• 한국식생활문화학회지
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• 제18권4호
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• pp.356-364
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• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• 한국식품조리과학회지
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• 제19권2호
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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%.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.44-50
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• 2000

Physicochemical properties and sensory evaluation of Satsuma mandarin produced in Cheju were investigated . Fruit index(width/Length), soluble solids and acid content of Citrus unshiu marc. var. miyagawa(miyagawa) and C. unshiu marc. var.(okitsu) harvested at 1st December were 1.16 and 1.23, 12.12 and 12.01, 0.97 and 1.09, respectively. and the fruit of miyagawa was showed somewhat round in shape, compared to ikitsu. the taste of miyagawa seemed to be better than okitsu. However, compared to miyagawa, peel thickness was thinner, flesh ratio was higher, and firmness was higher as 0.502kg-force in kitsu. Nevertheless there were some differences among panelist groups in sensory evaluation , middle size of citrus fruits were favorable to most panelists, but except very small or very large size of fruits, there were not so much differences in okitsu. The panelists referred to somewhat flat-shaped fruits from that sensory evaluation score was increased to 1.3 in fruit index. nevertheless there were not so much differences in full-colored fruits, the citrus peel color of reddish yellow was more favorable than greenish or pale yellow color. the score was increased more linearly according to citrusfruit produced in optimum ciltivation area, and was prefered to thinner in peel thickness , Correlation between soluble solids, acid content , Brix/acid ratio and flesh ratio with sensory evaluation score were not showed significantly, it was different to with citrus juice. This data obtained in this experiments are supposed to be applied to the quality evaluation of Satsuma mandarin produced in Cheju .

• 대한감각통합치료학회지
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• 제21권3호
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• pp.39-53
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• 2023

목적 : 본 연구는 발달장애아동에게 아이트래커를 병행한 감각통합치료가 감각처리 및 시지각에 미치는 효과를 알아보고자 하였다. 연구방법 : 본 연구의 설계는 단일대상연구의 대상자간 중다기초선 설계이며, 중재는 아이트래커를 병행한 감각통합치료를 적용하였다. 기초선 기간과 중재 기간의 매 회기 평가로 시각-운동 속도와 단속적 눈의 움직임을 평가하였으며, 사전·사후 평가로 감각프로파일, 한국판시지각발달검사, 선잇기검사를 실시하였다. 매 회기 평가와 사전·사후 평가는 시각적 분석 및 경향선 분석을 통해 중재의 효과를 연구하였다. 결과 : 회기별 평가 결과, 시각-운동속도와 단속적 눈의 움직임에서 모든 아동의 경향선 기울기가 기초선기간보다 중재기간에 급격하게 증가하였다. 사전·사후 평가결과, 감각처리에서는 움직임, 몸위치, 시각의 감각처리가 또래보다 많음에서 또래와 유사 수준으로 변화하였으며, 시지각에서는 모든 아동의 시각통합능력이 증가하였다. 또한, 아동의 시각추적 및 시각-운동 능력의 향상을 확인하기 위해 실시한 선잇기검사 결과, 모든 아동이 사전보다 사후에 수행시간이 감소하였다. 결론 : 발달장애아동의 아이트래커를 병행한 감각통합치료는 감각처리 및 시지각에 긍정적인 영향을 미쳤으며, 최근 기술의 향상과 스마트기기의 보급과 맞추어 아동의 흥미와 동기를 부여할 수 있어 임상적으로 중요한 역할을 할 것으로 사료된다.

• 한국생활과학회지
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• 제8권2호
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• pp.289-299
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• 1999

The purpose of this study was to develop slacks pattern for obesity women through comparing the flat pattern with the draping pattern. The results were as follows: 1. In the result of the comparative investigation on pattern and sensory evaluation, it was found that the draping pattern had better comfort and appearance. Especially, as the lower part of the body is more obese and the expansion ratio of the body is higher, the draping pattern was superior to the flat pattern in the sensory evaluation. 2. In the result of sensory evaluation, it was found that the proper ease of total crotch length was $2{\sim}3%$ of actual total crotch length.

