• 대한감각통합치료학회지
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• 제4권1호
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• pp.47-55
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• 2006

Objective : The purpose of this study was to evaluate the correlation between visual perception ability and activities of daily living(ADL) in the children with spastic diplegia who were treated at developmental disabilities children salutary institute. Method : The subject were consisted of 8 children with spastic diplegia(mean age, 10). The visual perception ability was measured by the Developmental Test of Visual Perception(DTVP) and by the Functional Independence Measure for Children(WeeFIM) to evaluate activities of daily living. Collected data analysis were completed by using correlation analysis. Results : Visual perception ability of children with spastic diplegia is the highest in Position in Space(PS) score, and is the lowest in Visual-Motor coordination(VM) score. Average visual perception performance of children with spastic diplegia is the highest in SR(Spatial relationship) score, and is the lowest in VM score. In activities of daily living, eating component were significantly correlated with Visual-Motor coordination. Conclusions : Therefore, accurate evaluation of visual perception ability and visual perception training for children with spastic diplegia will be important to improve patient's activities of daily living skill.

• 한국조리학회지
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• 제6권2호
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• pp.23-30
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• 2000

Kimchi was added to enhance the acceptability of pizza sauce and pizza for Korean adults, and flavor 1ike oregano was also mixed to investigate the compatibility with kimchi flavor. Pizza sauce with kimchi showed a high crude protein and low crude fat content. Pizza sauce with 20% kimchi showed the highest score in flavor, taste, color and overall acceptability, was significantly different from control in quality indices except taste. Pizza with 21, kimchi powder in mixing dough showed a higher score in sensory evaluation than that of only 20% kimchi added pizza sauce.

• Plant Resources
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• 제8권3호
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• pp.230-234
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• 2005

This study was conducted to determine feasibility of utilization of Angelica acutiloba. Especially, the quality characteristics of bread prepared with the addition of Angelica acutiloba powder were investigated. Sensory evaluation and spoilage test were conducted for preparation of functional breads which added with ground plant matters (leaves and stems) from Angelica acutiloba. The result showed that the functional breads had high score of overall liking as well as low spoilage rate when added with 0.5 to 1.0% ground plant matters of Angelica acutiloba. Consumer acceptability evaluation showed a significant preference when added 0.5 to 1.0% ground leaves and stems of Angelica acutiloba into breads. Functional breads which added powder of Angelica acutiloba inhibited the growth of fungi. The more addition of Angelica acutiloba powder, the higher the degrees of this inhibited. These results suggested that the shelf-lives of the breads were extended by the addition of Angelica acutiloba powder. Further studies were required for improvement of functionality and diversity of bread products using medicinal plant materials as an additive.

• 대한감각통합치료학회지
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• 제20권2호
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• pp.36-45
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• 2022

목적 : 본 연구의 목적은 국내에서 개발된 아동감각처리척도(Sensory Processing Scale for Children)를 사용하여 일반발달 아동과 감각처리문제 아동의 감각처리 능력을 비교하여 판별타당도를 알아보고자 하였다. 연구방법 : 연구대상자는 3-5세의 일반발달 아동 68명과 감각처리문제 아동 83명의 보호자로 총 151명을 대상으로 하였다. 연구 참여에 동의한 아동의 보호자에게 연구의 목적과 방법을 설명한 후 연구목적, 동의서, 아동감각처리척도(Sensory Processing Scale for Children), 단축감각프로파일(Short Sensory Profile), 일반적 특성 문항을 포함한 설문지를 발송 또는 전달하여 자료를 수집하였다. 분석방법은 아동감각처리척도(Sensory Processing Scale for Children)의 판별타당도를 알아보기 위해 성별을 공변량으로 하여 공분산분석을 실시하였다. 결과 : 연구결과 일반발달 아동과 감각처리문제 아동의 감각처리능력의 차이는 공변량인 성별의 영향(F=6.663, p=.807, partial =η².000)을 받지 않은 것으로 나타났으며, 두 군에서 감각처리능력에 차이가 있는 것으로 나타났다(F=37.629, p=.000). 아동감각처리척도(Sensory Processing Scale for Children)의 감각영역에서 총점과 모든 감각 영역에서 감각처리문제 아동이 일반발달 아동보다 평균점수가 낮았으며, 고유감각(p=.097) 영역을 제외하고 통계적으로 유의한 차이가 있었다. 아동감각처리척도(Sensory Processing Scale for Children)의 감각 요소에서 감각과민반응, 감각저반응, 그리고 감각구별 요소에서 감각처리문제 아동과 일반발달 아동은 통계적으로 유의미한 차이(p=.000)가 있었으나 감각찾기 요소는 통계적으로 유의한 차이가 없었다(p=.112). 결론 : 아동감각처리척도(Sensory Processing Scale for Children)는 감각처리문제 아동을 선별할 수 있는 판별타당도가 있는 도구로 제시할 수 있으며, 앞으로 임상 환경에서 감각처리의 문제를 선별하거나 분석, 해석, 그리고 중재계획 시 사용할 수 있으리라 생각한다.

