• Title/Summary/Keyword: consumer acceptability

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A Study on the Function and Intention of the Health Care Application in the Analysis of Smartphone Usage Behavior (스마트폰 사용행태 분석과 헬스케어 어플리케이션의 기능 및 사용의도에 대한 연구)

  • Yang, Jae Min;Hyun, Byung Hwan;Ok, Jun Woo
    • 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.

Quality Characteristics of Jelly Incorporated with Sweet Pumpkin Powder (단호박 분말을 첨가한 젤리의 품질특성)

  • Lee, Jun Ho;Lee, Myung Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.1
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    • pp.139-142
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    • 2013
  • The feasibility of incorporating sweet pumpkin powder as a value-added food ingredient, using a model food system of jelly, was investigated. Sweet pumpkin powder was incorporated into jelly at 0, 2, 4, 6, and 8% (w/w) levels. Qualities, such as moisture content, pH, soluble solids content, color, hardness, and consumer preferences were determined. The moisture content of jelly decreased, but pH and soluble solids content increased significantly with increasing levels of sweet pumpkin powder (p<0.05). Lightness decreased but redness and yellowness increased significantly (p<0.05). Hardness also increased significantly with higher amounts of sweet pumpkin powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest level of incorporation (8%, w/w) had a considerable adverse effect on consumer preferences in all attributes. The jellies with 2% sweet pumpkin powder are recommended (with respect to overall preference score) for taking advantage of the functional properties of sweet pumpkin powder without sacrificing consumer acceptability.

Quality Characteristics and Antioxidant Activities of Yanggaeng Added with Viscum album Extracts (겨우살이 추출물 첨가 양갱의 품질특성 및 항산화활성)

  • Yoo, Sujung;Yoo, Dongjin;Kim, Changeun;Kim, Soohyun
    • The Korean Journal of Community Living Science
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    • v.28 no.1
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    • pp.93-101
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    • 2017
  • This study was conducted to assess the quality characteristics and antioxidant activity of yanggaeng prepared with different concentrations of Viscum album extracts (VAE; 0, 1, 3 and 5%). The moisture content ranged from 37.85% to 39.38%, exhibiting no significant differences between the groups. The pH level of VAE 5% added yanggaeng was the lowest, followed in order by 3% and 1% additions. Increasing the amount of VAE in yanggaeng tended to increase acidity. The lightness value of the Hunter color system decreased based on the amount of VAE concentrate added to yanggaeng. As VAE content increased, changes in hardness, gumminess, and brittleness were all significant (p<0.05). Characteristics of cohesiveness and springiness showed no significant differences. Total polyphenol content was the highest in VAE 5% added yanggaeng. Antioxidant activities such as DPPH radical scavenging activity of the control group was 2.29%, whereas groups with added VAE ranged from 7.52~28.05%. As VAE increased, antioxidative activity also increased. In the sensory evaluation, yanggaeng addition with VAE 3% had excellent scores for bitterness, moistness, and overall acceptability. Yanggaengs with moderate levels of VAE 3% are recommended (with respect to overall preference score) to take advantage of the functional properties of VAE without sacrificing consumer acceptability.

A Study on the Quality Characteristics of Fish Cakes Containing Rice Flour (쌀가루 첨가 어묵의 품질 특성에 관한 연구)

  • Kwon, Yong-Min;Lee, Jin-Sil
    • Korean Journal of Human Ecology
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    • v.22 no.1
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    • pp.189-200
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    • 2013
  • To encourage rice consumption, this study investigated the quality characteristics of fish cakes containing four different amounts (0%: control, 50%, 75%, 100%) of rice flour. The moisture and pH of fish cake dough and fat contents, color values, folding score, texture profiles and consumer acceptability of fried fish cakes containing rice flour were measured. There were no significant difference on moisture and pH of fish cake dough containing rice flour. There was significant decrease in terms of fat contents, folding score of the fish cakes with increasing rice flour(p<.05). While a and b values were increased, L value decreased significantly, as the ratio of rice flour increased(p<.05). Hardness, cohesiveness, gumminess and chewiness of fish cakes with rice flour decreased significantly (p<.05), but no significant difference in springiness. There were no significant differences in overall acceptance, appearance, flavor, color and taste between the control group and treatment groups(p<.05). Texture was decreased significantly as the rice flour increased(p<.05). This study suggests that adding fifty percent rice flour to fish cakes could be a good way to increasing rice flour without decreasing texture acceptability.

The Quality Characteristics of Sponge Cake Containing a Functional and Natural Product(1. Mulberry Leaf Powder) (기능성 천연물을 첨가한 스펀지 케이크의 품질 특성(1. 뽕잎 분말))

  • Choi, Gil-Young;Bae, Jong-Ho;Han, Gab-Jo
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.5
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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.

