• Journal of Nutrition and Health
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• v.49 no.5
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• pp.395-399
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• 2016

Purpose: Gongju is a famous area for chestnuts, which contain various nutrients and phytochemicals. This study aimed to develop gochujang items using Gongju chestnuts and analyze nutritional properties for the best item by sensory evaluation in order to increase marketability of chestnut processed foods. Methods: Gochujang was prepared, and nutrient contents of gochujang were analyzed according to the methods of the food fair by Korea Food Research Institute. Three kinds of gochujang, including general (control)-, dried chestnut powder-, and chestnut syrup- were prepared. Sensory evaluation was performed on three kinds of gochujang by 45 adults, including males and females (20's~60's years of age). Results: Chestnut syrup-gochujang was evaluated as significantly higher than general- or dried chestnut powder-gochujang by sensory evaluation. Thus, nutrition facts were produced for chestnut syrup gochujang. Nutrient contents per 100 g of chestnut syrup gochujang and traditional gochujang in the literature were similar in terms of total carbohydrates and fat, whereas protein content was higher and sodium content was lower in chestnut syrup gochujang than in traditional gochujang in the literature. Conclusions: The results imply that chestnut syrup gochujang has nutritional benefits such as higher content of protein and lower content of sodium than traditional gochujang in the literature, in addition with its good taste. Therefore, chestnut syrup gochujang may have high usage potential. There is a need to improve the quality and storage of chestnut syrup gochujang through future study.

• International journal of advanced smart convergence
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• v.10 no.3
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• pp.225-231
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• 2021

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. The present study aimed to promote health through the development of blueberry cake by Mealworm Powder (Tenebrio molitor Lavare). The results of Sensory evaluation comparison of Blueberry cake to different levels of mealworm powder. The sensory evaluation showed that sample 3 had the highest color, taste, texture, and overall texture except flavour. Therefore, mealworm blueberry cake made with 60g of mealworm powder showed the best results. The results of analyzing the general components of the Mealworm blueberry cake showed more than two times higher Crude protein and less than half Crude fat compared to control blueberry cake. It is believed that the addition of mealworm powder means that the protein in the cake, a high carbohydrate food, has been strengthened. This is the development of bakery products with both nutritional excellence and symbolism, and it is believed that wheat worm powder is a good food material as a favorite food, not a hateful food, which will improve consumer awareness of edible insects.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.877-888
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• 2023

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.747-754
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• 2012

The objective of this study was to investigate free amino acid composition, antioxidant activity, alcohol dehydrogenase activity and the sensory quality attributes for the development of functional soy sauce using Hutgae (Hovenia dulcis Thunb) fruit, which is well-known for improving liver function and alleviating various negative physiological effects following heavy consumption of alcoholic beverages. Soy sauces adding six types of extract from Hutgae fruit (HF) were prepared (SSH1: HF 20%, SSH2: HF 10%, SSH3: HF 20%/40 days NaCl extract, SSH4: HF 20%/20 days NaCl extract, SSH5: HF 20% water bath extract, SSH6: freeze-drying powder from HF 20% aqueous extract), compared with soy sauce using the conventional method. These soy sauces were used for determining alcohol dehydrogenase activity by NADH absorbance, the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation by sensory scaling. Total free amino acid contents for most samples were in the range of 327.3 to 375.5 mg%, and then, aspartic acid and glutamic acid content of SSH1 and SSH5 were higher than that of others. DPPH radical scavenging activity was shown to be the highest in SSH4, also SSH1, SSH5 and SSF6 were shown to be higher than the control group. Alcohol dehydrogenase activity was shown to be the highest in SSH5. In sensory evaluation, the highest intensity of roast smell was observed in SSH4 while sweet taste was shown to be the highest in SSH5, and SSH3 and SSH5 revealed higher overall acceptability. From these results, Hutgae fruit soy sauces demonstrated antioxidant activity and alcohol dehydrogenase activity. In conclusion, soy sauces containing the water bath extract of Hutgae fruit may be used as a functional seasoning.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.435-446
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• 2014

This study was conducted to develop an optimal composite recipe of nutritional cookies containing Chinese artichoke (Stachy sieboldii Miq) powder. Rice powder was partially substituted with Chinese artichoke (Stachy sieboldii Miq) powder to reduce its content. The optimal sensory composite recipe was determined by 3 concentrations of Chinese artichoke (Stachy sieboldii Miq) powder, butter, and sugar, using the central composite design. In addition, the mixing condition of Chinese artichoke (Stachy sieboldii Miq) powder rice cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology (RSM). The effects of the addition of the three variables on the quality of Chinese artichoke (Stachy sieboldii Miq) rice powder cookies were assessed in terms of color, hardness, sweetness and sensory evaluation. The results of the sensory evaluation produced values very significant for flavor, texture, sweetness, appearance, and overall quality (p<0.05). The results of instrumental analysis showed significant values in moisture content, spreadability, sweetness (p<0.01), lightness, redness, and hardness (p<0.001). As a results, the optimal sensory ratio of Chinese artichoke (Stachy sieboldii Miq) rice cookies was determined to be Chinese artichoke (Stachy sieboldii Miq) powder 4.22 g, butter 120.00 g, and sugar 130.00 g.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.3
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• pp.265-272
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• 2020

The body odor as well as the skin changes has become an important issue. Humans leave respective specific odors dependent on sex and age; The odor has been known to affect social relationship of human. In this study, we wanted to confirm the possibility as parameters to evaluate body odor into existing odor evaluation methods by experts. The 15 subjects, aged from 50 to 61 years wore cotton t-shirts for 72 hours and collected body odor. The cotton t-shirts containing body odor were used for sensory evaluation and EEG measurement by the odor experts. In order to evaluate body odors of each subject, an odor sensory evaluation and electroencephalogram (EEG) were conducted by odor exports and the correlation in between two assessments was analyzed. Pearson correlation analysis shows negative correlation of the sensory evaluation versus 'Excitement' in EEG parameter (r = - 0.649, p = 0.009) and positive correlation of the sensory evaluation versus 'Stress' in EEG parameter (r = 0.704, p = 0.003). In conclusion, it is considered that the evaluation of body odor through EEG measurement can be used as a method to complement the odor evaluation by experts.

