• Journal of Life Science
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• v.20 no.2
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• pp.197-201
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• 2010

0%, 3%, 5%, and 7% chrysanthemum powder was added to plain bread to investigate its effect on the quality and preservation of bread. The properties of dough, physical changes, and sensory evaluation of plain bread with chrysanthemum powder added were analyzed during storage at room temperature. Volumes of dough and bread were decreased by addition of chrysanthemum powder. Also, the pH and Hunter L (lightness) in bread with chrysanthemum powder were lower than those of the control bread, while its redness, yellowness, and hardness were higher. In sensory evaluation, when more than 5% chrysanthemum was added to bread, aftertaste and overall acceptability were rapidly decreased. In contrast, the addition of chrysanthemum minimized the drop of flavor caused by storage time. In conclusion, chrysanthemum powder added to plain bread improved flavor, which declines with storage time.

• The Journal of Korean Academy of Sensory Integration
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• v.16 no.3
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• pp.23-33
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• 2018

Objective : The purpose of this study is to investigate trend in use of occupational therapy assessment tools used by pediatric occupational therapist. Methods : Survey questionnaire developed for this study were used to for data collection. The questionnaires are divided into 10 area: occupational performance, activities of daily living, education, play, sensory-perceptual, motor and praxis, cognition, social interaction skills, development, and physical examination. Total 105 responses were analyzed using descriptive statistics analysis and frequency analysis. Results : For the general process of evaluation in pediatric occupational therapy, major response on the initial evaluation time was 30~60minutes (41.9%), and major response on the re-evaluation period was 3~6months (41.0%). The major assessment tool for each area Canadian Occupation Performance Measure (55.2%) for occupational performance assessments, Wee Functional Independence Measure (57.1%) for activities of daily living assessments, School Function Assessment (2.5%) for education assessments, Knox Preschool Play Scale (28.6%) for play assessments, Developmental Test of Visual Perception (94.3%) for sensory-perceptual assessments, Bruininks-Oseretsky Test of Motor Proficiency (42.9%) for motor and praxis assessments, Evaluation of Social Interaction (6.1%) for social interaction skills assessments, Denver Developmental Screening Test (92.4%) for development assessments, Clinical Observation (89.5%) for physical examination assessments. Conclusion : The study identified the most assessment tools used for specific area by pediatric occupational therapists. The results can be used as a basic data to educate about pediatric occupational therapy evaluation, as well as to develop new assessment tools in pediatric setting in future.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.297-308
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• 1998

The objective of this study was to evaluate the effect the pongihpsolgi, when ingredients were changed in a variety of aspects. The evaluation of these results were as follows ; 1.According to sensory evaluation the color, flavor, grain, chewiness, moistness, and overall quality of Pongihpsolgi were the excellent ratio of Pongihp flour 3%, 6%. 2. The evaluation of colors which were shown that as more Pongihp flour was added, lightness was diminished, and total difference in colors was rare. 3. According to rheometer evaluation, Pongihpsolgi added Pongihp flour was better than not added.

• Agricultural and Biosystems Engineering
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• v.1 no.2
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• pp.81-87
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• 2000

Quality characteristics of tomatoes irradiated with light (red light of far-red light followed two days later with a red light treatment), treated with ethylene, and stored in darkness were evaluated by subjective sensory and objective physical and chemical evaluations. Overall and individual liking evaluations and sensory evaluations were made by an untrained panel of eighteen people. A rankin gof treatments for consumer (panelist) acceptability was also conducted by the panel. Physical and chemical evaluations included surface color measurement (L*, a*, and b*), mechanical puncturing (firmness), soluble solids content (SSC), titratable acidity(TA), and tomato juice pH. Sensory data showed that outside color, inside color, and flavor of tomatoes treated with red light (R) and far-red light/red light (FR/R) were scored significantly higher than those of tomatoes treated with ethylene and those kept in darkness. The L* values for tomatoes treated with R and FR/R were lower (more darkening) than those for tomatoes treated with ethylene and those stored in darkness. Tomatoes treated with FR/R had the highest A* values, followed by those irradiated with R, treated with ethylene, and kept in darkness, respectively. Sensory values for firmness were similar for tomatoes treated with R, FR/R, and ethylene. Treatments had no significantly different effects on sweetness and acidity. There were no significantly different effects between treatments for pH, SSC, TA, and SSC/TA. From observations made during the study, it was suggested that R irradiation stimulated red color development in tomatoes after it had been delayed by FR irradiation. Consumer acceptability for tomatoes with either R or FR/R treatment was significantly higher than that for tomatoes treated with ethylene or stored in darkness. panelists' overall liking scores correlated well with all sensory variables except acidity, and also correlated highly with inside color, flavor, and sweetness (P<0.001). Overall liking versus flavor had the most pronounced relationship (r=0.78, P<0.001).

