• 한국식생활문화학회지
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• 제24권3호
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• pp.279-285
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• 2009

Kimchi and soup/stew samples were collected from Korean restaurants in the Jeonju area and their salinity levels were analysed. Restaurant owners were also surveyed to assess their salt acceptability and attitudes. The average salinity of the Kimchi samples was 2.0${\pm}$0.4% and that of the soup/stew samples was 1.0${\pm}$0.3%. The average salinity of the soup samples was 0.9${\pm}$0.2% and that of the stew samples was 1.1${\pm}$0.3%, and the average salinity of the stews was significantly higher than that of the soups (p<0.001). The average salinity of bean-paste soups was 0.9${\pm}$0.2% and that of clear soups was 0.8${\pm}$0.2%, in which the average salinity of the bean-paste soups was significantly higher than that of the clear soups (p<0.05). When asked about the saltiness of their side dishes, soups/stews, and Kimchi, the largest number of owners answered 'ordinary'. About 50.4% of the owners also answered 'ordinary' for their salt acceptability, and 59.8% answered that their customers have 'ordinary' salt acceptability. However, a significantly higher ratio of owners in the group whose Kimchi samples had low salinity answered that their customers' salt acceptability was for 'flat' foods as compared to the group whose Kimchi was of high salinity (p<0.05). About 45.7% of the owners answered that 'they participated in controlling the saltiness of all their dishes', and 40.2% answered that 'they considered the traditional saltiness of their menu items as more important than the saltiness acceptability of their customers.' Also, 82.7% of the owners answered 'they made the Kimchi themselves.' The types of frequently served soup were clear soup, such as bean-sprout soup and seaweed soup, followed by bean-paste soup and thick beef soup, in order. The types of frequently served stews were Gochujang stew with frozen pollack or croaker, bean-paste stew, and clear stew.

• Food Science and Biotechnology
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• 제17권2호
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• pp.349-356
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• 2008

The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roasting-related flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature ($250^{\circ}C$) in this study.

• 보건교육건강증진학회지
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• 제4권1호
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• pp.65-75
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• 1987

This study was conducted (i) to recommend the high-scored education method as a adaptable method, and (ii) to find the most influential factor among the three acceptability components (feasibility factor, stimulation factor and reliability factor) to urban or rural residents. The accept-ability score of each health education method currently existing in urban and rural area was estimated. A total of 257 households in Guro 6-dong, Seoul, and 233 households in Jeomdong-myeon, Yeoju-gun, were sampled by interview survey using questionnaire. The four types of health education methods used in this study are; printed matter method, mailing service method. personal contact method, and group contact method. The major findings obtained from this research are as follows; 1) In urban area, the highest-scored in terms of acceptability is the personal contact method, followed by the mailing service, the printed matter, and the group contact. The mailing service method is found to be effective especially for the intelligent group people. 2) In rural area, the highest-scored in terms of acceptability is also the personal contact method, followed by the group contact, and printed matter method. In general, the group contact method is effective toward both urban-poor and rural housewives (especially in stimulation factor). To improve the health consciousness of the residents, there arises the need for the existing education program into better organized and diversified one and for educating health-educators by providing in-depth health knowledge.

• 한국미생물·생명공학회지
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• 제24권4호
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.

• 한국식품과학회지
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• 제39권5호
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• pp.527-533
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• 2007

To investigate the optimum ratio of sucrose replacement with high intensity sweeteners, the sensory characteristics and consumer acceptability of coffee drinks containing sucralose and acesulfame-K were studied using descriptive analysis and consumer testing. The relative sweetness of the sucralose and acesulfame-K to sucrose were 600-700 and 200-400 times greater, respectively, within the coffee drink system. The sucrose-replaced coffee drinks containing 100% sucralose, as well as mixtures of sucralose/acesulfame-K in ratios of 75/25 and 50/50, showed sensory profiles that were more similar to those of the original 100% sucrose coffee drink, which had a greater sweet taste, vegetable cream, caramel flavor, viscosity, and mouthcoating. These samples were not different from the 100% sucrose sample in terms of overall consumer acceptability.

• 아동학회지
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• 제36권6호
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• pp.23-38
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• 2015

The purpose of this study was to investigate and compare the multicultural perceptions (multicultural acceptability, multicultural sensitivity and judging multicultural children) of elementary school students. The subjects comprised 1,252 students (583 third graders and 669 sixth graders), promoted from 20 elementary school in J province. The findings are as follows. First, the independent t-test showed that the lower graders had higher scores in cultural openness and national identity of multicultural acceptability, as well as the cognitive element of multicultural sensitivity than upper graders. In addition, the upper graders had higher scores in unilateral expectations for assimilation of multicultural acceptability, as well as the cognitive element of judging multicultural children. Second, all subscales were found to be interrelated, except for unilateral expectations for assimilation and two subscales (cognitive and righteous) in judging multicultural children. These results imply that in order to help have more positive perceptions of multiculturalism, it is necessary to develop more diverse multicultural education programs for elementary school students which take into consideration their grade levels.

