• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.1
• /
• pp.146-152
• /
• 2015

Seasoned laver is the highest consumed item among processed laver foods. However, it easily undergoes quality deterioration during processing and storage by lipid oxidation. The purpose of this study was to develop onion seasoned laver with strengthened functional properties through evaluation of storage characteristics. Proximate composition, color index, acid value, thiobarbituric acid (TBA) production, and sensory evaluation of seasoned laver with 0, 15 and 30% onion powder were analyzed during storage periods of 0, 12 and 24 weeks. The lightness, redness, and yellowness of 30% onion seasoned laver significantly increased according to storage period. The acid value and TBA production significantly increased in control laver without onion powder, with no significant difference in 30% onion seasoned laver according to storage period. Sensory preference of onion seasoned laver was better than that of control laver in terms of taste, texture, and overall acceptability. To sum up these results, seasoned laver with 30% onion powder showed superior color degree, acid value, TBA production and sensory preference in proportion to added amount.

• Korean journal of food and cookery science
• /
• v.27 no.4
• /
• pp.89-98
• /
• 2011

The physicochemical and sensory properties of kochujang added defatted rice bran powder were periodically examined during storage at 30$^{\circ}C$ for 45 days. The pH of kochujang added defatted rice bran powder increased gradually according to the added level, whereas pH decreased gradually during storage. But the acidity to be appeared opposite of pH. The L-, a and b-values of samples increased gradually according to the amount of added defatted rice bran powder, whereas they decreased gradually during storage. The salinity of samples decreased gradually according to the amount of added defatted rice bran powder and storage. Amino nitrogen content of kochujang added defatted rice bran powder was higher than that of the control during storage. Electron donating activities of kochujang added defatted rice bran powder increased gradually according to the amount added. As a result of the sensory evaluation, the 3% treatment was superior in color, aroma, and overall preference. The sensory evaluation revealed that adding 3% defatted rice bran powder was optimum for improving kochujang quality.

• Korean journal of food and cookery science
• /
• v.22 no.3 s.93
• /
• pp.363-369
• /
• 2006

The aim of this study was to determine the optimum addition amount of waxy sorghum flour to rice flour in the preparation of Sulgidduk(waxy sorghum rice cake). The moisture content of Sulgidduk with added wary sorghum flour was $37{\sim}41%$. With increasing waxy sorghum (lour content over the range from 10% to 50%, the L-value decreased, whereas the a-and b-values increased. In the mechanical evaluation of waxy sorghum Sulgidduk, the hardness, gumminess and brittleness increased with increasing waxy sorghum flour content above 20%. The adhesiveness increased with increasing waxy sorghum flour content. The cohesiveness and springiness did not differ significantly with the addition of waxy sorghum flour. In the sensory evaluation of waxy sorghum Sulgidduk, the evaluation of the softness, moistness and chewiness was the best at 20% content. Sulgidduk made with the addition of 20% waxy sorghum flour to rice flour was found to be the best recipe in terms of overall acceptability and the sensory qualities of softness, moistness and chewiness.

• Journal of Dairy Science and Biotechnology
• /
• v.35 no.3
• /
• pp.176-183
• /
• 2017

Flaxseed (Linum usitatissimum L.) is an important food, oil, and fiber crop of the family Linaceae. Although flaxseed has been consumed as a food ingredient for several centuries, its nutritional benefits have not yet been completely established. Flaxseed is a good source of lignans, nonstarch polysaccharides, and high-quality proteins. Hence, in this study, we aimed to prepare a bioactive kefir containing flaxseed and to examine the physicochemical characteristics of kefir containing different concentrations of flaxseed. We investigated the pH, and sensory evaluation of bioactive Kefir containing different concentrations of flaxseed. We investigated the pH, total anthocyanins (TAs), and sensory evaluation of bioactive Kefir containing different concentrations of flaxseed. The pH of this bioactive kefir decreased, whereas the TA content increased with increasing incubation time; however, these parameters were not affected by the amount of added flaxseed. As the addition rate of flaxseed increased, the scores for overall acceptability, texture, color, flavor, and taste in sensory evaluations were generally the same as or lower than the control. There were no significant differences in overall acceptability, texture, color, flavor, and taste between the control and treated groups. Therefore, further studies are needed to develop methods for production of health-improving kefir as a dietary supplement based on the functional properties of flaxseed.

• Korean journal of food and cookery science
• /
• v.24 no.4
• /
• pp.494-500
• /
• 2008

The principal objective of this study was to assess the quality characteristics of Sprouted Brown Rice Dasik(SBRD) manufactured with various addition levels of honey and Yujacheong(Yuja syrup and Yuja sarcocarp) in accordance with the traditional method for the preparation of Korean Dasik(a kind of cookie). The nutritional components, color value, physical tests, volatile compounds, and sensory evaluation of SBRD to which Yujacheong was added were conducted. The results were summarized as follows. In SBRD to which Yujacheong had been added, the moisture contents and crude fat content did not differ significantly among the sample groups, and the contents of crude protein and crude ash increased with increasing additions of Yuja syrup and Yuja sarcocarp. The pH(p<0.001) and sweetness(p<0.001) were significantly higher in sample D1 than in samples D2 and D4. The L color value was highest in D2, the a value was highest in D3, and the b value was highest in sample D2. The texture property analysis showed that the cohesiveness, springiness, gumminess, and chewiness of SBRD to which Yujacheong was added were all significantly higher compared to sample D1. According to the results of our volatile analysis, the D1 and other experimental groups evidenced different flavors and antibacterial compositions. According to the results of our sensory evaluation, the appearance of the D1 sample was superior to the other samples. However, flavor, taste, texture, and overall preference were higher in the samples to which Yuja syrup and Yuja sarcocarp were added. These results indicate that SBRD to which Yujacheong was added, and particularly those to which Yuja syrup was added, is superior to Dasik prepared with honey in terms of flavor and taste, and this method will improve the flavor and preparation time, due to its lower pH.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.11
• /
• pp.4968-4974
• /
• 2012

