• Food Science and Industry
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• v.52 no.1
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• pp.20-31
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• 2019

Sensory perception of food/beverage products is one of the most important quality factors to determine consumer acceptability and thus sensory discrimination methodology has been a vital tool for quality management. Signal detection theory(SDT) and Thurstonian modeling provide the most advanced psychometric approach to modeling various discrimination methods. In these theories, perceptual and cognitive decisional factors are considered so that, a fundamental measure of sensory difference (d') can be computed, independent of test methods used. In this paper, sensory discrimination analysis based on SDT and Thurstonian modeling is introduced for more accurate and systematic applications of sensory and hedonic quality management in industry. Ways to realize the statistical power and relative sensitivity of sensory discrimination methods theorized in SDT and Thurstonian modeling in practice, are also discussed by using a case study of the Nongshim quality management program for drinking water in which SDT A-Not A test methodology was further optimized.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.15 no.4
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• pp.303-315
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• 2020

The development of ICT is spreading various contents to enhance health care and management efficiency through convergence between mobile and healthcare, but it indicates consumer acceptance and imbalance of mobile healthcare, and there is a lack of empirical research on functions and acceptability required according to consumer behavior and characteristics. This study sought to understand whether users were aware of and how to address the risks associated with smartphone use, and to conduct research on the acceptability and function and price of healthcare applications. For the purpose of the study, the data prepared in depth 1:1 survey for those who participated in and attended the 'BIO 2018 in Boston' exhibition was used for the actual analysis. The collected sample data included frequency analysis, technical statistical analysis, speech only correlation, chi square test, one-way analysis, and accuracy test. As a result, the more you realize the wrong attitude, the higher the awareness of risk and willingness to take action to solve problems. Second, it is necessary to increase satisfaction with the functions of healthcare apps, as well as to utilize health care and healthcare apps. Third, focus should be placed on systems or functional implementations centered on user behavior changes. Fourth, it is necessary to develop services that can enhance visual motivation. This study is meaningful in that it identifies a variety of consumer characteristics and provides directions for development of functions, and can be used as a basis for providing efficient healthcare applications in the future.

• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.117-121
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• 2008

The effects of water dropwort on the physical characteristics of tofu were investigated and consumer acceptance test was conducted. pH decreased significantly with increasing water dropwort concentration from 0 to 3%, whereas titratable acidity showed the reverse trend (p<0.05). The amount of water dropwort did not significantly influence the moisture content up to 2% substitution (p>0.05). Turbidity increased significantly with increasing water dropwort concentration (p<0.05). A significantly lower moisture content in 3% water dropwort tofu may be attributed to the denser structure and hardness of that was significantly higher than those of the other samples (p<0.05). Even though $a^*$-values of 3% water dropwort tofu was lower than that of control, $a^*$-values increased significantly with increasing water dropwort content (p<0.05). On the contrary, $b^*$-values decreased significantly with increasing water dropwort content (p<0.05). 2% water dropwort tofu was found to be the best with respect to its overall acceptability score.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.501-505
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• 2006

This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.

• Preventive Nutrition and Food Science
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• v.11 no.4
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• pp.339-343
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• 2006

Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than $250\;{\mu}m$ was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p<0.05). Loaf volume and weight of the control were significantly higher than others (p<0.05) and decreased significantly (p<0.05) with the addition of SPP. In other words, the enrichment of product with SPP decreased bread volume and weight without significant changes in the moisture content. There were distinctive color changes with the addition of the powder: L- and a-values were reduced but b-value was significantly increased (p<0.05). The hardness, springiness, and gumminess of bread were found to increase with the addition of the powder. Consumer test indicated that bread contained with 3% SPP had the highest overall acceptability score while 1 or 5% addition produced an acceptable quality for the bread.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.420-430
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• 2016

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.819-826
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• 2014

Consumer's demand for higher dietary fiber and lower fat in processed foods are increasing. This study developed a low fat and high dietary fiber snack using egg whites and dry fermented radish powder obtained from Dongchimi fermentation. Quality characteristics, such as hardness, color, fat content and total dietary fiber, of the developed snack were conducted along with a hedonic test. As the amount of the fermented powder increased in the formulation, water content and snack hardness decreased. Up to 14.5% radish powder was added (or 9.54% dietary fiber; dry weight, w/w) to the formulation, and hedonic test found snack containing 4.8% (w/w) powder showed the highest scores for overall acceptability.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.520-528
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• 2004

The effects of the substitution of sugar alcohol for sugar on the sensory properties of mulberry rice cake, 'Bbongseolgy', were evaluated in two phases. First, the relative sweetness of xylitol, erythritol and palatinose to the sucrose in the food systems were examined with paired comparison tests. Second, the sensory properties of the mulberry rice cake containing xylitol, erythritol and palatinose substitution for sugar at a sweetness level equal to sucrose were studied. Sensory analysis for the mulberry rice cake characteristics was conducted and consumer acceptability tests were performed. The physical properties of mulberry rice cake were also examined. The relative sweetness of xylitol, erythritol and palatinose, compared to sucrose, in the solid model food system were 1.00, 0.63 and 0.42, respectively. This result showed that the relative sweetness of xylitol, erythritol and palatinose to sugar was slightly lower than those in the liquid model food system, in which flavor did not influence the sweetness. Mulberry rice cake with erythritol or palatinose had very similar characteristics, with lower fracturability and tenderness, and higher moistness, compactness and chewiness compared to that with sucrose or xylitol. Mulberry rice cake with xylitol was significantly the most fracturable, grainy, and driest, and the least adhesive, among the samples. The consumer test showed no difference in overall acceptability among the samples and consumers perceived differences only in moistness, coarseness and compactness among the samples. Mulberry rice cake with erythritol was the most favored in many characteristics. These results indicate that erythritol substitution for sugar inmulberry rice cake is suitable as a low-calorie rice cake with beneficial functions to improve in the health and texture of the rice cake.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.473-480
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• 2016

The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder (0, 2, 4, 6%) and to develop functional Jeungpyun as snack for the elderly. The volume of batter without goji berry powder increased 2.9 times after 4 hrs of fermentation, whereas those with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun was higher than that of Jeungpyun batter in all groups. However, the brix of Jeungpyun was lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas a and b values increased by increasing the concentration of goji berry powder. The consumer acceptability score was higher in the elderly than in university students. Jeungpyun with 4% goji berry powder had best ratings in taste and overall preference. The DPPH free radical scavenging antioxidant activity of Jeungpyun significantly increased with increasing concentration of goji berry powder. Therefore, goji berry Jeungpyun is available as a snack for the elderly and can be added to goji berry powder up to 4%.