• 한국식품영양학회지
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• 제14권6호
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• pp.596-604
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• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• 한국식생활문화학회지
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• 제23권6호
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• pp.748-754
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• 2008

The principal objective of this study was to evaluate the quality characteristics of pound and sponge cakes prepared with Cucurbita maxima Duchesne (C. Maxima Duch.) puree, via physical and sensory examinations. The cakes were formulated by repalcing the egg with C. maxima Duch. puree at concentrations of 0, 10, 20 and 30%. C. maxima Duch. puree contained 87.91% water, 0.58% ash, 1.68% protein, 0.55% lipid, 1.02% fiber, and 8.26% carbohydrate. The physicochemical properties of the pound and sponge cakes evidenced similar patterns. The specific gravities of the pound and sponge cakes increased with increasing substitution levels, whereas the specific volumes were reduced. The hardness values of the pound and sponge cakes containing the C. maxima Duch. puree were higher than those of the controls. Substituting C. maxima Duch. puree for egg resulted in reduced lightness and increased redness in the cakes. Pound and sponge cakes with C. maxima Duch. puree evidenced higher moisture contents than the controls over 5 days of storage. Overall acceptances in sensory evaluation scored higher in the 20% substituted pound and sponge cakes.

• 한국식품조리과학회지
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• 제10권3호
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• pp.267-276
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• 1994

Recent epidemological observations suggested beneficial effects of dietary fiber on man's health. With the increased emphasis placed on the requirement for dietary fiber in the diet, there has been greater interest in successfully incorporating dietary fiber into food products. Hence, in this study, several dietary fibers such as cellulose, pectin, rice bran, barley bran and job's tears bran were incorporated into julpyun to determine their effects on some physical properties and sensory characteristics. Difference of water binding capacity(WBC) was found among dietary fiber sources. The WBC of pectin was highest and that of job's tears bran was lowest. The moisture contents of julpyun were increased as WBC of added dietary fiber sources was higher. In the rheometer measurement for julpyun added with dietary fiber, hardness of julpyuns added with cellulose and pectin was low. But, hardness of julpyun added cellulose was increased rapidly during storage at 4$^{\circ}C$. Springiness and gumminess wereshowed similar aspects to hardness. In the retrogradation speed by Avrami equation, the rate constant of julpyun added barley bran was low ao retrogradation occurred slowly. The results of sensory evaluation, julpyun added no dietary fiber showed good overall preference. Overall preference in sensory evaluation showed positive correlation with the after-swallowing and color.

• 동아시아식생활학회지
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• 제20권2호
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• pp.291-298
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• 2010

The influence of cabbage powder on sensory acceptance and physical functions of Jeungpyun, were assessed. As fermentation continued, pH dropped and evolved carbon dioxide significantly increased. Moisture content of cabbage powder-amended Jeungpyun ranged from 51.1~55.5%, and were lower than those of control samples. Jeungpyun prepared with 8~10% cabbage powder displayed significantly lower specific volumes. As the level of cabbage powder increased, the L-value was reduced, while the a- and b-values increased. Hardness was not significantly different among the control, 2%, 4% and 6% samples. Chewiness tended to increased in proportion to the level of cabbage powder. Sensory scores were lowest for Jeungpyun prepared with 8~10% cabbage powder. The results indicate that addition of 4~6% cabbage powder to Jeungpyun produces the optimal product.

• 한국식품과학회지
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• 제23권4호
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• pp.490-497
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• 1991

수침온도와 시간, 가열시간 및 설탕과 간장의 양을 달리하여 제조한 콩자반의 품질특성을 조사한 결과는 다음과 같다. 가열 전 콩을 $20^{\circ}C$와 $60^{\circ}C$에서 수침 처리한 결과 침지온도에 관계없이 콩자반의 살색도, 염도 및 경도는 감소하였다. 설탕과 간장 첨가 후 가열시간이 길어질수록 콩자반의 갈색도, 염도 및 경도는 현저하게 증가하였으며 설탕과 간장의 첨가수준은 뚜렷한 차이를 가져오지는 않았으나 설탕 양이 증가할수록 경도는 약간 증가하였다. 관능검사 결과 가열시간이 길어짐에 따라 색깔, 경도 및 짠맛은 크게 증가하였고 설탕 양이 증가 할수록 색깔, 경도 및 단맛은 증가하였으며 간장 양은 짠맛 이외의 관능적 특성에는 영향을 주지 않았다.

