• 한국의류산업학회지
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• 제4권2호
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• pp.128-136
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• 2002

This research was designed to study the Korean dress design trends and different kinds of ancient patterns applied to the Korean dresses in 2001. The trend sources were collected by the HANBOK monthly journal and the symbolism of patterns associated with these patterns being used the prevalent Korean dress collection in markets. The results of the research can be summarized as following; The most of Korean dress image was elegant of ancient mode. Main colors of the traditional Korean jacket were white, yellowish white and green. However, main color of the traditional Korean skirt was represented as red. A plant pattern was the most popular pattern in a practical purpose. It looks beautiful and it is also easily manufactured with open space. Copying other patterns definitely damage the elegance of the Korean dress. It is time for us to not only keep our own traditions but also study and develop new patterns. Designers must study to develop the image and patterns which are agreed with consumer's taste.

• 한국지역사회생활과학회지
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• 제23권3호
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• pp.329-338
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• 2012

The purpose of this study was to explore consumers' perceptions and satisfaction of Makgeolli in Daejeon. The study examined the perceptions of consumers of a number of Makgeolli characteristics. A total of 199 respondents provided information regarding their perceptions of Makgeolli. Exploratory factor analysis showed that six factors of consumers' perceptions toward Makgeolli were: delight, harmony with food, atmosphere, health /tradition-related, self-fulfillment, and emotion. Examining the effect of each factor on Makgeolli satisfaction showed that delight had a negative relationship with satisfaction while harmony with food and health/tradition-related showed positive relationships. Atmosphere, self-fulfillment, and emotion did not impact satisfaction. Comparisons of the eleven attributes using t-test between Makgeolli and alcoholic beverages showed significant differences in six attributes: creating a special dining ambience(p<0.001), socializing(p<0.001), enhancing the taste of food(p<0.001), satisfying thirst(p<0.01), esthetic(p<0.01), and stylish(p<0.001). Most of the places where Makgeolli was consumed were traditional bars(53.4%) and Korean restaurants(29.1%). In order to make Makeolli as a global beverage further studies regarding Makgeolli purchasing motivation, satisfaction, consumer characteristics should be studied.

• 복식
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• 제21권
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• pp.113-128
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• 1993

The textile designs expressed in contempor-ary fashion are studied in this paper. The dec-orative paintings have been encouraged to be-ing adapted in textile designs for apparel as a motif of the surface design to promote the ar-tistic atmosphere in it. Adopting paintings in textile design through the method of printing is valid to improve the fashion in several reasons as follow : First the printed paintings on the fabrics could be possible to contribute individuality and creativity to the fashion im-proving the quality of textile design and the taste of the consumer as well, Second the limitted types of the clothing construction for preparing the proper space to reveal a paintings is needed on the costume The simple clothing types of loose from the body or fitted to the body are easy to adopt and to recreat the paintings on the apparel. Third the paintings which have been favored in use for the textile design are mostly derived from the abstract arts rather than re-alistic paintings for its decorative traits. Fourth a proposal to adapt the other genre of the art could be encouraged to enrich the field of textile and fashion design. Fifth aquisition of the individuality and the creativity in fashion design to differenciate in international market could be obtained through the adaption of Korean paintings which is ap-preciated with Korean sentiment and mind. This would be one of the essential and advis-able ways for designers to solve the problems which have been consistently pusuing in the area of Korean industrial design to find the Korean design model.

• 한국식품조리과학회지
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• 제23권6호
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• pp.810-817
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• 2007

The quality properties of Jeung-pyun made with soybean protein isolate(SPI) were investigated. The SPI Jeung-pyun was manufactured using 3% whole protein, 7S protein or 11S protein(w/w). The redness values (a-values) of the Jeung-pyun were negative and the yellowness(b-value) of the control group was significantly lower compared to the other samples. The textural characteristics of the Jeung-pyun were influenced by the additions of SPI. The Jeung-pyuns containing soybean flour, whole protein, 7S and 11S protein had increases in springiness, but decreases in cohesiveness. In the sensory evaluation, overall desirability, sweetness, and moistness were highest in the whole protein group. The control group showed the highest scores for hardness and toughness, and the scores for after-taste and adhesiveness were the highest in the samples made with soybean flour. The 7S and 11S additions showed high scores in terms of color and springiness. In the analyses for consumer acceptance and sensory quality intensity, the whole protein addition had significantly higher scores for general acceptability and the Makgeolli flavor. Hardness was highest for the control group and the Makgeolli flavor was strongest with the soybean flour addition.

