• International Journal of Costume and Fashion
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• v.14 no.2
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• pp.67-79
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• 2014

Recent research suggested that hospitals have not responded to consumer demand for the improved aesthetic and comfort of their patient garments. Thus a new patient garment has been developed considering human factors based on the Functional-Modesty-Aesthetics model. Based on the reviewed literature and the model, necessary design requirements were identified. Then the patient garment was evaluated in comparison to existing ones with regard to potential patients' satisfaction levels. As a result, the developed patient garment received better evaluations in the aspects of overall aesthetic satisfaction, color satisfaction, and willingness to wear than the existing patient garments.

• Food Quality and Culture
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• v.2 no.1
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• pp.1-5
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• 2008

In this study, consumer acceptance and sensory intensity evaluations were performed on sponge cakes prepared with domestic and imported cake flours. Specific volume data as well as cross-sectional photograph observations confirmed that the imported flour sample group had greater volume than the domestic flour groups. The imported flour sample group also had a significantly (p<0.05) higher mean overall acceptability score at 5.82; however, it was not significantly different from the domestic white flour sample group (5.40). There was no significant difference in overall texture acceptance between samples prepared with imported and domestic white flours; however, their scores were significantly higher than that of the domestic whole flour group (p<0.05). Consumer acceptances of color significantly decreased as the orders of cake group prepared using the imported, domestic white, and domestic whole flours with the values of 6.48, 5.72 and 4.61, respectively (p<0.05). Acceptance of the air cell and the acceptance and intensity of sweetness did not show significant differences between the imported and domestic white flour group.

• Journal of Distribution Science
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• v.20 no.7
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• pp.119-127
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• 2022

Purpose: The underdog effect refers to a positive attitude towards the underdog who lacks resources and opportunities but has passion and determination. Extensive research has been investigated how the underdog effect affects distributing consumer preference and purchase intention. The purpose of this study is to identify the theoretical basis on which the underdog effect is grounded by analysing the prior research in the underdog literature. Research design, data and methodology: This study organizes the literature on the underdog effect by analyzing a total of 33 journals published in the past 16 years. Constructs and variables were extracted from the selected articles through the content analysis on a systematic literature review. Results: This literature review reveals that identity theories served as an overarching theoretical lens when examining the underdog effect. Additionally, the underdog effect was rooted in theories of justice and equity to explain the relationship between underdog brand positioning and consumer preference. Conclusions: This paper paves the way for future research based on prior research and trend analysis of underdog brand positioning. This article also provides an insightful interpretation and synthesis of the theoretical underpinnings of the impact of underdog effects on consumers' overall brand evaluations.

• The Journal of the Korea Contents Association
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• v.9 no.5
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• pp.230-240
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• 2009

This study proposes a theory of consumer experiences based on a cognitive science framework that serves as an alternative to the mainstream marketing paradigm of information processing and choice. The theory consists of three key theoretical constructs: experiential modules, primary vs. secondary experiences, and the hierarchy of experiential modules. Based on this theory, this study investigates the effect of experiential attributes and functional attributes on consumer's product evaluations, and the moderating role of consumer's knowledge. The main research findings are (1) the subjects react faster to sensory and affective stimuli(ex: experiential attributes) than they do to intellectual stimuli (ex: functional attributes), (2) the interaction modularity of attributes(functional vs. experiential) $\times$ tempo(normal vs. fast) $\times$ product knowledge(novice vs. expert) appear significantly with product evaluation as the dependent measure.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.7
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• pp.851-861
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• 1998

