• Korean journal of food and cookery science
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• v.30 no.5
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• pp.588-595
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• 2014

To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at $10^{\circ}C$. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days' increase, while pak-choi Baikkimchi with 3% and 5% red pepper decreased significantly after 20 days' increase. Hunter's color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.73-80
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• 2001

The objective of this research were to investigate the evaluative criteria and sub-factor in terms of food preparation and eating for the housewives and cooks in Ulsan Metropolitan City. 217 full-time housewives and 129 cooks were surveyed for this research. The cooks evaluated preference, cooking time, taste, food color, food temperature more important than the housewives. The evaluative criteria in food preparation and eating was consisted of 4 factors; the eating atmosphere factor, the preference factor, the quality factor and the table setting factor. There was a significant mean difference of the eating atmosphere factor between men and women. There was a significant mean difference of the preference factor between marital status, age, Engel Coefficient, educational level and occupation. The quality factor was varied from sex, marital status and occupation.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.330-336
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• 2018

This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the 'Samchulli' (Hibiscus syriacus 'Samchulli', which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.384-391
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• 2007

The purpose of this study was to investigate the preference determinants of buddhist temple food(BTF) and leaded to its activation based on these results. 354 subjects were participated in the survey using questionnaires. 66.9% of subjects had over the normal interest. The taste of BTF was light(34.7%) and it would be helpful in their health(72.9%), subjects answered. Lightness and not strong taste was the main reason of preferring BTF(50.8%), but lack of nutrients was dislike reason of BTF generally. According to factor analysis, the factors of preference determinants deduced as the external form, social environment, health, essential quality and information of food. There were not significantly different between factors by sex and family form. External form, health and essential quality of food had the significant difference by generation and education level. The factors of external form and the essential quality of food showed the significant difference by job. According to the monthly income, the factor of social environment, health and information of food had the significant difference.

• Korean Institute of Interior Design Journal
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• no.41
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• pp.226-235
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• 2003

The importance of the community centers has been increased throughout the decade. With the interest on the centers, the quality of the architectural design of the centers have been much improved. But the importance of the interior design and color' design of the centers have been ignored. It is quite sure that the quality of the interior design impact on the satisfaction degree of the users. And color is the important element which can control the quality of the interior design economically. This study surveyed the three community centers in Seoul to investigate the status of the color usages. And to consider the user's need, and preference in color design, this study performs the questionnaire about the color image and color pallette preference of the users and interior design professionals. Mainly highly bright and low chromatic YR colors were used, giving rigid and monotonous atmosphere. The most preferred color image were warm, bright and secondly friendly, simple, soft, open. And the preference for pallette were various but we can find the difference of color preference and color combination type according to the user's group. As a result, This study proposes the basic guidelines for color design, such as ideal color Image and color and color combination type and color pallette. This proposals can be applied as a basic guideline for color design of the community centers.

• Fashion & Textile Research Journal
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• v.11 no.1
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• pp.147-155
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• 2009

This study has been made to examine the basic information, the preferences of material quality, and the demand performance of clothing for underwear materials between atopic patients and non-patients. The measurement tool was a questionnaire. For statistical analysis of data, crosstabs, ${\chi}^2$-test, t-test and ANOVA through SPSS for Windows(version 14.0) were used. The results obtained are as follows. The degree of the basic knowledge about clothing materials indicated that women was higher than men. The material decision method and the most considering part in case of selecting underwear products showed difference between men and women. The preference factors for underwear material quality were drawn with the five factors of sense of weight/pliability, lustering/see-through, tactility, and sense of cold and warmth. The preferred underwear material showed difference according to gender, existence and nonexistence of atopic determatitis, and degree of strength of skin itching caused by clothing materials. The demand performances of clothing in case of selecting underwear were drawn with the four factors of hygiene/practicality, skin protection, quality of materials, and aesthetic attribute. The demand performance of underwear showed difference according to gender, existence and nonexistence of atopic determatitis, degree of strength of skin itching caused by clothing materials.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.10
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• pp.1522-1534
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• 2008

The subjects of ttis study were middle-aged women in their 40s$\sim$50s and older women aged 60 and over who were living in Seoul and Kyonggi-do, Korea. Through studying the participants' responses to the questions regarding the attributes of image preference in terms of the levels of satisfaction and importance, the target consumers' demand has been studied. And, they are applied to a QFD Matrix, to find out the relationship between the attributes of product quality and the guidelines of clothing design. For this study, clothing image preference is categorized as three types: fashionable and urbane image, elegant and formal image, comfortable and active image. It has also been found that middle-aged and older women think the clothing that projects fashionable and urbane image needs more improvement that those for other images. To review demands for the clothing image preference attribute of formal suits for middle-aged and older women, the priority of these attributes through QFD Matrix that shows the relationship between the attributes and dress elements emphasized by designers has been examined. In reflecting clothing image preference by consumers for their formal two-piece suits, the most important design elements related to material in order of importance were material type, style, thickness and texture, and those related to color were the number of colors used and coloring type.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.140-150
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• 2018

In this study, effects of microground coffee on the quality characteristics and acceptability of instant coffee with probiotics were investigated. A central composite design with two factors (roasting degree and dose of microground coffee) was used and ranges of roasting degree and dose were 30~50 (L value) and 5~10% respectively. Aroma preference, sweetness intensity, bitterness intensity, acidity intensity, body intensity and overall acceptability were evaluated as sensory characteristics and quadratic regression models of all the properties were significant. Especially in aroma preference and overall acceptability, the higher roasting degree and dose of microground coffee, the more aroma preference and overall acceptability of the coffee increased. And this results accorded with the object of this study to increase aroma preference and overall acceptability by blending microground coffee with instant coffee. On the other hand, 129 of aroma compounds were detected in instant coffee with microground coffee but 2,5-dimethyl-pyrazine, ethyl-pyrazine and furfural were significant in quadratic regression models. The optimal conditions were predicted by response surface methodology and desirability function approach and the optimal conditions of roasting degree and dose of microground coffee were 30(L value), 8.4%(w/w) respectively to maximize 2 sensory characteristics (overall preference, aroma preference) and 3 aroma components (2,5-dimethyl-pyrazine, ethyl-pyrazine, furfural).

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.50-60
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• 2017

This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.

• Journal of Digital Convergence
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• v.17 no.7
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• pp.73-87
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• 2019

The purpose of this study is to clarify the continuous usage intention of artificial intelligence products and services. In this study, we try to define the artificial intelligence quality and preference on the online job information platform and investigate the effect of artificial intelligence on continues usage intention. A survey of artificial intelligence users was conducted and recalled 184. The empirical analysis shows that the artificial intelligence quality and preference have a positive effect on satisfaction, and that the satisfaction has significant effect on the intention of continuing use. but the artificial intelligence quality does not significantly affect the intention of continuing use. These results are expected to provide useful guidelines for artificial intelligence technology products or services in the future.