• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.146-152
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• 2015

Seasoned laver is the highest consumed item among processed laver foods. However, it easily undergoes quality deterioration during processing and storage by lipid oxidation. The purpose of this study was to develop onion seasoned laver with strengthened functional properties through evaluation of storage characteristics. Proximate composition, color index, acid value, thiobarbituric acid (TBA) production, and sensory evaluation of seasoned laver with 0, 15 and 30% onion powder were analyzed during storage periods of 0, 12 and 24 weeks. The lightness, redness, and yellowness of 30% onion seasoned laver significantly increased according to storage period. The acid value and TBA production significantly increased in control laver without onion powder, with no significant difference in 30% onion seasoned laver according to storage period. Sensory preference of onion seasoned laver was better than that of control laver in terms of taste, texture, and overall acceptability. To sum up these results, seasoned laver with 30% onion powder showed superior color degree, acid value, TBA production and sensory preference in proportion to added amount.

• The International Journal of Costume Culture
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• v.5 no.1
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• pp.58-66
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• 2002

The objectives of this study are to develope sensibility image scales for Korean traditional motifs by quantitatively measuring their images and preference and to classify them into clusters. Data were collected via a questionnaire from seven hundred twenty five Korean undergraduate students. Re experimental materials were forty eight stimuli of Korean traditional motifs with different categories, interpretation types, composition types, and application objects. The instruments consisted of 7-point polar semantic differential scales of twenty three bipolar adjectives including preference. Data were analyzed by correspondence analysis, cluster analysis, ANOVA and Duncan's multiple range test. Re major results are as follows; image scales for textile patterns and dress designs using Korean traditional motifs were constructed. The axes of sensibility image scales for both textile patterns and dress designs were defined by quality level and degree of simplicity. Second, four clusters on the scale of textile patterns and two clusters on the scale dress designs were identified. Third, in the case of textile Patterns, the preferred cluster had high-quality and classical images, while the cluster that was not preferred had a complex image. In the case of dress designs, the preferred cluster had simple and high-quality images, while the cluster that was not preferred had complex and low-quality images.

• Journal of Nutrition and Health
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• v.33 no.2
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• pp.216-229
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• 2000

This study was conducted to evaluate the degree of maintenance of traditional dietary patterns in school lunch menus based on cooking methods. One week of school lunch menus for April and October and 3 dishes with high preference were obtained from school food service dietitians in 353 schools representing all of Korea's provinces and major cities. Based on cultural characteristics, a total of 992 different kinds of dishes were classified into 6 types (Korean, Western, Eastern, modified Korean, modified Eastern, modified Western). The dishes were also divided into 24 categories by cooking method. The most frequently served dish type was 'Korea' (78.4%) and the most frequently served meal followed the pattern 'rice+soup+kimchi+side dishes'. The percentage of 'Korea' side dishes other than rice, soup, an kimchi on menus was 76.3% and that for desserts was 50.8%. These figures indicate that traditional dietary patterns have been changing in the categories of side dishes and desserts. A total of 44.3% of the dishes fell under the 'Korean' category. Among the meals served, the percentage of 'Korean' dishes was relatively low, indicating that students prefer foreign foods or dishes made according to foreign cooking methods. These results suggest that in order to improve the quality of school food services, it will be necessary to search for common ground between the traditional diet and student preferences.

• Journal of the Korean Society of Clothing and Textiles
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• v.16 no.4 s.44
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• pp.393-403
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• 1992

This Study intended to provide positioning strategies of brand Image for ladies' ready to wear by analysing the perceptual dimensions of working women. The subjects were devided into two groups according to the fashion involvement, and in each group, a positioning map was composed by use of multidimensional scaling. 251 subjects of this study were gathered into stratified sample groups from working women in Seoul, being subdivided according to their each occupation and age. The data were analysed by frequency, percentage, average, $x^{2}-test$, 1-test, Factor Analysis, cronbach's $\alpha$. Also, KYST, PROFIT, PREFMAP for multidimensional scaling were used. The results were as follows. 1. Two groups were identified according to degree of fashion involvement: high-involvement group, and low-involvement group. 2. From the analysis of the similarity of brand image, high involvement group percieved greater difference in brand image than low involvement group. 3. From the analysis of the evaluation of brand attributes, the evaluations in self expression, fashionability, design, sales promotion activity, sociality, quality, fit showed differences bet-ween high involvement group and low involvement group. 4. From the analysis of the preference of brand image, the distribution of preference and ideal point were different between high involvement group and low involvement group.

