• 한국식품조리과학회지
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• 제32권5호
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• 한국식품조리과학회지
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• 제30권2호
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• 패션비즈니스
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• 제16권4호
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• pp.46-63
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• 2012

This research purposed to the conceptual model with integrates the expanded task technology fit theory(TTF) and technical acceptance model(TAM) for the effect of the motivational factor of the consumer characteristics in the used the fashion mobile commerce. To fulfill the study objectives, a total of 432 questionnaires were conducted to the customers with first-hand experience with merchandise in mobile commerce. The judgement sampling method was employed on sample population ages from 20s to 30s over two month period. Based on the results of the above-mentioned path analysis, The result showed that First, the utilization experience was adopted as the have the notes effect in the and information acquisition fit, support fit, quality fit, perceived ease of use. and the innovativeness was adopted as the have the notes effect in the information support fit, perceived trust, perceived ease of use. and the self-efficacy was adopted as the have the notes effect in the and information quality fit, perceived usefulness, perceived ease of use. Second, the information acquisition fit, support fit were adopted as the have the notes effect in the perceived trust, perceived usefulness, perceived ease of use. and the information quality fit was adopted as the have the notes effect in the perceived trust, perceived usefulness. Third, the appeared similar effect which considers from all relationships such as perceived trust, perceived usefulness, perceived ease of use, acceptance attitude and purchase intention.

• 한국의류산업학회지
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• 제24권4호
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• pp.386-398
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• 2022

This study was conducted to corroborate the factors that influence consumer characteristics and technology acceptance on online luxury platforms, which are rapidly emerging as distribution channels for luxury brands. To this end, the relationship between the degree of technology acceptance and behavioral intention of fashion consumers on online luxury platforms and the effect on specific factors such as age and gender was investigated to see if there was a difference in behavior and use behavior. A survey was conducted on Korean consumers between the age of 20 and 40 who have used online luxury platforms and then, a statistical analysis was conducted. As a result of the study, performance expectancy and facilitating conditions, hedonic motivation, price value, and habit were found to have a significant effect on platform behavioral intention, but effort expectancy and social influence did not have a significant effect. Additionally, both facilitating conditions and habit were found to have a directly significant effect on the platform use behavior, and it was confirmed that the platform behavior intention also had a significant effect on the use behavior. As a result of confirming the moderating effect of gender and age, there was no difference based on gender, but only the relationship between price value and behavioral intention was found to have a moderating effect. It is hoped that domestic online luxury platforms will grow into channels with distinct characteristics and continue to develop in the luxury market by utilizing specific affect factors of this study.

• 한국의류산업학회지
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• 제25권3호
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• pp.291-303
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• 2023

The purpose of this study is to investigate the impact of technical acceptance factors of Chinese MZ generation consumers' use of online fashion platforms on behavioral intentions and usage behavior, and to determine whether satisfaction plays an additional role in the relationship between behavioral intentions and usage behavior. The research results can be summarized as follows. First, among the technology acceptance factors that influence Generation MZ consumers when they use online fashion platforms, it was found that performance expectancy, effort expectancy, facilitating conditions, hedonic motivation, price value, habit, and content quality significantly influence the behavioral intention to use online fashion platforms. Second, the facilitating conditions and the platform usage intention of Chinese Generation MZ consumers directly and significantly influence the usage behavior on online fashion platforms. In contrast, it was confirmed that habit does not significantly influence actual usage behavior. Third, this study confirmed the moderating effect of satisfaction on the relationship between behavioral intention and usage behavior on online fashion platforms. This research, which proposes a research model explaining the usage intention and behavior of online fashion platforms based on UTAUT2, integrating not only the organizational aspect but also the consumer aspect to empirically verify the usage intention and the final usage behavior from the general consumer's perspective, has academic significance.

• 한국정보시스템학회지:정보시스템연구
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• 제14권1호
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• pp.171-195
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• 2005

The current study investigates major factors which influence the consumer's selection of internet shopping malls. Based on the technology acceptance model(TAM)(Davis, 1989) and trust theory(McKnight & Chervany, 2001), consumer selection factors from marketing research(Burke, 1997;Dodds et al, 2001), perceived usefulness, perceived ease of use, trust, service quality, and product price were hypothesized as to affect the consumer's decision to choose one's specific internet shopping malls. The study developed a research model to explain the shopping mall selection and collected the survey responses from 312 internet shopping mall users. The results of the current research indicate that all the research variables employed in the study, perceived usefulness, perceived ease of use, trust, service quality, and product price, are found to significantly influence the consumer's shopping mall selection decision. Among the influencing factors, price, service quality, and trust showed a greater effect on the shopping mall selection than usefulness and ease of use. This result implies that purchase-related variables such as price and service quality may be more critical to attracting customers and thereby raising the sales volume of the shopping mall, than the web site's usefulness and ease of use.

