• 재활치료과학
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• 제8권2호
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• pp.31-41
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• 2019

목적 : 본 연구는 국내 아동 작업치료사를 대상으로 학교에서의 감각처리 수행을 알아보기 위한 기존 평가방법과 기존 평가를 실시하는데 있어 한계점을 알아보고, 학교용 감각처리 평가도구 개발 필요성에 대한 욕구를 조사하여 새로운 평가도구 개발의 기초 자료를 제공하기 위한 것이다. 연구방법 : 학령기 아동의 작업치료 중재 경험이 3년 이상인 작업치료사 20명으로 대상으로 설문조사를 실시하였다. 설문조사는 온라인 설문조사와 전화면접을 통해 정보를 얻었다. 설문 내용은 일반적인 특성과 기존의 학교에서의 감각처리 평가 방법 및 한계점, 학교용 감각처리 평가도구의 필요성과 학교용 감각처리 평가도구 개발에 대한 의견 조사로 나누어 폐쇄형 질문은 12문항, 개방형 질문은 4문항으로 구성되었다. 결과 : 연구 대상자의 90%가 학령기 아동의 학교에서의 수행 정도를 부모나 아동을 통해'약간의 정보'를 파악하고 있다고 하였으며, 학교생활에서 감각처리와 관련 된 어려움에 대한 호소를 경험한 것은 '종종'이 50%, '보통정도'이상이 50%로 나타났다. 학교용 감각처리 평가도구 개발 필요성은'상당히 필요함'이상이 80%로 조사되었다. 결론 : 국내 아동을 담당하는 작업치료사들은 학교에서의 감각처리 능력을 파악하기 위한 평가도구 개발 필요성에 대한 욕구를 가지고 있으며, 평가도구 개발을 통해 학령기 아동의 작업치료 평가 및 중재에 중요한 역할을 할 것으로 판단하고 있다.

• 한국연초학회지
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• 제31권2호
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• pp.121-128
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• 2009

일반적으로, 소비자는 담배를 구매하기 전 디자인, 색상, 상표명 등을 평가하고, 피우기 전에는 포장된 필름의 찢김성, 필터부위의 오염여부 등의 외관과 외향을 감지하게 되며, 마지막으로 흡연하면서 담배의 다양한 향과 맛의 관능적 특성을 평가한다. 담배의 본질적인 특징은 물리 화학적인 측정기기를 이용한 이화학적 데이터와 사람의 오감을 이용해 감지한 향미특성을 종합함으로써 분석 할 수 있다. 이들 특성이 소비자 기호 선호도에 미치는 영향요인을 도출하여 소비자가 원하는 제품을 개발(Carter & Riskey, 1990)하는 데 중요한 연결고리를 관능평가를 통해 얻을 수 있다. 미국 Institute of Food Technologists(IFT)에서는 관능평가를 '식품과 물질의 특성이 시각, 후각, 미각, 촉각 및 청각으로 감지되는 반응을 측정, 분석 및 해석하는 과학의 한 분야'로 정의하고 있다(IFT Sensory Evaluation Division, 1981).

• 한국생활과학회지
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• 제21권2호
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• pp.363-375
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• 2012

The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

• 한국식품영양과학회지
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• 제30권3호
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• pp.432-438
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• 2001

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added cabbage kimchi by Koreans and Japanese. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. Sensory evaluation of kimchi was tested by Koreans or Japanese whose ages vary from 30 to 50 years old and each group had 25~30 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th was evaluated. Saltiness of kimchi was 1.5~2.1% through the fermentation period and pH of kimchis was decreased from pH 5.4~5.6 to 4.3~4.4 during the fermentation. The sensory evaluation of Toha-jeot added cabbage kimchi by Koran and Japanese showed the differences in evaluation as the fermentation proceeded. The color, texture and overall preference of Toha-jeot added cabbage kimchi fermentation for 10th days was scored significantly high by Korean group while the score for the savory taste was increased as the fermentation proceeded. The hot taste preference of Toha-jeot added cabbage kimchi fermented 18th days scored significantly high and also increased as the fermentation proceeded by Japanese group. The overall preference of Toha-jeot added cabbage kimchi by Japanese group was higher than that of control cabbage kimchi tested at 10 and 18th days fermentation.

• 한국식품조리과학회지
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• 제19권5호
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• pp.659-666
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• 2003

The purpose of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) that appeare in the literature. For this purpose, the effects on sensory and physical characteristics of Hwajeun in various kinds of dipping syrups (S1 : honey, S2 : rice syrup, S3 : com syrup, S4 : sugar syrup and S5 : sugar) during storage for 24hrs were investigated. This experiment consisted of the measurement of water content, color difference meter, texture analyser and sensory evaluation for acceptance (color, flavor, moistness, softness, chewiness, adhesiveness, sweetness and overall acceptability). The moisture contents decreased with increasing storage time, indicating that S1 had a significantly (p<0.01) high value until 12hrs. The colorimetric values of lightness (L), redness (a) and yellowness (b) decreased and the total color difference values ($\Delta$E) increased with increasing storage time. In the two bite compression test, the hardness of S1 and S3 showed significantly (p<0.0001) lower values than other samples. As a result of the sensory evaluation for Hwajeun prepared with various kinds of dipping syrup, S1 and S3 were most preferred in color, flavor, moistness, chewiness, adhesiveness, sweetness and overall acceptability of sensory evaluation.

• 한국식품영양과학회지
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• 제27권5호
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• pp.897-902
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• 1998

This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%) and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung been starch(sugar 30%, mungbean starch 10%) showed advantages in acceptance fo taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.sult among the groups studied.

• 한국생활과학회지
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• 제12권1호
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• pp.53-61
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• 2003

The purpose of this study was to compare the flat pattern with the draping pattern for the jacket. The results of this study were as follows: 1) According to the sensory evaluation for the movement, P2 flat pattern was more comfortable than the draping pattern at 88-94(N)-160 (77size). 2) The sensory evaluation was applied to evaluate the draping pattern was superior to the flat pattern for the collar at 82-90(N)-160(55size), 85-92(N)-160(66size) and 88-94(N)-160(77size). 3) The draping pattern was superior to the flat pattern in the sensory evaluation for the front and back. 4) Lee Hyung-Suck's flat pattern (P1) was better in appearance than the P2 and the draping pattern (P3) for the side sensory evaluation at 82-90(N)-160(55size) and 85-92(N)-160(66size).

• 한국식생활문화학회지
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• 제15권3호
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• pp.155-162
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• 2000

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

• 한국식품조리과학회지
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• 제18권6호
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• 한국식품조리과학회지
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• 제18권3호
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• pp.372-380
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• 2002

The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.