• 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.16 no.3
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• pp.23-33
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• 2018

Objective : The purpose of this study is to investigate trend in use of occupational therapy assessment tools used by pediatric occupational therapist. Methods : Survey questionnaire developed for this study were used to for data collection. The questionnaires are divided into 10 area: occupational performance, activities of daily living, education, play, sensory-perceptual, motor and praxis, cognition, social interaction skills, development, and physical examination. Total 105 responses were analyzed using descriptive statistics analysis and frequency analysis. Results : For the general process of evaluation in pediatric occupational therapy, major response on the initial evaluation time was 30~60minutes (41.9%), and major response on the re-evaluation period was 3~6months (41.0%). The major assessment tool for each area Canadian Occupation Performance Measure (55.2%) for occupational performance assessments, Wee Functional Independence Measure (57.1%) for activities of daily living assessments, School Function Assessment (2.5%) for education assessments, Knox Preschool Play Scale (28.6%) for play assessments, Developmental Test of Visual Perception (94.3%) for sensory-perceptual assessments, Bruininks-Oseretsky Test of Motor Proficiency (42.9%) for motor and praxis assessments, Evaluation of Social Interaction (6.1%) for social interaction skills assessments, Denver Developmental Screening Test (92.4%) for development assessments, Clinical Observation (89.5%) for physical examination assessments. Conclusion : The study identified the most assessment tools used for specific area by pediatric occupational therapists. The results can be used as a basic data to educate about pediatric occupational therapy evaluation, as well as to develop new assessment tools in pediatric setting in future.

• The Journal of Korean Academy of Sensory Integration
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• v.9 no.1
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• pp.53-61
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• 2011

The purpose of this study is to investigate the types and functions of observations at the stage of child assessment. We can use various methods of evaluation. It includes observation, interview, and standardized tests. Most of occupational therapist using sensory integrative approach usually evaluate their clients based on observations especially in the period of initial assessment. The accurate observation is closely connected with reliability and validity of the assessment. Here present some types of observation and the things we should check in ordinary observing moments. It will be considerable aspect when we study how to improve observation ability of the therapists in the future.

• The Journal of Korean Academy of Sensory Integration
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• v.11 no.2
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• pp.41-56
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• 2013

Objective : The purpose of this study tried to present the performed average and range through systematic review about assessment tools that measures the praxis ability of sensory integrative function for foreign and domestic normal children. Methods: With making use of Medline, PubMed, Ovid, Eric, the Library of Congress, National Science and Technology Information Center, Kiss, RISS, and the Google search engine, we searched the name of assessment tool on the basis of the framework of the theory of sensory integration. Target paper was thesis and Journal published from January 2000 to April 2011. Results: Total of 24 papers were retrieved, used assessment tools were Bruininks-Oseretsky Test of Motor Proficiency (BOTMP), Bruininks-Oseretsky Test of Motor Proficiency, Short Form (BOTMP-SF), Bruininks-Oseretsky Test of Motor Proficiency, Second Edition (BOT-2), Bruininks-Oseretsky Test of Motor Proficiency, Second Edition, Short Form (BOT-2-SF), Clinical Observations of Motor and Postural Skills (COMPS), Motor Assessment Battery for Children (MABC), Clinical Test of Sensory Interaction with Balance (CTSIB), and subtest of Sensory Integration and Praxis Test (SIPT). We presented the average and range of assessment tools applied to normal children in each country. Conclusion: A performed result in other cultural and domestic normal children which this study presented will provide a standard in comparison with performance of children with disabilities who are the actual clinical evaluation.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.348-357
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Korean traditional starch foods were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p＜0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p＜0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.406-412
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• 2010

This study was conducted to investigate the effects of saltwort on the quality characteristics of tofu. In addition, we examined the potential for commercialization of tofu containing saltwort. For this study, saltwort was added to tofu at 0%, 4%, 8%, 12%, 16% and 20% and quality and sensory tests were administered. Analyzing the mineral contents of saltwort juice, K was present in the greatest amount, followed by Mg, P, Ca, and F (in decreasing order). There were significant differences in yield rates and turbidity between the groups. Acidity was highest in the control group, and acidity and volume of tofu tended to decrease with an increase in saltwort powder. L value and a value decreased as the content of slaltwort powder increased, but b value increased with increasing saltwort powder concentration. Hardness, chewiness, and gumminess were rated higher in the control and the 4% supplement groups than the others groups. In the sensory evaluation, cross section and soybean flavor were the highest in the 4% saltwort supplement group, and the presence of an "off-flavor" increased with the content of saltwort powder. The saltiness score was highest in the 20% supplement group. The 4% and 8% supplement groups were favored in the "feel after swallowing" assessment. Softness was the lowest in the 20% supplement group, and the 4% supplement group had the highest overall acceptability. As demonstrated by these results, the addition of saltwort positively affected the overall sensory evaluation of tofu and supplementation with saltwort at 4% and 8% might be considered the most appropriate choices. In conclusion, saltwort tofu expected to increase the functionality of new products, particularly with respect to product variety and health improvement.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.2
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• pp.31-41
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• 2015

Objective : Purpose of this study is to develop a Sensory Processing Scale for Children (SPS-C) to screen sensory processing problems for children aged 3 to 5, and examine validity of the assessment. Method : A draft version of Sensory Processing Scale for Children (SPS-C) has been developed and it was utilized to 138 caregivers of children who are 3 to 5 years old. Rasch analysis was used to test construct validity of SPS-C. Through the Rasch analysis, unidimensionality and adequacy of the rating scale were examined. Results : Based on the Rasch analysis, it was found that six items out of 56 items (10.7%) are misfits. And the results also showed that 3-points rating scale is more adequate than 5-points scale for SPC-C. Conclusion : The construct validity of a newly developed assessment, Sensory Processing Scale for Children (SPS-C), was established through this study. Further studies are needed to examine other psychometric properties of the assessment, using the one modified based on the results in this study.

• Physical Therapy Korea
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• v.4 no.3
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• pp.61-69
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• 1997

The ability to maintain an upright position during quiet standing is a useful motor skill. The Sensory Organization Test (SOT) is a timed balance test that evaluates somatosensory, visual, and vestibular function for maintenance of upright posture. The Fugl-Meyer Sensorimotor Assessment (FMSA) balance subscale is the functional status assessment that indicates amount of assistance needed during various balance tasks. Functional Independence Measure (FIM) is the functional status assessment tool and FIM can be used clinically as an outcome measure. The purpose of this study was to see if the SOT can be used as a evaluation tool to measure hemiplegic patients' balance ability. Thirty-six patients with hemiplegia participated in this study. SOT scores were significantly correlated with FMSA balance scores and FIM scores(p<0.05). However correlation coefficients were not so high (r=0.60, and r=0.51, respectively). Therefore, further study is needed to verify the SOT's usefulness when physical therapists are evaluating for hemiplegic patients' balance ability.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.194-203
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• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

• 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.