• Culinary science and hospitality research
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• v.20 no.1
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• pp.18-26
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• 2014

The purpose of this study is to develop value-added functional gruel by adding fresh burdock & burdock powder. For burdock, we put fresh burdock(1.0, 2.0, 3.0, 4.0%) and burdock powder(0.3, 0.6, 0.9, 1.2%) into burdock gruel and get results from mechanical tests and sensory tests. Moisture content of fresh burdock gruel increased with more addition of fresh burdock, while burdock powder gruel had less moisture content as the addition of burdock powder increased. Lightness and pH decreased in both groups as more amount of burdock was added. From the result of an attribute difference test, 4% fresh burdock gruel showed the strongest burdock flavor and astringent taste. Among the burdock powder groups, the gruel added with 1.2% burdock powder scored the highest point in color intensity, graininess, savory taste, astringent taste, thickness and aftertaste. For overall acceptability, the gruel added with 3% fresh burdock scored the highest point and the gruel added with 0.6% burdock powder was the highest among the burdock powder groups. Based on the results of this study, the gruel added with 0.6% burdock powder and the gruel added with 3% fresh burdock were the optimum for their good characteristics and overall acceptability when produced.

• The Journal of Korean Academy of Sensory Integration
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• v.15 no.2
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• pp.46-65
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• 2017

Objective : The purpose of this research is to find clinical effects of application of weighted vest during task-oriented training focused on gross motor performance and balance abilities of children with spastic diplegia. Methods : 34 subjects were divided by simple random sampling into two groups; experimental group (male : 9, female : 8, average age : 8.12) and placebo group (male : 9, female : 9, average age : 7.53). Both two groups underwent to 40 minute intervention, twice a week for 12 weeks. The intervention was task-oriented training focused on facilitating closed kinematic chain and multi-joint functional movement pattern. During the training, the experimental group received loaded-resistance weighted vest and placebo group also received weighted vest but without loaded-resistance. Participants in both groups underwent 8 to 10 reps of the task-oriented training and there were 3 minutes break time between tasks. There were pre-test of gross motor performance and balance abilities, and two times of post-tests were performed upon 6 weeks and 12 weeks after the intervention completed. And in final, an additional follow-up test was performed 12 weeks after the evaluation was finished in order to find any difference between the two groups over time. Results : There was significant difference in Gross Motor Performance Measure (GMPM) between two groups. It is found that average score of the experimental group increased more than the placebo group after 6 weeks and 12 weeks intervention (p<.05). There was significant difference in Pediatric Berg's Balance Scale (PBS) between two groups. It is found that average score of the experimental group increased more than the placebo group after 6 weeks and 12 weeks intervention (p<.05). Conclusion : Based on the results in this study, it is proposed that application of weighted vest into task-oriented training to facilitating closed kinematic chain and multi-joint movement can improve gross motor performance and balance abilities of children with cerebral palsy.

• Fashion & Textile Research Journal
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• v.13 no.4
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• pp.600-613
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• 2011

The purpose of this study is to provide Torso pattern for Korean middle-aged women using 3D human body scan data. 155 women in their 40's or 50's were measured by Martin's anthropometry. Merging the data of 914 middle aged women provided by Korean agency for technology and standards, total of 1,069 subjects' data were analyzed. For data analysis, ANOVA, factor analysis and cluster analysis were done using SPSS PC+. And representative subject of each cluster was selected and they participated in 3D scanning and Torso pattern suggested for middle-aged women Torso pattern which investing the amount of ease according to each group for diffuse front interscye 30%, armscye circumference 30%, back interscye 40% using 3D human body scan data. The results of this study are as follows. Firstly, as a result of the factor analysis, the first factor was 'obesity index of body', The second factor was 'verticality size of body', The third factor was 'verticality length of upper bodice', The fourth factor was 'drop value to represent silhouette', and the fifth factor was 'physique of upper bodice'. And, middle-aged women type were classified 3 types according to the cluster analysis. Type 1(Y-type) was the long upper Torso with wide shoulder. Type 2(H-type) was flat-body type with comparatively thin upper bodice and thin lower bodice. And type 3(A-type) was the obese type with comparatively thin upper bodice and fat lower bodice. Secondly, using CAD program, point filtering was performed and approximated surface model was made. It used that generated surface smoothing corrected for abnormally extruded points and scattered points based on the curvature information. And 3D surfaces were flatted onto the plane by the internal tools of CAD program. Difference ratios of outline length and area between 3D curves and 2D plane were 0.42% and 0.54%, respectively. Third, wearing test by the sensory evaluation showed that distinct difference almost every category. The movement functionality test shows that, in all the tests which reveal significant differences, especially, 'comparison pattern A' experienced inconvenience to neck width and neck depth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.233-238
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• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• Science of Emotion and Sensibility
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• v.24 no.4
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• pp.139-148
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• 2021

