• 한국식품조리과학회지
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• 제7권4호
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• pp.41-49
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• 1991

The objective of this study was to evaluate the effect of the Shinggumchopyun when the making of Shinggurnchopyun with the several kinds of sweeteners and amount of water on the texture. The evaluation of these results were as followings: 1. The standard recipes of Shinggurnchopyun were three cases. The first case was rice powder 350g, Shinggurnchopyun powder 7g, sugar 50g, water 90$m\ell$l. The second case was rice powder 350g, Singamcho powder 7g, syrup 50$m\ell$, water 60$m\ell$. The third case was rice powder 350g, Singamcho powder 7g, syrup 50$m\ell$, water 60$m\ell$. 2. According to the sensory evaluation, there were significant differences of appearance, softness, moistness and over all quality among samples. And there were no significant differences of color, flavor, grain and chewiness among samples. 3. The moisture contents of Singgamchopyun were (syrup) 40.14%, (honey) 41.17%, (sugar) 43.46%. 4. Judging from the results of Instron Universal Testing Machine, it was found that there were no significant differences in each treatment of the Cohesiveness, Springiness, Gumminess, Chewiness of Singamchopyun without only hardness.

• 품질경영학회지
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• 제4권1호
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• pp.31-39
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• 1976

관능검사(官能檢査) 일반법(一般法)의 표준화(標準化)를 위(爲)하여 우리나라 실정(實情)에 맞는 관능검사(官能檢査) 방법(方法)을 시험연구검토(試驗硏究檢討)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 감도시험(感度試驗) 및 차이식별(差異識別) 능력시험(能力試驗)을 통(通)하여 관능(官能)파넬을 선발(選拔)하였으며, 선발(選拔)된 파넬을 대상으로 우유(牛乳) 제품(製品)의 관능특성(官能特性)에 대한 차이식별검사(差異識別檢査), 순위시험(順位試驗), 채점시험(採點試驗), 기호시험(嗜好試驗) 등을 실시하여 우리나라 실정(實情)에 적합한 관능검사(官能檢査) 방법(方法)을 요발전(要發展)시켰다. 2. 9 단계(段階) 기호척도(嗜好尺度) 및 제품(製品)에 대한 기호성(嗜好性)의 우리말 표현(表現) 용어(用語)을 조사(調査)하였다. 3. 우리나라 산업계(産業界) 실정(實情)에 적합한 관능검사(官能檢査) 일반법(一般法)에 관(關)한 표준(標準) 규격안(規格案)을 작성(作成)하였다.

• 한국식품과학회지
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• 제14권1호
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• pp.16-20
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• 1982

남작 품종의 감자를 열탕 중에서 증자하면서 열침투 특성과 텍스쳐의 변화를 증자온도 및 시간의 함수로 측정하였다. 열침투 특성값 $f_b$는 무게(w)에 대하여 $f_b=7.051+0.128w(g)$의 관계가 성립되었으며 $j_b=1.66$이였다. 증자에 의한 감자텍스쳐의 변화는 1차 속도식을 나타내었으며 텍스쳐 변화의 Z값은 약 $20^{\circ}C$였다. 관능적으로 평가한 증자완료점에서의 C값은 7 min이였으며 이점은 텍스쳐의 변화가 평형에 도달하는 점과 거의 일치하였다.

• 한국식생활문화학회지
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• 제33권5호
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• pp.451-457
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• 2018

This study evaluated the quality characteristics of rice cookies prepared with different amounts (0, 3, 6, 9%) of hibiscus powder. The pH of cookie dough decreased as the amount of hibiscus powder increased. Additionally, the moisture content and spread factor were higher in groups containing hibiscus powder than in the control groups. Furthermore, the L-value decreased with increasing hibiscus powder, while the a-value increased. The incorporation of hibiscus powder into cookies decreased hardness. Additionally, consumer acceptance testing revealed that the addition of up to 6% hibiscus powder was desirable in terms of overall acceptability. The total phenol content of the control groups was 12.32 mg GAE/100 g, while the levels in the groups containing hibiscus powder ranged from 23.32 to 59.86 mg GAE/100 g. Finally, DPPH and ABTS radical scavenging activity increased with increasing hibiscus powder level. Taken together, the results of this study indicate that amending cookies with 6% hibiscus powder can improve antioxidant activities without affecting sensory quality.

