• Korean journal of food and cookery science
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• v.18 no.6
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• pp.613-618
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• 2002

Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p＞0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

• The Journal of Korean Academy of Sensory Integration
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• v.21 no.1
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• pp.1-10
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• 2023

Objective : This study aimed to identify the relationship between sensory processing and personality in college students by using five personality factors. Methods : The study was conducted between October and December 2022 with 149 college students majoring in health studies. Sensory processing was evaluated using the Adolescent/Adult Sensory Profile (AASP), and personality was evaluated using the International Personality Item Pool (IPIP). The data collected were analyzed by descriptive statistics, frequency analysis, and Pearson correlation analysis, and the Statistical Package for the Social Sciences (SPSS) was used. Results : Extraversion and agreeableness showed a significant correlation with all sensory processing types. Neuroticism showed a positive correlation with all types of sensory processing other than sensory seeking, while openness to experience showed a positive correlation with sensory seeking. Conscientiousness showed a negative correlation with low registration and sensory sensitivity type (p<.01). Conclusion : This study found a relationship between sensory processing type and personality type through an evaluation of five personality in college students. This information can be used to find solutions to various problems that college students.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.81-86
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• 2002

Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.9-13
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• 2008

This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.2
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• pp.43-51
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• 2015

Objective : The purpose of this study was to investigate the correlation between smartphone addiction, sensory processing features and self-efficacy in college students. Methods : From June to August in 2015, a hundred eighty three healthy college students were completed the questionnaire for smartphone addiction (S-scale), sensory processing feature (Adolescent/ Adult Sensory Profile), and self-efficacy (Self-Efficacy Scale) and correlation analyses were applied. Results : There were significant differences on sensory registration and sensory sensitivity in sensory processing features between the addiction group and the non-addiction group. Significant correlations were found between smartphone addiction and sensory seeking, and smartphone addiction and self-efficacy. Conclusion : This study showed smartphone addiction had relationships with high sensory seeking and low self-efficacy. Thus, more studies and interventions focused on preventing smartphone addiction are required for college students.

• The Journal of Korean Academy of Sensory Integration
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• v.19 no.3
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• pp.13-21
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• 2021

Objective : The purpose of this study was to investigate the sensory processing factors that contribute to the temperament and character traits in early childhood. Methods : In this cross-sectional study, caregivers of typically developing children aged 3-6 years responded to the Sensory Profile and the Junior Temperament and Character Inventory. Multiple regression analysis was performed with temperament and character traits as criterion variables and sensory processing quadrants as predictive variables. Results : Sensory sensitivity significantly predicted novelty seeking and cooperativeness. The high frequency of sensory sensitivity behavior was related to high novelty seeking and low cooperativeness. Conclusion : This study demonstrated that sensory sensitivity contributes to the novelty seeking temperament and cooperativeness character in early childhood.

• The Journal of Korean Academy of Sensory Integration
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• v.5 no.1
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• pp.41-49
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• 2007

Objective: To evaluate the effectiveness of the home-based program composed of sensory diet for child with sensory modulation disorder. Method: The subject underwent the home-based program composed of sensory diet for 8 months. Evaluation tools we used are the Developmental Screening Test II(DDSTII) for developmental screening; the Short Sensory Profile(SSP), clinical observation and the clinical history record form for sensory integrative function; the Motor-Free Visual Perception Test(MVPT) and draw a person test for visual perception. Evaluation was executed before and after the program is provided. Results: The subject has showed remarkable improvement in developmental level, sensory integrative function and visual perceptual ability after went through the home-based program. Conclusion: The home-based program composed of sensory diet is effective for children with sensory modulation disorder when it is difficult to apply classical sensory integrative approach.

• The Journal of Korean Academy of Sensory Integration
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• v.20 no.3
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• pp.38-47
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• 2022

Objective : We investigated how sensory processing patterns contribute to temperament and character traits in undergraduate students. Methods : A total of 107 undergraduate students were recruited in September 2022 via convenient sampling method. They completed the Adolescent/Adult Sensory Profile and the Temperament and Character Inventory. Multiple regression models were applied to analyze the effect of sensory processing quadrants (low registration, sensation seeking, sensory sensitivity, sensation avoiding) on each temperament (novelty seeking, harm avoidance, reward dependence, persistence) and character (self-directedness, cooperativeness, self-transcendence) traits. Results : Sensation seeking significantly predicted high levels of novelty seeking, reward dependence, persistence, self-directedness, and self-transcendence but low harm avoidance. Low registration predicted high harm avoidance but low levels of reward dependence, persistence, and self-directedness. Reward dependence was predicted by high sensory sensitivity and low sensation avoiding. Conclusion : This study demonstrated that sensory processing patterns affected novelty seeking, harm avoidance, reward dependence, persistence, self-directedness, and self-transcendence in young adults.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.702-708
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• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.2
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• pp.339-348
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• 2020

Objective: This study investigates the technological and sensory profile of boneless dry-cured ham with different contents of lactulose added as a prebiotic ingredient. Methods: In addition to the control samples (without the addition of lactulose), three treatments were formulated to contain 2%, 4%, or 6% lactulose. Technological (lactulose content, instrumental color and texture profile analysis) and sensory (acceptance and check-all-thatapplies tests) analyses were performed on the final product. Results: The lactulose content in the finished product (1.86%±0.23%, 3.16%±0.18%, and 2.51%±1.35%) was lower than the lactulose originally added (2%, 4%, and 6%, respectively). The addition of 4% and 6% lactulose made (p<0.05) the products darker (lower L^⋆) and redder (lower h) with higher hardness and chewiness values, when compared to control samples. The additions of 2% and 4% lactulose reduce the appearance acceptability of the products, but overall the treatments were well accepted. Conclusion: The use of up to 4% lactulose as a prebiotic in the production of boneless dry-cured hams provides an alternative to improving its nutritional value with little alteration in the technological characteristics and still meeting the sensory characteristics desired by consumers.