• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.278-283
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• 2009

This study was carried out to evaluate the quality characteristics of white pan breads containing 0.5% of gums, including HPMC, MC and SA. Moisture content, water activity, cooling loss, bread volume, rheological, and sensory evaluations were performed to examine the bread quality characteristics. Moisture content and water activity were highest in the bread with added HPMC. HPMC showed the smallest cooling loss among the breads compared to the other added gums. The bread with added SA had the thelargest volume at $2,560{\pm}24$ mL. In terms of rheological properties, the hardness of the bread containing HPMC was lowest and the springness of the bread with added SA was the highest. In sensory evaluations, the bread containing HPMC was evaluated as the most preferred product by acquiring the highest scores in internal and external evaluations. Consequently, the bread containing 0.5% SA showed better volume and springiness values. However, the bread containing 0.5% HPMC showed greater moisture content, greater water activity, lower cooling loss, and better sensory evaluation scores. Based on the overall results, HPMC was considered to be the most effective hydrocolloid to increase bread quality.

• Korean Journal of Occupational Therapy
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• v.26 no.4
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• pp.111-125
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• 2018

Objective : This study was designed to determine the effects of sensory integration group therapy with regard to the sensory processing, peer interactions, and task performance, and whether they continue. Methods : Twelve children aged 7 to 13 years enrolled in this study for 60 minutes per session, three times a week for 8 weeks. Sensory integration group therapy consisted of a total of 24 activities that included sensory processing, play skills, and interaction with peers. Short Sensory Profile was used to select subjects. In order to measure the outcome, we used the Short Sensory Profile, Penn Interactive Peer Play Scale and Canadian Occupational Performance Measure at pre, post, and follow-up evaluations. The results were analyzed by means of repeated measures analysis, and the pre-test, post-test, and follow-up tests were compared using the Wilcoxon matched-pair signed rank test. Results : After sensory integration group therapy, sensory processing, peer interaction, and task performance significantly improved(p<.05). In addition, we confirmed that the effects of treatment were maintained in the 4 weeks follow-up test. Conclusion : Sensory integration group therapy is an effective way of mediating effects not only by improving sensory processing skills, but also by providing imitation and training in groups for children in need of peer interaction and linking them to daily life.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.567-574
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• 2010

This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

• Fashion & Textile Research Journal
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• v.2 no.4
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• pp.353-359
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• 2000

The purpose of this study was to develop the jacket pattern drafting method for Korean middle-aged women. The study was composed as follows : 1. Body measurement and statistical analysis : Two hundreds and forty four middle-aged women between the ages of forty five and fifty nine were measured on 52 items. 2. Development of new jacket pattern drafting method : Measurement items necessary to draft new jacket pattern were back waist length, bust girth, waist girth, hip girth, back interscye breadth, front interscye breadth, neck base girth, nipple length, nipple to nipple breadth, 1/2 posterior shoulder length and sleeve length. Basic jackets constructed from the experimental patterns were examined through the fitting test. 3. Evaluation of the new pattern drafting method : The sensory evaluations for appearance and comfort were applied to evaluate the new jacket pattern by comparing it with one of the conventional jacket patterns (Lee Hyung-Suk's). According to the result of sensory evaluation, the new jacket pattern was more positive.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.4
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• pp.1796-1816
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• 2020

The health and safety of elderly and disabled patients who cannot live alone is an important issue. Timely detection of sudden events is necessary to protect these people, and anomaly detection in smart homes is an efficient approach to extracting such information. In the real world, there is a causal relationship between an occupant's behaviour and the order in which appliances are used in the home. Bayesian networks are appropriate tools for assessing the probability of an effect due to the occurrence of its causes, and vice versa. This paper defines different subsets of random variables on the basis of sensory data from a smart home, and it presents an anomaly detection system based on various models of Bayesian networks and drawing upon these variables. We examine different models to obtain the best network, one that has higher assessment scores and a smaller size. Experimental evaluations of real datasets show the effectiveness of the proposed method.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.1-11
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• 2006