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Effect of Rice Flour Sourdough Fermented with Omija (Schizandra chinensis) Extract on Quality Characteristics of Bread (오미자청을 이용한 쌀가루 sourdough 첨가 식빵의 품질 특성)

  • Byun, Jong-Beom;Chang, Jin-Hee;Jeoung, Gey-Yeoun;Lee, Jin-Sil
    • Korean Journal of Food Science and Technology
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    • v.47 no.6
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    • pp.704-710
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    • 2015
  • The objective of this work was to examine the effect of rice flour sourdough fermented with omija (Schizandra chinensis) extract on the quality characteristics of bread. Five rice sourdough concentrations (0, 15, 30, 45, and 60%) were used in order to ascertain the best bread composition. Bread qualities were determined by means of physicochemical analysis and consumer acceptability test. The results showed that the dough prepared with 15% rice flour sourdough fermented with omija extract had a positive impact on the bread quality such as volume, hardness, springiness, and consumer acceptability. This study suggests that the rice flour sourdough fermented with omija extract could be added up to 15% without quality changes for making bread.

Relative Sweetness of Sucralose in Beverage Systems and Sensory Properties of Low Calorie Beverages Containing Sucralose (음료 system에서 수크랄로스의 상대당도 및 수크랄로스를 함유한 저열량 음료의 관능적 특성)

  • Kim, Mi-Young;Cho, Hea-Young;Park, Jae-Yeon;Lee, Soh-Min;Suh, Dong-Soon;Chung, Seo-Jin;Kim, Hee-Sup;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.37 no.3
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    • pp.425-430
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    • 2005
  • Relative sweetness of sucralose, an intensive sweetener, to sucrose or fructose in binary model solution and beverage systems was examined. Sensory properties of sucralose solution, orange flavored beverage and sports drink containing sucralose were evaluated at the equi-sweetness to sucrose or fructose. Consumer acceptability tests were performed on orange flavored beverage. Relative sweetness of sucralose to sucrose was 350 and 500 in binary model solution and orange flavored beverage, respectively, while that of sucralose to fructose in sports drink was 550. All the sensory properties, except astringency, of sucralose solution examined were similar to those of sucrose solution. The sensory properties of orange flavored beverage, in which 50% sucrose was replaced with sucralose, were very close, and showed comparable or higher overall acceptability to that containing sucrose only. When fructose was replaced with sucralose in sports drink sour, salty and bitter tastes, metallic flavor, and astringency slightly increased.

Study of Quality Characteristics of Kimchi Added with Yangha (Zingiber mioga Rosc) (양하를 첨가한 김치의 품질특성에 관한 연구)

  • Kim, Hyun-Soon;Kang, Soon Ah
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.18 no.3
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    • pp.400-407
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    • 2017
  • This study investigated the antioxidant properties of yangha(Zingiber mioga Rosc) and quality characteristics of kimchi with added yangha during a 21-day fermentation process at $4^{\circ}C$. Yangha was added to salted cabbage at concentrations of 0, 5, 10, and 15% (w/w). The quality characteristics of kimchi with added yangha were determined by measuring pH, salinity, mineral contents, lactic acid bacteria amounts, color value and sensory evaluation. From the results, total phenolic ($3.85{\mu}M$ quercetin equivalent/g) and total flavonoids ($0.49{\mu}M$ quercetin equivalent/g) contents were measured in yangha. The number of lactic acid bacteria of kimchi with added yangha significantly increased with increasing yangha content, especially 10%. The brightness value increased with increasing yangha content. However, the redness tended to decrease by the addition of 10% and 15% yangha. The consumer acceptability score for the kimchi with added 10% yangha ranked significantly higher than that of the other groups in overall acceptability, taste, flavor, and color(p<0.05). From these results, we suggest that yangha may be used as a natural antioxidant and that it is a good food ingredient for increasing the functionality and consumer acceptability of kimchi.

Quality and Antioxidant Attributes of Cookies Supplemented with Cranberry Powder (크랜베리 분말을 첨가한 쿠키의 품질특성)

  • Choi, Ji Eun;Lee, Jun Ho
    • Korean Journal of Food Science and Technology
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    • v.47 no.1
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    • pp.132-135
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    • 2015
  • The feasibility of incorporating cranberry powder (CP) as a value-added food ingredient in cookies was investigated. The moisture content and spread ratio of cookies increased significantly with increasing levels of CP (p<0.05). Lightness and yellowness decreased, whereas redness increased significantly with higher amount of CP. The use of CP significantly decreased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity was significantly elevated. The consumer acceptance test indicated that the addition of CP up to 4% had a favorable effect on the consumer preferences in most attributes. Based on the overall observations, cookies with 4% CP can take advantage of the functional properties of CP without sacrificing consumer acceptability.

Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder (솔잎 분말을 첨가한 두부의 품질 특성)

  • Son, Byeong Gil;Kim, Hyun Eun;Lee, Jun Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.2
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    • pp.296-301
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    • 2015
  • The effects of pine needle powder (PNP) on the physicochemical characteristics of tofu were investigated, and consumer acceptance test was conducted. The pH, moisture content, and lightness and yellowness significantly decreased with increasing PNP concentration from 0 to 0.8% (P<0.05). Hardness increased significantly with increasing PNP concentration (P<0.05). Antimicrobial effects of PNP incorporated into tofu were also investigated. Antioxidant activities of control and produced tofu were compared based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total polyphenol contents. DPPH radical scavenging activity and total polyphenol contents increased significantly (P<0.05) and were well-correlated. Tofu with 0.2% PNP is recommended (with respect to overall preference score) for taking advantage of the functional properties of PNP without sacrificing consumer acceptability.