• Title, Summary, Keyword: liking

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Effects of Brown Rice and Brown Rice Powder Mixing Ratio on the Preference Analysis of the Waffles and Rice Ball (현미와 현미분말 첨가량에 따른 현미와플 및 주먹밥의 소비자 기호도 조사)

  • Kim, Hong-Gyun;Kim, Ji-Na;Whang, Eun-Mi;Shin, Weon-Sun
    • Korean journal of food and cookery science
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    • v.30 no.2
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    • pp.146-152
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    • 2014
  • This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

Effect of Fashion Coordination Cues on Liking of the Male Wearers

  • Ryu, Ji-Won;Kim, Jae-Sook
    • The International Journal of Costume Culture
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    • v.9 no.2
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    • pp.94-103
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    • 2006
  • The purposes of this study were to found out the effects of appearance variables in fashion coordination cues of a male stimulus person and perceiver's traits on the liking of the stimulus person with person perception theory as the research background. The study consisted of a survey and a quasi-experiment. The experimental materials used for this study were 18 stimuli and instruments to measure fashion interest, liking toward the stimulus, and gender body ideology. The sampling method was a convenient sampling. The subjects consisted of 940 male and female undergraduate students aged from 18 to 51, in three areas including Daejoen, Cheongyang and Nonsan provinces. The data collection was conducted between May 1 and June 30, 2004. The validity of the measuring instruments were confirmed by pre-tests and judge group discussions, and reliability was evaluated by Cronbach' alpha analysis. The results showed that Clothing formality, make-up, hair style of stimulus person, and traits of subjects meaningfully affected on the liking toward the stimulus person. The result of the study will serve as a basic information on total fashion coordination for young male adults.

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Sensory Characteristic and Drivers of Liking for Functional Beverages (시판용 기능성 음료의 관능적 특성과 소비자 기호 유도 인자)

  • Lee, Ji-Hyeon;Yang, Jeong-Eun;Chung, Lana
    • Korean journal of food and cookery science
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    • v.28 no.6
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    • pp.741-751
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    • 2012
  • This study was conducted to understand sensory characteristics of commercial functional beverages, to analyze and the drivers of liking and disliking of it by Korean consumers. Descriptive analysis and consumer taste testing were conducted with ten commercial products of functional beverages. Samples were consisted of good for beauty, relieving hangovers, and health tonics. For the descriptive analysis, 45 attributes were developed by ten panelists and it shows differences among the all samples. For the consumer testing, 81 panels evaluated the overall liking, acceptance of appearance, odor, flavor, and texture of 10 samples. As a result, attributes of brightness, yellow color, Nurungji flavor, roasted bean power flavor, and milky texture of functional beverages were positive drivers of liking, but attributes of astringent texture, bitter taste, and viscosity were negative drivers of liking on the commercial functional beverages.

The Effect of Expected Perspective on the Role of Genre and Attitude toward Utilizing Genre in Broadcast Ad on the Liking of Broadcast Ad Genre (방송광고에서 장르의 역할에 대한 기대관점과 활용에 대한 태도가 방송광고 장르에 대한 호감도에 미치는 영향)

  • Kim, Chulho
    • Journal of Digital Convergence
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    • v.12 no.12
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    • pp.491-506
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    • 2014
  • The purpose of this study is to examine the effect of expected perspective on the role of genre and attitude toward utilizing genre in broadcast ad on the liking of broadcast ad genre as appeal types of creativity. The results show that there is a significant correlation between macro-environmental expected perspective(MEEP) on the role of genre and a negative attitude toward utilizing genre in broadcast ad. A significant correlation between micro-practical expected perspective(MPEP) and a positive attitude was also found. Consumers with an integrated-situational expected perspective(ISEP) show a more significant relationship with the dual attitude. Consumes with a MPEP have a stronger liking on comparative ad and sex appeal ad, and consumers with an ISEP show a median liking. Consumers with positive attitude have a stronger liking on comparative ad and sex appeal ad, and consumers with a dual attitude show a median liking that is between the positive attitude-based consumers' and negative attitude-based consumers'.

Effect of Chinese's Sense of Rivalry toward Korea and Receptiveness to Foreign Cultural Inflow on National Defense Respond: Focusing the Mediating Effects of the Reasonable Dispute Resolution between China and Korea and the Moderating Effects of Liking for Korean Wave (한국에 대한 경쟁의식과 문화유입수용성이 중국인들의 자국방어적 대응에 미치는 영향: 합리적 분쟁해결인식의 매개효과와 한류호감도의 조절효과분석을 중심으로)

  • Lee, Hee-Jin
    • The Journal of the Korea Contents Association
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    • v.18 no.1
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    • pp.277-288
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    • 2018
  • The predominant concern of the study consist of: (1) the direct effect of Chinese's sense of rivalry toward Korea and receptiveness to foreign cultural inflow on national defense respond; (2) the mediating effect of the reasonable dispute resolution between China and Korea; (3) the moderating effects of liking for Korean Wave. The research is based on a survey conducted with 695 Chinese people under 30, located in eleven cities of seven provinces. The notable findings are as follow: First, while the sense of rivalry does not negatively effect on the reasonable dispute resolution between China and Korea among group with high liking for Korean Wave, the sense of rivalry does have negative effect on the dispute resolution among Chinese with low liking for Korean Wave. Second, the reasonable dispute resolution shows a buffer effect between the receptiveness to foreign cultural inflow and the sense of rivalry toward Korea among group with high liking for Korean Wave, however, the mediation effect of the reasonable dispute resolution is not significant among low group. Thus, it is proved that the moderating effect of liking for Korean Wave is significant. Some practical and political implications are discussed based on the study's findings.