• 대한감각통합치료학회지
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• 제3권1호
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• pp.67-77
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• 2005

Objective : The purpose of this paper was to suggest a model of the parent educational program with a sensory integration approach for developmental disabilities. Methods : A questionnaire survey were conducted to investigate the needs of the parent educational program and the satisfaction on after of the parent educational program with sensory integration for developmental disabilities. The parent educational program was completed by 8 mothers and each one children with developmental disabilities ranging in age from five to six years for five weeks. The parent educational program with sensory integration approach were consisted of the lecture, an exploration group and individual counseling for parent and individual evaluation and treatment, and group treatment for children. Results : 1. In the needs of the parent education, 50% for active participation of parent and 40% for the understanding with children. 2. In the satisfaction for the parent educational program with sensory integration, 9.3/10point for a individual education with the home program, 9.0/10point for the understanding with children, 8.7/10point for the chance of a participation in sensory integration program, 6.7/10point for a individual treatment, 5.7/10point for a group treatment. Conclusion : The parent educational program with sensory integration suggest that its useful program to understanding their children and sensory integration for parent.

• 동아시아식생활학회지
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• 제18권1호
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• pp.80-86
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• 2008

Both hand-made and machine-made Chinese noodles are popular in Korea. In this study, each type was evaluated in terms of its physical properties to rigorously determine for consumers which one has better qualities. The noodles were instrumentally measured for color, size, moisture content, density, viscoelasticity, and cutting force. The behaviors of the noodles were visually observed during cooking, and sensory evaluations were performed with the cooked noodles. The hand-made raw noodles were less dense, had higher moisture content, and generated more bubbles during cooking than the machine-made noodles. This indicated that the hand-made noodles contained more entrapped air, thereby resulting in the above physical characteristics. The change in noodle size after cooking was greater in the hand-made noodles, indicating that more entrapped air in expansion escaped during cooking and was replaced by water. The cutting force and viscoelasticity of the hand-made noodles were lower, and were controlled by viscous properties, respectively. These results agreed with the fact that the hand-made noodles had higher moisture content and lower density. In the sensory evaluation, the hand-made noodles presented lower hardness, but higher elasticity. It was inferred that the hand-made noodle dough underwent repeated processes of folding and extending, resulting in better developed of the gluten structure. Consequently, the hand-made noodles were determined to be different than the machine-made noodles in terms of instrumental measurements and sensory observations, suggesting that the hand-made noodles had superior textural properties.

• 한국축산식품학회지
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• 제42권2호
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• pp.210-224
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• 2022

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L^* and b^* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

• 복식
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• 제59권9호
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• pp.16-25
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• 2009

The purpose of this study is to develop pattern of a Upper Garment Prototype for late elementary school aged girls. The body of late elementary school aged girls changes steadily up to the adult and is characterized by its periodic noticeable physical distinctions. This study is selected a test pattern from 3 existing patterns through a preliminary wearing test, conducted wearing tests, and sensory evaluations three times to review and improve the pattern, and presented the pattern of late elementary school aged girls. The research pattern was developed considering aesthetic and functional aspect. The average score of sensory evaluation on appearance was 4.13 for the research pattern, which was higher than 2.74 for the test pattern. The according to the results of verifying significant differences in the test items between the two patterns through the t-test, in the items such as pleats in the line of a waist, the ease of the girth of a waist, the location of shoulder line was superior to the test pattern. The average score of the sensory evaluation on functionality was 4.91 for the research pattern, which was higher than 3.90 for the test pattern. The research pattern is superior to the test pattern in static posture, dynamic posture than the test pattern.

• 한국식품영양과학회지
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• 제33권8호
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• pp.1367-1372
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• 2004

보리의 도정과정중에 생성되는 도정부산물의 식품소재로서의 활용 방안으로 보리 도정 겨를 밀가루에 0∼30% 대체한 쿠키와 머핀을 제조하여 품질 특성을 조사하였다. 보리겨의 첨가는 쿠키의 퍼짐성, 밝기, 관능특성을 감소시키는 것으로 나타났다. 그러나 20% 첨가수준까지 보리 겨를 첨가하는 것은 쿠키의 top grain, 색, 풍미, 텍스쳐 그리고 전반적인 기호도에서 양호한 점수를 얻었으며 특히 10% 첨가수준에서는 관능특성에서 대조구와 유의적으로 큰 차이가 없는 것으로 나타났다. 머핀의 경우에도 보리 도정 겨의 첨가는 부피를 감소시키고 내부 기공의 특성이 떨어지는 결과를 초래하였지만 20% 첨가 수준 범위내에서 색, 풍미, 텍스쳐 등 머핀의 품질에 크게 부정적이지 않는 것으로 평가되었다.