• Journal of Fashion Business
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• v.5 no.3
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• pp.49-61
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• 2001

In this study, girdle wearing was surveyed on the female college students in Seoul and Seoul satellite cities. Data were collected by convenient sampling method, and sample size was 252 subjects in 18 to 29 years. Questionnaire was composed of 5 parts: experience of girdle wearing, the preference of girdle type, degree of dissatisfaction/discomfort in wearing girdle, wear sensation evaluation of girdle fabrics, including demographic and anthropometric data. The results of surveys are as follows: Experience of girdle wearing (season of wearing girdle, main intention of wearing girdle, frequency of wearing, body part to want to be shaped by girdle) was examined. Especially body parts to be shaped by girdle were in order of abdomen > hip > thigh > waist-hip sideline. Therefore, it would be considered that female college students want to care about the shape of abdomen or hip. The long leg panty type was most preferred among the girdle types. The reason of preference of long leg panty type was cost > easiness of putting on-and-off > shaping many body parts at once. For dissatisfaction/discomfort in wearing the commercial girdles, it showed in order of poor ventilation at sweating > static electricity with outer garment > difficult breathing due to pressure > deformation after laundering.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.460-467
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• 2004

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.225-232
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• 2012

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of the Korean housing association
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• v.20 no.2
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• pp.101-108
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• 2009

The purpose of this study is to develop basic data for the design of the housing space for unit that factors in the sentiment of the residents by using aesthetic elements and expression method to search for the ways to design housing space for differentiated unit. The results are as follows: First, aesthetic elements in the aesthetic element in the unit housing space for unit can be classified into basic elements and detailed elements. Second, it is possible to classify into distortion, mixing, superposition and juxtaposition methods. Third, use of the 'material' for 'wall' is recommended when designing differentiated housing space by using basic elements. At this time, expression using the method of 'mixing' is effective for inducing differentiation. In particular, elements that can perceive the difference in time are mixed, to add on slight differentiation. Fourth, 'illumination' and 'material' are used when designing differentiated housing space by using detailed elements. Fifth, preference degree of the expression method is manifested differently depending on the selected elements. Lastly, this study conducted a study on the preference level of the aesthetic elements and expression method targeting the experts alone to differentiate the design of the residential space for unit.

• The Korean Journal of Food And Nutrition
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• v.7 no.1
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• pp.36-44
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• 1994

In this paper, we surveyed the actual utilization condition of chain stores of franchise systems and the customers' consciousness on chain shops and non-chain restaurants. The survey was conducted on 459 people either living or working in Pusan area and aged more than 4th grade in elementary school without sex distinction. The data analyses were made by way of frequency, percentage, Spearman rank correlation and Chi-square using dBastat 1.0 package of PC. The results of the survey are as follows. The survey indicates that respondents have the most experience of visiting chicken, hamburger, and pizza chain shops. Although the survey on the degree of preference between chain shops and non-chain restaurants indicates that men prefer non-chain restaurants and women prefer chain shops, the results are not so significant to conclude that there is a preference regardless of sex (N. S.): By ages, students and young group prefer chain shops and the aged group prefer non-chain restaurants (p< 0.05). The survey indicates that chain shops are proffered because of sanitary, quality, taste of foods and are not proffered because of simple menu and expensiveness. The survey indicates that non-chain restaurants are preferred because of distinctive taste of each restaurant and comfotableness, and are not proffered because of unsanitary and unkindness.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.655-662
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• 2009

This study investigated foreign consumers' perceived brand image of Korean food by applying the factor analysis research method. Questionnaires were distributed to 600 foreigners visiting Korea, from September 1 to 21, 2008. A total of 416 questionnaires were returned, of which 70 unusable questionnaires were excluded and 346 were used in the final analysis. SPSS 12.0 was employed for the statistical analysis. According to the factor analysis results, the brand image of Korean food were classified into four factors, 'premium concerns', 'novelty concerns', 'health concerns', and 'popularity concerns', where 'health concerns' had the highest mean score among the factors. The results also showed that the respondents perceived Korean food as 'healthy' and 'organic', but not as 'feminine' or 'high-grade', particularly respondents who were Japanese and Chinese. Additionally, the respondents were divided into two groups by degree of preference for Korean food. No significant differences existed between the two groups except for the attribute 'family-oriented'. Overall, the results suggested that the representative brand image of Korean food is 'healthy', which also corresponds with recent food consumption trends and Korean food characteristics.