• 한국식품조리과학회지
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• 제6권2호
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• pp.59-66
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• 1990

The characteristics of sponge cakes containing sucrose or other sweeteners for diabetes mellitus patients were investigated through physical measurement and sensory evaluation. The results are as follows: The physical properties of cake batters and cakes with sweeteners were different from each other in viscosity, specific gravity, standing height, firmness, and springiness. from the result of sensory evaluation, it was shown that cakes containing sorbitol and fructose had high quality even though they were not as good as cake with sucrose. However, cakes with saccarine and stevioside showed much difference compared with cake with sucrose. The characteristics of sponge cake with combined sweeteners (sorbitol plus stevioside) were compairable to those of sucrose cake. There was little difference in specific gravity. The result of sensory evaluation indicated the combined use of both sweetenes could produce bette cakes than either stevioside or sorbitol. Practical utilization of this cake would be provided under the sensory evaluation on these cakes by diabetes mellitus patients.

• 한국가정과학회지
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• 제3권2호
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• pp.90-100
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• 2000

Statistical reliability in the sensory evaluation measures the agreement of judgements for several observers. Kendall's coefficient of concordance for multiple rankings. and coefficient of consistence and coefficient of agreement for paired comparisons are frequently used as the standard reliability measures. The main idea and the computational formula of these coefficients in various situations are explained in detail with some real (cloth designing) examples. Moreover a user-friendly computer program called as MultPair is introduced. We expect that this expository paper and the computer program give a practical help to the researchers who use the sensory evaluation techniques.

• 동아시아식생활학회지
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• 제9권4호
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• pp.452-460
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• 1999

This study was conducted in order to investigate the quality characteristics of Salku Pyun which was made by using mungbean, potato, sweet potato and corn starches. The pH of salku juice was 3.45 to 3.50 and the brix of that was 7.0%. The water content and water activity of salku pyun with potato starch was highest. The result of sensory evaluation showed that appearance, flavor, overall quality were highest in the Salku Pyun made with potato starch while texture, taste were highest in the Salku Pyun made with mungbean starch. Mechanical properties of salku pyun with mungbean starch was significantly higher in adhesiveness, hardness, chewiness. Texture of sensory evaluation were positively correlated with springiness, hardness, and chewiness of mechanical measurement. The factors which affect the overall quality on sensory evaluation were texture quality, taste quality, hardness, color and springiness.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2005년도 추계학술대회논문집
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• pp.439-442
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• 2005

Generally, noise from a home appliance has been measured by overall sound pressure level or sound power level, dB. Customers evaluation, however, of this noise should be depend on the only overall level but also the sensory feeling, annoyance, unpleasure and so on. Moreover, in this sensory evaluation, irregular, time-varying and uneven sounds which are difficult to describe itself by overall level are more affectable. Unfortunately however the formal evaluation method for this kinds of noise is not determined yet. In this research, the evaluation method for harmonic noise, which is a major noise from home appliance and one of the unmeasurable sounds by overall level, is proposed to evaluate its acceptability based on the consumer's sense of hearing. The proposed approach could be applied to the other sound, which acoustical characteristics are similar to the tonal noise.

• Journal of Nutrition and Health
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• 제32권8호
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• pp.967-973
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• 1999

The purpose of this study was to analyze sensory evaluation, to assess visual serving size and plate waste estimates of daily menu, and the identify customer expectation, perception and satisfaction. Questionnaires of sensory evaluation, serving size and were waste were developed and hand-delivered to 2,520 people. A total of 2,255 questionnaires were usable: a 89.5% response rate. Customer satisfaction questionnaires were handed out to 700 customers: (100 each at seven operations). A total of 551 were returned completed (78.7%). The data was analyzed using the SAS package program for Descriptive Analysis, t-test and ANOVA. The result of sensory evaluation showed that 'taste' was 3.20, 'freshness' 3.17, 'temperature' 3.25, 'texture' 3.15, 'appearance' 3.12, 'overall evaluation' 3.21, so these were little higher than 「normal」, that is 3.0. There was positive correlation among 'taste', 'freshness', 'temperature', 'texture', 'appearance' and 'overall evaluation'(p<.001). Serving size score was 2.97 and plate waste was 4.87, thus plate waste percentage was about 22-33%. As the result of customer expectation, perception and satisfaction of menu quality, characteristics. Customer satisfaction was defined as the difference expectation and perception and customer perceptions in theis survey were lower than expectation, thus this result implied customers dissatisfied in all menu quality characteristics. IPA analysis showed that 'diversity of menu selection' and 'menu price' was included in A area 'Focus here'.