• 한국의류산업학회지
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• 제25권3호
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• pp.304-314
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• 2023

The rapid development of digital technology is diversifying the fashion industry by influencing both the manufacturing processes and the characteristics of fashion products. Although various smart clothing technologies are being developed as part of the government's technology development policy, the number of smart clothing products available to consumers in stores remains very limited. To address this issue, this study analyzes the key attributes of smart clothing as expressed in consumer language. The CIT (Critical Incident Technique) research method was used, and data were collected through an online survey. The study focuses on identifying potential factors that may influence the development direction or strategy of smart clothing. By classifying past experiences and attitudes towards smart clothing into positive and negative categories, it was found that positive responses to smart clothing were heavily influenced by expectations from technology and convenience. Participants' experience with smart technology has had a positive impact on their evaluation of smart clothing. Consumers with negative attitudes towards smart clothing expressed expectations for new benefits resulting from technological development, and indicated that they would consider purchasing such clothing in the future when design and technology improve. Ultimately, this study provides a valuable reference for the development of smart clothing products in Korea by analyzing consumer experiences and acceptance conditions towards smart clothing.

• 한국의류학회지
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• 제41권5호
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• pp.809-824
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• 2017

Interest in and use of social media as a communication channel are consistently evolving; in addition therefore, corporate social responsibility (CSR) activities have been often conducted on online channels such as social media due to the advantages offered by the rapid spread of information. Consumers can be persuaded differently and their cognition can be influenced depending on who delivers what message. This study examines the influence of information source characteristics on eWOM acceptance of CSR messages and attitudes toward a company. This study compares cases: when a company sends their CSR message versus when an individual (i.e., consumer's acquaintance) sends the company's CSR message. A total of 320 respondents were presented with online stimuli and responded to the questionnaire to identify this phenomenon. Vegan fashion (which refers to products made from raw materials without animal cruelty) was used as stimuli in this study because it is a representative example of CSR activities. As a result, when consumers are exposed to CSR messages online, perceived expertise, trustworthiness and attractiveness of information source affect consumer's electronic word-of-mouth (eWOM) acceptance and attitude toward a company. However, only trustworthiness influences eWOM acceptance in cases of a corporation information source. This study confirms the differences in eWOM acceptance and in attitudes to the company depending on to whom the messages were sent and with what content.

• 한국의류학회지
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• 제46권3호
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• pp.464-480
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• 2022

With the steady development of Artificial Intelligence (AI), online stores are adopting chatbot services as virtual shopping assistants. This study proposes the concept of para-social presence to explore the undiscovered role of fashion chatbots' emotional and relational characteristics on service acceptance. Based on the Technology Acceptance Model (TAM), this study investigates the effect of a chatbot's para-social presence on service acceptance intention through consumers' beliefs. The web-based experiment was conducted on adult consumers who experienced chatbot services in an online shopping situation. A total of 247 responses were analyzed using confirmatory factor analysis, structural equation modeling, and multi-group SEM by AMOS 21.0 and SPSS 23.0. The findings illustrate that the chatbot's intimacy positively influenced consumers' perceived enjoyment, while the chatbot's understanding had a significant effect on perceived usefulness and ease of use. The chatbot's involvement had a positive effect on all consumer beliefs. Moreover, perceived ease of use had a positive influence on usefulness. A greater level of perceived usefulness and enjoyment positively heightened consumers' service acceptance intention. This study also verifies the moderating role of a need for human interaction. Consumers with a high need for human interaction have a relatively low tendency to perceive chatbot services as useful.

• 한국식품조리과학회지
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• 제24권1호
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• pp.31-38
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• 2008

Sulgidduk samples made with additions of 1, 2, 3, 4, and 5% Ulmus cortex powder, and a control, were examined for quality characteristics such as moisture content, color, gelatinization properties, textural characteristics, and consumer acceptance, in order to determine the optimal ratio of Ulmus cortex powder in the formulation. The moisture contents among the samples were not significantly different, ranging from 40.57 to 42.37%, and increased as the Ulmus cortex powder content increased. For the color values, lightness decreased and yellowness and redness increased with increasing Ulmus cortex powder content. With regard to the gelatinization properties, peak viscosity (P), trough viscosity (T), final viscosity (F), breakdown, and consistency increased with increasing amounts of Ulmus cortex powder. Pasting temperature, time to peak viscosity, and setback presented decreasing tendencies with the additions of Ulmus cortex powder. For the textural characteristics, increasing Ulmus cortex powder content presented decreases in hardness, springiness, and chewiness however, adhesiveness, cohesiveness, and gumminess were not significantly different among samples. In the consumer acceptance test, the scores of all evaluated characteristics decreased as the ratio of Ulmus cortex powder increased. However, the intensity ratings for the 1 and 2% Ulmus cortex powder samples showed the opposite effect, obtaining fairly good scores. In conclusion, the results indicate that adding $1{\sim}2%$ Ulmus cortex powder to Sulgidduk is optimal, providing good physiological properties and reasonably high consumer acceptability.