• 한국식품영양학회지
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• 제30권3호
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• pp.464-472
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• 2017

The qualities of rice cooked on heat plate, induction heat and heat plate with pressure, were investigated. The weight, volume, water soluble index (WSI), hydration by SEM (Scanning Electron Microscope), and gelatinization by DSC (Differential Scanning Calorimetry), as well as the consumer acceptability of cooked rice were analyzed. The weight, volume and WSI of rice cooked on heat plate with pressure were higher than those of rice cooked on heat plate and induction heat. The rice cooked on heat plate with pressure also showed higher degree of hydration and gelatinization, and lower degree of enthalpy of gelatinization than the rice cooked on heat plate and induction heat for 5~15 min. The consumer acceptability revealed that the odor, appearance, taste, texture and overall acceptance of rice cooked on induction heat were better than those of rice cooked on heat plate and heat plate with pressure. During storage in a cooker for 0~12 h, there was a decrease in the consumer acceptability of cooked rice. Overall results indicate that the qualities of rice cooked on induction heat and heat plate with pressure were higher than those of rice cooked on heat plate.

• Safety and Health at Work
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• 제2권3호
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• pp.218-228
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• 2011

Objectives: The objective of this study was to test the feasibility and acceptability of a new workers' health surveillance (WHS) for fire fighters in a Dutch pilot-implementation project. Methods: In three fire departments, between November 2007 and February 2009, feasibility was tested with respect to i) worker intent to change health and behavior; ii) the quality of instructions for testing teams; iii) the planned procedure in the field; and iv) future WHS organisation. Acceptability involved i) satisfaction with WHS and ii) verification of the job-specificity of the content of two physical tests of WHS. Fire fighters were surveyed after completing WHS, three testing teams were interviewed, and the content of the two tests was studied by experts. Results: Feasibility: nearly all of the 275 fire fighters intended to improve their health when recommended by the occupational physician. The testing teams found the instructions to be clear, and they were mostly positive about the organisation of WHS. Acceptability: the fire fighters rated WHS at eight points (out of a maximum of ten). The experts also reached a consensus about the optimal job-specific content of the future functional physical tests. Conclusion: Overall, it is feasible and acceptable to implement WHS in a definitive form in the Dutch fire-fighting sector.

• 한국식생활문화학회지
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• 제28권5호
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• pp.463-472
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• 2013

Beverages can vary in their appropriateness depending on the context of their different uses; therefore, an intention to consume a beverage is likely dependent on the context of its use. This study associated the consumer acceptability of commercial beverage products examined in a previous study (Kim and others, 2013) with its appropriateness under different use contexts. Consumers (n=360) were divided into two conditions: blind and brand. Consumers rated appropriateness for 13 use contexts for each beverage product. The results indicated that the contextual appropriateness were significantly different among the beverage samples and seemed to be positively influenced by the acceptability of beverages. The beverages with higher liking scores were more appropriate in a greater number of contexts, including "when tired", "refreshing", and "rest". However, there were inappropriate contexts (e.g., "while weight watching", "after exercise", "with a meal", and "health care") regardless of degree of acceptability. In the brand condition, some differences in contextual appropriateness were observed when comparing results from the blind condition (e.g., "with a meal", "health care").

• 대한가정학회지
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• 제48권2호
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• pp.113-120
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• 2010

Quality characteristics effects of adding four different amounts (0%, 1%, 2%, 3%) of Ulleung-Maesil (Prunus mume fruit) powder cookie doughs were examined. pH, water content & bulk density of dough, spread factor, color value, hardness and consumer acceptability of maesil cookies were measured. The pH and water content of freezedried Ulleung-Maesil powder were 2.01 and 6.26%, respectively, while the L, a, b values were 76.14, -1.66 and 28.65, respectively. Although bulk density of the 3% powder group of cookie dough was the highest, its pH value was the lowest compared to the other groups (p < 0.05). Spread factor of the 3% group showed the lowest value among all groups (p < 0.05). Hardness of the control group (i.e, 0%) was significantly higher than the 1%, 2%, 3% groups (p < 0.05), which showed no significant difference among themselves. The ${\Delta}E$ value of cookies increased significantly with increasing Maesil powder content (p < 0.05). The consumer acceptability scores for control and 1% Maesil cookie groups ranked significantly higher than the 2% and 3% groups in overall acceptability, taste, flavor and texture (p < 0.05). In conclusion, our study suggests that small amounts of Ulleung-maesil can add positive attributes to cookies.