To determine the optimal mixing conditions of Noni jelly, samples were prepared with various compounding ratios of Noni juice(120, 160, 200, 240 and 280 g), gelatin(12, 16, 20, 24 and 28 g) and sucrose(80, 100, 120, 140 and 160 g) using a central composite design. Physical and sensory evaluations were performed and the results analyzed using response surface methodology. The optimum mixing rate satisfying sensory items was Noni juice 192 g, gelatin 18.25 g and sucrose 135 g.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.227-233
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• 2009

The objective of this study was to evaluate the quality characteristics of Sangwang Mushroom powder at different levels (0 %, 5 %, 10 %, 15 %, 20 %). roximate moisture composition of the powder was 9.22 %. As powder level increased, the moisture content of the Dasik increased the L, a, and b values of the Dasik significantly increased. According to the mechanical evaluation results, hardness and gumminess decreased as the level of Sangwang ushroom powder increased while springness, cohesiveness and chewiness were not significantly different among the groups. In the sensory evaluations, the 10 % Sangwang Mushroom Dasik prepared with 90 g of heat flour, 10 g of Sangwang ushroom powder, and 80 g of honey showed the highest preference scores and was therefore chosen as the optimal product.

• Culinary science and hospitality research
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• v.2
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• pp.183-207
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• 1996

This study is to investigate the effect on the quality and properties of bread affected by licorice extract addition. The measurements of the farinograph, extensograph and amylograph on dough are carried out. And the evaluations of volumetric changes during fermentation, shape of bread crumb, sensory test, firmness are obtained. The obtained results are as follows. 1. Proximate compositions of licorice extract are as follows: moisture 73.7%, crude protein 4.1%, crude lipid 2.8%, crude ash 1.4%. 2. Water absoorption, arrival time dough development time mechanical tolerence index and valorimeter value are increased but stability is decreased with the addition of licorice extract. 3. The resistance to extension is increased but extensibility is decreased with the addition of licorice extract. 4. The initial pasting and highest viscosity temperatures are not affected but the highest viscosity is steepy decreased over 1.0% addition of licorice extract. 5. The volume of dough during fermentation and specific volume of bread is decreased with the addition of licorice extract. 6. The grain of bread is to be rough and irregular and the firmness is increased with the addition of licorice extract. 7. The records of sensory test are decreased with the addition of licorice extract.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.227-234
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• 2004

To determine the optimum mixing conditions of home made pasta with chives, samples were prepared with various compounding ratios of Durum wheat semolina (99, 198 and 297g), chive paste (27, 45 and 63g) and egg (72, 81 and 90g) using a central composite design, and sensory evaluations were performed and considered using a response surface methodology. The optimum mixing rates of Durum wheat semolina, chive paste and egg were 191.10, 45.53 and 80.98g for color, 149.00, 47.00 and 73.24g for flavor, 185.06, 43.99 and 81.18g for elasticity, and 188.69, 42.32 and 82.36g for overall quality. These results show that Chive paste effect the color and flavor, and Durum wheat semolina and egg effect the elasticity and overall quality.

• Preventive Nutrition and Food Science
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• v.11 no.4
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• pp.344-347
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• 2006

This study evaluated the use of electron beam irradiation for decontamination of the Korean medicinal herb, Angelica gigas Nakai. Herb samples were irradiated at doses of 2, 8, and 16 kGy, respectively. Populations of microorganisms in Angelica gigas Nakai decreased by 2$\sim$3 log cycles at 8 kGy irradiation. Electron beam irradiation caused negligible changes in Hunter color L, a, and b values. Sensory evaluations of Angelica gigas Nakai confirmed that irradiation caused no significant changes in the organoleptic properties of the samples. These results suggest that electron beam-irradiated herbs retain a better microbial safety and sensory qualities, compared with the non-irradiated.