• Title, Summary, Keyword: consumer acceptability

Search Result 295, Processing Time 0.049 seconds

Quality Characteristics of Cookies Prepared with Ulleung-Maesil (Prunus mume fruit) Powder (울릉매실 분말 첨가 쿠키의 품질 특성)

  • Kim, Mi-Hyun;Lee, Jin-Sil
    • Journal of the Korean Home Economics Association
    • /
    • v.48 no.2
    • /
    • pp.113-120
    • /
    • 2010
  • Quality characteristics effects of adding four different amounts (0%, 1%, 2%, 3%) of Ulleung-Maesil (Prunus mume fruit) powder cookie doughs were examined. pH, water content & bulk density of dough, spread factor, color value, hardness and consumer acceptability of maesil cookies were measured. The pH and water content of freezedried Ulleung-Maesil powder were 2.01 and 6.26%, respectively, while the L, a, b values were 76.14, -1.66 and 28.65, respectively. Although bulk density of the 3% powder group of cookie dough was the highest, its pH value was the lowest compared to the other groups (p < 0.05). Spread factor of the 3% group showed the lowest value among all groups (p < 0.05). Hardness of the control group (i.e, 0%) was significantly higher than the 1%, 2%, 3% groups (p < 0.05), which showed no significant difference among themselves. The ${\Delta}E$ value of cookies increased significantly with increasing Maesil powder content (p < 0.05). The consumer acceptability scores for control and 1% Maesil cookie groups ranked significantly higher than the 2% and 3% groups in overall acceptability, taste, flavor and texture (p < 0.05). In conclusion, our study suggests that small amounts of Ulleung-maesil can add positive attributes to cookies.

Effect of Consumer Innovativeness on the Satisfaction with Social Commerce Use (소비자 혁신력이 소셜커머스 이용만족도에 미치는 영향)

  • Lee, Seung Sin
    • Family and Environment Research
    • /
    • v.53 no.3
    • /
    • pp.293-307
    • /
    • 2015
  • Social commerce has a large impact on the emergence of the concept of society and individual lives that is recognized as one of the most important business areas in the Internet environment. A marketing agency, Trend Monitor (http://www.trendmonitor.co.kr), conducted a survey on social commerce usage and satisfaction level; subsequently, we used survey result data from 221 adult males and females for our research sample. Data analyses were conducted by reliability test, confirmatory factor analysis, t -test or one-way analysis of variance, and structural equation model (SEM) with IMB SPSS ver. 21.0 and ver. AMOS ver. 21.0. This study focused on multi-dimensional consumer innovativeness and found three elements of acceptability, competence, and distribution. Empirical verification through SEM presented data that suggests the three consumer innovativeness factors have a direct positive effect on social commerce that causes factors to indirectly affect satisfaction levels. This study indicated that the main consumption patterns in modern society take advantage of social commerce and satisfaction by improving a market economy to promote restoration. First, this study considers consumer innovativeness to have three factors. Secondly, research results help to understand relations between consumer innovativeness, use and satisfaction with social commerce that can help the social commerce industry establish effective market strategies through consumer innovativeness. The conclusion discusses implications for academic research and marketing strategies.

Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder (양송이버섯을 첨가한 쿠키의 품질 특성)

  • Lee, Jin-Sil;Jeong, Seong-Suk
    • Korean journal of food and cookery science
    • /
    • v.25 no.1
    • /
    • pp.98-105
    • /
    • 2009
  • This study examined the effects of adding four different amounts (0%: control, 4%: M-4, 8%: M-8, 12%: M-12) of button mushroom (Agaricus bisporous) powder on the quality characteristics of cookies. The bulk density and pH of the dough, and firmness, color, spread factor, consumer acceptability of cookies, and total phenol compound content and free radical scavenging activity of mushroom powder and cookies were measured. While the bulk density and pH of the dough as well as spread factor of the cookies significantly decreased, the firmness, L values and total phenol compound contents and free radical scavenging activity of the cookies significantly increased with increasing mushroom powder content(p<.05). The consumer acceptability scores for the button mushroom cookie groups ranked significantly(p<.05) higher than those of the control group in general acceptability, appearance, flavor, color, taste, and texture. This study suggests that button mushroom powder is a good ingredient for increasing the acceptability and functionality of cookies.

