• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.1
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• pp.167-174
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• 2010

This paper aims to examine the status of sizing specifications for disposable sanitary pads on the market and to offer information on product design that reflect the requests of consumer by gathering opinion through the practical experience of consumers. Seventy-six varieties of sanitary pads on market are measured and the evaluations of wearing comfort were investigated by the questionnaire and interview for sixty three varieties of sanitary pads. As a result, they were classified into five sizes related with length but vaguely related with thickness and width. Thickness is distinguished by the compressibility that is marked as slim or ultra slim by the same brand. However, there is no sizing consistency for all products. The result shows that there is some confusion for consumers to choose desired sizes, In addition, the perception of wearing is categorized into four factors that are product performance, size and fit, wearing feeling and margin of action, and adhesive property and wrapping. The manufacturing specifications for the sanitary pads on domestic market, the requests of consumers for sanitary pad design modifications, and proposals for follow-up studies were figured out through this research.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.597-604
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• 2013

This study was conducted to investigate the effect of mulberry leaf powder on the antioxidant activity and the quality characteristics of maejakgwa (a Korean traditional cookie). Maejakgwa was prepared with different amounts of mulberry leaf powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in mulberry leaf powder and maejakgwa. For analyzing the quality characteristics, bulk density and the pH of the dough, moisture contents, color, texture profile analysis and sensory evaluations were measured. The total phenol contents, DPPH free radical scavenging activity, bulk density of the batter and the a values of maejakgwa significantly increased with increasing mulberry leaf powder, whereas the pH of the batter, L values and b values of the maejakgwa significantly decreased with increasing mulberry leaf powder content. Finally, the results of the acceptance test indicated that maejakgwa containing 6% mulberry leaf powder had the highest scores. From these results, we suggest that mulberry leaf is a good ingredient for increasing consumer acceptability as well as the functionality of maejakgwa.

• Journal of the Korean Society of Costume
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• v.44
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• pp.168-179
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• 1999

In order to settle down structural causes of the process of distribution and apparel production in domestic fashion industry, and to raise competitive power with changing market environment, we need to bulid up Quick Response(QR) system based on information technology such as EDI(Electronic Data Interchange), KAN(Korea Article Number), and POS(Point of Sales), POS is the most valuable information tool to promote QR system paractically. The purpose of this study was to investigate motivation of POS adoption, problems in operating the system, and satisfaction on POS effects. Data were collected by sending questionnaire to the managers in apparel firms which were using POS. Statistical devices were t-test, frequency with SAS program. The results fo the study were as follows: 1. The degree of satisfaction to POS effects was rather good. Especially, rapid evaluations on new products gave the greatest satisfaction to the users. 2. Satisfaction degree of POS effects according to introduces time and organization characteristic(number of employees) have no significant difference, but the firms which have higher annual sales volume showed higher satisfaction degree. Merchandise department showed higher satisfaction on POS effects. 3. The motivation of POS adoption was an effective logistics control with consumer information as a marketing strategy. The problems in operating the system were lack of investment, and professionals. They almost didn't have KAN code, instead, have their own code system.

• Korean Journal of Child Studies
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• v.34 no.2
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• pp.83-99
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• 2013

The premise underpinning this research is that cognitive evaluation is the starting point of children's emotional experience. It then went on to investigate how parents' person-oriented guidance affects children's emotional intelligence. Additionally, children's ego-resilience was analyzed as a variable that affects children's emotional intelligence and as a mediator between parents' person-oriented guidance and children's emotional intelligence. A purposive sampling was conducted in 4 elementary schools in metropolitan areas and made use of 466 students in 4th and 5th grade as research subjects. The results are summarized as follows：firstly, the more frequently parents used person-oriented guidance, the more children exhibited higher levels of ego-resilience and emotional intelligence. Secondly, vitality, peer relations, optimism, curiosity, emotional regulation, maternal person-oriented guidance were found to affect emotional intelligence in the order of relative significance of that influence. Thirdly, children's ego-resilience was found to intermediate parents' person-oriented guidance and children's emotional intelligence. In conclusion, individual children's evaluations of parental verbal stimuli was found to influence children's emotional intelligence, especially more significantly through the mediation of children's ego-resilience.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.615-622
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• 2014

This study investigated the antioxidative properties of Yangha Buds (Zingiber Mioga R) and quality characteristics of Korean steamed-rice cake, Sulgidduk, prepared with Yangha Buds juice. Antioxidative activities were measured based on DPPH radical and ABTS radical scavenging activities, total phenol content, and total flavonoid content in Yangha Buds (water extract and juice). Sulgidduk was prepared by adding Yangha buds at concentrations of 0, 1, 2, 3, and 4% of juice. To analyze quality characteristics, proximate composition, color, texture profiles, and sensory evaluations were measured. As content of Yangha buds juice increased, L-value significantly decreased while a-value and b-value increased (p<0.05). For texture profiles, control group scored higher score for hardness as compared to groups added with Yangha buds juice. Springiness, chewiness, and adhesiveness were not significantly different among the groups. In the sensory evaluation, samples containing 3% Yangha buds juice showed better results for attitude. Based on these results, we suggest that Yangha buds are a good ingredient for increasing consumer acceptability and functionality of Sulgidduk.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.70-77
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• 2013

This study was conducted to evaluate the effects of chestnut powder on antioxidant activity and quality characteristics of cookies. Cookies were prepared using different amounts of chestnut powder (0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by measuring DPPH free radical scavenging activity and the total phenolic content in chestnut powder and cookies. In addition, the quality characteristics of the chestnut cookies were estimated based on: the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The spread ratio, a values, total polyphenol contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut powder (p<0.001), while the leavening rate, L values, b values and hardness of the cookies significantly decreased with increasing chestnut powder (p<0.05). The sensory evaluation scores for the 15% chestnut powder cookie groups ranked significantly higher (p<0.05) than the other groups in overall preference, appearance, taste, color, chestnut taste, oily flavor, and aftertaste. Taken together, the results of this study suggest that chestnut powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.335-343
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• 2015

The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.31-38
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• 2009

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

• Journal of Fashion Business
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• v.15 no.3
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• pp.142-155
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• 2011

By developing attitude transfer model, this study examined the co-marketing alliance effect between fashion and other industries (i.e., service and product brands) based upon the information integration theory. In addition, it examined the product tangibility/intangibility effects of partner brands by controlling stimuli: two alliance cases of fashion and service brands and two alliance cases of fashion and product brands. A total of 1,037 Korean women aged 20 to 39 were surveyed to compare the prior- and post- attitudes toward fashion/partner brands under four fictitious co-marketing alliance cases. Confirmatory factor analysis (CFA), multi-group CFA, structural equation modeling (SEM) analysis, and multi-group SEM analysis were conducted to test the hypotheses. The results demonstrated that the prior-attitude toward fashion brand partially affected the alliance attitude, and the co-marketing alliance was affected by prior-attitudes partner brands. The result of multi-group SEM analysis supported the significant differences between service and product brands as alliance partners, which might refer to the effect of product tangibility, existing in brand alliance contexts. The alliance evaluation affected the subsequent evaluations on each participating brands. This study empirically provides the conceptual structure of how consumer attitudes toward the participating brands interact with the attitudes toward alliance and offer practical insights. Specifically, upon employing the manipulated co-marketing alliances cases, this study demonstrates the partnering effect according to product tangibility of partner brands.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.225-232
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• 2012

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.