• The Journal of Korean Academy of Sensory Integration
• /
• v.7 no.2
• /
• pp.49-61
• /
• 2009

Objective : This study is designed to investigate the children' preference in play and leisure activities in accordance with age, gender, demographic, school interest and scholastic performance. Method : A total of 204 children and youths aged in 8-17 years living in urban and rural area were recruited. The preference of activities was asked by using the questionnaire and the PAC Korean version. Results : There are differences in activity preferences according to age, gender, school interest. Girls showed higher preference in most PAC scales except for physical activities than boys. As the younger children are, the greater preference in recreation activities is shown. There were no significant differences of activity preference in demographic variable and scholar performance. The higher interest of school the children had, the greater preference in formal and social activities was shown. Conclusions : This study showed that there is play and leisure activity preference in children and youths according to age, gender, and school interest. The result of this study would be helpful for occupational therapists working with school-aged children and youths.

• The Korean Journal of Community Living Science
• /
• v.23 no.1
• /
• pp.79-88
• /
• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• Molecules and Cells
• /
• v.39 no.10
• /
• pp.750-755
• /
• 2016

Although innate color preference of motile organisms may provide clues to behavioral biases, it has remained a longstanding question. In this study, we investigated innate color preference of zebrafish larvae. A cross maze with different color sleeves around each arm was used for the color preference test (R; red, G; green, B; blue, Y; yellow). The findings showed that 5 dpf zebrafish larvae preferred blue over other colors (B > R > G > Y). To study innate color recognition further, tyrosinase mutants were generated using CRISPR/Cas9 system. As a model for oculocutaneous albinism (OCA) and color vision impairment, tyrosinase mutants demonstrated diminished color sensation, indicated mainly by hypopigmentation of the retinal pigment epithelium (RPE). Due to its relative simplicity and ease, color preference screening using zebrafish larvae is suitable for high-throughput screening applications. This system may potentially be applied to the analysis of drug effects on larval behavior or the detection of sensory deficits in neurological disorder models, such as autism-related disorders, using mutant larvae generated by the CRISPR/Cas9 technique.

• Food Science and Preservation
• /
• v.11 no.1
• /
• pp.12-16
• /
• 2004

This study was to investigate the preference test of among 10’s and 20’s in New York, Atlanta, Chicago and Sanfrancisco in USA. Preference of packaging, design, printing, flavor, texture and overall preference surveyed. About thirty percent of the respondents showed high score in packaging among the items. The design and color of Yukwa was 22.0％ and 24.1％ in “excellent”. American did not prefer the texture due to stickiness of Yukwa. However, 92.7％ of the respondents showed high score in overall acceptability of Yukwa. On the basis of this result Yukwa would he developed for residential people’s preference. It is possible to export successfully the Korean traditional snack, Yukwa.

• Korean Journal of Food Science and Technology
• /
• v.49 no.5
• /
• pp.486-493
• /
• 2017

The purpose of this study was to compare the differences of seven distilled soju samples that were presented at the main stage of the 2015 Korean Liquor Contest. The characteristics of the awarded products and other products were compared. The general components of prize-winning soju showed that the total acidity (0.22%) and alcohol content (38.44%) were higher than other soju (0.10, 22.81%), and that these properties influenced various sensory properties. For the sensory characteristics and consumer preference factors, the descriptive analysis and consumer preference testing were conducted. The descriptive analysis revealed that the (aftertaste) bitterness, corn-silk odor, sake odor/flavor, and overall taste intensity were strongly expressed in the prize-winning distilled soju. For the preference analysis, various preferences, such as "flowery odor/flavor" and "rich odor/flavor" appear to have influenced the positive preferences and "too strong an odor/flavor", "aftertaste bitterness", and "sharp tasting" were found to have a negative effect on preference.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.5
• /
• pp.512-520
• /
• 2017

This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.

• Korean journal of food and cookery science
• /
• v.12 no.2
• /
• pp.146-152
• /
• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.6
• /
• pp.667-677
• /
• 2004

This study was conducted to examine contents of mineral, viscosity in the Demi-glace with added quantity of Omija extracts. Firstly, The level of mineral content in order was K, Na, P, Ca, Mg, Fe, Zn, Mn, B. The more Omija extracts, Ca, Mg, Fe, Zn, Mn, B was increased, but K, Na, P was decreased. Secondly, Viscosity of control was 538.13cP at rpm 100, and the sauce added with Omija extracts was $464.80{\sim}578.00cP$. Regardless of Omija quantity there was Psedoplastic characteristic which showed apparent viscosity was decreased even though shear rate was increased. Thirdly, Sensory characteristics of Demi-glace sauces based on preference of 5 tastes, It was founded that 2% added Omija was the best, and 1%, 0%, 3%, 5% added Omija was next in order. Finally, Sensory intensities of Demi-glace sauces based on gender and occupation of the 5 tastes : As the sourness, bitterness, hotness, salines taste of all over was Omija added quantity was many more, appeared strong intensity, it was sensory intensities of 5% Omija added sauce was the highest. But sensory intensities of sweetness, Male showed 2% Omija added sauce, Female student and cook showed control was the highest.

• Journal of The Korean Society of Integrative Medicine
• /
• v.11 no.1
• /
• pp.113-120
• /
• 2023

Purpose : This study aims to investigate occupational therapy students' perceptions of sensory integration therapy and the effect of an educational program on these perceptions and future preferences. Methods : The participants were 200 occupational therapy students in Busan and Gyeongsangnam-do. A primary survey was first conducted to shed light on students' perceptions of sensory integration therapy, followed by an education program on sensory integration provided through an online video. After this training on sensory integration therapy, an additional survey assessed the their preferred employment routes and intention to take educational courses on clinical sensory integration therapy in the future. A secondary survey was then conducted, using the same form as the primary survey, to identify changes in the students' perceptions of and preferences for sensory integration therapy. A frequency analysis using descriptive statistics was employed to identify the participants' general characteristics, employment-related preferences, and intention to take courses on sensory integration, and a paired samples t-test was used for a comparative analysis of the students' perceptions before and after the education program. Results : In terms of the students' perceptions of sensory integration therapy, the variables of efficiency, facilitation, and expertise showed statistically significant differences before and after the educational program, which resulted in a positive change in their overall perceptions of the therapy after the program. In relation to their preferred employment routes after the program, 100 students (50 %) answered the "field of adults," and 100 (50 %) students answered the "field of children." Conclusion : The findings of this study demonstrated that sensory integration education positively influences occupational therapy students' preferences for and perceptions of sensory integration therapy. Additional research is recommended to organize a more systematic education program and investigate employees in organizations related to children with disabilities.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.4
• /
• pp.511-519
• /
• 2007

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.