Hye-Sung Lee

본 연구는 개인의 진로결정효능감 신념이 진로 태도 성숙에 어떠한 영향을 미치는지를 분석하고자 하였다. 본 연구의 대상은 서울과 수도권 소재 일반 인문계 중‧고등학생과 대학생 남녀로 남녀 비율과 중‧고등‧대학생이 비교적 고르게 분포하도록 하여 총 2,007명이었다. 그 결과 진로결정효능감은 학년이 올라가면서 증가하였으며, 특히 대학이후 진로결정효능감이 많이 증가하는 것으로 나타났다. 진로결정효능감요인 중 목표선택과 관련된 효능감이 진로태도성숙을 예언하는 가장 강력한 변수였으며, 진로결정효능감은 남녀 모두 자기조절효능감과 관련된 것으로 나타났다. 따라서 진로문제에서는 일반적으로 사용하고 있는 ‘자신감’보다는 ‘효능감’이라는 용어의 사용이 보다 적절한 것으로 보인다. 여성의 경우 진로결정효능감 형성에 자기조절효능감 이외에 학업자신감과 학업 자기조절효능감이 영향을 미치는 것으로 나타나 진로결정과 학업성취 수준이 관련되어 있을 가능성을 시사하고 있는 것으로 나타났다.

This study was conducted to preserve the quality of Gangjung (Traditional Korean cookies) during storage with the addition of sorbitol in Gangjung dough. Sorbitol was added with different levels (0, 1.5, 3%) in the Gangjung dough and the Gangjung samples were stored for different periods (1, 16, and 31 days). Compared to the control group, the Gangjung samples with sorbitol groups had higher moisture content, expansion ratio, and cell size. As the storage was extended, peroxide values, hardness,

The green tea market is rapidly growing and identifying the driving factors of consumers’ liking or the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the t

최근 양파를 많이 섭취한 사람들의 경우 암, 심혈관계질 환 등 노화관련 질환의 발생률이 현저히 떨어진다는 보고 가 잇따르면서 건강기능성 소재로서 양파에 대한 소비자들 이 인식이 매우 높아져 있다. 현재 양파의 국내 자급률은 100%에 이르기 때문에 양파를 소재로 한 다양한 기능성식 품의 개발은 국내에서 생산되는 농산물을 이용한 건강식품 시장의 활성화에 밑거름이 될 것이며, 국내외적으로 우리 나라 농산물의 고부가가치화를 추구하는데 크게 기여할 것 이다. 따라서 본 연구에서는 우수한 기능성 소재로 입증된 양파를 이용하여 음료의 제조공정 개발 및 최적화시키고자 하였으며, 발효 양파 착즙액에 사과즙, 당, 산, 올리고당 등 을 첨가하여 유산 발효 양파음료 시제품을 제조하여 1차, 2차 및 3차 관능평가를 실시한 결과 최종적으로 가장 우수 한 배합은 양파 착즙액 27%, 사과즙 27%, 액상 과당 3.8%, β-cyclodextrin 1.86%, 올리고당 0.9%, 사과향 0.2%, 정제수

This study was conducted to analyze sensory profiles of commercial sojues using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics and brands on consumer liking for soju. Descriptive analysis and consumer taste testing were conducted for seven commercial sojues. For the descriptive analysis, eight panelists generated and evaluated 12 flavor and one pain-sensation attributes for the soju, and there were significant differences among the soju sam

To investigate the optimum ratio of sucrose replacement with high intensity sweeteners, the sensory characteristics and consumer acceptability of coffee drinks containing sucralose and acesulfame-K were studied using descriptive analysis and consumer testing. The relative sweetness of the sucralose and acesulfame-K to sucrose were 600- 700 and 200-400 times greater, respectively, within the coffee drink system. The sucrose-replaced coffee drinks containing 100% sucralose, as well as mixtures of

In fast moving consumer goods industries, effective and robust sensory discrimination and preference methods need to achieve various business objectives, such as product reformulation. A new preference-difference test was designed in this study as more effective and reliable method. In this method, 3-point paired-preference test was performed before conducting same-different test. The performance of new method was compared with performances of difference-preference test and conventional pairedpr

An increase in variance (overdispersion) can occur when a binomial statistical analysis is applied to sensory difference test data in which replicate sensory evaluations (tastings) and multiple evaluators (judges) are combined to increase the sample size. Such a practice can cause extensive Type I errors, leading to serious misinterpretations of the data, especially when traditional simple binomial analysis is applied. AltematIvely, the use of beta binomial analysis will circumvent the problem o

Sequential Sensitivity Analysis (SSA) and conditional stimulus model have been developed to describe sequence effects in difference tests and proposed to generate prediction of differences in sensitivity between various test protocols and to assist the appropriate selection of difference test. Yet, such models did not furnish a complete explanation of the relative sensitivity in 4 different versions of 3-alternative forced choice (AFC) tests where various interstimulus rinses were introduced. In

Appropriate psychological positioning of products is important for marketing of foods and beverages. For better product positioning, understanding of how products’extrinsic and intrinsic properties are perceived by consumers is required. In this study, it was explored a refined one-to-one interview technique, check-all-that-apply (CATA) linked with a repertory grid method (RGM) (CATA/RGM) designed to measure consumer-relevant Kansei - psychological feelings and impressions for products - as appl

Sensory perception of food/beverage products is one of the most important quality factors to determine consumer acceptability and thus sensory discrimination methodology has been a vital tool for quality management. Signal detection theory(SDT) and Thurstonian modeling provide the most advanced psychometric approach to modeling various discrimination methods. In these theories, perceptual and cognitive decisional factors are considered so that, a fundamental measure of sensory difference (d') ca

This study examined human flavor perceptionand discrimination of powdered milk samples with variousfat contents using two different sensory discriminationmethods, DR A-Not A and 3-AFC. DR A-Not A wasexpected to be more effective. Using skim milk and wholemilk powder, five different samples with various fat contentswere prepared. An independent samples design wasused to compare DR A-Not A and 3-AFC. Each subjectperformed 24 repeated tests consisting of comparisons offour different test samples fr

Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emp

For sensory evaluation of food or personal products which have a considerable carry-over or fatigue, it is necessary to apply appropriate resting or mouthrinsing between the testing. However, interstimulus delay caused by such resting or mouthrinsing increases memory load as well as the session length required for the test. Therefore, as a solution to this problem, an alternative technique, bi-lateral tasting has been examined in comparison to normal full mouth testing. Three 2-AFC procedures wi