Consumer Acceptance of Korean Jang Products Among Halal Food Consumers Using FGI Approach (장류 기반 한식에 대한 할랄 식품 소비자의 선호도 FGI 연구)

  • Song, Ryuri;Chung, Seo-jin;Cho, Sun-a
    • Journal of the Korean Society of Food Culture
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    • v.32 no.3
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    • pp.266-274
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    • 2017
  • This study aimed to investigate potential acceptability of Korean jang products among Halal food consumer's to predict its market possibility in a Halal food market. Focus Group Interview (FGI) was implemented to 11 Halal food consumers residing in Korea for more than 4 month. During the test, 3 types of fermented paste, doenjang, ssamjang and gochujang were evaluated by applying these to Korean foods. In depth interview was conducted on the liking of the jang applied samples, general experiences of Korean food and fermented food in their home countries. The results showed that consumers were positive to Korean jang applied samples in general. The mean liking ratings of doenjang, ssamjang and gochujang were 7.1, 7 and 7.6 on 9-point hedonic scale, respectively. Consumers focused on the sweet and spicy flavor quality of the samples. Consumers commonly responded that the doenjang tasted too salty and needed to increase sweet and spicy flavor, and ssamjang needed to increase spicy flavor as well. Sweetening was necessary for gochujang. The reasons of liking Korean jang were because the flavors were unique yet familiar. The balanced flavor of salty, sweet and spicy flavor were additional reasons of liking. However, the fermented smell of jang products were reasons of disliking the products.

Effects of Pressure Cooker Brand Awareness on the Consumer Acceptability of Cooked Rice

  • Kim, Dong-Hee;Kim, Hee-Sup
    • Food Quality and Culture
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    • v.1 no.1
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    • pp.34-39
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    • 2007
  • The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptability, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

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The Use of Calligraphy for Attention and Liking : Focusing on Interaction Effects of Emotion and Involvement (캘리그래피가 광고의 주목성과 호감도에 미치는 영향 : 감성과 관여도의 조절효과를 중심으로)

  • Ahn, Hee Ran;Shin, Hyung-Deok;Chung, Taeyoung
    • The Journal of the Korea Contents Association
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    • v.16 no.4
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    • pp.1-11
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    • 2016
  • Calligraphy has become popular in recent years. Designers use calligraphy to draw consumer visual attention and liking by delivering friendly and gentle images. This paper analyzes the effects of calligraphy on consumer response to advertisement design. Regression analyses show calligraphy has a positive effect on consumer visual attention and liking, particularly in sensible product/service. In low involvement product/service, however, calligraphy has a negative effect. These results imply that designers should be careful when they use calligraphy.

A Survey on Preference and Satisfaction of the Customers Purchasing Ready-to-Eat Foods (즉석섭취식품 소비자의 구매선호도와 만족도 조사)

  • Chae, Mi-Jin;Bae, Hyun-Joo
    • Korean journal of food and cookery science
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    • v.24 no.6
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    • pp.788-800
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    • 2008
  • This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the $20\;May{\sim}30\;June$ 2007 in the Daegu and Gyeongsangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.

Economic Ripple Effect of Korean Wave(Hallyu) : Impacts of the Satisfaction of Korean Popular Music among Chinese College Students on the Purchase Intention for Korean Culture Products (한류의 경제적 파급 효과 : 중국 대학생들의 한국 대중음악에 대한 만족도가 한국 문화상품 구매의도에 미치는 영향)

  • Hwang, In-Suk;Kim, Bong;Ahn, Sung-Ah
    • The Journal of the Korea Contents Association
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    • v.8 no.6
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    • pp.140-150
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    • 2008
  • This study examines the economic ripple effect of Korean wave(Hallyu). Specifically, this study tries to investigate how the satisfaction of Korean popular music among Chinese college students affects the purchase intention for Korean culture products such as Korea tour, the Korean language, and Korean martial art(Taekwondo). These products are not directly related to the Korean popular music. Results show that the overall satisfaction of Korean popular music leads to the preference for Korean popular music, which in turn improves the liking of Korean wave(Hallyu), the liking of Korea, and the purchase intention for Korean culture products. It is also found that the liking of Korean wave(Hallyu) affects the purchase intention for Korean culture products, which is mediated by the liking of Korea. However, the positive relationship between the liking of Korea and the purchase intention for Korean culture products is shown marginally significant.