• Title/Summary/Keyword: acceptability

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Comparison of flavor in Sesame Oil Prepared with Korean and Chinese sesame (국산 참깨와 중국산 참깨로 제조한 참기름의 풍미 비교)

  • 오명숙
    • Journal of the Korean Home Economics Association
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    • v.33 no.2
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    • pp.143-150
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    • 1995
  • This study was carried out in order to compare flavor of sesame oils prepared with Korean and Chinese sesame. There were no significant differences in the fatty acid composition, sesamin and tocopherol content of Korean and Chinese sesame oils. The color of Korean sesame oil was darker than that of Chinese sesame oil. It seemed that of Chinese sesame oil by analysis of aroma characteristics. Sensory evaluation showed that the acceptability of Korean sesame oil was higher than that of Chinese sesame oil in ordor test, whereas there were no significant differences between the acceptability of Korean sesame oil that of Chinese sesame oil in seasoned cucumber test.

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The effect of Multicultural Acceptability of Multicultural Family Support Center Workers on Multicultural Attitude (다문화가족지원센터 종사자의 다문화수용성이 다문화태도에 미치는 영향)

  • Kim, Young-Kyo
    • Journal of the Korea Society of Computer and Information
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    • v.19 no.9
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    • pp.117-124
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    • 2014
  • This study aimed to analyze a relationship between a cognitive level of multicultural acceptability and multicultural attitude of Multicultural Family Support Center workers. As a result of the research with regard to this study purpose, there was a difference between variables after analyzing whether it is different between multicultural acceptability depending on social statistics characteristic of Multicultural Family Support Center workers, and multicultural attitude. In addition, it was shown that there was a significant relationship between variables in the result of analyzing the effect of Multicultural Family Support Center workers' multicultural perception, ability to form multicultural relationship, and factors of multicultural sympathy on openness, receptiveness, and flexibility of multicultural attitude. From the result, this research has significance that it suggests a politic alternative to improve the level of multicultural attitude of Multicultural Family Support Center workers.

Validation of a Cognitive Task Simulation and Rehearsal Tool for Open Carpal Tunnel Release

  • Paro, John A.M.;Luan, Anna;Lee, Gordon K.
    • Archives of Plastic Surgery
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    • v.44 no.3
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    • pp.223-227
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    • 2017
  • Background Carpal tunnel release is one of the most common surgical procedures performed by hand surgeons. The authors created a surgical simulation of open carpal tunnel release utilizing a mobile and rehearsal platform app. This study was performed in order to validate the simulator as an effective training platform for carpal tunnel release. Methods The simulator was evaluated using a number of metrics: construct validity (the ability to identify variability in skill levels), face validity (the perceived ability of the simulator to teach the intended material), content validity (that the simulator was an accurate representation of the intended operation), and acceptability validity (willingness of the desired user group to adopt this method of training). Novices and experts were recruited. Each group was tested, and all participants were assigned an objective score, which served as construct validation. A Likert-scale questionnaire was administered to gauge face, content, and acceptability validity. Results Twenty novices and 10 experts were recruited for this study. The objective performance scores from the expert group were significantly higher than those of the novice group, with surgeons scoring a median of 74% and medical students scoring a median of 45%. The questionnaire responses indicated face, content, and acceptability validation. Conclusions This mobile-based surgical simulation platform provides step-by-step instruction for a variety of surgical procedures. The findings of this study help to demonstrate its utility as a learning tool, as we confirmed construct, face, content, and acceptability validity for carpal tunnel release. This easy-to-use educational tool may help bring surgical education to a new- and highly mobile-level.

The Quality Characteristics of $Sulgidduk$ by additions of $Agaricus$ $blasei$ Murill Powder (아가리쿠스 버섯 분말을 첨가한 설기떡의 품질 특성)

  • Choi, Young-Sim;Kim, Young-Tae
    • Culinary science and hospitality research
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    • v.18 no.2
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    • pp.172-181
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    • 2012
  • This study examines the moisture contents, color, texture and sensory characteristics of $sulgidduk$ added with $agaricus$ $blasei$ Murill powder(0%, 2%, 4%, 6%, 8%, 10%). According to the result, the moisture content decreased with increasing addition of the $agaricus$ $blasei$ Murill powder. The L-value decreased with increasing addition of $agaricus$ $blasei$ Murill powder. However, a-value and b-value increased with increasing addition of$agaricus$ $blasei$ Murill powder. For the texture of$agaricus$ $blasei$ Murill powder $sulgidduk$, its hardness, gumminess and chewiness increased with increasing addition of $agaricus$ $blasei$ Murill powder while its adhesiveness and springiness decreased. The sensory evaluation showed that the one added with 6% of $agaricus$ $blasei$ Murill powder was the best in color, flavor and overall acceptability. Consequently, the optimal $sulgidduk$ formulation includes 6% of $agaricus$ $blasei$ Murill powder in color, flavor and overall acceptability.

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Physical and Sensory Properties of Rice Gruels and Cakes Containing Different Levels of Ginkgo Nut Powder (은행 분말을 첨가한 죽 및 떡의 물리적 및 관능적 특성)

  • Kim, Jung-Mi;Suh, Dong-Soon;Kim, Young-Suk;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.36 no.3
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    • pp.410-415
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    • 2004
  • Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

Study on Acceptability Analysis of Local Public Enterprise Management Assessment -Focus on Chungcheongnam-do Direct Management Enterprises- (지방공기업 경영평가의 수용성 분석 -충청남도 직영기업을 대상으로-)

  • Ko, Seung-Hee
    • The Journal of the Korea Contents Association
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    • v.14 no.12
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    • pp.744-752
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    • 2014
  • This research analyzed acceptability of local public enterprise management assessment targeting Chungcheongnam-do direct management enterprises. To do this, this research analyzed influence with acceptability of local public enterprise management assessment by composing the area with 5 aspects related to local public enterprise management assessment. More differentiated strategy is required to operate management assessment efficiently, since direct management enterprises have different shape from other public enterprises in respect of organizational structure. In case of water and sewage, it tends to be difficult to return the result of management assessment to the local government organization, so that managers' interest and effort is necessarily required. Also, responsible person's professionalism is required to raise achievement of direct management enterprise through management assessment, politic management plan for this is necessary. Above all, the structure of incentive for management assessment result is difficult in making intended effect as other public enterprises. Therefore, differentiation of compensation system for assessment result is required.

