• 한국식품영양학회지
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• 제31권4호
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• pp.485-494
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• 2018

This study was designed to evaluate the quality characteristics and antioxidant properties of Longanae Arillus powder (added in the ratios of 0%, 25%, 50%, 75%, and 100%), which is traditionally used to render the product more suited to the modern consumer's taste for the compound Longanae Arillus Dasiks. As the consumer consumption of the proportions of Longanae Arillus increases, the moisture content and pH of the Dasik supplemented with Longanae Arillus decrease, while at the same time, a soluble solid content increases (p<0.001). The color value showed the decrease in L and b values with the increase in Longanae Arillus content, and the increase in the value of the compound with the addition of Longanae Arillus (p<0.001) can be noted. The mechanical texture of Dasik was increased by the addition of Longanae Arillus considering its hardness, adhesiveness, cohesiveness, springiness, and chewiness (p<0.001). In the sensory evaluation of the Longanae Arillus Dasik showed that people expressed an overall preference at the addition of Longanae Arillus, such as noted as being preferred with 50% in color, flavor, taste, texture, and overall acceptance of the compound (p<0.001). Regarding the antioxidant activity of Longanae Arillus Dasik, the total phenolic, flavonoid contents, DPPH radical scavenging activity, reducing power, and superoxide anion levels were found to increase with the addition of Longanae Arillus (p<0.001) with its consumer use. It is believed that Longanae Arillus Dasik, is most preferred to be added at the concentration of 50% during the Dasik preparation.

• 한국조리학회지
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• 제23권3호
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• pp.207-215
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• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

• 한국의상디자인학회지
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• 제12권4호
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• pp.15-28
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• 2010

This study was intended to present basic materials for the direction of product planning and marketing strategy to increase the market share of men's underwear. For this purpose, it attempted to classify the groups according to the benefit of pursuing men's underwear and analyze the differences in purchase behavior among the segmented groups. The specific purposes of the study were to investigate the purchase behavior of men's underwear, to segment the consumers into groups according to underwear benefits sought, to investigate the differences in purchase behavior among the groups, and to investigate the differences in demographics among the groups. The questionnaire was distributed to men aged the 20s to the 40s living in Seoul. A total of 297 questionnaires were used for the final analysis. As a result, the following findings were obtained. It was found that 84.8% of the respondents showed there was no favorite underwear brand. They showed the favorite color of translucent color, the favorite style of trunk and brief, the favorite post-processing of silver nano, deo processing, and the favorite material of charcoal. In purchasing men's underwear, the respondents showed a preference for simple image, and the discount store as the place of purchase. The results also showed that there were four groups of underwear benefits sought: sex appeal/individuality, comfort, practicality, and fashion/brand groups. In regard to the group differences, there were significant differences in underwear purchase motives, underwear preferences, store selection criteria, and demographics.

• 한국멀티미디어학회논문지
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• 제24권10호
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• pp.1449-1460
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• 2021

The visual design elements of packaging play an vital role in attracting consumers' attention, forming their sense of pleasure and sensory expectations, as well as having an important impact on the actual product experience. This study aims to explore whether the colors and textures in the packaging design elements of canned beer will affect consumers' senses, judgments and taste perception of canned beer. Participants in Survey I (N=193) evaluated their expectations for beer freshness, softness, bitterness and alcohol content by observing the packaging of canned beer, then recorded whether they could get the expected experience when tasting beer, and evaluated their preference and purchase intention. In the Survey II, 4 kind of colors and 2 types of texture shapes were applied, and all participants were provided with the same beer for multivariate cross contract analysis to evaluate the specific impact of color and texture of packaging design elements on consumers' taste and the interaction between sensory judgment and taste perception.The results showed that both colors and textures had a significant affect on the sensory expectation (pre-tasting score) of canned beer, but their effects on the sensory score after tasting (actual perception)were inobvious. The analysis of the influence of the interaction between color, texture and shape on taste perception shows that when the expected packaging appearance perception is similar to the actual drinking perception (i.e., straight line and B/G or arc line and Y/R), it is more likely to obtain consumers' favor and higher purchase intention evaluation than the inconsistent canned beer packaging (i.e., straight line and Y/R and arc line and B/G). This paper discusses the influence of these results on the packaging design of canned beer and the possibility of improving the brand efficiency by meeting the visual elements of packaging design expected by consumers.