This study aimed to verify how a multisensory storytelling-based activity-based intervention affects social interaction in children with cerebral palsy. As a quasi-experimental investigation, this study used a single-blind, two-group pre-post test design. This study comprised 24 children aged 7 to 8 y who had been diagnosed with spastic cerebral palsy and were classified as having GMFCS stages I to III. Twelve children were randomly assigned to experimental and control groups, with neither the children nor their guardians knowing which group they were placed in. The group program comprised 16 sessions of 60 min each, twice a week for eight weeks. The experimental group engaged in an activity-centered intervention centered on multisensory storytelling, whereas the control group engaged in structured physical activity. The activities were assessed using the peer relations skills scale to determine the extent to which social interaction had changed prior to and during the child's intervention. The SPSS 25.0 for Windows (IBM Corp, USA) application was used to analyze the data, and the significance level (α) for statistical verification was set to 0.05. Furthermore, the Wilcoxon Signed-Rank and Mann-Whitney U tests were used to assess the differences in social interaction between the experimental and control groups. Significant differences were observed in the total of the peer relationship skill scale and cooperation and empathy areas of the subtest in the intragroup change of the peer relationship skill scale between the experimental and control groups. However, the experimental group demonstrated a significant difference in the initiative area, whereas the control group demonstrated no significant difference. A significant difference was observed in the amount of change between the two groups in the initiative area and total of the subtest of peer relationship skills but no significant difference in the collaboration and empathy areas. We gave a multisensory storytelling-based activity-based intervention based on multisensory storytelling to children with cerebral palsy and saw a significant improvement in peer relationship skills. It may be proposed as an effective intervention strategy for children with cerebral palsy who struggle with social contact.

• Korean Journal of Community Nutrition
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• v.12 no.2
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• pp.189-197
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• 2007

Low glycemic index (GI) foods have been reported to be very important in the control of blood glucose levels in diseases such as diabetes mellitus and obesity, which are becoming more prevalent in Korea. Bread consumption at breakfast and as a snack is also on the rise. To provide low GI alternatives, breads supplemented with dietary fibers-fructooligosaccharide (FOS), ground whole rye, and 2 types of resistance starch (RS2 and RS4)-were developed. The GIs for these breads were evaluated with 13 healthy college students (M6, F7) and sensory tests were done. Four kinds of breads were made through the modification of a basic recipe for white bread (the control, B) as follows: for Bf, the entire amount of sugar was replaced with FOS. For Ryef, 50% of the white wheat flower was replaced with roughly ground wholerye (20 mesh: 12-20 mesh = 1 : 3) in addition to replacing sugar with FOS. For RS2f and RS4f, 20% of the white wheat flower was replaced with RS2 or RS4, in addition to replacing sugar with FOS. The overall preference score of Bf was similar to that of B, while those of Ryef, RS2f and RS4f were lower than that of B, but showed the acceptable degree of the overall preference. The glycemic indices of Ryef and RS2f were 46.1 and 45.9 respectively, which were significantly lower than the GI of B, 67.8. The GIs of Bf and RS4f were, however, 66.7 and 80.5 respectively, showing no significant difference compared to B. The glycemic loads for a 30 g serving were 9.5, 5.9, 6.2, 11.0 and 9.0 for B, Bf, Ryef, RS2f and RS4f, respectively. In conclusion, addition of RS2 or roughly ground whole rye to the dough formula significantly lowered the GI. Since the preferences shown for those two breads were acceptable, they may be recommended as a substitute for white bread fir persons who need blood glucose management. More studies on the bread making process are required to improve preference and acceptance. Although GI lowering effects for F and RS4 were not found in this study, further studies are needed to verify their effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.859-863
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• 2010

The principal objective of this study was to compare and analyze the qualitative characteristics of mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). The concentrations of polyphenols were approximate in FMLT and MLT, with measurements of 4,022.82 mg/100 g and 3,932.32 mg/100 g, respectively. These polyphenol concentrations were relatively high and were approximate to the contents in green tea and yellow tea. Moreover, both MLT and FMLT contained small amount of vitamin C. The concentrations of caffeine were also relatively low for both MLT and FMLT, with values of 5.68 mg/100 g and 21.11 mg/100 g, respectively. When the quality of the MLT and FMLT was evaluated, we noted only minimal difference in color a (redness) values between each material; however, the b (yellowness) and the L (lightness) values were higher in the MLT than in the FMLT. When sensory tests were conducted, both materials were judged to have a bitter taste, and FMLT has a synthetic and pleasant taste.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.430-437
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• 2020

