• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.262-275
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• 2023

This study aimed to assess the preferences of African, American, and Asian panels, in comparison to a Korean panel, for various Korean rice varieties, including three japonica, two indica, and one Tongil-type, all developed by the Rural Development Administration in Korea. Regarding rice appearance, most panelists, except for the Koreans, favored long and slender rice varieties like 'Hanyeol', 'Hyangyeol', and 'Amissal'. In contrast, the Koreans preferred wider varieties like 'Sindongjin' and 'Deuraehyang'. Notably, the overseas panelists consistently favored rice varieties with high appearance quality in sensory evaluations of cooked rice. Both overseas and Korean panelists strongly preferred the indica rice variety 'Hanyeol' in terms of appearance quality and sensory evaluations. However, Korean rice varieties like 'Amissal' and 'Sindongjin' scored high in appearance quality with overseas panelists but received low ratings in sensory aspects, including shape, stickiness, and taste, compared to those for 'Hanyeol'. This suggests that considering sensory characteristics is important when exporting Korean rice varieties. Regarding taste characteristics preferred by the panelists derived from the correlation analysis between taste traits, Africans preferred rice with a smooth texture and no stickiness, especially favoring long-grain rice. Americans leaned towards rice with a slightly firm texture, some stickiness, and late aging characteristics. Asians preferred rice with a smooth texture, low stickiness, and long-grain varieties. In contrast, Koreans favored round rice with a glossy appearance, a slightly firm texture, late aging traits, and some stickiness. These research findings can serve as valuable data for the development of rice varieties for overseas markets and are expected to contribute to securing competitiveness in international markets.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.5
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• pp.106-116
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• 2018

Recently, the role of the contact center for business-to-consumer (B2C) operations is becoming more and more important as the customer contact point. In particular, an Internet Protocol (IP)-based contact center system is made up of a complicated information system in order to accommodate various customer channels, in addition to the telephone, and to respond in real time. However, until now, evaluations of contact centers have focused on customer service-based research from inbound contact centers. We used the contact center as a measure of performance, focusing on indicators that have traditionally influenced customer satisfaction, such as response rates and service levels. There is insufficient research on the characteristics of the services that a contact center should have and on the evaluation models for information systems. The role of information systems is becoming important as the latest contact center, which has moved from the TDM-driven digital phone system center to the IP-based contact center, accommodates a variety of digital channels other than voice phones. In particular, as offline branches decrease due to the development of the Internet and mobile phones, non-facing responses to customers are important, so the contact center has influenced the enterprise. Therefore, we developed an evaluation model not only in terms of customer service, but also from information system and business aspects, using the AHP and verifying the evaluation model through empirical cases. In particular, content analysis was used to ensure objectivity of AHP evaluation items.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.1
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• pp.483-492
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• 2017

This study investigated the quality characteristics of cookies made with chestnut inner peel powder and its potential as a food ingredient. Cookies were made with various levels (0, 10, 20, 30, 40%) of chestnut inner peel powder. Dough pieces were baked for 20 minutes at $180^{\circ}C$ in an electrically heated rotary oven for about 10 minutes, and all items were measured after cooling for 24 hours at normal temperature. Quality characteristics were measured by moisture content, leavening rate, loss rate, spread factor, color, texture profile analysis, and sensory evaluations. The moisture content of cookies was significantly affected by increasing chestnut inner peel powder (p<0.001). The spread factor as well as L-value and b-value of cookies significantly decreased with increasing chestnut inner peel powder content (p<0.001). However, hardness and redness (a-value) of cookies significantly increased with increasing chestnut inner peel powder content (p<0.001). The sensory score showed that cookies added with 20% chestnut inner peel powder had higher color, texture, and overall acceptability scores than other samples. As a result, quality of cookies added with 20% chestnut inner peel powder was the most suitable, and we suggest that chestnut inner peel is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• The Journal of the Korea Contents Association
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• v.15 no.9
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• pp.465-477
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• 2015

