• Food Science and Preservation
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• v.23 no.7
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• pp.945-952
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• 2016

This study was carried out to investigate the quality characteristics and antioxidant activity of Sulgidduk (oriental-style rice cakes) prepared with different amounts (0%, 2%, 4%, or 6%) of maquiberry (Aristotelia chilensis) powder. The moisture content of treated Sulgidduk ranged from 37.75% to 38.79%, with no significant differences between treatment groups. The pH gradually decreased with the increasie in maquiberry powder. The soluble solid content did not show significant differences between groups. The lightness (L) value decreased, while redness (a) value increased with the increase in added maquiberry powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test results revealed no significant differences in smell, taste and overall acceptability scores. The total polyphenol and total anthocyanin contents were 8.66~262.71 mg GAE/100 g amd 0.01~9.76 mg C3G/100 g), respectively. Moreover, the polyphenol and anthocyanin levels increased with increasing levels of added maquiberry powder. In addition. reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added maquiberry powder. Based on the above results, addition up to 6% maquiberry powder incorporated into Sulgidduk will meet the taste and functional needs for consumers.

• Journal of Food Hygiene and Safety
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• v.17 no.3
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• pp.157-165
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• 2002

A two-year survey of consumers'awareness and perception of genetically-modified (GM) foods was conducted during May through September of 2000 and 2001 with a random sample of Korean consumers. More than 68% of the respondents were exposed to some information related to GM foods. The greatest benefit of the development of GM foods was thought to be the remedy for the food shortage in the future. More than 90% of Korean consumers wanted GM foods to be labeled. About 18% of the respondents would buy GM foods voluntarily, whereas over 49% would not until they found out more. Only 40% of Korean consumers were found to realize that food items originated ken plants contain genes. More consumers responded that they would not buy herbicide-tolerant GM soybean but buy vitamin-enriched GM soybean. It seemed to be that many Korean consumers do not make decisions of acceptance or rejection of GM foods not on the basis of biotechnology but on the basis of the word(5) used to describe the products, such as herbicide and vitamin. Only 4% of Korean consumers responded that GM foods were the greatest safety-threatening factor of Korean foods.

• Food Science and Preservation
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• v.24 no.3
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• pp.421-430
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• 2017

This study was conducted to investigate the effect of Lentinus edodes powder on the quality characteristics and antioxidant of rice cookies. The cookies for this experiment was made by 3 main ingredients including rice powder, flour, Lentinus edodes powder. The proportion of rice powder was fixed to 50% for the total amount of ingredients. The amount of reminded 2 ingredients (flour and Lentinus edodes powder) were varied. The amount of flour was decreased up to 38%, and the addition of Lentinus edodes powder was increased to 4%, 8% and 12%. Density of the dough, hardness, total polyphenol content, DPPH free radical scavenging activity, and reducing power increased with increasing Lentinus edodes powder content. Moisture content, pH of the dough, spread factor, loss rate, leavening rate, and L values of the cookies were decreased with increasing Lentinus edodes powder content. The result of consumer acceptance test revealed that there were no significant differences in smell, taste and overall acceptability, while the preference of color decreased as the amount of Lentinus edodes powder increased. To sum up, the cookies with 12% Lentinus edodes powder can produced the best results in terms of quality and antioxidant potential.

• Knowledge Management Research
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• v.21 no.4
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• pp.227-241
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• 2020

In the acceptance of new technology products, not only the characteristics of the product itself, but also the consumer's psychological perception of the product has a great influence. This study analyzed the effects of psychological variables such as perceived risk, technology trust, and optimistic bias on consumers' intention to accept new technology products. This study selected nanotechnology, and we found consumers with high perceived risk showed relatively low intent to accept nanotechnology products compared to consumers with high perceived risk. However, in case of high level of technology trust, consumers with high perceived risk did not show any significant difference in the intention to accept nanotechnology products. We also found that such moderating effect of technology trust is mediated by optimistic bias. We hope that the findings of this study can give meaningful implications to nanotechnology developers, marketers, and policy makers in nanotechnology industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.869-879
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• 2021

Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheese-topped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The S-BRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.