• 한국식품저장유통학회지
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• 제19권6호
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• pp.818-824
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• 2012

단무지는 단체급식 및 외식업체에서 소비되는 부식재료로 소비량이 점점 늘어나고 있는 추세이다. 더운 여름철 상온에서 대량 소비처로 운반되는 단무지의 경우 미생물에 의한 부패와 효소작용에 의한 연화현상은 단무지 생산자들에게 해결해야할 가장 큰 문제가 되고 있다. 따라서 향후 소비가 더욱 증가될 것으로 예상되는 단무지에 대한 품질개선 방안을 마련하기 위한 기초자료로 활용하고자 포장된 단무지 제품의 저장온도에 따른 품질변화와 특성을 비교하였다. 단무지의 저장 중 색도, 물성, 미생물 변화와 관능적 특성을 알아보기 위하여 $5^{\circ}C$와 $25^{\circ}C$의 저장온도로 각각 나누어 3주간 조사 하였다. 단무지와 단무지 여액의 명도와 적색도는 저장기간이 길어짐에 따라 큰 차이는 없었지만 유의적으로 나타났으며, 황색도의 경우 $5^{\circ}C$와 $25^{\circ}C$ 모두 저장기간에 따라 감소하는 경향을 나타냈다. 단무지의 Hardness는 $5^{\circ}C$의 경우 7일에서 가장 큰 값을 나타냈고, $25^{\circ}C$의 경우는 14일에서 가장 큰 값을 나타냈다. 저장기간 중 단무지의 총 균수를 조사한 결과 저장기간 동안 $10^5CFU/g$로 거의 균수변화가 없었지만, 단무지 여액의 경우 저장후기부터 균수가 늘어났다. 효모곰팡이 수는 단무지의 경우 $5^{\circ}C$, $25^{\circ}C$ 모두 저장 7일까지는 증가하다가 단무지의 균수는 이후 변화가 없었고 단무지 여액의 균수는 계속 증가 하였다. 단무지 저장별 관능적 특성은 맛의 전체적 기호도는 저장 14, 21일($5^{\circ}C$)에서 가장 높았으며, 향의 전체적 기호도는 저장 7일($5^{\circ}C$)에 보관한 단무지가 높았으나 유의적 차이는 없었다. $25^{\circ}C$에 보관한 단무지의 Texture, Color 기호도는 저장기간이 길어짐에 따라 유의적으로 감소하였고(p<0.05), $25^{\circ}C$에 보관한 단무지의 전체적 기호도는 저장기간이 길어짐에 따라 유의적으로 감소하였다(p<0.05). 전체적으로 $5^{\circ}C$에 보관한 단무지의 기호도가 유의적 차이는 없었지만 $25^{\circ}C$에 보관한 단무지의 기호도보다 높게 나타나 단무지 제품의 보관온도는 $25^{\circ}C$보다는 $5^{\circ}C$가 적합하다고 사료된다.

• 한국식품영양과학회지
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• 제32권4호
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• pp.513-518
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• 2003

일반 시판 개량메주 이외에 Aspergillus속 균주로 생산된 곰팡이성 개량메주 및 Bacillus속 균주로 생산된 세균성 개량메주로 각각 담금한 사과고추장의 숙성중 품질 특성에 대해 조사하였다. 총유리당 함량은 사과고추장(II)가 발효 10주에 22.43%로 가장 높았으며, 사과고추장(III)은 유리당의 구성에서 glucose비율이 현저히 높았다. 총 유리 아미노산 함량은 사과고추장(I)에서 107.53~401.52 mg%, 사과고추장(II)에서 108.69~441.19 mg% 사과고추장(III)에서 106.82~423.28 mg%였으며, aspartic acid와 glutamic acid가 높은 비율이었다. 견고성과 부착성은 사과고추장(I)에서 높은 경향을 나타내었으나 거침성은 3종의 사과고추장간에 차이가 거의 없었다. 사과고추장의 맛이나 색상에 대해서는 유의적인 차이가 없었으나, 향 및 전반적인 기호도는 사과고추장(III)에서 가장 높은 점수를 얻었다.

• 복식문화연구
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• 제15권2호
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• pp.284-298
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• 2007

Due to consumers' preferences for seeking a quality life and having more leisure time, comfortableness became a major criteria for selecting clothes for all age groups. This is why consumers' interests in knitwear increased recently. The purpose of this study is to analyze the knitwear consumption patterns such as style preferences, and consumer satisfaction with knitwear. Particularly, differences in age groups of consumers were analyzed. Data from 463 men and women participated in the study. Results indicated that consumers wear knits once or twice a week in average. After two to three years of consumption, they discard the knitwear. Among various apparel product categories, Consumers selected Cardigan to be the preferable knitwear product category. They preferred 100% cotton and achromatic or gray/brown color with solid fabrics. In general, consumers were most satisfied with colors and least satisfied with laundering of knitwear. Older consumers preferred knitwear to woven products, preferred pull-over style and valued feelings of softness and comfortableness when wearing knitwear. There were more differences in dissatisfaction factors than satisfaction factors according to the consumer age groups.