Comparison of Physicochemical Characteristics and Consumer Perception of Cheongkukjang (소비자들이 선호하는 청국장의 특성 비교)

  • Kang, So Jin;Kim, Sang Sook;Chung, Hae Young
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.43 no.7
    • /
    • pp.1104-1111
    • /
    • 2014
  • To investigate major characteristics affecting the consumer acceptability of Cheonggukjang, the physicochemical characteristics and consumer perception of 16 Cheonggukjang samples (seven commercial samples and nine samples prepared in the laboratory) were analyzed. Overall, consumer acceptability of Cheonggukjang increased with higher contents of amino nitrogen and volatile basic nitrogen, as well as at lower moisture contents. Cheonggukjang samples with higher consumer acceptability showed higher purchase intent (%) and willingness to pay (won/200 gram package), implying consistency in consumer evaluation. Ideal characteristics of Cheonggukjang were lighter color, less water in the soup, stronger characteristic Cheonggukjang taste, sweetness and nutty taste, as well as less off odors, saltiness, and bitterness. The result of this study demonstrates the needs to improve sensory quality by considering the relatively low consumer acceptability of Cheonggukjang samples.

Attitudes and Acceptability of Smart Wear Technology: Qualitative Analysis from the Perspective of Caregivers

  • Park, Soonjee;Harden, Amy J.;Nam, Jinhee;Saiki, Diana;Hall, Scott S.;Kandiah, Jay
    • International Journal of Human Ecology
    • /
    • v.13 no.2
    • /
    • pp.87-100
    • /
    • 2012
  • Smart wear integrates computing technology into fabric or a garment for additional functionality. This research explored the attitudes and opinions of the use of smart wear from the viewpoint of caregivers. Thirty two individuals including care providers of children and adult family members with health problems participated in focus group interviews. Participants reported being interested in smart wear because of the potential to detect the location (GPS) of a dependent (e.g., child, elderly) and to monitor vital signs. Participants indicated perceived advantages of smart wear such as identifying geographical location and effectiveness. Perceived concerns mentioned were privacy/security issues and accuracy of data. Participants taking care of dependents without a specific disease were hesitant to adopt and pay for smart wear. However, caregivers of elderly individuals expressed positive adoption intentions and willingness to reasonably pay for smart wear. They indicated expectations that potential insurance would provide coverage for cost savings. Caregivers expressed the need of specific requirements for future adoption such as customizability, and comfort/safety. Specific to smart wear clothing, most respondents preferred it be an undershirt or a jacket with a sensor located in the shoulder area. The findings from this study can be used in product development, promotion and marketing of smart wear.

Effect of Broccoli Powder on Consumer Perception and Sensory Characteristics of Cookies

  • Lee, Jun-Ho;Lee, Hye-Young
    • Preventive Nutrition and Food Science
    • /
    • v.15 no.4
    • /
    • pp.335-339
    • /
    • 2010
  • The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

Contextual Appropriateness of Commercial Beverages According to Product Information Exposure (정보 노출에 따른 시판 음료의 상황별 적합성)

  • Kim, Hyun-Kyung;Jeon, Seon-Young;Kim, Kwang-Ok
    • Journal of the Korean Society of Food Culture
    • /
    • v.28 no.5
    • /
    • pp.463-472
    • /
    • 2013
  • Beverages can vary in their appropriateness depending on the context of their different uses; therefore, an intention to consume a beverage is likely dependent on the context of its use. This study associated the consumer acceptability of commercial beverage products examined in a previous study (Kim and others, 2013) with its appropriateness under different use contexts. Consumers (n=360) were divided into two conditions: blind and brand. Consumers rated appropriateness for 13 use contexts for each beverage product. The results indicated that the contextual appropriateness were significantly different among the beverage samples and seemed to be positively influenced by the acceptability of beverages. The beverages with higher liking scores were more appropriate in a greater number of contexts, including "when tired", "refreshing", and "rest". However, there were inappropriate contexts (e.g., "while weight watching", "after exercise", "with a meal", and "health care") regardless of degree of acceptability. In the brand condition, some differences in contextual appropriateness were observed when comparing results from the blind condition (e.g., "with a meal", "health care").