• The Korean Journal of Pain
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• 제24권1호
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• pp.22-30
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• 2011

Background: Pregabalin has been shown to have analgesic effect in acute pain models. The primary objective was to examine the efficacy a single dose of pregabalin, would have on morphine consumption following lumbar discectomy. Methods: With ethical approval a randomized, placebo-controlled prospective trial was undertaken in 32 patients (ASA I-II, 18-65 years) with radicular low back pain for > 3 months undergoing elective lumbar discectomy. Patients received either oral pregabalin 300 mg (PG Group) or placebo (C Group) one hour before surgery. Pain intensity, the accumulative morphine consumption and adverse effects were recorded for 24 hours following surgery. Functional, psychological and quantitative sensory testing were also assessed. Results: Fourteen patients out of the 32 recruited were randomized to receive pregabalin. Morphine consumption was reduced (absolute difference of 42.3%) between groups with medium effect size. (Mann-Whitney; U =52.5, z-score= 2.84, P = 0.004, r = 0.14). This was not associated with a significant difference in the incidence of adverse effects between the two groups. The median pain intensity (VAS) on movement was not significantly different between groups. Conclusions: A single pre-operative dose of pregabalin (300 mg) did not result in a reduction in pain intensity compared to placebo in this patient cohort but the significant reduction in morphine consumption suggests that a fixed peri-operative dosing regime warrants investigation.

• 한국식품조리과학회지
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• 제21권2호
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• pp.217-224
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• 2005

The storage characteristics of frozen soy yogurt prepared with hydrolyzed soy protein isolates were evaluated. In order to facilitate lactic fermentation bacteria grow and produce lactic acid as fast rate as possible, soy protein isolate(SPI) was hydrolyzed using two kinds of proteases; bromelain and a-chymotrypsin. The cultural systems employed thereafter for lactic fermentations were Bifidobacterium bifidum or B. bifidum and Lactobacillus bulgaricus. The viable cell counts, normal- and bile acid tolerances from the mixed cultures of B. bifidum and L. bulgaricus decreased sharply during the initial first 3 days of frozen storage and then showed a gradual decrease thereafter. Melt-down percent of the all frozen products have been favorably affected as was shown by less melting at raised testing temperature during 28 days of frozen storage except for the initial 3 days during which a minor change has been observed. Among the various volatile flavor components, the contents of acetaldehyde, acetone, diacetyl and methanol generally increased during the frozen storage. In sensory test, the frozen soy yogurt prepared with a-chymotrypsin and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.

• 한국식품조리과학회지
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• 제25권4호
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• Journal of Oral Medicine and Pain
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• 제47권4호
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• pp.217-221
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• 2022

Neurogenic muscular atrophy is muscle wasting and weakness caused by trauma or disease of the nerve that innervates the muscle. We describe a case of unilateral trigeminal neuropathy and neurogenic muscular atrophy of the masticatory muscle caused by a tumor in the foramen ovale. A 59-year-old man visited our clinic complaining of difficulty in right-sided mastication. There were no evident clinical signs and symptoms of temporomandibular disorder. However, severe atrophy of the right masseter and temporalis muscles and hypesthesia of the right side mandibular nerve area were confirmed. Through T1 and T2 signals on magnetic resonance imaging (MRI), a mass suspected of a neurogenic tumor was observed in the foramen ovale and cavernous sinus. Severe atrophy of all masticatory muscles on the right side was observed. This rare case shows trigeminal neuropathy caused by a tumor around the foramen ovale and atrophy of the ipsilateral masticatory muscles. For an accurate diagnosis, it is essential to identify the underlying cause of muscle atrophy with neurologic symptoms present. This can be done through a more detailed clinical examination, including sensory testing and brain MRI, and consider a referral to neurology or neurosurgery for the differential diagnosis of the intracranial disorder.

