• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.224-232
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• 2012

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.697-705
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• 2010

This study was designed to investigate the effect of cranberry powder making pan bread. Cranberry powder at the level of 1 % (CP1), 3% (CP3), and 5% (CP5) was mixed with flour to make the breads. According to mixograph, the control, CP1 and CP3 except CP5 were found to bo proper between 3 and 5 min. in tenn of peak time (min). All samples for peak value were at the level of over 60% It meant that all samples were proper to make bread. By increasing the ratio of cranberry powder, pH, dough fermentation rate, volume and specific volume were decreased, and adhesiveness, springiness, cohesiveness and resilience except hardness were decreased in texture profile analysis. In crumbScan analysis, the addition of cranberry powder decreased the volume and increased crumb fineness of pan bread. In sensory evaluation, CP1 and CP3 showed good preference in aspect of flavor, taste, and overall acceptance.

• Journal of the Korean Society of Clothing and Textiles
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• v.6 no.2
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• pp.25-32
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• 1982

본 연구의 목적은 1. 방염 가공된 의류에 대한 소비자들의 인식도를 측정하고 2. 방염 관계 법규를 확대하여 12세 이상의 어린이나 기타 연령층에서도 방염 가공된 의류를 원하는지를 알아보고 3. 인산염계 방염 가공제 사용 금지 조치가 방염 가공 의류에 대한 소비자들의 기호도에 영향을 미쳤는지 알아보기로 하였다. Alabama, Tuscaloosa 시에 있는 국민학교와 유아원에 다니는 어린이의 학부모 230명에게 1979년 9월 26일 질문지를 배부하여 그 후 3일부터 10일까지 질문지를 회수여하 83장의 유효한 자료를 얻었다. 83명의 학부모를 Group 1: 유아원에 다니는 어린이의 부모 45명 Group 2: 국민학교에 다니는 어린이의 부모 38명으로 나누고, 두 Group의 각 목적에 대한 유의도를 알아보기 위하여 Cattell,s Profile Analysis를 하였다. 목적 1과 2에 대하여서는 Group 간의 유의도가 발견되지 않았으며 목적3에 대하여서는 Group 간의 유의도가 발견되었다. 목적 3의 각 항목에 대하여 t-tests를 행하였다. 결과에 의하면 응답자들은 1. 방염 가공된 잠옷이 시장에서 널리 팔리고 있음은 알고 있으나 방염가공에 관련된 관계법규에 대하여 완전히 이해하지 못하고 있었으며 2. 방염 가공에 관련된 법규를 확대하여 어린이나 노인층의 의복이 방염 가공되기를 원하고 있으며, 3. 시장에서 방염 가공된 의류와 방염 가공되지 않은 의류가 함께 진열되어서 선택할 수 있는 계기를 원하고 있으며, 4. 유아의 부모들이 국민학생의 부모보다 방염 가공의 해독성에 대한 정확한 지식을 갖고 있었다. 그러나 이들 모두가 인산염계 방염 가공제의 독성에 대한 정확한 지식은 없었다.

• The Korean Journal of Applied Statistics
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• v.25 no.6
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• pp.987-997
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• 2012

The sales volume of men's cosmetics has drastically increased in Korea. In recent years, men's needs for cosmetics have been diversified and the consumer demand for functional cosmetics has greatly risen. In particular, male consumers have become more interested in essence product that is a light and concentrated treatment to correct skin problems. This research analyzes consumer preferences for essence-for-men through the use of choice-based conjoint analysis. This approach is adopted since the task of respondents to choose the most preferred option from several alternatives closely mimics actual marketplace purchasing behavior by consumers. New technique for the construction of choice sets is suggested based on the balanced incomplete block design, to accommodate a larger number of product profiles. The proposed design for choice sets is balanced and provides a tool to filter the contradictory choices. Conjoint analyses are performed to assess the relative importance of attributes and identify the most preferred profile of essence-for-men with respect to attributes such as emphasized function, price, type of content, and design of container. Some differences are indicated in the analysis results between age brackets as well as between groups classified by the amount of fashion item expenditures.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.158-164
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• 1980

The quality of commercial milk was evaluated by sensory testing. The results were summarized as follows; 1. A significant difference on the quality and preference was not recognized at 5 percent level among the sample of commercial milk produced by five companies according to the result of rank test for commercial milk. 2. According to a scoring test for determination of shelf life of commercial milk A, the sensory quality of the sample milk was maintained for three days at $0^{\circ}C$ to $5^{\circ}C$ and $10^{\circ}C$ for one day at $20^{\circ}C$ and $30^{\circ}C$. 3. According to the result of profile test for commercial dried milk C, dilution number was 20.0 and sensory quality of the dried milk was comparatively satisfactory. 4. According to the result of profile test for commercial milk, the synthetics flavor of each milk was generally evaluated as excellent and the intensity of flavor was somewhat different among the samples of commercial milk produced by five companies. 5. A significant difference on the flavor of milk was recognized among five sample of commercial milk by both difference test and profile test but not recognized by rank test.