Effect of Feeding Fermented Food Wastes on Consumer Acceptability of Pork Belly (남은 음식물 발효사료 급여가 돈육 삼겹살의 소비자 기호도에 미치는 영향)

  • Park Hong-Yang;Park Keun-Kyu;Jung Young-Chul;Lee Eui-Soo;Yang Si-Yong;Im Byoung-Soon;Kim Cheon-Jei
    • Food Science of Animal Resources
    • /
    • v.24 no.4
    • /
    • pp.386-392
    • /
    • 2004
  • The objective of this experiment was to compare tile effect of feeding the commercial feeds (control) or fermented food waste feeds (FEWF) on consumer's acceptability and preference of pork belly. The bellies from carcasses of gilts and barrows were used. The consumers evaluated raw meat for color, freshness, fat amount (5=too much fat; 1= not enough fat), fat acceptability and overall acceptability on 5-point stale (5=most desirable; 3=moderate; 1=least desirable) and grilled belly for flavor, taste, texture, juiciness and overall acceptability on 5-point scale (5=most desirable; 3=moderate: 1=least desirable). Raw belly of control had higher scores in color than belly fed FFWF. However, there were no differences between treatments for freshness, fat contents, acceptability of fat contents and overall acceptability (p>0.05). There were no differences in any sensory trait between control and FFWF belly after cooking (p>0.05). Mean scores for preference or overall-liking of raw and cooked belly also were not significantly different between two groups (p>0.05). This results mean that feeding FFWF to pork didn't change the sensory Properties of belly meat.

Physical and Sensory Properties of Rice Gruels and Cakes Containing Different Levels of Ginkgo Nut Powder (은행 분말을 첨가한 죽 및 떡의 물리적 및 관능적 특성)

  • Kim, Jung-Mi;Suh, Dong-Soon;Kim, Young-Suk;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
    • /
    • v.36 no.3
    • /
    • pp.410-415
    • /
    • 2004
  • Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

Identification of ideal size and drivers for consumer acceptability of apple (사과의 이상적인 크기와 소비자 기호도 결정인자 분석)

  • Jung, Hee-Yeon;Kim, Sang-Sook
    • Korean Journal of Food Preservation
    • /
    • v.21 no.5
    • /
    • pp.618-626
    • /
    • 2014
  • The physicochemical characteristics and consumer perceptions of two Fuji cultivars (Fuji and Royal Fuji) with six different size groups (3D: 30~39, 4D: 40~49, 5D: 50~59, 6D: 60~69, 7D: 70~79, and 8D: 80~89 apples/15 kg) were investigated to identify the ideal size and the drivers of consumer acceptability of apples. For the physicochemical characteristics, the weight, volume, specific volume, L, a, and b colors, hardness, pH, acidity, and brix of apples were measured. A total of 100 consumers were asked to mark the intensity of the characteristics (size, redness, glossiness, surface roughness, apple odor, apple flavor, sweetness, sourness, hardness, crunchiness, and toughness) to determine the ideal characteristics of apples before they were asked to taste the apple products. The consumers evaluated the apple samples in terms of their appearance, odor, flavor, texture, and overall acceptability; the consumers' intent to purchase such apples and willingness to pay for them; and the intensity of the aforementioned characteristics. Compared to the ideal characteristics of apples, the actual apple samples were rated low in their apple odor, apple flavor, acidity, sweetness, hardness, and crispness. The ideal size of the apples was between 4D and 5D. Their overall acceptability was highly affected by their flavor, followed by their texture, odor, and appearance. The acceptability of the appearance was highly correlated with the glossiness (r = 0.80), volume, weight, redness (r = 0.73), and size (r = 0.72). The consumer acceptability of the apples increased with the decreased pH and the increased Brix, hardness, and color b values of the peeled apples. The apple flavor, sweetness, hardness, crispiness, juiciness, and toughness during mastication were noted as sensory drivers of consumer acceptability.