A haptic device is regarded as the human machine interface technology for easier, more accurate, and intuitive operation. The purpose of this paper is to study how to improve the cognitive ability of the existing vehicle haptic device used only tactile feedback. In this study, usability evaluation used the multi-sensory feedback which is adding auditory feedback to the existing tactile feedback. The emotional factor that drivers have on the haptic device is extracted by the sensibility analysis. The result of study provides some consideration and direction to need in implementation of a haptic device and it also confirms their possibility meaningfully. And it is possible to suggest the design direction that satisfies the driver.

• Korean Journal of Human Ecology
• /
• v.18 no.3
• /
• pp.749-756
• /
• 2009

Keeping abreast with the latest consumer's trends, industries are focusing on sensibility aspects of products to meet consumer's needs. The car(?) seat cover fabrics are more closely related to human senses than anything else. This study attempted to investigate which seat cover fabric can give good feeling to consumers and to analyze their characteristics. Twelve kinds of jacquard fabric used for seat cover were selected. The Kawabata Evaluation System was used to measure the mechanical properties of 12 jacquard fabrics, and tactile sensibility(TS), and preference(P) determined by subjective evaluation of 160 participants were also utilized. The stepwise regression analysis was made to select the most significant mechanical properties, and some models for predicting tactile sensibility and preference was developed. The results are briefly summarized as follows: the most important parameter to choose seat cover fabric is a "hygienic property" and the other parameters are 'materials with color fastness', 'compressive property', 'color', 'antibacterial property', 'easy-care property'. The LogSMD, LogB, LC, EM were selected as significant mechanical properties affecting tactile sensibility. Also, the LC, LogB, LogSMD, LogWC, LogMMD were selected as significant mechanical properties affecting preference.

• Therapeutic Science for Rehabilitation
• /
• v.12 no.1
• /
• pp.23-35
• /
• 2023

Objective : This study is to examine the practical use of clinical observational evaluation of sensory integration therapy and the difficulty and importance of measuring results for each sub-item, and through this, to confirm the usefulness of the application of Artificial Intelligence measurement technology in clinical observational measurement and the need for application. Methods : The questionnaire consisted of the actual use of the sensory integration evaluation tool, the difficulty of measurement for each detailed item of clinical observation, the usefulness of AI measurement technology, the importance of evaluation for each detailed item, and the need for developing AI measurement technology. Results : The detailed items that were difficult to measure during clinical observation were the Finger-to-Nose Test and Postural control (71.0%), followed by Eye movement and Protective Extension Test (67.7%). 83.9% of the study subjects answered that it would be useful to apply AI measurement technology when observing images. Postural control (on the ball) (90.3%) was the highest item that answered that AI measurement technology was needed, followed by Eye movement (83.9%), and Prone Extension and Protective Extension Test (77.4%). Conclusion : The results confirmed the desire of therapists that clinical observation is an important evaluation tool in the field of child occupational therapy in Korea.

• Korean journal of food and cookery science
• /
• v.27 no.3
• /
• pp.59-70
• /
• 2011

The effects of Backryeoncho (Opuntia ficus-indica var. saboten) powder addition (0, 0.4, 0.8, and 1.2%) on the pH, titratable acidity, lactic acid contents, microbial contents, texture, and sensory evaluation of cabbage Kimchi, stored at $10^{\circ}C$ for 36 days were studied to establish an optimum recipe. Upon addition of Backryeoncho powder, pH was higher than that of Kimchi without powder after 36 days of fermentation. The titratable acidity was increased by the addition of Backryeoncho powder, and 0.4% powder added Kimchi showed the slowest changing level. During the fermentation period, the degree of salinity decreased with the addition of powder from 2.52 to 2.19 to 2.10. The a value was higher in Kimchi with added Backryeoncho powder in a dose-dependent manner compared with control Kimchi. The cutting force and compression force were higher during the fermentation period, and especially addition of 0.4% powder showed the highest value of hardness. The addition of powder slowed growth of lactic acid bacteria as compared with the control samples. In the sensory evaluation of overall taste, 0.4% addition of powder improved the quality of Kimchi. Therefore, addition of 0.4% Backryeoncho powder apears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability.

• Korean journal of food and cookery science
• /
• v.21 no.1 s.85
• /
• pp.94-102
• /
• 2005

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder(LFP). The cookies were stored at $50^{\circ}C$ for 40 days. The LFP additive increased the moisture, ash, crude protein and volume of the cookies. When LFP was added at $5\%$ into the cookies, the spread ratio was higher than for the control, the $10\%$ and the $20\%$ LFP cookies. As more LFP was added, the L-value decreased, and the a--values and b-values increased for the color values. For the textural characteristics, springiness and cohesiveness of the control cookies were the highest among the samples, the other side, brittleness and gumminess were higher in cookies made with LFP than in the control cookies. Overall, the cookies made with $5\%$ LFP were preferred more than the other cookies, as tested forby sensory evaluation. The cookies made with LFP contained mostly palmitic acid (C16:0) followed by oleic acid (C18: 1) and stearic acid (C18:0). The acid value, peroxide value, and thiobarbituric acid value were lower in cookies made with $5\%$ and $10\%$ LFP than in those cookies made with $20\%$ LFP and the control cookies.