• Journal of the Korea Convergence Society
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• v.13 no.2
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• pp.185-200
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• 2022

The innovative development of museum cultural products is an important way for museums to play the function of cultural communication with their collections. In the context of consumer upgrading, traditional cultural product design and sales methods gradually fail to meet the diverse needs of consumers. This study aims to propose the construction of a customized interactive experience platform for museum cultural products, promote the development of museum cultural products, and facilitate the inheritance and preservation of museum culture. The research methodology analyzes the model and characteristics of existing cultural product customization platforms by collating existing literature studies, and distributes 159 questionnaires to investigate the needs of cultural product consumers, and finally combines the customization experience with existing e-tailing platform systems according to user needs, proposes a theoretical framework and conducts design practice and usability testing using the Shenyang Palace Museum as an example. The findings show that users have a high acceptance of the customized platform for cultural products and that the design of the customized platform can be used to promote the dissemination of the cultural connotations of museums, optimize the personalized user experience of cultural products, and provide new ideas for the development, design, and retailing of museum cultural products. Based on the above findings, this paper suggests that museums' cultural product development can utilize the design model of customized platforms to further enhance consumers' personalized service experience.

• The Journal of Society for e-Business Studies
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• v.27 no.2
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• pp.105-135
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• 2022

As COVID-19 has led to a surge in e-commerce Buy Now Pay Later(BNPL) has become preferred choice among millennials. In Korea Coupang followed by Naver Pay offers a deferred payment, aiming to create customer lock-in effect, save credit card processing fee and lay the groundwork for entering into new financial services. However the literature related to the influential factors of customers' usage intention toward a deferred payment is scarce. For the study, a multi-group analysis was carried out to find differences between Naver shopping and Coupang. The results revealed that the important factors that affect a deferred payment adoption were compatibility, impulsive buying tendency in Naver shopping, whereas compatibility, relative advantage, additional value in Coupang(listed in order of most important). In addition, impulsive buying tendency had a positive effect on adoption intention in Naver shopping and on perceived risk in Coupang. The results imply that Naver shopping need to focus on managing delinquency while Coupang should provide sufficient information on how late fees and credit rating downgrade work and try not to make a deferred payment option stand out. In order to increase adoption rate it is recommendable to narrow down target segment of a deferred payment and expand it to a specialized vertical such as travel.

• Journal of Intelligence and Information Systems
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• v.28 no.1
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• pp.217-242
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• 2022

With the launch of Artificial Intelligence(AI)-based intelligent products on the market, innovative changes are taking place not only in business but also in consumers' daily lives. Intelligent products have the potential to realize technology differentiation and increase market competitiveness through advanced functions of artificial intelligence. However, there is no new product development methodology that can sufficiently reflect the characteristics of artificial intelligence for the purpose of developing intelligent products with high market acceptance. This study proposes a KANO-QFD integrated model as a methodology for intelligent product development. As a specific example of the empirical analysis, the types of consumer requirements for hair loss prediction and treatment device were classified, and the relative importance and priority of engineering characteristics were derived to suggest the direction of intelligent medical product development. As a result of a survey of 130 consumers, accurate prediction of future hair loss progress, future hair loss and improved future after treatment realized and viewed on a smartphone, sophisticated design, and treatment using laser and LED combined light energy were realized as attractive quality factors among the KANO categories. As a result of the analysis based on House of Quality of QFD, learning data for hair loss diagnosis and prediction, micro camera resolution for scalp scan, hair loss type classification model, customized personal account management, and hair loss progress diagnosis model were derived. This study is significant in that it presented directions for the development of artificial intelligence-based intelligent medical product that were not previously preceded.

• The Journal of the Convergence on Culture Technology
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• v.10 no.1
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• pp.525-532
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• 2024

This study explores the impact of physical characteristics (e.g., shape, color, material, size, weight, technical features) of smart wristbands and smartwatches on consumers' perceived functional, aesthetic, and symbolic values using an extended technology acceptance model. An online survey was conducted with adult residents of the United States who had experience using smart wristbands or smartwatches. Participants were asked about various physical characteristics of products they had used in the past year or were currently using, and their evaluations of these characteristics. The results revealed that the shape of the front display shape significantly influenced symbolic value, with circle shape and square shpae showing significantly higher symbolic value than rectangle shape. Wristband materials also had a significant impact on symbolic value, with metal and leather showing higher symbolic value among various materials. Additionally, an increase in product size was associated with higher symbolic value. Moreover, certain technical features such as activity tracker, alarm clock, and distance tracking influenced perceived functional value, while functions like time display, GPS, and email influenced perceived aesthetic value. Pedometer, GPS, and email were found to enhance perceived symbolic value. These findings provide valuable insights into consumer preferences for smart wristbands and smartwatches, serving as valuable information for product improvement and new product development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.