• 한국식품조리과학회지
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• 제28권4호
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• pp.479-487
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the highest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.

• 설비공학논문집
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• 제24권4호
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• pp.364-375
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• 2012

This study investigates the effects of interior design elements on the satisfaction and preference for space. Field measurements and surveys were conducted in three coffeeshops where various interior design elements were applied. Results indicate that movable tables and chairs for two people were preferred in the space. They need to be placed flexibly according to the visitors' needs to improve satisfaction for convenience. To improve spatial satisfaction, the brightness of color applied to wall surfaces was recommended to be lower than that of color used for floor surfaces. The surfaces of space and interior design elements such as furniture also need to be kept clean. Lamps with lower color temperature were effective to enhance spatial satisfaction. Light sources should be shielded when a pendant lighting system with general diffuse type was used in space. Natural daylight through window was also required for better satisfaction level. Multiple linear regression implied that the cozy feeling by electric light, existence of daylight, flexible layouts for tables and chairs, color and quality of material for tables and floor were significant contributors to overall spatial satisfaction.

• 농업과학연구
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• 제39권1호
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• pp.151-159
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• 2012

This paper analyzes the consumers' preference for packaged apple and derives the measures to vitalize the distribution of packaged apple. To do this, survey was conducted for consumers in large cities, Seoul, Busan, and Daegu to observe their purchasing behavior and satisfaction both for packaged and unpackaged apple. Survey was focused to how they are satisfied with several attributes of package such as size, appearance, content, material, and label. On the basis of the survey results, the values of the package attributes were estimated. Survey results show that consumers tend to buy unpackaged apple rather than packaged apple. About 34 percent out of 313 respondents have ever purchased apple packed with paper box while only 10.5 percent have an experience to buy packaged apple with transparent box. Most respondents answered they preferred the package of five to six apples and 1.3 kilograms most. They preferred mid or large size apple. Estimation of the values of the package attributes using the conjoint analysis shows that consumers are giving the highest value to the price of packing material. It means that consumers are reluctant to the extra payment resulted from packing the apple. Therefore, the efforts to reduce the cost of packing apple should be made steadily. In order to vitalize the distribution of small packaged apple, the package should contain high quality apple with high sugar content, proper size, good appearance, and so on. And it needs to be promoted to the consumers that small packaged apple are not inferior to apple packed with paper box.

• 한국조리학회지
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• 제24권1호
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• pp.96-104
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• 2018

The purpose of this study was to promote consumption of rice through production of jeungpyun added with blueberry attracting attention as a functional food material and to develop a functional blueberry supplement suited to the preference of Westernized consumers. For that pupose, we performed physicochemical quality test and sensory test after preparing the jeungpyun added with blueberry powder based on a ratio of 1%, 2%, 3%, and 4% of rice flour. The results of this experiment can be summarized as follows. When the addition of blueberry powder increased, the moisture content in jeungpyun decreased, but there was no significant difference between the samples. The lightness and the yellowness related to chromaticity decreased and redness increased when the addition of blueberry powder increased. The pH of the dough in jeungpyun increased significantly (p<0.001) when addition of blueberry powder increased. As the fermentation progressed, the pH tended to decline. The volume of dough decreased when addition of blueberry powder increased. The volume was the highest after the first fermentation, and decreased after the second fermentation. Viscosity decreased significantly as the addition of blueberry powder increased, and increased as fermentation time increased, and decreased after the third fermentation. A test was conducted to determine difference in characteristics, and the results showed that the color intensity, cell uniformity, blueberry flavor and sweetness were strong when the addition of blueberry powder increased. The results of preference test showed that JB3 containing 3% blueberry powder had the best appearance, flavor and overall acceptance.

• Journal of Periodontal and Implant Science
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• 제53권3호
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• pp.194-206
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• 2023

Purpose: A novel attachment system for implant-retained overdentures (IRODs) with novel material combinations for improved mechanical resilience and prosthodontic success (Novaloc) has been recently introduced as an alternative to an existing system (Locator). This study investigated whether differences between the Novaloc and Locator attachment systems translate into differences in implant survival, implant success, and patient-centered outcomes when applied in a real-world in-practice comparative setting in patients restored with mandibular IRODs supported by 2 interforaminal implants (2-IRODs). Methods: This prospective, intra-subject crossover comparison compared 20 patients who received 2 intra-foraminal bone level tapered implants restored with full acrylic overdentures using either the Locator or Novaloc attachment system. After 6 months of function, the attachment in the corresponding dentures was switched, and the definitive attachment system type was delivered based on the patient's preference after 12 months. For the definitive attachment system, implant survival was evaluated after 24 months. The primary outcomes of this study were oral health-related quality of life and patient preferences related to prosthetic and implant survival. Secondary outcomes included implant survival rate and success, prosthetic survival, perceived general health, and patient satisfaction. Results: Patient-centered outcomes and patient preferences between attachment systems were comparable, with relatively high overall patient satisfaction levels for both attachment systems. No difference in the prosthetic survival rate between study groups was detected. The implant survival rate over the follow-up period after 24 months in both groups was 100%. Conclusions: The results of this in-practice comparison indicate that both attachment systems represent comparable candidates for the prosthodontic retention of 2-IRODs. Both systems showed high rates of patient satisfaction and implant survival. The influence of material combinations of the retentive system on treatment outcomes between the tested systems remains inconclusive and requires further investigations.