• Journal of Intelligence and Information Systems
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• v.17 no.2
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• pp.109-117
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• 2011

The exhibition industry, as technology-intensive, eco-friendly industry, contributes to regional and national development and enhancement of its image as well, if it joins cultural and tourist industry. Therefore, We need to revitalize the exhibition industry, as actively holding an exhibition event. However, to attract a number of exhibition audience, the work of enhancing audience satisfaction and awareness of value for participation should be prioritized after improving quality of service within exhibition hall. As one way to enhance the quality of service, it is thought that the way providing personalized service geared toward each audience is needed. that is, if audience avoids the complexity in exhibition space and it affords them service to enable effective time and space management, it will improve the satisfaction. All such personalized service affordable lets the audience's preference on the basis of each audience profile registered in advance online grasp. and Based on this information, it is provided with exhibition-related information suited their purpose that is the booth for the interesting audience, the shortest path to go to the booth and event via audience's smart phone. and it collects audience's reaction information, such as visiting the booth, participating the event through offered the information in this way and location information for the flow of movement, the present position so that it makes revision of existing each audience profile. After correcting the information, it extracts the individual's preference. hereunder, it provides recommend booth and event information. in other words, it provides optimal information for individual by amendment based on reaction information about recommending information built on basic profile. It provides personalized service dynamic and interactive with audience. This paper will be able to provide the most suitable information for each audience through circular and interactive structure and designed smart-phone application supportable for updating dynamic and interactive personalized service that is able to afford surrounding information in real time, as locating movement position through sensing. The proposed application collects user‘s context information and carrys information gathering function collecting the reaction about searched or provided information via sensing. and it also carrys information gathering function providing needed data for user in exhibition hall. In other words, it offers information about recommend booth of position foundation for user, location-based services of recommend booth and involves service providing detailed information for inside exhibition by using service of augmented reality, the map of whole exhibition as well. and it is also provided with SNS service that is able to keep information exchange besides intimacy. To provide this service, application is consisted of several module. first of all, it includes UNS identity module for sensing, and contain sensor information gathering module handling and collecting the perceived information through this module. Sensor information gathered like this transmits the information gathering server. and there is exhibition information interfacing with user and this module transmits to interesting information collection module through user's reaction besides interface. Interesting information collection module transmits collected information and If valid information out of the information gathering server that brings together sensing information and interesting information is sent to recommend server, the recommend server makes recommend information through inference with gathered valid information. If this server transmit by exhibition information process, exhibition information process module is provided with user by interface. Through this system it raises the dynamic, intelligent personalized service for user.

• Journal of the Korean association of regional geographers
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• v.2 no.1
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• pp.115-131
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• 1996

Tourism is multi-faceted phenomenon which involves movement to stay in destinations outside the normal place of residence. Thus, tourism is a composite phenomenon which incorporates the diversity of variables and relationships to be found in the tourist travel process. Tourism-behaviors are of major economic and social significance. With the growth of mass-tourism, the government departments of tourism is to provide many tourist facilities, to develop travel destination and tourism resources. At same time, the growth of mass-tourism has prompted perceptive travellers to raise many questions concerning the many travel destination and the tourism resources of encouraging further tourism demand. Most of tourism have a mental in their minds about various objects. This allowed him to choose tourism destination as a important rules. In tourism geography, behavioral approach to wildness, tourism resources and places has risen since 1960's. The tourist profile can be viewed under two major categories: the tourist social-economic and behavioral characteristic. Particulary, the motivations, attitude, need, values and preference of travel destinations are of crucial importance in contributing to their desion-making process. In this view, this paper is emprical study investigated travel patterns and behavioral characteristic of tourists and potential tourist in East Chonnam. The purpose of this paper is to show the spatial preference and tourism behavior of travel destinations. For this study, we are undertaken the questionary method employed by recreation geographers in order to collect research data for the East Chonnam-citizens functioned as a major tourist demand. The East Chonnam Province have many tourist-places including national park, provincial park, and local tourist-places. Thus, citizen of the East Chonnam evaluate many tourist-places very high, but evaluate the facilities of tourist place very low. The high ranks of preferences to travel destinations among tourist-places are Hyangilam, Geomoon island, Odongis land, Songkwang temple. The major travel destinations occurred the temporary travel trip are Odong island, Sunam temple, Songkwang temple. Heungkook temple, Hyangilam which are the type of mountainous in located inland. The relationship between the degree of preference and tourism behavior of travel trip for the travel destinations does not correlate each other. The result of analysis about the degree of seasonal preferences presented spatial differences according to characteristics of tourist-places. The typical travel destination are divided into seasons : Odong island. Mt. Backwoon, Goemoon island of spring, Goemoon island, Sungbul valley, Banggukpo beach of summer, Songkwang temple, Mt. Pal young of fall. The future of tourism will be rapidly grow with increase of personal mobility and leisure time, chang of tourism behavior. Thus, it is imperative that planning and development for tour-root, facilities of tourist-places should be implemented to increase tourism demand.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.609-614
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• 2018

This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.427-434
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• 2018

This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.202-209
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• 2017

The purpose of this study was to evaluate cookies added with aged black chestnut inner shells powder (ABCI). Cookies were prepared with three different levels (0.25%, 0.5%, or 1%) of ABCI. During storage, moisture content was higher in cookies containing ABCI compared with control cookies. As the amount of ABCI increased, pH of cookies added with ABCI decreased slightly, whereas acidity increased. The lightness and yellowness in the Hunter color system of cookies with ABCI decreased during storage, whereas redness increased during storage. Higher reducing sugar was contained in cookies with ABCI than in the control. Textural properties by texture profile analysis showed that hardness and chewiness decreased with an increase in ABCI amount. Total phenol content increased in cookies with ABCI. Antioxidant activities such as diphenyl picrylhydrazyl radical and hydroxyl radical scavenging activities increased in cookies with ABCI compared with that of the control. It is concluded that cookies with ABCI may be of high quality with antioxidant activity. In the preference test, cookies added with 0.5% ABCI showed the high results in terms of overall preference and buying intention.