• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.262-269
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• 2006

The purpose of this study was to develop protein enriched menu for the aged and running an acceptance test on the protein enriched menu. Four kinds of the menu were developed with emphasis on protein enriched food materials of chicken and beans for menu1, chunggukjang for menu2, pork for menu3, beef and mackerel for menu4. one portion of calorie, polysaccharide, protein and fats for the aged were calculated at 567kcal, 92.8g, 21.3g and 12.6g respectively based on recommended daily allowances for adults. Protein content increased in the menus 1, 2, 3 and 4 were 13.2%, 17.5%, 12.4%, and 13.3%, respectively. In the result of the acceptance test, the cooked rice with black beans and chicken soup of menu1 had significantly the highest acceptance score among the rice and soup groups, respectively (p<0.05). In the side dish, bean curd, cucumber and onion salad in menu1 had relatively higher acceptance scores than the others with significant difference at p<0.05. Overall acceptance of menu 1 had significantly the highest acceptance scores of all. Female showed significantly the higher scores of overall acceptance on menu 2 and 4 than those of male from the t test results of acceptance test.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.292-302
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• 2020

The purpose of this study was to investigate the sensory characteristics of 11 noodles from four countries by descriptive analysis and consumer acceptance test. Noodle types were udon, pasta, kalguksu, and plain noodles. Fourteen sensory descriptors were developed to evaluate the sensory characteristics of the noodles. The sensory characteristics of the noodles were sweetness, saltiness, springiness, hardness, chewiness, milk flavor, yeasty odor, milk powder flavor, loose particles, and so on. PCA conducted to visually summarize the sensory characteristics of noodles by consumer preference test revealed that 77.1% of the variance was positively defined by sweet, springiness, cohesiveness, chewiness, and moisture and was negatively defined by hardness, color, and floury taste. Yk_udng_KR, thin_KR showed high scores for attributes of springiness and cohesiveness. Overall consumer acceptance was surveyed. Udng_KR scored the highest for attributes such as gusu. Udng_KR showed the highest springiness and high moisture, taste acceptance, and overall acceptance. Note: Please confirm this word.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.4
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• pp.462-468
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• 1983

Collected 38 colored soybeans, which was cultivated under the conventional field conditions, were investigated about their organeloptic parameters and correlations among factors such as organeloptic score, texturometer parameters and chemical components of seeds. Most of the organeloptic parameters were affect much more by the characteristics of each cultivars than by grain weight, and then showed significant differences with the effect of interactinon between grain weight and cultivar, too. Also among contribution degrees of texturometer scores to overall acceptance, cohesiveness was higher in small, medium and super grains, however in large grains, hardness. And among sensory attributes, suitable toughness was contribute most positively to acceptance.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.33-37
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• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.170-179
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• 2004

The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30$m\ell$, 40$m\ell$ and 50$m\ell$ of espresso and instant coffee) and sugar (50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40$m\ell$ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for the commercialization of rice cakes.

• Journal of Korea Society of Digital Industry and Information Management
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• v.11 no.3
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• pp.201-218
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• 2015

The purpose of this study is to verify a causal relationship between social tv services and intended acceptance of social tv service through the SERVQUAL five dimensions which mean generally assessment of superior user. Also I am going to analyze that how factors of intended acceptance of social tv service effect on intended acceptance through perceived usefulness and perceived ease of use based on Technology Acceptance Model which provides theoretical basis for behavior response of information technology. This study is significant that social tv combine the five dimensions of service quality that mean assessment of overall excellent or superior user and Technology Acceptance Model that provides theoretical basis for describing an behavior response of information technology.

• 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 the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.128-134
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• 2014

To develop a crab-like flavorant from snow crab cooker effluent (SCCE, $20^{\circ}Brix$), optimal reaction conditions were determined using response surface methodology (RSM) combined with reaction flavoring technology (RFT). Using five variables (proline, glycine, arginine, methionine, fructose), RSM based on a five-level central composite design was applied to evaluate sensory acceptance (odor, taste, and overall acceptance) as dependent variables. A model equation obtained from RSM showed 0.88 of R-square for odor, 0.90 for taste, and 0.95 for overall acceptance with 0.07 lack of fit in overall acceptance (P<0.05). Odor score (predicted value) was 7.21 in the saddle point. Optimal flavoring conditions for making a crab-like flavorant were as follows: addition of 0.29 g of proline, 0.63 g of glycine, 0.61 g of arginine, 0.02 g of methionine, and 1.07 g% (w/v) of fructose into SCCE with RFT (90 min at $130^{\circ}C$). Odor score obtained under optimal conditions was 7.56, which was higher than the predicted value.