• The Journal of Korean Academy of Sensory Integration
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• v.16 no.3
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• pp.11-21
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• 2018

Objective : The purpose of this study is to investigate correlation of sensory processing patterns, learning styles and learning strategies for university students. Methods : Participants of this study are 115 students from K university in Busan, South Korea. Measurements are Adolescent/Adult Sensory Profile (AASP) for sensory processing patterns, the Study Process Questionnaire (SPQ) for learning styles, and the Motivated Strategies for Learning Questionnaire (MSLQ) for learning strategies. The data collected was analyzed by SPSS/WIN 20.0 for chisuare test and Pearson corelation coefficient. Results : For sensory processing patterns and learning styles, there were correlation between low registration type and surface type of learning (p=0.03), and between sensory seeking type and deep type of learning (p=0.02). For sensory processing patterns and learning strategies, sensory seeking type was correlated with organized learning strategy (p=0.00), and sensory sensitivity type was correlated with organizational learning strategy (p=0.03) and meta-cognitive learning strategy (p=0.00). Conclusion : This study found that there is correlation between sensory processing patterns, learning styles and learning strategies with implying learning styles and learning strategies can be different depends on sensory procession pattern. The results of this study can be used as a basic data to select learning type and learning strategy appropriate for an individual based on his or her sensory processing patterns.

• The Journal of Korean society of community based occupational therapy
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• v.7 no.2
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• pp.9-18
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• 2017

Objective : This study was to find out the level of sensory process type, adult attachment and interpersonal problems on university students and then to investigate the correlation. Methods : For this study, 169 students who don't know about the evaluation tool in university students of K area in Korea were participated. To execute evaluation, Adolescents/Adults Sensory Profile (AASP) was used for the sensory process type, Short Form of the Korean Inventory of Interpersonal Problems Circumplex Scale (KIIP-SC) was used for interpersonal problems, and Experiences in Close Relationships Scale-Revised (ECR-R) was used for the adult attachment. The correlation between sensory process type and interpersonal problems, adult attachment was analyzed by using pearson correlation analysis. Results : Sensory process type of university students appeared that sensory seeking was lower than general people, and the rest of items showed similar results with general people. For interpersonal problems, there was a lot of difficulty in self-sacrificing and overly accommodating, whereas there was a little difficulty in vindictive and domineering / controlling. For adult attachment, attachment avoiding was more stable than attachment anxiety. Also, low registration and sensory sensitivity all showed positive correlation with interpersonal problems and adult attachment. Among interpersonal problems, self-sacrificing and intrusive showed positive correlation with sensory seeking whereas cold, socially inhibited, nonassertive, and overly accommodating showed positive correlation with sensory avoiding. Thus, sensory seeking and sensory avoiding showed different results (p<.05). Conclusion : In occupational therapy clinic, not only the disabled but non-disabled people that experience issue of interpersonal problems and attachment could be helped with managing high quality social activity if they execute intervention according to sensory process type.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.463-469
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• 2008

The objective of the present study was to compare the chemical, rheological and sensory properties of regular process cheese (control) and cholesterol-reduced block-type process cheese. The cholesterol-reduced process cheese was made by accelerated ripened cholesterol-reduced Cheddar cheese and cholesterol-reduced butter treated by crosslinked $\beta$-cyclodextrin ($\beta$-CD). The composition of the block-type process cheese was similar to the control cheese. Approximately 91.0% of cholesterol removal was observed when treated by crosslinked $\beta$-CD. The production of total free amino acids was significantly higher in cholesterol-reduced process cheese in all storage periods compared with those in the control. In sensory analysis, a significantly higher score of acidic, salty and bitterness. and lower score of elasticity were found. However, no difference was found in free fatty acids, rheological properties, and TBA test between the control and cholesterol-reduced process cheese. Therefore, the present study indicated that even though some of the significant difference was observed in sensory properties in the cholesterol-reduced block-type process cheese, most of chemical and rheological properties were comparable to the control process cheese.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.34-45
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• 2003

Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4$^{\circ}C$ and 20$^{\circ}C$. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.40-44
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• 2008

Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of sugar in the mixture as independent variables; sensory attributes such as flavor, taste, color, and mouthfeel viscosity as response variables. The polynomial models developed by RSM for sensory color and mouthfeel viscosity were highly effective to describe the relationships between the factors studied and the responses. The estimated response surfaces confirmed that the amount of kochujang had a positive effect on color (p<0.001) whereas the amount of maesil extract had a positive effect on mouthfeel viscosity (p<0.001). Increase in the amount of kochujang led to a sharp increase of the sensory score on color at all the maesil extract and sugar type levels. On the other hand, increase in the amount of maesil extract caused a sharp increase in the mouthfeel viscosity value regardless of kochujang concentration and type of sugar. The differences among samples made with different types of sugar were not significant (p>0.05).

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• Food Science and Preservation
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• v.12 no.3
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• pp.235-240
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• 2005

The purpose of this study was to develop new functional cereal bars for breakfast with 9 types of cereal(corn, whole wheat, rice, brown rice, black rice, indian millet, sprouting brown rice, black soybean, job's tear) and their chemical and sensory properties were evaluated. Process of cereal bars are cereal mixing ${\to}$ formation ${\to}$ baking ${\to}$ cooling ${\to}$ topping. Moisture content of sunsik-type cereal bars were $9.4\%$, and puffed-type cereal bars were $10.1\%$. L-values of sunsik cereal bars were lower than that of puffed type cereal bars, and a-value was the highest in sunsik-type cereal bars with fructooligosaccaride. Texture measurement showed that hardness of sunsik-type cereal bars was higher than that of puffed-type cereal bars. Sensory evaluation resulted that sunsik-type cereal bars showed the high quality Score.

• The Journal of Korean Academy of Sensory Integration
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• v.12 no.2
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• pp.1-12
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• 2014

Objective : The purpose of this study is to investigate about what autistic-spectrum disorder child's relationship between the sensory process types, the auditory behavioral characteristic and sociality Methods : The study performed from May to June, 2014. Targeting 15 children diagnosed as the autistic spectrum disorder and other 11 children suspected as having the autistic spectrum disorder in their ages of full 2-14 years old. This study used the Auditory Behavioral Checklist, Ewha-Check List for Autistic Children, Social Maturity Scale, School Function Assessment and sensory profile. For the data analysis, the statistical analysis was conducted with the SPSS 18.0. Results : First, in the relationship between the sensory process type and the auditory behavior, the preschool children and the school children showed some positive correlations with the hearing in the background noise and the communication, respectively. Second, the hearing in the background noise and the communication showed some meaningful relationship with sociality. Conclusion : The occupational therapists need to investigate effects of the sensory integrative intervention with sensory diet to improve sociality.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.06a
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• Parasites, Hosts and Diseases
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• v.32 no.2
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• pp.65-74
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• 1994

Surface ultrastructure of Pawctrema timonnauini developmental stages was studied using a scanning electron microscope. The metacercariae were collected from the marine clam, Topes phiLippinam and juvenile and adult worms were recovered at 1, 2, 3 and 7 days after experimental infection of mice. The metacercariae had a large oral sucker and characteristic lateral projections. Around the lip of the oral sucker many type I and type II sensory papillae were observed, and type III papillae were located symmetrically on the medial side of the lateral projection. Numerous type I papillae were grouped around the genital pore. The tegumental spines were distributed over the worm surface except the lip of the suckers and genital pore. The 1-day old worm had a well-developed ventral sucker, with 6 type II sensory papillae on its outer surface and another 6 type I papillae on the inner side. Two small type I papillae were seen on the anterior side of the ventral sucker. The genital pore was small and opened separately from the ventral sucker and 15 type I papillae were grouped around it. The 2-, 3-. and 7-day worms revealed that as they grew to be adults, the spine tips became multipointed, the genital pore formed a genital atrium, and the cytoplasmic process became well differentiated. In 2- and 3-day worms 10 type II papillae encircling the lip of the oral sucker, and additional 4 papillae at the dorsal side of 4 dorsal type II papillae were a characteristic feature. The distribution pattern of sensory papillae around the oral sucker and genital pore, and 2 type I papillae on the anterior side of the ventral sucker, was so peculiar in R timonnnuini, that they seem to be useful keys for taxonomic differentiation from other gymnophallids.