
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• pp.1-6
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• 2020

Apples are one of the most produced fruits in Korea, with 2,423,000 tons of fruits produced in Korea in 2018, of which 365,000 tons (MAF, 2018) account for about 15% of the total production. For quality safety after harvesting apples, the application of MA(modified atmosphere) packaging technology (Mostofi et. al., 2008) is being actively studied. In addition, the effects of functional packaging materials that have added functions such as fireproof, antibacterial, high-blocking, degradability, and far-infrared radiation have been studied (Chung et al., 2009). In addition, there are reports of the effects of quality changes (Park et al., 2007) and MA storage methods on the quality of apples by packing apples with functional MA films((Park et al., 2004). But there are only few reports on quality safety by analyzing the correlation between the change of reducing sugar and total sugar and preference during storage by packing Geochang, Yeongju, and Yesan apples in functional MA film. Therefore, this study aims to propose a method to secure the quality safety of apples by investigating the effect of sugar change on the preference of apples during storage by packing apples in three regions in functional MA films.

• Journal of Global Scholars of Marketing Science
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• v.9
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• pp.189-201
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• 2002

Objectives of this study were: First, the purpose of this study is to develope the factors affecting private brand based on past researches and to review effects of the consumer perception factors affecting private brand preference. Second, to set up research model specifying relationships among price perception, information search and experience, Quality perception and private brand preference. Third, to test hypotheses derived from the research model of this study and to attempts to explain how to have the effect the private brand preference. Marketing implications of this study were: As a result LISREL analysis, price perception, informations search and experience, quality perception increase and enhance private brand preference. Limitations of this study were: Data collection methods used in this study were questionable for the lack of general analysis in the difference of preference between characteristics of purchaser and characteristics of non-purchaser exactly because our sample was only limited to Changwon, Masan and Jinhae. So future study has to include samples in other regions.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Journal of Korean Society for Quality Management
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• v.40 no.4
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• pp.481-496
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• 2012

Purpose: This paper aims at improving inefficiency of an existing posterior preference articulation method proposed for dual response surface optimization. The method generates a set of non-dominated solutions and then allows a decision maker (DM) to select the best solution among them through an interval selection strategy. Methods: This paper proposes an iterative posterior preference articulation method, which repeatedly generates the predetermined number of non-dominated solutions in an interval which becomes gradually narrower over rounds. Results: The existing method generates a good number of non-dominated solutions not used in the DM's selection process, while the proposed method generates the minimal number of non-dominated solutions necessitated in the selection process. Conclusion: The proposed method enables a satisfactory compromise solution to be achieved with minimal cognitive burden of the DM as well as with light computation load in generating non-dominated solutions.

• Journal of Korean Society for Quality Management
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• v.21 no.2
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• pp.215-223
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• 1993

A paired comparison which is a method of comparative judgements is widely used to increase the amount of information transmitted to human sense organ. In this study, a paired comparison method is proposed for the discrimination capacity and preference analysis of non-skilled sensory inspectors. We consider on order effect, that is, difference of evaluation occurred as a result of sample presentation by random order. The purpose of this paper is to determine a sample with the highest preference degrees by analyzing a discrimination capacity and evaluating preference degrees of sensory inspectors. An analysis of a discrimination capacity is bared on the capacity index obtained by an eigen-vector method and an evaluation of preference degrees is performed by a significance test.