Relative Sweetness of Sucralose in a Cookie System and Physicochemical and Sensory Properties of Low Calorie Cookies Containing Sucralose (수크랄로스의 상대당도 및 수크랄로스를 함유한 저열량 과자의 품질 특성)

  • Kim, Mi-Young;Lee, Yun-Mi;Kim, Yang;Suh, Dong-Soon;Chung, Seo-Jin;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.38 no.4
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    • pp.501-505
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    • 2006
  • This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.

Knowledge, Perceptions and Acceptability of HPV Vaccination among Medical Students in Chongqing, China

  • Fu, Chun-Jing;Pan, Xiong-Fei;Zhao, Zhi-Mei;Saheb-Kashaf, Michael;Chen, Feng;Wen, Ying;Yang, Chun-Xia;Zhong, Xiao-Ni
    • Asian Pacific Journal of Cancer Prevention
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    • v.15 no.15
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    • pp.6187-6193
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    • 2014
  • Objectives: To evaluate medical students' knowledge of HPV and HPV related diseases and assess their attitudes towards HPV vaccination. Methods: A total of 605 medical undergraduates from Chongqing Medical University in China were surveyed using a structured and pretested questionnaire on HPV related knowledge. Results: Some 68.9% of the medical students were females, and mean age was 21.6 (${\pm}1.00$) years. Only 10.6% correctly answered more than 11 out of 14 questions on HPV related knowledge, 71.8% being willing to receive/advise on HPV vaccination. Female students (OR: 2.69; 95% CI: 1.53-4.72) and students desiring more HPV education (OR: 4.24; 95% CI: 1.67-10.8) were more willing to accept HPV vaccination. HPV vaccination acceptability was observed to show a positive association with HPV related knowledge. Conclusions: Our survey found low levels of HPV related knowledge and HPV vaccination acceptability among participating medical students. HPV education should be systematically incorporated into medical education to increase awareness of HPV vaccination.

Development of Korean Red Wines Using Various Grape Varieties and Preference Measurement (포도 품종을 달리한 한국산 포도주의 제조 및 기호도 분석)

  • Lee, Seung-Joo;Lee, Jang-Eun;Kim, Sung-Soo
    • Korean Journal of Food Science and Technology
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    • v.36 no.6
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    • pp.911-918
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    • 2004
  • Three dry red, four sweet red, and two white wines were prepared with domestic grape varieties: Gerbong (G), Campbell Early (C), Muscat Bailey A (M), Seredan (Sd), Seibel (Sb), and Neo-muscat (N). Sample wines were analyzed for titratable acidity, ethanol, pH, sugar content, color intensity and hue, and total phenolic content. Preferences of color, aroma, and overall acceptability were determined by 97 panelists using 9-point hedonic scale. Sweetness, sourness, astringency levels of developed wines were evaluated using 9-point just-about-right (JAR) scale. Mean overall acceptability score of C (6.49) was highest among dry red wines (p<0.05). Among sweet red wines, mean overall acceptability score of Sd (3.27) was significantly lower than those of other wines (p<0.05). In white wines, overall acceptability score of Sb (5.20) was slightly higher than that of N (4.92). Overall sourness levels in dry red wines were higher than optimum level. Based on the results, should be lowered, and sweetness and sourness levels of white wines need to be adjusted sweetness levels of C, G, and Sd for the production of sweer redwines. C and M varieties were considered to be suitable for Korean red wine production.

A Study on Sensory Factors Contributing to the Identification and Preference of Lamb Meat (양고기를 인식하는 관능적 요인 및 기호도에 관한 연구)

  • Kim Gi-Ryoon;Lee Kyung-Hee
    • Korean journal of food and cookery science
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    • v.21 no.4 s.88
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    • pp.536-544
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    • 2005
  • In the results of sensory evaluation, beef steak was preferred with the highest overall acceptability while lamb steak was less preferred than pork in flavor and overall acceptability. Sensory tests were conducted to examine whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were beef, pork, and lamb. Panelists wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 3 species with and without pinching their noses to regulate the aroma sensation. The results led us to the conclusion that aroma is the most important contributor to the identification of lamb meat, with texture being the 2nd most important contributor. The contribution of taste appeared much smaller than that of aroma and texture. A sensory evaluation of lamb steaks with added herbs or herbal vegetables showed that steak with ginger and rosemary was preferred as having the significantly highest overall acceptability. It was also more preferred au 3 kinds of steak with added garlic and mint, garlic and rosemary, and ginger and mint in appearance, taste and flavor, although there was no significant difference. In difference test, odor was least noticeable in lamb steak when ginger and rosemary were added. Its taste gained the highest preference level, although the difference was not significant. A sensory evaluation that measured the effect of herbs and herbal vegetables on lamb steaks showed that steak with ginger and rosemary had the significantly highest overall acceptability. The second most preferred was beef steak, which had most significantly preferred in taste, and which ranked lower than lamb in flavor with no significant differences. The difference test showed lamb steak with ginger and rosemary scored the least odor and the highest level of palatability.