• 한국식품영양학회지
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• 제22권2호
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• pp.229-237
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• 2009

Physical, textural and sensory properties of Seolgiddeok prepared with different amounts of broccoli(Brassica oleracea var. italica Plen.) powder were investigated during 3 days of storage. Moisture content decreased gradually during storage and was less in broccoli powder-amended samples. The color L value decreased significantly with increasing broccoli powder, whereas both redness and yellowness increased. Texture analyses revealed that hardness, chewiness, gumminess, adhesiveness and fracturability of Seolgiddeok tended to decrease in proportion to the amount of broccoli powder in the formula. Seolgiddeok gelatinization was investigated using amylographing. Break down and setback were low in broccoli powder Seolgiddeok. Sensory evaluations revealed that, Seolgiddeok prepared with broccoli powder was superior in flavor, chewiness, softness to unamended samples. Seolgiddeok prepared with 3% broccoli powder showed the highest overall acceptability score. Use of broccoli powder in Seolgiddeok preparation improves sensory characteristics and delays retrogradation.

• 한국식품영양과학회지
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• 제27권3호
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• pp.419-424
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• 1998

This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.

• 한국식품조리과학회지
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• 제25권1호
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• pp.39-44
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• 2009

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

• 동아시아식생활학회지
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• 제12권1호
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• pp.65-69
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• 2002

우리나라는 일찍이 농경문화의 정착으로 특히 곡류를 이용한 다양한 음식문화가 형성되었고 그 가운데 전통 한과류는 세계적으로 차별화된 독창성을 가지고 현재에 이르게 되었다. 그러나 이러한 독창성을 지녔음에도 불구하고 시대적 요청인 현대화와 서구화에 밀려 그 수요가 줄게 되었고 또한 계승노력의 부족으로 일부는 없어졌으며 극히 한정된 지역이나 가정에서 전수되어 그 명맥을 간신히 유지하고 있는 실정이다. 따라서 본 연구에서 한과류 가운데 활용 가능성 높은 형태인 다식에 신소재인 실크펩타이드를 첨가하여 제조하였으며, 쌀다식의 영양성분 및 관능평가에 대한 요약 및 결론은 다음과 같다. 1. 일반성분 분석결과에서 실크펩타이드 분말 첨가비율이 증가할수록 쌀다식의 조단백질 및 조회분 함량이 대조군에 비해 유의하게(p<0.05) 증가 되었다. 2. 무기질 함량은 실크펩타이드 분말 첨가비율이 증가할수록 칼슘, 마그네슘 및 칼륨함량이 유의적(p<0.05)으로 증가되었다. 3. 실크펩타이드 분말 첨가비율에 따른 쌀다식의 관능평가 결과 2% 첨가군이 대조군이나 1%, 3%, 4% 첨가군에 비해 맛 등이 좋은 것으로 나타났다. 본 연구를 통해 개발된 실크펩타이드 분말이 첨가된 기능성 쌀다식을 기초로 다양한 실크펩타이드 첨가 식품이 개발되어 좋은 아미노산 공급원이되기를 기대한다.

• 동아시아식생활학회지
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• 제25권3호
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• pp.513-524
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• 2015

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide- added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

• 한국지역사회생활과학회지
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• 제13권2호
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.