Modern people have limited opportunities to experience the natural environment due to reduced outdoor activity time and are not provided with enough opportunities to encounter landscape, even in indoor spaces. Due to the current COVID-19 pandemic, the time spent indoors is getting longer. As the number of health-conscious people increases, interest in the introduction of indoor plants, which help purify the air and improve emotional stability, has increased. This study aimed to identify the direction of creating interior landscapes in residential spaces by examining the Greenness Index (GI) and resident preferences. This study targeted 65 households in residential spaces with over two rooms and growing plants. Pictures and descriptions of interior spaces were collected and analyzed. Case studies were conducted to analyze interior landscape planning preferences. The results indicated that public spaces (72.3%) contained foliage plants (98.5%) and containers using soil (93.8%). Residents perceived all components, from plants to containers, considering the GI. Residents’ subjective perceived GI (15% on average) was higher than the objective GI (10% on average) calculated from photos. Psychological stability and visual beauty were high for all items. Preferred locations for interior landscapes were living rooms (55.4%), which are public spaces, and living room verandas (38.5%), which are functional spaces, with foliage plants (52.3%) being predominant. These findings indicated that interior landscape could link the indoor environment in residential spaces and external spaces using nature, creating aesthetic and environmental effects indoors. Furthermore, this study is meaningful, as it identified residents’ preferences for interior landscape planning in residential spaces.
To develop the tailor made rice flour products for consumers with increasing functionality of pine needles, rice cupcakes were prepared with adding different contents of pine needle powder (PP) and extract (PE, by pressing pine needle). The physicochemical, textural, sensory properties, and antioxidative activities of rice cupcakes were investigated. The antioxidative activities of rice cupcakes with PP and PE were higher than those of the control and were significantly different with adding pine needle type (PP or PE). The specific volume of rice cupcakes increased with adding PP and PE, except for 10 g PP added cupcake. Textural properties were also significantly different with pine needle types and contents. On the sensory preference test data, the scores of the teens, the twenties, and the thirties were higher in PP added rice cupcakes (3 and 5 g added), but those in the forties, the fifties, and above the sixties were higher in PE added rice cupcakes (3 g added).From these above results, the PP addition improved the processing quality of rice cupcakes (under 10 g added), but reduced unique flavor of pine needle. It was suggested that rice products added with pine needle would be developed to consider consumer's age, type of pine needle and its content.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.