• Journal of Biosystems Engineering
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• 제40권4호
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• pp.409-416
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• 2015

Purpose: This study evaluates a new banana bulk packaging method under the real transport conditions of Sri Lanka. Methods: A field evaluation of optimized 8-mm thick Styrofoam sheets used as the cushioning material was applied. A trial transport was conducted from Thambuttegama to Colombo using a medium-sized open truck, with banana leaves as the control material. Data were recorded at the farmer, transporter, retailer, and consumer stages of the supply chain. Mechanical damage, physiological loss in weight, fruit firmness, total soluble solids, ripeness index, visual quality ratings, and the physical damage index of the bananas were measured at each stage. A cost-benefit analysis was also conducted for both packaging methods. Results: The 8-mm styrofoam sheets significantly reduced (p < 0.05) the mechanical damage from 26.3% to 12.9% compared to the conventional method for long-distance transport, and the physiological loss in weight showed a decrease of 2.88%. The loss of firmness of the fruits followed a simmilar pattern for both methods until reaching the retailer, but at the consumer was significantly higher (p < 0.05) for the control. However, the physical damage index at the retail stage for the control showed symptoms of physical injury, whereas the bananas transported using the cushioning materials exhibited only minor symptoms. Further, the visual quality of the fruits after transport from the farmer to the consumer was preserved, which is one of the main factors affecting consumer preference and retail price. The proposed method increases the profit margin by 51.2% for Embul bananas owing to the reduced postharvest losses. Conclusion: The 8-mm thick Styrofoam sheets reduced the physical damage to the bananas, with the quality parameters maintained at the prefered level. Moreover, profits may be increased.

• 한국정보시스템학회지:정보시스템연구
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• 제30권4호
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• pp.329-347
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• 2021

Purpose The purpose of this study is to examine the review of previous studies based on audiobooks, 1) using the IPA method, we examine the quality of audiobooks that listeners perceive as important and the quality of preferred audiobooks, 2) improvement directions for activating audio content and audiobook platform, to seek ways to establish strategic plans for the audiobook market. Design/methodology/approach This study conducted and experiment using three factors(usability, information and interaction) used in web service quality(WebQual). Usability consists of the availability of time, such as the use of audiobooks for hobbies and the ease of search. Information consists of the trends of the times, topics of converation and the latest trends. Interaction consists of the proportion and depth of celebrities. After that, grid analysis was performed using the traditional IPA method and the revised IPA method. It was judged that identifying and analyzing the preference for service provision and new content was more valuable than the Performance used in the existing method. Findings According to the results of the empirical analysis, it was found that the conversation material corresponding to informativity did not affect the audiobook during the online quality analysis. It is believed that improvements can be found through content production related to entertainment, webtoons, and general common sense that can increase listeners' interest. In addition, it was found that the advertising effect of celebrities corresponding to interactivity did not affect the results of this study, which should increase the concentration and immersion of listeners by increasing the technology for audiobooks.

• 식품과학과 산업
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• 제50권4호
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• pp.2-11
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• 2017

The external factors of global flavor market include the world economy, population growth, urbanization, consumer spending, raw material availability, pricing, and regulatory issues. And the internal factors as product pricing and technology development may lie the flavor house's competitiveness and cost considerations. In developing countries, rising preference for packaged food and beverages and increasing personal expenditures will drive demand for flavor market. Increasing consumer demand for natural products, driven in part by health concerns and a desire for transparency in labeling will impact the demand. The increasing demand for salt and sugar reduction will boost demand for flavors to maintain the overall taste. The use of quality and innovative flavors in the beverages and the multifunctional flavors has a positive influence on the global market. The global flavor industry has the presence of several drivers and positive trends, with its future expected to be promising.

• 산학경영연구
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• 제15권
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• pp.133-152
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• 2002

본 연구에서는 원산지가 소비자의 제품 선호도에 미치는 영향을 규명하고 이를 소비자의 정보처리 관점에서 상표원산지와 생산원산지 정보의 일치성(congruity)으로 설명하고자 하였다. 이를 위하여 상표는 같지만 국가를 달리한 제품을 사진으로 나타낸 실험자극을 개발하여 응답자에게 제시하고 제품의 선호도를 측정하였다. 제품은 관여도, 이성-감성, 사적-공적 개념 특성을 반영하여 녹음기, 스포츠화, 화장품, 휴지를 선정하였으며, 원산지로는 선진국(미국, 일본, 프랑스), 한국, 후진국(말레이시아)를 선정하였다. 원산지간 선호도 차이를 분석하기 위하여 다변량 반복측정방법을 선택하였으며, 두 제품간의 선호도 차이를 위하여 paired-t 검증이 사용되었다. 실증분석 결과 저관여이면서 사적 제품으로 판단되는 휴지를 제외하고 모든 제품에서 선진국 상표와 제품이 선호되었다. 즉, 다양한 제품특성을 반영한 제품군에서 원산지 효과가 있음을 보여 주었다. 그리고 제품선호도에서 상표원산지와 생산원산지 간에 정보 일치성(congruity)에 차이가 있는 지를 규명하였는데 상표원산지와 생산원산지간에 정보일치성이 있는 경우가 그렇지 않은 경우에 비하여 보다 선호성이 높은 것으로 나타나 원산지의 정보 일치성이 제품선호도에 있어 중요한 영향요인임을 보여주었다. 본 연구는 다양한 제품특성의 반영과 정보 일치성으로 원산지효과를 이해하게 하는 데 기여하여 원산지효과의 일반화 가능성을 높여 줄 수 있다고 판단된다.

• 한국조리학회지
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• 제24권3호
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.