• 대한감각통합치료학회지
• /
• 제20권2호
• /
• pp.36-45
• /
• 2022

목적 : 본 연구의 목적은 국내에서 개발된 아동감각처리척도(Sensory Processing Scale for Children)를 사용하여 일반발달 아동과 감각처리문제 아동의 감각처리 능력을 비교하여 판별타당도를 알아보고자 하였다. 연구방법 : 연구대상자는 3-5세의 일반발달 아동 68명과 감각처리문제 아동 83명의 보호자로 총 151명을 대상으로 하였다. 연구 참여에 동의한 아동의 보호자에게 연구의 목적과 방법을 설명한 후 연구목적, 동의서, 아동감각처리척도(Sensory Processing Scale for Children), 단축감각프로파일(Short Sensory Profile), 일반적 특성 문항을 포함한 설문지를 발송 또는 전달하여 자료를 수집하였다. 분석방법은 아동감각처리척도(Sensory Processing Scale for Children)의 판별타당도를 알아보기 위해 성별을 공변량으로 하여 공분산분석을 실시하였다. 결과 : 연구결과 일반발달 아동과 감각처리문제 아동의 감각처리능력의 차이는 공변량인 성별의 영향(F=6.663, p=.807, partial =η².000)을 받지 않은 것으로 나타났으며, 두 군에서 감각처리능력에 차이가 있는 것으로 나타났다(F=37.629, p=.000). 아동감각처리척도(Sensory Processing Scale for Children)의 감각영역에서 총점과 모든 감각 영역에서 감각처리문제 아동이 일반발달 아동보다 평균점수가 낮았으며, 고유감각(p=.097) 영역을 제외하고 통계적으로 유의한 차이가 있었다. 아동감각처리척도(Sensory Processing Scale for Children)의 감각 요소에서 감각과민반응, 감각저반응, 그리고 감각구별 요소에서 감각처리문제 아동과 일반발달 아동은 통계적으로 유의미한 차이(p=.000)가 있었으나 감각찾기 요소는 통계적으로 유의한 차이가 없었다(p=.112). 결론 : 아동감각처리척도(Sensory Processing Scale for Children)는 감각처리문제 아동을 선별할 수 있는 판별타당도가 있는 도구로 제시할 수 있으며, 앞으로 임상 환경에서 감각처리의 문제를 선별하거나 분석, 해석, 그리고 중재계획 시 사용할 수 있으리라 생각한다.

• 한국식품과학회지
• /
• 제49권1호
• /
• pp.35-43
• /
• 2017

시판되는 상면발효맥주 12종에 대하여 5개의 외관, 9개의 향, 6개의 향미, 4개의 입안감촉에 대한 묘사용어를 개발하였으며, 묘사분석을 실시하였다. 실제 상면발효 맥주의 주요 특성으로 알려진 다양한 과일향미, 쓴맛과 관련 향미 용어가 개발되어 향후 상면발효맥주의 관능검사에 주요 평가 용어로 활용이 가능하리라 여겨진다. 또한 가용성 고형분, 총산도, pH, 환원당, 쓴맛 정도(B.U.), 탁도, 색도, 아미노산 함량, 총페놀함량과 DPPH 라디칼 소거능의 12가지 이화학특성을 분석하였다. 관능특성 항목과 맥주의 중요 지표인 이화학 특성간의 상관분석을 통해 B.U., 총폴리페놀 함량, 총산도, 황색도, 가용성 고형분이 에일맥주의 주요 관능특성인 시트러스향, 파인애플향, 쓴맛과 높은 상관관계를 보임을 확인할 수 있었다. 향후 이러한 이화학적 분석 항목은 제품 개발 시 관능특성 분석과 더불어 주요 품질지표 항목으로 활용이 가능하리라 여겨진다.

• 한국식품과학회지
• /
• 제40권1호
• /
• pp.47-55
• /
• 2008

본 실험에서 도출된 백색시유의 묘사 용어는 4개사의 전지유, 저지방 우유, 칼슘 강화유, 유당 분해유 등 다양한 종류의 백색시유를 분석하여 국내에서 선행된 우유의 관능적 품질에 대한 연구에 비해 백색시유에서 감지 될 수 있는 다양한 묘사 용어가 도출되어 향후 국내 우유의 관능적 품질 특성 연구 시 유용한 참고자료가 될 것이라고 판단된다. 백색시유의 휘발성 향성분에 대한 전자코 분석 결과 우유의 지방 조성, 칼슘 강화 여부 및 유당 분해 여부에 따라 우유 군이 분리되었으나 살균 공정에 따른 차이는 미미하게 나타났다. 반면 묘사분석에서는 칼슘 강화유와 일반 전지유의 관능적 특성 차이는 작았으나 지방 조성이나 유당 분해 여부, 살균 공정 방법에 따란 관능적 특성이 차이가 유의적인 것으로 분석되었다. 전자코 분석과 묘사분석의 상관성 연구에서는 유당 분해유에 특징적인 향미였던 단맛과 생크림 향미는 sensor 2와 강한 양의 상관관계를 보였고 휘발성 황화합물을 감지할 수 있는 sensor 1은 익은 우유 향미와 양의 상관관계를 나타냈다.

• 동아시아식생활학회지
• /
• 제25권3호
• /
• pp.484-491
• /
• 2015

This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at $37^{\circ}C$ for 13 weeks, after which quality variation characteristics were weekly. During storage for 13 weeks, physicochemical quality characteristics, moisture content, and pH of Ssamjang containing Cheongkukjang slightly decreased, whereas salt content did not change. Amino nitrogen content slightly increased by 1 week but decreased by 3 weeks and then increased by 5 weeks. For microbiology quality characteristics, viable cell counts and total cell counts of B. cereus were unchanged. For sensory quality characteristics, shape quality was poor after 13 weeks while mold, drying phenomenon, and swelling phenomenon were not observed. Therefore, physicochemical quality and microbiology quality of Ssamjang containing Cheongkukjang were unchanged during storage for 13 weeks, and the storage limit was determined to be 12 weeks according to sensory quality evaluation.

• 동아시아식생활학회지
• /
• 제18권2호
• /
• pp.207-213
• /
• 2008

This study examined the effects of added amounts of skate (Raja kenojei) flour on the physical and sensory properties, and consumer acceptability of Jook. As the level of skate flour increased the L-values and b-values decreased, and a-values increased. The Jook also had higher viscosity and lower spread ability values as the amount of skate flour increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of skate flour. A consumer acceptability test indicated that the 3% skate flour group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 3% addition of skate flour would be the useful.

• 한국식품영양과학회지
• /
• 제23권4호
• /
• pp.618-624
• /
• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• 한국식품조리과학회지
• /
• 제18권6호
• /
• pp.661-669
• /
• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• 한국식품영양과학회지
• /
• 제27권3호
• /
• pp.419-424
• /
• 1998

This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.

• 한국식품조리과학회지
• /
• 제12권3호
• /
• pp.320-330
• /
• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• 한국식품영양학회지
• /
• 제26권3호
• /
• pp.447-452
• /
• 2013

This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place.