• Food Engineering Progress
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• v.15 no.1
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• The Journal of the Korea Contents Association
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• v.17 no.1
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• pp.183-192
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• 2017

This study aims to suggest improved design for both non-smokers and smokers to minimize inconvenience of smoke, at the same time, allow smoking in comfortable environment. The study was researched in three categories: First, consciousness research regarding smoking booth, second, preference research regarding product design, and third, research on emotional words about smoking booth by emotion evaluation. The result of design preference research was, first of all, smoking booth for smokers should be designed in both notable and familiar shape rather than stiff and rough shape. Second, color for the booth should apply warm colors such as white, pastel, and bright tone rather than prime colors. Third, the internal circulation filter in smoking booth should be managed thoroughly. In addition, extra seats and ventilation design is necessary to prevent passive smoking. The result of emotion evaluation was that people recognized certain words in four aspects. Each image word for factor 1 was "functional emotion', factor 2 was "psychological emotion", factor 3 as "color emotion", and factor 4 as "shape emotion". User-centered service design is necessary for both smokers and non-smokers, to minimize the damage by smoke and to spend time for short break.

• Fashion & Textile Research Journal
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• v.22 no.3
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• pp.271-286
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• 2020

This study evaluated designs via the consumers' function and design preferences survey for using product design images, virtual avatar wearing images and product explanations that identified consumers' function and design preferences for knee protection pads as well as to develop movement assistive knee pad designs. We developed Design A for men and Design B for women. For Design A, the front of the knee supports muscles and alleviates pain with a hole. Mesh material with good ventilation was applied to enhance wearing comfort. The color was achromatic for a modern style, and the hook fastener and loops enabled easy wear and removal of the pad while controlling size and pressure strength. For Design B, taping details seamlessly support muscles in the knee area with fabrics less than 0.1 cm thick and with long sleeves in the diverse sizes. The design's satisfaction assessment showed that potential consumers were satisfied with Design A and Design B for overall design and functional features. Over 77% wanted to use/wear and purchase designs; in addition, over 78% expected it would help with walking and relieve knee pain. The results can be helpful for designers when deciding designs for manufacturing and commercializing kneepad products.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2009.11a
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• pp.179-182
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• 2009

본 연구에서는 고령화 시대에 발맞춰 실버산업의 한 분야인 실버용품 디자인 시 계획되어야 할 중요한 요소인 색채에 대해 다루었다. 현재 국내 노인 관련 색채 연구는 미흡한 실정이며 특히 실버용품을 위한 색채 연구는 매우 부족한 실정이다. 따라서 본 연구는 실버용품 사용주체인 국내 60세 이상의 노인을 대상으로 색채연구를 진행함으로써 향후 실버용품 색채 계획에 대한 기초자료로 활용하고자 한다. 본 연구에서는 실제 실버용품의 색상 및 색의 3속성(색상, 명도, 채도)에 대한 노인들의 심리적 선호도를 조사하였다. 본 연구를 통하여 얻은 결론은 남녀 모두 명도가 높은 밝은 색상을 선호하였고, 여성의 경우 무려 89%가 수수한 무채색 보다는 원색인 화려한 색상을 선호하였으며, 남자들 또한 52%가 화려한 색을 선호하였다. 이 결과는 현재 시중에 판매되고 있는 실버용품이 무채색인 흰색, 회색, 검정색이 대부분인 것을 감안하면 실버용품의 색채계획이 노인의 실제 선호색과는 다르다는 것을 보여준다. 본 연구를 통하여 조사된 색채선호도는 향후 실버용품 색채계획 시 주요한 고려사항으로 활용될 수 있을 것으로 기대된다.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Journal of Fashion Business
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• v.21 no.4
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• pp.73-89
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• 2017

This research aimed to identify the characteristics of outdoor apparel market for new seniors. To achieve this goal, influence of new seniors' lifestyle and apparel purchase criteria of design preferences of outdoor apparel products were investigated. An online-survey was conducted targeting fifties who have bought outdoor apparel within one year. The collected data were carried out for factor analysis, independent sample T-test, and regression analysis by using SPSS 22.0. Results showed that new seniors' lifestyles were composed of appearance-orientation, well-being diet, well-being exercise, self-development, and challenge-orientation. Purchase criteria of outdoor apparels were factored out as practical, aesthetic, and social. Appearance -orientation and self-development affect aesthetic and social factors. Well-being diet influences all factors of purchase criteria. Challenge -orientation has effect only on social factor. Women favored round-and V-neckline more than men did as well as preferred half and 3/4 long for sleeve. Customers who value practical purchase criteria preferred half-sleeve, zipper, and button-closure designs. In contrast, customers who have aesthetic purchase criteria like round/V-neckline and cap sleeve. Social factor affected high neckline and vivid-tone color preference significantly. As outdoor design for new senior it is critical to introduce differentiation of outdoor brand with various designs combining functionalities of outdoor activities and style looking young and dandy, which is highlighted as trendy and casual, over current outdoor apparels' unified design.

• Science of Emotion and Sensibility
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• v.10 no.3
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• pp.393-402
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• 2007

The purpose of this study is to provide the design direction based on consumer sensitivity through the structure between product design preferences - sensitivity image - design elements. For the purpose, we selected men's shaver products for this study subject and collected 164 shavers' pictures released between 2001-2007 years. Then, we carried out a pilot test for collection of sensitivity images about shavers, made a survey using semantic differential method and analyzed the survey. According the result, consumers preferred the sensitivity images "luxury, attractive, stable", design elements satisfied the preference images were "form of body is not a circular arcs or a polygon, material is steel, button is push style, and a color of body is not brown." This study can provide a base of the causal relationship between design preferences - sensitivity image - design elements and a design process to predict consumer sensitivity-oriented design.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.54-64
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• 2017

Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.