• 한국식품영양학회지
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• 제31권5호
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• pp.587-597
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• 2018

The quality characteristics of pudding products comprising of Korean Olbyossal (traditional steamed rice), added at different percentages, were examined to explore the application of Olbyossal to develop different types of processed food products. Five groups of pudding were produced containing 0%, 25%, 50%, 75%, and 100% of Olbyossal. Evaluation of their quality characteristics and antioxidant activities revealed that the control group (with no added Olbyossal) had the highest moisture content and pH (p<0.001). The sugar content and turbidity was highest in the 100% Olbyossal group and lowest in the control group (p<0.001). The salinity was lowest in the 100% Olbyossal group (p<0.001). In terms of color values, the L-value (p<0.001) and a-value were highest in the control group, while the b-value was highest in the 100% group (p<0.001). Texture properties revealed that hardness (p<0.001), springiness (p<0.01), and chewiness (p<0.001) decreased as the percentage of Olbyossal increased. Increase in adhesiveness was noted with an increase in the percentage of Olbyossal (p<0.01). Based on the sensory evaluation of Olbyossal pudding in terms of appearance (p<0.05), flavor (p<0.05), taste (p<0.01), texture (p<0.001), and overall quality (p<0.001), the 100% group showed the best results. Examination of Olbyossal pudding revealed that antioxidant activities, radical scavenging activities for DPPH and superoxide anion, and reducing power increased as the percentage of Olbyossal increased (p<0.001). Therefore, pudding containing 100% Olbyossal is considered as the ideal product with reference to the high level of preference and product quality.

• 한국의상디자인학회지
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• 제25권3호
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• pp.127-141
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• 2023

The purpose of this study is to develop a textile pattern design using the columnar joints motif and a Tyvek fashion clutch bags using it. As a research method, first, through a literature review, columnar joint and Tyvek are understood, and design cases were considered. Second, through a survey, the purchase perception and design preference of columnar joints cultural products were analyzed. Third, based on the results of the survey on color and print, the pattern design for each type of columnar joint were developed, and the uv-printed Tyvek clutch bag was developed. The results of this study are as follows. First, the reason why the public was not attracted to the purchase of cultural products was dissatisfaction with practicality, price adequacy, and aesthetics. Therefore, it was analyzed that quality, practicality, price, carry-on storage, collection value, and casualness, as well as aesthetic design were important factors for purchasing factors pursued by consumers. Second, consumers preferred small goods the most for cultural products, and they pursued the use of colorful and contrasting colors, modern and geometric patterns, and eco-friendly materials, such as Tyvek. Third, columnar joint can be classified into three cross sections and four arrangements. The design unit of the columnar joint could be expressed as a hexagonal column, and 12 different pattern designs could be developed according to the cross sections and arrangements type. In addition, it was found that it was easy to produce fashion products suitable for the sensibility of modern people by utilizing Tyvek materials.

• 복식문화연구
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• 제15권3호
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• pp.394-404
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• 2007

The purpose of the study was to analyze the difference in knitwear purchasing behaviors of female college students in the U.S., Korea, and China. It was developed questionnaire that included knitwear purchasing behavior that is fashion information sources, evaluation criteria of knitwear products, store attributes of knitwear, knitwear buying places, and purchasing experience of foreign-made knitwear. The final sample used in this study consisted of 119 female college students in U.S., 150 female college students in Korea, and 217 female college students in China. Aged from 18 to 33. ANOVA, factor analysis, Duncan's multiple range test, frequency, and percentage as analysis methods were used. The results of the study were as follows. The preference of knitwear among the respondents was shown highly. This result is due to a world-wide trend of casual clothing, and is to prove, that knitwear is that made with flexibility, drape, and stretch, is the item that is able to satisfy consumer's desires. Knitwear preference of knitwear the U.S. respondents was shown highly, and buying intention of them was also high, not only for sweaters and t-shirts but for pants, skirts, jackets, coats, and dresses as well. Knitwear information the U.S. respondents considered important, was not only purchasing experience but also shop display and magazine advertisements. By evaluating criteria of knitwear, the U.S. respondents considered good fit, design, color, and comfort important, and they didn't consider the country of origin important. By store attributes of knitwear, the U.S. respondents specially considered the display, variety, price level, and sale frequency of merchandise. The respondents of China was shown higher than them of Korea in the intention of all items. Knitwear information the China respondents considered important, was not only purchasing experience but also shop advertisements of Newspaper and magazine and fashion articles in Newspaper and magazine. By evaluating criteria of knitwear, the China respondents considered good fit, design, color, and comfort important, and they considered fiber content and the country of origin higher than the respondents of U.S. By Store attributes of knitwear, the China respondents specially considered product knowledge and friendliness of sales personnel, Layaway payment plan, Brand names, New Fashion, and Dressing Facilities higher than the respondents of U.S. or Korea.