• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1071-1081
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• 2015

Environment-friendly agricultural products are consumed widely, but little is known about consumers' acceptability. The objectives of this study were to 1) determine consumers' acceptability of cucumber when consumed raw, 2) determine differences in appearance liking between environment-friendly and conventionally grown cucumber samples, and 3) analyze the physicochemical properties of cucumber. White dadagi, gasi, non-pesticide mini cucumber, organic gasi, and organic Joseon cucumber samples were evaluated for consumers' acceptability using a nine-point hedonic scale; White dadagi, organic Joseon, and organic gasi cucumber samples showed the highest acceptability scores. However, there were three consumer segmentations differing their degree of cucumber liking and preference. Consumers liked the appearance of organic gasi best. Consumers' preference of cucumbers did not change upon evaluation of the acceptability of the appearance of whole fruit with and without a label indicating an environment-friendly status. Additionally, the physicochemical properties of the cucumbers-including color (skin and flesh), length, circumference, weight, water activity, brix, and texture (hardness and fracturability)-were measured. All measurements showed significant differences among samples, with the exception of water activity and hardness. White dadagi was 3.8 brix, which was the highest among cucumbers, followed by non-pesticide mini cucumber and organic Joseon. White dadagi, organic Joseon, and organic gasi showed greater fracturability than the other cucumber samples.

• Food Science and Preservation
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• v.24 no.8
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• pp.1053-1059
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• 2017

Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.

• Archives of design research
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• v.17 no.1
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• pp.25-36
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• 2004

The purpose of this study is to analyse and interpret the way of differentiated expression and changing creative trend following 5-day workweek which has been recently adopted. For this aim 11 pieces of distinctive advertising text were analysed. The criteria for selection of analysing text were relativeness with 5-day workweek and cognitive inconsistency. These texts were negative phrases, exaggerated expression, and excessively humorous appeals. The study revealed the followings: First, 5-day workweek concerned advertising texts were considered as high attention getting and successful in stimulating advertising audiences' curiosity by using the elements opposing the value and belief system formed in the existing audience. Second, consumption-driving lifestyle was found in most expressions for credit cards advertising. Third, hedonic need-oriented lifestyle was typical in young consumer products category. Fourth, family centered lifestyle emphasized meaning of rest and solidarity of family.

• Information Systems Review
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• v.23 no.3
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• pp.201-223
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• 2021

Smart home is an advanced Internet of Things (IoT) service that enhances the convenience of human daily life and improves the quality of life at home. Recently, with the emergence of smart home products and services to which artificial intelligence (AI) technology is applied, interest in smart home is increasing. To gain a competitive edge in the smart home market, companies are providing "personalized service" to users, which is a key service that can promote smart home use. This study investigates the factors affecting the value awareness of personalized service and intention to use smart home. This research focuses on four-dimensional motivated innovativeness (cognitive, functional, hedonic, and social innovativeness) and privacy risk awareness as key factors that influence the value awareness of personalized service of smart home. In particular, this study conducts a comparative analysis between the generation MZ (young people in late teens to 30s), who are showing socially differentiated characteristics, and the generation X and baby boomers in 40s to 50s or older. Based on the analysis results, this study derives the distinctive characteristics of generation MZ that are different from the older generation, and provides academic and practical implications for expanding the use of smart home services.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.