The present study examined the consumer's evaluations of apparel quality and price, and the brand recognition according to the consumer's decision making styles(quality-conscious, brand-conscious, and price-conscious consumers). The two hundred and three subjects were asked to evaluate the quality and price of the two almost identical experimental blouses except for brand labels. One was the national brand, Keith and the other was the private brand, Ivy house. Also, the subjects were asked to answer if they recognize these two brands. The data were collected by self-administered questionnaire and were analyzed by frequency, percentage, one-way ANOVA, two-way ANOVA, and factor analysis. The results of the study were as floows: (1) Examining the perceptions of product qualities, generally speaking, all three types of the consumers evaluated the national brand's qualities more highly than those of the private brand. However, in-part, the price-conscious consumers evaluated some product charac-teristics more highly than those of national brand: touch of fabric, sewing, and the hemline finishing. (2) Investigating the perceptions of product prices, All three types of the consumers evaluated the price of the national brand more highly than that of the private brand. Among those, the price-conscious consumers recognized the price of the national brands most expensively. (3) Identifying the brand recognition of the two brands, the brand-conscious consumers showed the highest brand recognition and the price-conscious consumers showed the lowest brand recognition in both national and private brands, 51.9% of the total respondents identified the private brand showing comparatively high brand recognition. (4) Examining the relationship between the demographic factors and the consumer decision making styles, the monthly household income was statistically significant. Namely, 71.4% of the brand-conscious consumers have the monthly household income of 3,000,000 Won or higher which means that the higher monthly household income, the higher tendency to be brand-conscious consumers.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.84-90
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• 2014

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.34-39
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• 2007

Microbiological and sensory evaluations were performed on bio-soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis DY 64. Aerobic microorganisms in bio-soybean paste stored at room temperature, initially, significantly increased(p<0.05) during 15 days of storage. However, a subsequent, slight decrease(p<0.05) was observed after 30 days. Food pathogens such as Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in the bio-soybean paste throughout the storage days. Bio-soybean paste treated with 3.0${\sim}$7.0% citron combined with 10% immobilized microorganisms increased consumer acceptance relating odor and flavor. In conclusion, soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis could be used as a viable health food with respect to enhancing consumer acceptance.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.218-222
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• 2006

Microbiological and sensory evaluations of bio soybean paste prepared by sesame leaf and immobilized cells of Bifidobacterium animalis DY 64 were assessed. Bio soybean paste treated with 3.0-5.0% (w/w) of sesame leaf combined with 10% (w/w) immobilized cells increased a consumer acceptance due to enhancing odor and flavor. Aerobic microorganisms in bio soybean paste were significantly (P < 0.05) increased during 15 days of storage and then decreased slightly (P < 0.05) after 30 days of storage at room temperature. Food pathogens of Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in bio soybean paste during storage. It is concluded that preparation of bio soybean paste using sesame leaf, and immobilized cells of Bifidobacterium animalis DY 64 could be used to industrial application for enhancing consumer acceptance.

• Asia Marketing Journal
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• v.17 no.3
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• pp.105-127
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• 2015

This study compares experienced and inexperienced consumers' patterns in cue utilisation in product evaluations in the arts market. Borrowing the notion of high- and low-scope cues introduced by the cue-diagnosticity framework, we differentiate between the two most readily discernible extrinsic cues in the fine arts market - an art gallery's brand reputation (a high-scope cue) and certificates of authenticity (a low-scope cue). These two cues are different in nature; the former is more abstract, intangible, and rich in content, so is more difficult to interpret than the latter. Given the differences in experienced and inexperienced consumers' information processing styles, we hypothesise that experienced arts consumers form perceived credibility of and purchase intentions towards artworks based on high-scope cues, whereas inexperienced consumers do so based on low-scope cues. To test our hypothesis, we conducted a consumer intercept study at Korea's two most representative art fairs. The survey participants were categorised into either experienced or inexperienced consumers based on their prior purchase experience, and their responses to a set of attribute combinations about two artworks created by the same artist were collected. The results indicate that experienced participants show higher purchase intentions when an art gallery's reputation is very high, whereas inexperienced participants show higher purchase intentions when artworks are accompanied by certificates of authenticity. This congruency effect between prior experience and cue type is mediated by the perceived credibility of the artworks. The findings suggest a correspondence between a consumer's prior experience and the types of extrinsic cues that are important in product evaluations. To the best of our knowledge, this study is the first attempt ever to investigate the role of prior experience in determining when to use high- or low-scope cues. It also provides a useful frame of reference to advise marketers on the effective sales approach based on a client's prior purchase experience.