Today's companies build strong brand assets which, through the expansion of other business areas, promote efficient corporate management. Many companies manage brand assets among through a multitude of brand groups using brand portfolios rather than the single brand strategy. Such brand group influence can be related not only to brand group expansion, but also to parent company brands and product brand groups. The purpose of this study was to identify the effects of parent corporate brand associations on brand portfolio evaluation. The results of the present study is as follows: positive parent corporate brand image was revealed to play a positive role in brand portfolio evaluation. Parent corporate brand image provided endorsement for their product brands, and this can reduce consumer's decision cost on brand portfolio evaluations. This study focused on two types of brand relationship strategy : brand expansion strategy and individual brand strategy. With individual brand strategy, cases where parent company brands provided endorsement and cases to the contrary were studied separately. In cases where well-managed parent corporate brand image were able to provide endorsement in the case of individual brand strategy like that of brand expansion strategy.

• International Commerce and Information Review
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• v.19 no.2
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• pp.193-212
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• 2017

In order to evaluate the evaluation of bi-national products, this study was classified according to product category similarity. In addition, by comparing the types of stores, we tried to suggest alternatives that can be practically applied to companies producing composite origin products. For this purpose, this study is applied to the analysis of bi-national product by product categories, such as public luxury, public luxury, private luxury, and private necessity, based on the psychological bases of consumers. The types of stores are divided into department store/direct store, outlet/discount store to elaborate measurement. As a result of the verification, it was found that brand evaluation and store evaluation had interactive effects depending on product type and store type. Specifically, in the case of public luxury goods, outlets/discount stores in both brand evaluation and store evaluation showed positive evaluation than department store/direct store. In the case of private necessity, there was no significant difference in brand evaluation, but in store evaluation, department store/direct store was confirmed that they had a relatively positive evaluation than outlets/discount stores. As a result, it was verified that consumers' evaluations can be changed according to the type of sales store for each product.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.278-285
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• 2004

The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.43-54
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• 2011

Job's tears (Coixlachryma-jobi L.) and Chungkukjang (soybean-fermented food) were abundant source of phenolic compounds. In this study, almond cookies were prepared with different concentration(5%, 10%, 15%), of Job's tears Chungkukjang powder. The total phenolic contents were measured by the Folin-Ciocalteu method, total flavonoids contents were measured, and antioxidant activities were evaluated by DPPH assay. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of Job's tears Chungkukjang almond cookies (r=0.867, r=0.647). In addition, the quality characteristics of the Job's tears Chungkukjang almond cookies were estimated based on the bulk density and pH of the dough, spread factor, color, texture profile analysis, proximate composition, and sensory evaluations. The spread factor, hardness, a value and b value, total polyphenolic contents, and DPPH free radical scavenging activity of cookies significantly increased with increasing content of Job's tears Chungkukjang powder (p<0.01), whereas the L values of the cookies decreased with the increasing Job's tears Chungkukjang powder content (p<0.05). The acceptability scores for the 5-15% Job's tears Chungkukjang almond cookie groups were ranked higher than those of the other groups in appearance, texture, and overall preference. The results of this study were shown that Job's tears Chungkukjang powder was a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.1
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• pp.380-386
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• 2020

The mobile application market has grown over the past decade since the advent of smartphones, making it the largest market for electronic device software. As competition intensifies in the mobile application market, the impact of application evaluations on the consumption and usage patterns of users has also significantly increased. Therefore, research has been conducted on measures to evaluate mobile applications, but most of the research has relied on qualitative methods such as expert-centered interviews or surveys. In addition, evaluation measures are being constructed from the service provider's perspective, not from the service user's perspective. However, the possibility of application-specific analyses that minimize the subjectivity of researchers is growing, as large amounts of user review data enable quantitative analysis of actual users' assessment of applications. Therefore, this study presents a methodology that can complement current problems with existing quality assessments for mobile applications by utilizing user review data. To this end, the Topic Modeling technique LDA (Latent Dirichlet allocation) is applied in order to elucidate ways to improve existing evaluation measures from a user's perspective. The study is expected to reduce bias in service assessment due to the subjectivity of service providers and researchers as well as provide a measure of assessment by area of mobile applications from a consumer perspective.