• Culinary science and hospitality research
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• v.16 no.1
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• pp.13-23
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• 2010

The principal objective of this study was to develop the optimal recipe for muffins prepared with replacement of sucrose with trehalose. The effects of trehalose on properties and staling of muffins during storage days(0, 1, 3, 5 days) were evaluated in terms of height, volume, weight, specific volume, baking loss rate, crumbscan, colorimeter, texture analyzer and sensory evaluation. Crust thickness of muffins containing trehalose evaluated with crumbscan decreased as the content of trehalose increased. Lightness(L value) of muffins with trehalose increased for the storage days, but muffins without trehalose decreased. yellowness(b value) increased significantly as the trehalose content increased. Hardness value of muffins was reduced by adding trehalose; however, the resilience value of muffins with trehalose increased significantly. Finally, the sensory evaluation revealed that muffins with 25% of trehalose showed the best result in texture, taste and overall preference.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.365-372
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• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

• Korean Journal of Human Ecology
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• v.12 no.3
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• pp.363-376
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• 2003

The purpose of this research was to investigate the property of sensibility of silk fabrics by the linen-like finishing-used polyurethane resin. Subjective evaluations of preference and related sensory descriptors were estimated. Also, related physical and psychological variables were measured. And their correlations were investigated. The value of EM, WT, WC, MIU, and qmax of silk fabrics treated with polyurethane resin decreased and LT, B, 2HB, G, 2HG, 2HG5, and SMD increased. Physical variables which affected on the preference of summer fabrics are B, 2HB, G, 2HG5, qmax, MIU and LT. It was confirmed that silk fabrics treated with polyurethane resin were preferred as a summer fabric. Individual sensibilities that had effects on the preference of summer fabrics were softness including rough and cold. The intensities of weight value on sensory descriptors, which were related with the preference in summer environments, were in following orders: cold, rough, slippery, flexible, stiff and damp. There was no relationship between the subjective evaluation of preference and related sensory descriptors on the fabric and comfort sensation of fabric was derived from psychological variables

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.106-111
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• 2005

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.850-857
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• 1999

The purpose of this study was to investigate replacing possibility of sucrose by sugar alcohols and to establish the optimum formula for the development of sugar cookies. The characteristics of sugar cookies prepared with xylitol, maltitol, lactitol, isomalt substituted for 35, 50, 75, 100% of sucrose were examined through physical measurement and sensory evaluation. The spread ratio of cookies containing sugar alcohols except xylitol was superior to that of control cookies(sucrose 100%) and the use of lactitol increased the spread ratio of cookies. The specific gravity of cookies containing sugar alcohols except xylitol was lower than that of control cookies. Therefore spread ratio was in inverse proportion to specific gravity. As the proportion of sugar alcohols increased in cookie formula, surface color of cookies was getting lighter than that of control cookies. Especially cookies containing xylitol, maltitol was getting lighter as the levels of replacement increased. Overall quality of cookies with sugar alcohols containing sensory analysis was superior to that of control cookies.

• Journal of Korean Society for Quality Management
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• v.44 no.4
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• pp.897-906
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• 2016

Purpose: The purpose of this study was to propose the useful method to improve service affective quality by analyzing customer's service experiences and evaluating the satisfaction of the affective sensual responses to physical stimulus. Methods: While customers were experiencing the service, the customers evaluated the subjective satisfaction for the visual, auditory, tactile, olfactory and gustatory senses on a scale of -3 to 3 at each stage of the service process. The customers described the positive and negative feelings about each sensory stimulus, and explained the reason for the subjective evaluation scores. After experiencing the whole service, customers evaluated the affective quality of the whole service. Results: The proposed method was applied to coffee shops. 35 male and female college students were evaluated for 15 coffee shops in Korea. Multiple regression analysis revealed that auditory and olfactory senses had a greater impact on service affective satisfaction than other senses. Conclusion: This method is useful to identify the factors that affect customer's affective quality and to find the target to improve physical environment more easily than existing methods.