• Annals of Clinical Neurophysiology
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• 제12권1호
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• pp.21-26
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• 2010

Background: Although quantitative sensory test (QST) is being used with increasing frequency for measuring sensory thresholds in clinical practice and epidemiologic studies, there has been no age-matched normative data in Korean adults. The objective of this study is to evaluate the value of QST in diabetic polyneuropathy with normal range in Korean adults. Methods: The Computer Aided Sensory Examination IV 4,2 (WR Medical Electronics Co., Stillwater, Minnesota, U.S.A.), with 4,2,1 stepping algorithm was used to determine vibration and cold perception threshold in 70 normal controls and 19 patients with diabetic polyneuropathy aged from 21 to 79 years. The data were used to define age-matched upper and lower normal limits and normal range of side to side difference. We also evaluated the duration of diabetes, serum HbA1C level, and findings of nerve conduction study (NCS) and QST in patients with diabetic polyneuropathy. Results: In normal adults, sensory thresholds slightly increased with age, and a slight side-to-side difference was observed. The diagnostic sensitivity of QST was not higher than NCS in patients with diabetic polyneuropathy (36.8% vs. 42.1%, p=0.716), especially among elderly patients. Conclusions: QST might be used as a complementary test for NCS in the diagnosis of diabetic polyneuropathy. Although the QST is a simple method for the evaluation of peripheral nerve function, there are some limitations. Most of all, because the QST measuring is dependent on the subjective response of patients, the degree of concentration and cooperation of the patients can significantly affect the result. And thus, attention should be paid during the interpretation of QST results in patients with peripheral neuropathy.

• 한국조리학회지
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• 제23권4호
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• 한국식품조리과학회지
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• 제32권4호
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• pp.413-425
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• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• Journal of Oral Medicine and Pain
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• 제38권4호
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• pp.367-372
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• 2013

신경손상과 관련된 감각이상의 평가 시 정량적 감각 신경검사법 중의 하나인 열역치검사법을 사용하며 환자의 열 자극에 대한 역치 값은 건강한 집단을 대상으로 하여 얻은 정상치 (절대값)와 비교하거나 손상부와 대응되는 비이환측에서 측정한 값 (상대값)과 좌우 비교를 통해 정상여부를 판단한다. 기존의 문헌들을 통해 상대값을 이용한 좌우비교가 집단의 절대값을 이용한 방법보다 감각신경의 이상을 판단하는데 더 효율적이라고 알려져 있지만 구강안면부에서 절대값에 대해 상대값이 갖는 효율성 여부와 그 정도에 대한 연구가 부족하기에 이번 연구를 통해 구강안면부에서 상대값의 타당도를 평가하고 절대값과 효율성을 비교하고자 하였다. 19명의 건강한 성인여성을 대상으로 이마, 뺨, 이부, 하순, 혀의 양측에 정량적 온도역치검사를 시행하여 상대 값과 절대값에 대한 평균과 표준편차를 계산하였다. 연구를 통해 각 구강안면부에서 상대값을 이용한 좌우비교 시 유의한 차이가 없었으며 대부분 유의한 상관관계를 보였으며 절대값을 이용한 방법에 비해 최대 4.6배 작은 표준편차를 보였다. 결론적으로 구강안면부에서 상대값을 이용한 정량적 온도역치검사법은 타당도가 있으며 절대값을 이용한 방법에 비해 감각신경의 이상을 판단하는데 유리하다고 볼 수 있다.

• Journal of Evidence-Based Herbal Medicine
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• 제2권2호
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• pp.25-31
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• 2009

다양(多樣)한 약이적(藥理的) 기능(機能)을 가진 고과(苦瓜)를 좀 더 간편(簡便)하게 즐길 수 있도록 대용차(代用茶)로 가공(加工)한 이번연구를 통하여 국민(國民) 건강증진(健康增)에 좀더 효과적(效果的)으로 도움이 되었으면 한다. 이번 고과(苦瓜)는 쓰고，떫은 맛, 의 대부분(大部分)을 기존의 가공법(加工法)과 전통(傳統) 제차(製茶) 및 재료(材料)의 특성(特性)에 맞게 변형(變形)한 제차(製茶)법을 통(通)하여 맛과 향(香)의 변화(變化)를 좀 더 기호(嗜好)에 맞게 변(變)하게 만들 수 있었다. 이번 연구(硏究)를 통하여 한약재(韓藥材)를 통한 대용차(代用茶)로서의 가능성(可能性)을 충분(充分)히 확인(確認)하였으며 그동안 우리나라의 차(茶) 문화(文化) 및 한약재(韓藥材)의 묘사어구(描寫語句) 및 표현(表現)여구가 부족함을 느꼈으며 이번 연구(硏究)를 통하여 체계적(體系的)인 모습을 갖추었으면 한다.