This is an approach study on the sensory properties (taste and odor) of 15 types of Korean conventional soups and stews using electronic nose and tongue. The relative sensor intensity for the taste components of the samples using electronic tongue was demonstrated. By SRS (sourness) sensor, sogogi-baechuguk (beef and cabbage soup) had the highest rate of 9.0. The STS (saltiness) sensor showed the highest score of 8.2 for ojingeoguk (squid soup). For the UMS (umami) sensor, which identifies savoriness, the sogogi-baechuguk was the highest at 10.1. The SWS (sweetness) sensors showed relatively little difference, with sigeumchi-doenjangguk (spinach and bean paste soup) at the highest of 7.3. According to the BRS sensor, which tests for bitterness, the siraegi-doenjangguk (dried radish green and bean paste soup) was the highest at 7.8. By principal component analysis (PCA), we observed variances of 56.21% in principal component 1 (PC1) and 25.23% in PC2. For each flavor component, we observed -0.95 and -0.20 for factor loading of PC1 and PC2 for SRS sensors, 0.96 and 0.14 for STS sensors, and -0.94 and 0.22 for PC1 and PC2 for UMS sensors, and PC1 and 0.22 for PC1 and PC2 loading for SWS sensors. The similarity between the samples identified by clustering analysis was largely identified by 4 clusters. A total of 25 kinds of volatile compounds in 15 samples were identified, and the ones showing the highest relative content in all samples were identified as ethanol and 2-methylthiophhene. The main ingredient analysis confirmed variances of 28.54% in PC1 and 20.80% in PC2 as a result of the pattern for volatile compounds in 15 samples. In the cluster analysis, it was found to be largely classified into 3 clusters. The data in this study can be used for a sensory property database of conventional Korean soups and stews using electronic sensors.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.149-161
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• 2012

The purpose of this study is to examine the quality characteristics of lamb stock by different salt contents in it. For this purpose, mechanical tests (color value, pH, sugar content, salinity, amino-acid content) and sensory evaluation (attribute difference test & acceptance) were conducted, showing the following results; Salinity and sugar increased significantly (p<0.01, p<0.001) with salt contents increased. The 0.1% salt addition group contained 32 kinds of free amino-acids, while 0.2% and 0.3% contained 34. 0.4% salt addition group turned out to contain 34 kinds of free amino-acid in it. The amount of the free amino-acid content was also the highest with 0.3% sample group, followed by 0.2%, 0.4%, and 0.1% sample group. In the test group, 9 kinds of essential amino-acid were discovered, and all samples contained histidine and arginine, which were essential in the growth of children. Among all samples, arginine appeared to be the highest in content. Each of the essential amino-acid content varied with statistical significance among the sample groups. In addition, 14 kinds of amino-acids other than the above mentioned were discovered, as well. The 0.3% salt addition group showed the highest 'after taste' value, and the differences among the sample groups were statistically significant(p<0.001). The acceptance test of the lamb stock showed that the flavor and mouth feel did not vary among the sample groups with statistical significance. The control group had the highest value for appearance, measuring scoring 4.32, and the sample group of 0.2% salt addition showed the lowest value of appearance, scoring 3.63. As for the preference on the taste, the highest value of 4.09 came from the 0.3% salt addition group. The differences between the sample groups were statistically significant. Finally, with regard to the overall quality, the 0.3% salt addition group had the highest value of 4.23 while the control group scored the lowest, 3.52. The differences among the samples were statistically significant. The overall result of the study indicated that the optimal rate of salt addition in making lamb stock was 0.3%.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.4
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• pp.242-248
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• 2007

To find a feasibility of utilization of food waste slurry (FWS) generated during composting, FWS was combined with pig manure slurry (PMS) in various ratios and the change of nutrient contents and offensive odor of the combined slurries before and after fermentation were studied. The initial pH was 7.67 for PMS and 8.45 for FWS. However, during the fermentation, pH increased in the combined slurries with the higher FWS rate among the treatments while decreased in thosewith higher PMS rate. EC of each slurry sample showed that the difference among combined slurry samples has been reduced during fermentation and became stabilized in $21{\sim}23dS\;m^{-1}$ after 180 days. After 180 days fermentation, total nitrogen (T-N) decreased. T-N of mixture with a half and more FWS decreased up to 0.1%, less than the critical level (0.3%). The contents of O.M., T-N, phosphorus, calcium and magnesium decreased with fermentation while those of potash and salinity increased. From initial fermentation until 30 days, a lot of $NH_3$, as an offensive odor, was produced. However, it decreased steadily, except in higher PMS rate. In terms of producing $50{\mu}g\;ml^{-1}$ of $NH_3$, the top layer took 30 days after fertilization with FWS only, 45 days for utilized treatment with F75 (25 % of PMS), 75 days for utilized with F50 (50%) and F25 (75%) and 90 days for PMS only, respectively. $RNH_2$ also had similar trend with $NH_3$ but it was produced continuously as long fermentation proceeded. In terms of $RNH_2$, the decrease in concentration up to $50{\mu}g\;ml^{-1}$ were; 45 days for FWS only(F100), 105 days for F75 utilization, 120 daysfor F50, 165 days for F25, respectively. ethyl mercaptan was produced in PMS until 180 days after fertilization but it was not produced in FWS. Sensory tests as an integrated test of offensive odor were also done. FWS showed lower than 1 after 30 days from initial fermentation, while PMS had still offensive odor even up to 180 days from initial fermentation. It is probably affected by the continuous production of ethyl mercaptan and amines. However, considering in decrease T-N content caused by volatilization while offensive odor intensity according to official standard of fertilizer is lower than 2. Further study on controlling offensive odor needs to be done.