• 산업식품공학
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• 제15권1호
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• 한국콘텐츠학회논문지
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• 제17권1호
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• pp.183-192
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• 2017

본 연구는 흡연자와 비흡연자 모두를 위해 담배 연기로 인한 피해를 최소화하고 사용자에게 편안함을 줄 수 있는 흡연 부스를 디자인하기 위함이다. 연구방법으로 첫째, 흡연부스에 대한 의식조사, 둘째 제품 디자인에 대한 선호도조사, 셋째 감성어휘에 의한 흡연부스 감성평가 조사를 하였다. 흡연부스에 대한 의식조사결과, 대부분 모든 사람들이 터미널, 역에 흡연부스가 필요하다고 하였다. 디자인 선호도에 조사결과로 첫째, 외부 흡연자를 위한 디자인부스는 딱딱하고 투박한 이미지 보다는 멀리서도 알기 쉽고 거부감이 들지 않는 형태의 디자인으로 제작되어져야 한다. 둘째, 원색 계열의 색상보다는 화이트와 파스텔 톤의 난색계열 및 밝은 색상을 적용하여 디자인한다. 셋째, 흡연부스이므로 내부 순환 필터 문제가 잘 관리 될 수 있도록 한다. 감성어휘에 의한 감성평가결과 자극물에 대하여 4가지 차원으로 구분하여 인지하고 있었다. 각 인자의 함축 언어로 1인자에 대한 대표 이미지 언어는 '기능적 감정' 2인자의 대표 이미지 언어는 '심리적감정' 3인자의 대표 이미지 언어는 '색상감정' 4인자의 대표 이미지 언어는 '형태감정'으로 정의하였다. 흡연자와 비 흡연자 양쪽 모두를 위해 담배연기로 인한 피해를 최소화 시킬 수 있어야 하며 혼자만의 휴식을 취할 수 있는 사용자 중심의 서비스 디자인이 필요하다.

• 한국의류산업학회지
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• 제22권3호
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• pp.271-286
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• 2020

This study evaluated designs via the consumers' function and design preferences survey for using product design images, virtual avatar wearing images and product explanations that identified consumers' function and design preferences for knee protection pads as well as to develop movement assistive knee pad designs. We developed Design A for men and Design B for women. For Design A, the front of the knee supports muscles and alleviates pain with a hole. Mesh material with good ventilation was applied to enhance wearing comfort. The color was achromatic for a modern style, and the hook fastener and loops enabled easy wear and removal of the pad while controlling size and pressure strength. For Design B, taping details seamlessly support muscles in the knee area with fabrics less than 0.1 cm thick and with long sleeves in the diverse sizes. The design's satisfaction assessment showed that potential consumers were satisfied with Design A and Design B for overall design and functional features. Over 77% wanted to use/wear and purchase designs; in addition, over 78% expected it would help with walking and relieve knee pain. The results can be helpful for designers when deciding designs for manufacturing and commercializing kneepad products.

• 한국식품조리과학회지
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• 제28권6호
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2009년도 추계학술대회
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• pp.179-182
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• 2009

본 연구에서는 고령화 시대에 발맞춰 실버산업의 한 분야인 실버용품 디자인 시 계획되어야 할 중요한 요소인 색채에 대해 다루었다. 현재 국내 노인 관련 색채 연구는 미흡한 실정이며 특히 실버용품을 위한 색채 연구는 매우 부족한 실정이다. 따라서 본 연구는 실버용품 사용주체인 국내 60세 이상의 노인을 대상으로 색채연구를 진행함으로써 향후 실버용품 색채 계획에 대한 기초자료로 활용하고자 한다. 본 연구에서는 실제 실버용품의 색상 및 색의 3속성(색상, 명도, 채도)에 대한 노인들의 심리적 선호도를 조사하였다. 본 연구를 통하여 얻은 결론은 남녀 모두 명도가 높은 밝은 색상을 선호하였고, 여성의 경우 무려 89%가 수수한 무채색 보다는 원색인 화려한 색상을 선호하였으며, 남자들 또한 52%가 화려한 색을 선호하였다. 이 결과는 현재 시중에 판매되고 있는 실버용품이 무채색인 흰색, 회색, 검정색이 대부분인 것을 감안하면 실버용품의 색채계획이 노인의 실제 선호색과는 다르다는 것을 보여준다. 본 연구를 통하여 조사된 색채선호도는 향후 실버용품 색채계획 시 주요한 고려사항으로 활용될 수 있을 것으로 기대된다.

• 한국조리학회지
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• 제14권4호
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• 패션비즈니스
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• 제21권4호
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• pp.73-89
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• 2017

This research aimed to identify the characteristics of outdoor apparel market for new seniors. To achieve this goal, influence of new seniors' lifestyle and apparel purchase criteria of design preferences of outdoor apparel products were investigated. An online-survey was conducted targeting fifties who have bought outdoor apparel within one year. The collected data were carried out for factor analysis, independent sample T-test, and regression analysis by using SPSS 22.0. Results showed that new seniors' lifestyles were composed of appearance-orientation, well-being diet, well-being exercise, self-development, and challenge-orientation. Purchase criteria of outdoor apparels were factored out as practical, aesthetic, and social. Appearance -orientation and self-development affect aesthetic and social factors. Well-being diet influences all factors of purchase criteria. Challenge -orientation has effect only on social factor. Women favored round-and V-neckline more than men did as well as preferred half and 3/4 long for sleeve. Customers who value practical purchase criteria preferred half-sleeve, zipper, and button-closure designs. In contrast, customers who have aesthetic purchase criteria like round/V-neckline and cap sleeve. Social factor affected high neckline and vivid-tone color preference significantly. As outdoor design for new senior it is critical to introduce differentiation of outdoor brand with various designs combining functionalities of outdoor activities and style looking young and dandy, which is highlighted as trendy and casual, over current outdoor apparels' unified design.

• 감성과학
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• 제10권3호
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• pp.393-402
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• 2007

본 연구는 제품디자인에 관련한 소비자의 선호와 감성이미지를 파악하여 선호감성이미지를 확인하고 이를 충족시키는 제품디자인요소를 추론하여 소비자가 원하는 디자인을 제공할 수 있는 가장 근본적인 가정인 제품디자인선호-감성이미지-디자인요소의 인과구조를 통해 소비자 감성 지향적 디자인방향에 대한 지침을 제공하고자 한다. 이를 위해 남성용면도기를 연구대상물로 선정하였고, 감성이미지단어들을 추출하기 위한 파일로트 테스트(pilot test)와, 감성이미지단어항목과 선호도를 측정하기 위해 의미차이법을 이용하여 설문을 구성하여 조사, 분석하였다. 결과에 따르면 남성용면도기 디자인전략으로는 소비자들은 남성용면도기제품을 "고급스럽고, 예쁘며, 안정적인" 감성이미지가 높을수록 선호하는데 이 이미지를 충족시키기 위해서는 "바디가 호형도 다각형도 아니고 재질이 스틸이고, 버튼이 푸시형이며, 재질이 스틸, 컬러는 갈색이 아닌 컬러"인 디자인요소가 디자인요소들간에 trade-off관계를 고려하여 조합되어져야한다. 본 연구는 이론적으로는 선호도-감성이미지-디자인요소의 인과 구조에 대한 연구에 기초를 제공하고 실무적으로는 소비자 감성 지향적 디자인을 전망할 수 있는 디자인 프로세스를 제공한다.

• 한국식품조리과학회지
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• 제33권1호
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• pp.54-64
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• 2017

Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.