• Korean Journal of Poultry Science
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• v.29 no.4
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• pp.287-292
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• 2002

This study was conducted to investigate the changes of pH, TBA, meat color and sensory evaluation on duck meat fed supplemental Bamboo vinegar during storage period at 4$^{\circ}C$ . Experiment animals (five-wk-old, Cherry Valley F$_1$, 100 chicks) were randomly assigned in four treatment groups. Treatments were control, 1%, 2% and 4% based on Bamboo vinegar addition. There was no PH difference in breast meat between groups on day 1 of storage, while pH of bamboo vinegar supplemented group was sustained hi호 after 3 days. TBA values of Bamboo vinegar treated groups were significantly lower than control group (P<0.05) and were steady change during storage. The color value in lightness no difference between groups during the storage. The control was significantly increased in 6 d and 9 d, while the bamboo vinegar treated groups no difference during storage. The redness and yellowness in bamboo vinegar treatment were decreased in 3 d and 9 d storage. The decrease in yellowness was outstandingly observed in bamboo vinegar 1% and 2% treatment (P<0.05). The odor in terms of sensory evaluation was improved by supplemental bamboo vinegar treatment. The significant differences were observed on 1 d, 3 d and 6 d storage (P<0.05). The appearance of sensory evaluation of supplemental Bamboo vinegar treated groups (P<0.05) was significantly different in 1 d and 3 d storage. The results of this study indicate that the supplemental Bamboo vinegar 1% and 2% may improve meat quality during storage period in duck meat.

• Journal of Dairy Science and Biotechnology
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• v.40 no.3
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• pp.122-133
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• 2022

Radish (Raphanus sativus L.) has long been recognized as a source of nutrients and phytochemicals. It is well known that the antioxidant properties of radish contributed to its popularity in pharmaceuticals. For this reason, the radish extract aided in the recovery and prevention from diseases. Hence, in this study, the sensory evaluation assessment was conducted following addition of radish oil to almond milk, oat milk, and soy milk (nondairy products) and Kefir, yogurt, and cow milk (dairy products) at different concentrations (containing 0.5% increments from 0% up to 2%). According to the results obtained in this study, all samples containing 0.5% radish oil scored higher on the sensory evaluation scale than the control. It is also very valuable as it is the first study to investigate sensory evaluation assessment by incorporating radish oil into almond milk, oat milk, and soy milk (nondairy products) and kefir, yogurt, and cow milk (dairy products). Furthermore, the results of this study can be used as a foundation for developing future products using radish oil. Additional research on addition of plant-based essential oil to various foods should be conducted.

• The Journal of Korean Academy of Sensory Integration
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• v.9 no.2
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• pp.29-39
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• 2011

Objective : The purpose of this study is to verify the effect of sensory integrative intervention focused on proprioceptive-vestibular stimuli on adaptive response of children with sensory defensiveness. Methods : Subject of this study was a 6 years and 5 month old boy. The subject underwent a sensory integration (SI) treatment which was part of the SI treatment course administered by the Korean Sensory Integration Society, in 2011. The treatment goal and treatment plan had established based on the evaluation results. Treatment was done with 4 sessions and the adaptive responses of the subject were measured as outcome of the SI treatment. Results : During the SI treatment, the subject could participate in activities involving tactile stimulation without over-arousal. He also showed improved social interaction skills and his play was qualitatively extended. Conclusion : According to the results of this study, it was verified that sensory integrative intervention focused on proprioceptive-vestibular stimuli has positive effective on adaptive response for children with sensory defensiveness. For the future study, it is suggested to use standardized assessments in evaluation and provide information in changes of daily occupation as outcome data.

• The Journal of Korean Academy of Sensory Integration
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• v.7 no.2
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• pp.63-76
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• 2009

Objective : The purpose of this study was to identify effects of intensive sensory integration (SI) treatment and home-program for a child who has a sensory integration disorder. This study also examined whether the positive effect is long-lasting by a follow-up test. Method : A boy with sensory integration dysfunction underwent an intensive SI treatment for 2 weeks. The intervention was consisted of 9 sessions and duration of the each session was 40 minutes. Sensory diet and Wilbarger protocol was provided as home program. The child's sensory function was evaluated before and after the SI intervention. Five month later, re-evaluation was executed for follow-up purpose. Results : In the evaluation after the Si intervention, the child's sensory defensiveness was decreased. Praxis, visual perception, sensory regulation dysfunction (sleep function), affective stabilization and performance of activities of daily living are also improved. In the re-evaluation after the 5 month later, the self-regulation ability, especially sleep function, has been maintained and the visual perception was developing continually. However, the child showed some affective regulation such as bothering his mother and losing his temper. Conclusions : The intensive SI intervention showed positive effects in terms of SI function improvement and the effect lasted long without any additional therapeutic intervention.