• 식품보건융합연구
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• 제10권1호
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• pp.7-15
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• 2024

The bakery cafe and dessert industry in Korea is expanding, but it requires continuous innovation to remain competitive and adaptable. Therefore, this study aims to examine the effect of five sense factors on customer satisfaction and relationship continuance intention in Korean dessert cafes. A survey was conducted among 200 consumers who had visited a Korean dessert cafe in Seoul and Gyeonggi Province. Regression analysis was conducted for hypothesis testing, and the research results are as follows. First, among the five sensory factors in Korean dessert cafes, gustatory, visual, and olfactory factors positively impacted customer satisfaction and relationship continuance intention. These results suggest that the taste and presentation of Korean desserts in cafes and the aroma of both the desserts and the café are essential. However, auditory and tactile factors did not impact customer satisfaction and intention to continue the relationship. Second, customer satisfaction improved the intention to continue the relationship. This finding suggests that improving customer satisfaction in Korean dessert cafes positively impacts maintaining customer loyalty. Therefore, operators of Korean dessert cafes should consider gustatory, visual, and olfactory aspects when developing dessert menus and planning the physical environment of their restaurants.

• 농업과학연구
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• 제18권1호
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• pp.21-32
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• 1991

우리나라 국민(國民)의 cheese에 대한 기호성(嗜好性)을 조사(調査)하기 위하여 Cheddar cheese, Mozzarella cheese 및 process cheese에 대한 화학성분(化學成分) 분석(分析), 숙성도(熟成度) 및 관능검사(官能檢査)를 실시(實施)한 결과(結果)는 다음과 같다. 1. 총질소(總窒素)는 Cheddar cheese와 향신료(香辛料) 첨가(添加) Cheddar cheese가 3.75-3.86%로 비슷하게 나타났으나 process cheese는 3.15%, Mozzarella cheese는 3.35%로 낮게 나타났고 5% NaCl 가용성질소(可溶性窒素)는 Cheddar cheese가 3.23%로 가장 높았으며 TCA 가용성질소, SSA 가용성질소(可溶性窒素) 함량(含量) 및 숙성율(熟性率)도 비슷한 경향(傾向)을 나타내었다. 2. 전기영동(電氣泳動) 실시(實施) 결과(結果) Cheddar cheese보다는 향신료(香辛料) 첨가(添加) Cheddar cheese에서 분해도(分解度)가 높았으며 Mozzarella cheese와 process cheese는 분해력(分解力)이 낮게 나타났고 ${\alpha}_{s1}$-caseindl $\beta$-casein보다 분해도(分解度)가 높았다. 3. 관능검사(官能檢査) 결과(結果) 색택(色澤)에 있어서는 Mozzarella cheese 및 process cheese가 전체적으로 기호성(嗜好性)이 높았으며 Cheddar cheese는 30-40대(代)와 50-60대(代)에서 기호도(嗜好度)가 높았고 10대(代)와 30-40대(代)에서는 마늘 첨가(添加) Cheddar cheese가 기호도(嗜好度)가 높았다. 4. 향취(香臭)는 process cheese와 Mozzarella cheese가 전체적으로 기호성(嗜好性)이 높았으며 향신료(香辛料) 첨가(添加) Cheddar cheese는 10대(代)에서 기호도(嗜好度)가 높았다. 5. 조직(組織)은 process cheese와 Mozzarella cheese가 전체적으로 기호성(嗜好性)이 높았으며 Cheddar cheese 또한 기호성(嗜好性)이 높았다. 6. 맛은 Mozzarella cheese, process cheese 및 Cheddar cheese가 기호성(嗜好性)이 높았으며 향신료(香辛料) 첨가(添加) Cheddar cheese는 30-40대(代)에서 기호성(嗜好性)이 높았으나 10대(代) 및 20대(代)에서 더 높은 taste score가 나타났다.