• Korean journal of food and cookery science
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• v.32 no.2
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• pp.211-221
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• 2016

Purpose: This study was conducted to investigate the physical and sensory properties of seasoned powders utilizing tomato. Methods: Tests of salted tomato powder were performed for the physiochemical properties (moisture content, pH value, titratable acidity, color value, salinity content, and solubility content), sensory characteristics and sensory preference. Results: Moisture content of salted tomato powder containing fully ripened tomato (RT) was higher than that of salted tomato powder containing cherry tomato (CT), with the exception of CT 10%. The pH values of RT was relatively high and increased salt addition increased the pH as well. The titratable acidity was opposite the result of pH measurement. The color values of RT was higher than that of CT for the L, a, and b values. The salt content of RT was higher than that of CT. RT 10% showed the highest dissolution followed by CT 10%. In addition, the sensory preference for CT 10% was the highest, with the best scores for appearance and taste. Conclusion: It was concluded that 10% salt addition is the most suitable sensually for the manufacture of salted tomato powder.

• Journal of Fashion Business
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• v.23 no.1
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• pp.1-13
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• 2019

This study aimed to analyze the preference, the factors of benefits sought, and the difference of benefits sought for smart clothing based on demographic characteristics. This survey study used questionnaire. The subjects of the survey consisted of men and women with ages ranging from twenty to fifty years old, who were living in Gyeongnam region. For the collected data analysis, Factor analysis, t-test, ANOVA, and Duncan multiple range tests were used by SPSS 23. The results obtained were as follows. The different analysis results for smart clothing based on demographic characteristics showed a significant difference with respect to marital status, age, monthly income, and occupation, but showed an insignificant difference with respect to gender. The factors of benefits sought for smart clothing were extracted from five factors-pursuit; image innovation and improvement, pursuit of healthcare, pursuit of body protection, pursuit of amusement and pleasure, and pursuit of hi-tech function. The different analysis results of smart clothing according to demographic characteristics showed a significant difference for pursuit of healthcare only with respect to gender, for pursuit of image innovation and improvement, healthcare, amusement and pleasure, and hi-tech function with respect to marital status, for pursuit of image innovation and improvement, healthcare, amusement and pleasure, and hi-tech function with respect to age, for pursuit of healthcare and body protection with respect to monthly income, and for all five factors with respect to occupation.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.1303-1314
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• 2021

The purpose of this study is to compare preferences of consumers between food items made from modified cassava flour and plain flour using sensory tests. This study is a qualitative research with an experimental approach and four food items, namely streamed brownies, cookies, fried mushrooms, and seasoning flour have been used for the study. Each of these food items are made from modified cassava flour and plain flour. Panelists wore blindfolds and tasted the food items except the seasoning flour. Based on the data analysis, the panelists have different preferences towards the four food items. The result of the paired Wilcoxon test showed that there is not any different preference in terms of taste of steamed brownies made from mocaf or plain flour, while there is a significant difference in terms of color, aroma, texture, and appearance between the steamed brownies made from mocaf and plain flour. Consumers decide to buy products made from mocaf because these products use local flour and are gluten-free. This article describes the customer's preference based on sensory analysis between products made from mocaf and ones made from plain flour. The result can be used as the basis for developing food items made from local flour and alternative food for customers allergic to gluten.

• International Journal of Contents
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• v.13 no.4
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• pp.29-38
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• 2017

The objective of this study was to determine the status of current chapel courses and analyze the necessity of online chapel courses. Students' interest, failure experience, perceived problems, and advantages of current chapel courses were examined. Students' preference, intention of sincerity, and perceived effectiveness of online chapel courses were also determined. Finally, hypothesis tests for the differences of students' interest, failure experience, perceived problems and advantages of current chapel courses, preference, intention of sincerity, and perceived effectiveness of online chapel courses according to gender, school year grade, major of study, and religion were performed. Students' low interest in chapel courses was verified. Even Christian students' interest was below 3 points out of 5-point Likert scale. However, students whose religion was not Christianity felt more coercion and had less interest in chapel courses. They wanted virtualization of chapel courses more. They had more willingness to faithful participation in online chapel courses. This research suggests that virtualization of chapel courses as a solution to chapel resistance is dependent on student's characteristics such as religion, major field of study, and mindset.