• 한국식생활문화학회지
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• 제33권2호
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• pp.142-148
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• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• Journal of Oral Medicine and Pain
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• 제37권4호
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• pp.243-250
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• 2012

임플란트 수술이나 발치 같은 침습적인 치과치료로 인한 삼차신경 손상의 증가는 최근 치과계의 가장 민감한 문제의 하나로서 향후 법적인 문제로 까지 이어질 수 있다. 그러므로 신경손상에 대한 객관적이고 신뢰성 있는 평가 즉, 정량적 감각신경 검사(quantitative sensory testing)의 필요성이 강조되고 있으며, 온도역치 검사는 QST의 필수 항목으로 구강영역에서도 신뢰성이 입증되어 있다. 국내에서는 삼차신경손상과 관련한 온도역치 검사에 대한 보고가 아직 없기에, 본원에서 시행한 일부 증례의 온도역치 검사의 결과를 평가하고자 하였다. 2011년 5월부터 2012년 10월까지 단국대학교 치과대학 부속 치과병원 구강내과에 내원한 삼차신경손상이 의심되는 환자중 온도역치 검사를 시행한 18명의 환자 자료를 분석하였다. 환자들의 냉인지역치(cold detection threshold, CDT)는 이환측이 비이환측에 비해 유의하게 낮았으나 온인지역치(warm detection threshold, WDT), 냉통각역치(cold pain threshold, CPT), 열통각역치(heat pain threshold, HPT)는 통계적 차이를 보이지 않았다. 향후 더 많은 피검자를 대상으로 온도 자극과 관련하여 감각저하나 감각과민, 통각저하나 통각과민 같은 유형별 비교 연구가 필요하다.

• 한국조리학회지
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• 제18권3호
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• pp.252-265
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• 2012

본 연구의 목적은 청국장 파우더를 첨가하여 부가가치를 높인 기능성 소스를 개발하는데 있다. 본 연구는 아래 절차에 따라 진행되었다. 청국장 파우더를 10, 20, 30, 40%를 첨가하여 베샤멜소스를 제조한 후 물리적 검사(수분, 색도, 점도, 염도, 퍼짐성, pH)와 관능검사(정량적 묘사분석, 기호도 검사)를 실시한 후 관능검사와 물리적 검사와의 상관관계를 알아보았고 최적의 배합비를 선정하고자 하였으며 연구결과는 다음과 같다. 청국장 파우더의 첨가량이 증가할수록 a값, b값, 염도, 퍼짐성, pH는 유의적(p<0.001)으로 증가하였고 수분함량, L값, 점도는 감소하였다. QDA결과, 색의 강도(5.89), 청국장 냄새(5.32), 청국장 맛(6.26)에서 청국장파우더 40% 첨가군이 가장 높은 값을 나타내었다. 걸쭉한 정도(6.42), 우유냄새(5.00), 느끼한 맛(5.21), 입안에서의 촉감(5.32)에서 대조군이 가장 높은 평가를 받았다. 그래서 청국장파우더 첨가를 증가함에 따라 색의 강도, 청국장 냄새, 청국장 맛이 증가하였고 걸쭉한 정도, 우유냄새, 느끼한 맛, 입안에서의 촉감을 감소하는 경향을 보였다. 기호도 검사 결과 청국장파우더 20% 첨가군에서 외관, 향, 맛, 윤기, 전체적인 기호도의 높은 평가를 받았다. 이상의 연구결과를 통해 적절한 청국장파우더의 첨가는 전체적인 기호도에 긍정적인 영향을 미치며, 청국장파우더 20% 첨가시 베샤멜소스의 관능적 및 물리적인 품질특성의 향상이 가능한 가장 적절한 첨가 수준이라고 사료된다.

• 대한물리의학회지
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• 제6권3호
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• pp.293-301
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• 2011

Purpose : The purposes of this study were to investigate the age-related difference in balance ability in the elderly over 65 years and to verify the clinical usefulness of the functional reach test (FRT) for balance evaluation of the elderly through the sensory organization test (SOT). Methods : The subjects were forty-six community dwelling elderly people over 65 years old in order to verify the correlation of balance measures and to compare the balance ability. Balance was measured using the FRT and the six sub-equilibrium scores and the composite equilibrium score of the SOT. Pearson's product correlation coefficient was used to evaluate the relationships among these measurements of balance. Results : There was a significant difference in functional reach by age in the elderly (p<.01). There was a significant negative correlation between the FRT and the age of the elderly (r=-.396, p<.01). There was also significant high positive correlation between the FRT and the eye closed sway surface (EC/SS) (r=.789, p<.01), and composite equilibrium score (r=.548, p<.01) of the SOT. Conclusion : Thus, it is possible to use the FRT as a quantitative measure of balance, rather than the SOT, which is more expensive and complicated to evaluate elderly people. According to the results of this study, the use of the FRT is required clinically to objectively measure the balance of elderly people in the future.

• 한국식생활문화학회지
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• 제2권1호
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• pp.71-79
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• 1987

한과류의 관능적 품질특성을 조사하기 위하여 약과, 세반강정, 산자, 송화다식, 들깨엿강정에 대한 품질표현용어를 77명의 설문자를 대상으로 조사하였으며 이 결과 90여종의 표현용어를 수집하였다. 이들 용어중 58종의 표현용어는 국어대사전에 수록되어 있었으며 한과의 종류별 주요품질요소를 표현빈도수에 근거하여 결정하였다. 한과류를 실온에서 10일간 상대습도 $0{\sim}68%$ 범위에서 저장하였을 때 주요품질요소의 변화를 관능검사로 평가하였다. 저장상대습도의 변화에 따른 한과류 종류별 주요 관능적 품질요소의 변화 양상을 정량적 묘사 분석법으로 도해함으로서 일목요연하게 표시할 수 있었다.