• Journal of Distribution Science
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• v.14 no.3
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• pp.45-54
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• 2016

Purpose - There have been numerous studies investigating the effects of corporate social responsibility initiatives on corporate associations or corporate images. In line of this research stream, current research examined the potential impact of customer participation in the process of corporate social responsibility initiatives on attitude toward the company. This research differentiates from previous studies that it is the first to connect corporate social responsibility and customer participation. Specifically, we suggest a structural model on corporate associations which was classified into corporate ability associations and corporate social responsibility associations that the more the customers participate in initiating corporate social responsibility, corporate associations were formed more positively. And this leads to the increase of revisit intentions through customer satisfaction. Research design, data, and methodology - To test our research model, we collected data of real consumers of a large discount store in Korea. At the large discount store, customers were given an opportunity to participate the discount store's CSR activity program. We performed field survey and collected data of 146 respondents. We analyzed the data using PASW statistics 21.0 and AMOS 16.0 in order to test our structural model. Results - The results showed that consumers who participated more in initiating corporate social responsibility revealed higher score for corporate ability associations and corporate social responsibility associations. These corporate associations had a positive effect on customer satisfaction, which leads to higher attitude toward revisit intentions. Specifically, hypothesis 1.1 "As Customer participation in CSR process increases, the evaluation of CA associations will be positive,"was supported. Hypothesis 1.2 "As Customer participation in CSR process increases, the evaluation of CSR associations will be positive," was supported. Hypothesis 2.1 "As the evaluation of CA associations is positive, satisfaction with the firm will increase," was supported. Hypothesis 2.1 "As the evaluation of CSR associations is positive, satisfaction with the firm will increase," was supported. Hypothesis 3 "As satisfaction with the firm increases, revisit intentions with the firm will increase," was supported. Conclusions - This research is the first to study the relationship between customer participation in CSR process, CSR, and consumer reactions. This research also contributes to customer participation and corporate social responsibility literature by suggesting customer participation as an antecedent and empirically demonstrating the positive relationships between the constructs. The findings of this research may offer managerial implications for marketing practitioners. When performing corporate social initiatives, it is better to let the customer participate in the process which leads to higher corporate ability associations and corporate social responsibility associations, also higher satisfaction and revisit intentions. Our results provide useful information to practioners that spontaneous participation of consumers makes CSR initiatives effective and successful. Limitations and ideas for further research remain in this research. For example, our focus on the logic was cognitive evaluations(e.g. corporate associations) but affective dimensions might be considered since recent researches are investigating the relationship between customer participation and affective reaction as a response. Despite the limitations, this research have unique and applicable implications for academics and practitioners.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.853-859
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• 2007

This study investigated the quality characteristics of bread made with different additions of Chungkukjang powder (0, 10, 20%). In the microbiological evaluations, total aerobic bacteria increased with increases in Chungkukjang powder concentration and storage period ($20^{\circ}C$, 3 days). The pH also increased with increasing Chungkukjang powder concentration. For the color values, with increasing Chungkukjang powder content, the lightness (p<0.05) decreased in both the bread crumb and crust, while redness (p<0.05) increased. The yellowness decreased for the bread crust and increased for the bread crumb. Hardness and chewiness were higher, but springiness and cohesiveness were lower, in the breads made with 10 or 20% Chungkukjang powder as compared to the control. The control bread obtained the highest sensory scores for texture and overall acceptability during the storage period. Optimum sensory scores for color, texture, and overall acceptability were obtained for the bread with 10 % Chungkukjang powder until day 1 of storage. From the results of this study, 10% Chungkukjang powder can be added to bread without diminishing its acceptability, but further study is necessary on extending shelf-life and improving consumer acceptance.