• Korean journal of food and cookery science
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• v.18 no.6
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• Journal of Korean Society for Quality Management
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• v.27 no.3
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• pp.154-169
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• 1999

In many fields, Kansei engineering, often called Human Sensibility Ergonomics, has been applied to the product development for customer's satisfaction. Also, it may use to a lot of products and environments related to human's convenient life. If the measurement and the validation of human sensibility are accomplished subjectively and qualitatively, then a good design is expected. This paper considers an application of one of the Kansei engineering's techniques, extraction and categorization of the sensory words, to the products of mobile telecommunication units. First, 1st sensory words were extracted from Korean dictionary, catalogues, pamphlets, etc. Second, 2nd sensory words were extracted from the questionnaires, elimination of synonym, advise of expert, etc. Third, final sensory words were extracted from questionnaires, etc. Fourth, ask to answer the questionnaires with the extracted words in the five-grade semantic differential. Finally, The factor analysis is used to categorize the extracted sensory words, and shows that the words can be grouped into some categories.

• ETRI Journal
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• v.35 no.6
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• pp.1001-1010
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• 2013

A sensible media simulation system for automobiles is introduced to open up new possibilities for an in-car entertainment system. In this paper, the system architecture is presented, which includes a virtuality-to-reality adaptation scheme. Standard data schemes for context and control information from the International Standard MPEG-V (ISO/IEC 23005) are introduced to explain the details of data formats, which are interchangeable in the system. A sensible media simulator and the implementation of a sensory device are presented to prove the effectiveness of the proposed system. Finally, a correlation between learning styles and sensory effects (that is, wind and vibration effects) is statistically analyzed using the proposed system. The experiment results show that the level of satisfaction with the sensory effects is unaffected overall by the learning styles of the test subjects. Stimulations by vibration effects, however, generate more satisfaction in people with a high tactile perception level or a low visual perception level.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.372-380
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• 2002

The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.723-728
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• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.279-282
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• 2011

We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.

• IE interfaces
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• v.13 no.4
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• pp.745-750
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• 2000

This paper evaluated the 12 sensory measures suitable for evaluating taste of kimchi stored for 64 maturing days in the three kimchi refrigerators each made by the three different electronics companies respectively. The panel composed of 6 married women and 6 married man tasted sample of kimchi 8 times during the 64 maturing days. Analysis of variance results showed that among the 12 sensory measures sour smell, fresh smell, fermenting smell, sour taste, fresh taste, sensory satisfaction, and maturing degree were sensitive to differentiate both maturing days and refrigerators. Among sensory measures, maturing degree showed the most consistently increasing pattern during maturing days and the most consistently differentiating pattern for the refrigerators.

• Journal of Korean Society for Quality Management
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• v.25 no.2
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• pp.154-168
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• 1997

This paper considers an a, pp.ication of one of the sensory engineering's techniques, extraction and categorization of the sensory words, to the product of cars. The fourty five (45) sensory words are extracted in three steps. Two groups, which are characterized by whether possessing a car or not and each group consisting of one hundred persons randomly selected from the twenties or thirties, are asked to answer the questionaires with the extracted words in the five-grade semantic differential. The factor analysis is used to categorize the extracted sensory words, and shows that the words can be grouped into four categories.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.181-187
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• 2003

The objective of this study was to investigate by a sensory evaluation and mechanical examination the sensory and quality characteristics of wageobyune containing different ratios of ingredients such as lettuce (50%, 60% and 70%), sugar and water. The results of the sensory evaluation showed that wageobyung containing 50% lettuce had higher scores in the overall acceptability, color, flavor and chewiness preference. In the textural analysis of wageobyung, the springiness, cohesiveness and hardness were the highest and the chewiness, gumminess and adhesiveness were the highest in the 70% added samples. Increasing the lettuce content decreased the hunter's color L-value of wageobyung. The redness and yellowness of wageobyung were increased as more lettuce was added. The moisture content of wageobyung was higher in the samples containing 70% lettuce than those containing 50%.

• The Journal of Korean Academy of Sensory Integration
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• v.7 no.2
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• pp.77-90
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• 2009

Objective : The purpose of this study was to provide evidence for the effectiveness of Sensory Integrative Intervention (SII) through a systematic review. Method : The systematic review was executed using MEDLINE/PubMed, PsycINFO, CINAHL, Cochrane Library, OTSeeker. The key words for search was "effects of sensory integration", "sensory integration therapy", and "sensory integration intervention". 11 studies were used for data analysis, and the level of evidence were level I, leve lII and level IV. The substances of review were subject (population), method (intervention type), effect of the intervention, outcome parameter, and outcome measurement. Results : 1. The subjects of SII were autism spectrum disorders (30.7%), pervasive developmental disorder (15.4%) and preterm infants (15.4%). 2. Most frequently used method was the traditional intervention of J. Ayres (36.5%). The outcome parameters of SII were behavioral outcome (40.63%), motor performance outcome (28.13%), sensory-based outcome (25.0%), and academic outcome (6.35%). 3. The effects of SII were improvement of motor performance (66.7%), sensory-based (62.5%), and behavior problems (61.5%). In most studies, however, academic skill such as writing skill was not a positive outcome parameter in terms of effectiveness of SII. Conclusions : The results implied that the sensory integrative intervention is effective on motor performance, sensory-based and behavioral change, but not on the academic skill. It is suggested that the future research need to be done to examine whether and how the effect of sensory integration intervention can be long-lasting and contribute any academic skill and activities of daily living performance.