• The Journal of the Acoustical Society of Korea
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• v.23 no.6
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• pp.437-445
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• 2004

In this paper. we describe a novel method for transforming audio contents according to user's preference on sound field. Sound field effect technologies. which transform or simulate acoustic environments as user's preference, are very important for enlarging the reality of acoustic scene. However huge amount of computational power is required to process sound field effect in real time. so it is hard to implement this functionality at the portable audio devices such as MP3 player. In this paper, we propose an efficient method for providing sound field effect to audio contents independent of terminal's computational power through processing this functionality at the server using user's sound field preference, which is transfered from terminal side. To describe sound field preference, user can use perceptual acoustic parameters as well as the URI address of room impulse response signal. In addition, a novel fast convolution method is presented to implement a sound field effect engine as a result of convoluting with a room impulse response signal at the realtime application. and verified to be applicable to real-time applications through experiments. To verify the evidence of benefit of proposed method we performed two subjective listening tests about sound field descrimitive ability and preference on sound field processed sounds. The results showed that the proposed sound field preference can be applicable to the public.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.165-169
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• 1980

Consumer acceptance and preference tests for commercial milk were run with laboratory consumer panel. The results were summarized as follows: 1. According to result of the paired comparison preference test between milk K and each of 4 commercial milk tested a significant difference in the consumer preference was not recognized at 5 percent level 2. According to result of hedonic scale test for commercial milk, a significant difference on both treatment and panel member effect was not recognized at 5 percent level. 3. According to result of food action scale test for commercial milk, the frequency of 'I would drink this every opportunity I had' was the highest as 38 percent. 4. According to the rank test for the determination of the preference for milk flavor on the temperature of sample, the frequency of sampling at $20^{\circ}C$ was the highest. 5. A significant difference on the flavor of milk was recognized among 5 samples of commercial milk by both difference test and profile test as reported in the previous paper (Korean J. Food Sci. Technol. 12(3), 150 and 158(1980)), but not by rank test, preference test and hedonic scale test. This fact suggests that rank test, preference test and hedonic scale test are influenced by the difference on the preference of the panel members and on the basis of quality, etc.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.95-103
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• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.

• Journal of the Korean Operations Research and Management Science Society
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• v.34 no.1
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• pp.1-10
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• 2009

Consumers earn a number of points for every purchase and then they can exchange a specified number of points for a desired reward in a typical loyalty program. The immediate payoff of their effort given as points is not the real reward they actually care about. It is merely an instrument (or medium) which has no value in itself. In a real world, consumers frequently choose the option with a bigger medium even though the economic value of the option is not changed by the medium. We call it 'medium effect.' In this study we explored if the size of medium affects consumers' preferences. For this we controlled the reward options with three types of medium (small, medium, big) and measured the magnitude of preference difference among the three types of reward options. In addition, we manipulated comparability of reward options with wine and gas discount coupon. We confirmed that choosing one of two wines was easier than that of the two gas coupons. 123 respondents were allocated into three experimental groups. In three experimental grounds, the ratios of the focused reward option's medium to the compared reward option's medium were different. For example, the focused reward option has 10 million points whereas the compared reward option has 10 million points for 1 million won purchase amount in the first group. Then each respondent was asked to choose one of two loyalty programs (focused program vs. compared program) in two different conditions (comparability between reward options. easiness vs. difficulty). To compare the medium effects among the experiment conditions we used chi-squares tests. The empirical results show consumer preference increases and then decreases as reward mile-ages/points given according to purchase amount increase. Additionally, they let us know that comparability of alter natives affects change of consumer preference by reward mileages/points.

• Journal of the Korea Society of Computer and Information
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• v.28 no.10
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• pp.179-186
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• 2023

This study investigated tooth whitening preferences among college students, evaluating their knowledge, satisfaction, aesthetic criteria, and preferences, while identifying influencing factors. Using a 28-item questionnaire covering general, tooth whitening knowledge, satisfaction, aesthetic criteria, and preference questions, 175 participants surveyed from June 7th to 10th, 2022, underwent analysis. Descriptive statistics, t-tests, analysis of variance, and regression analysis were applied. Results showed tooth whitening knowledge scored 2.90 out of 5 points, satisfaction 2.97, aesthetic criteria 3.59, and preferences 3.28. Tooth whitening knowledge was higher among female and health-related major students, while satisfaction was greater among males, non-health-related majors, and those without cosmetic procedures. Aesthetic criteria were stronger in participants with higher allowances and cosmetic procedures experience. No significant tooth whitening preference differences were found based on general characteristics. Regression analysis revealed significant impact of aesthetic criteria on tooth whitening preferences (β=0.252).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.3
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• pp.1238-1245
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• 2012

The main purpose of this study was to identify the current awareness and preference on the promotions of products in Korean professional baseball teams. For this study, the subjects were randomly selected where they have experienced purchasing any products in the Korean professional baseball stadium. Totally, 520 subjects were asked to answer the questionnaire relevant to the current awareness and preference of promotion of products. There were 11 questions for the current awareness and 14 questions for the preference on the promotion of products. The data gathered was determined within a frequency analysis, an independent sample T-test and one-way ANOVA tests. The results were discussed when the p-value were lest than .05. There were a couple of results found throughout this study. Firstly, there were no significant differences of the current awareness between gender. Secondly, there were significant differences of the preference on the promotion between age(p<.05). Especially, there were significant differences on the value of products and price between 20's, 30's and 40's groups. Thirdly, there were significant differences of the preference on the promotion between level of earing per year statistically(p<.05). In addition, there were significant differences on the price of products between 2000-2500 million won, 2500-3000 million won and 4000 million won groups. Consequently, the product promotion by the Korean professional baseball teams has to be more variety and structured.