• 동아시아식생활학회지
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• 제17권5호
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• pp.703-709
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• 2007

The purpose of this study was to investigate the quality characteristics of sponge cake with various amounts of mulberry leaf powder in place of flour. The specific gravity of kneading was maintained at the different amounts of added mulberry leaf powder, which increased at ratios of 5, 10, 15, and 20 percent. The crumb decreased greatly when flour rather than mulberry leaf powder was used. As the amount of mulberry powder increased, red and yellow color decreased in both the crumb and crust. The volume and symmetry indices of the sponge cake slightly decreased when the amount of mulberry powder increased. However, uniformity was not significantly different between the samples. The specific volume of the cake decreased when the amount of the mulberry leaf powder increased. In addition, mulberry leaf powder increased the degrees of hardness and gumminess of cake, but did not show any differences for the cohesiveness and springiness of the cake texture. In the consumer acceptability test, the most favorable taste and odor were attained at the 10 percent level of mulberry leaf powder.

• 상하수도학회지
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• 제29권6호
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• pp.667-683
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• 2015

Since aged water treatment facilities could threaten the sustainable water supply, asset management system has been adopted for their systematic management. Level of Service(LoS) is one of critical components of asset management and could be quantified through benchmark index(BMI). Water supplier could estimate consumer's satisfaction and their performance through BMI to improve the LoS. We developed BMI for water treatment facilities from customer's satisfaction survey. BMI, represented with the Total Service Score(TSS), was assessed with water quality, water pressure, taste and odor, water rate, and service quality with weighing factors. BMI could, further, be used to assist the analysis of the life cycle cost to increase the unit of LoS.

• 한국축산식품학회지
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• 제26권4호
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• pp.540-547
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• 2006

This review highlights areas of interest in the cholesterol removal of milk and dairy products. The demand for cholesterol removal has increased due to consumer demand for cholesterol-reduced products. At present the best method for producing without changing flavor, taste and texture of the products is entrapping cholesterol by ${\beta}-cyclodextrin({\beta}-CD)$. Especially, crosslinking of ${\beta}-CD$ is important due to recycling that could be separated the ${\beta}-CD$ from treated cream or milk. The recycling can be up to 10 times with keeping the rate of cholesterol removal. Various functional milk and dairy products can be produced in this manner. This report reviews general information including methods of cholesterol removal, crosslinking of ${\beta}-CD$, and recycling of the ${\beta}-CD$ in milk and dairy products.

• Human Ecology Research
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• 제51권6호
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• pp.623-635
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• 2013

This study examined the extent of information needs regarding convenience store private brand (PB) foods and variables affecting information needs for convenience store PB foods. This study will be able to provide useful information based on determining the information content and information sources needed by undergraduate consumers for convenience store PB foods. Data analyses were conducted by frequency, mean (SD), reliability tests, and multiple regression with SPSS version 19.0. The major results of this study are as follows: First, undergraduate consumers' purchase intention toward convenience store PB foods is comparatively high, and they say they will buy the products if the PB foods' quality-related areas like taste, nutrition, or safety are favorable. Second, the general level of information needs for convenience store PB foods is comparatively high, and among general information needs, 'information needs for convenience store PB food quality' are the greatest, while in the area of comparative information needs, 'comparative information on PB food and NB food quality' is needed the most. In addition, undergraduate consumers most often want to obtain convenience store PB food information from convenience stores themselves. Third, as purchase intention and information acceptance of convenience store PB foods increase, information needs also increase. However, as quality perception of convenience store PB foods is more positive, information needs reduce.

• 한국식품조리과학회지
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• 제25권1호
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• pp.31-38
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• 2009

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

• 한국식생활문화학회지
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• 제27권2호
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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.