• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.317-323
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• 2012

We investigated the quality characteristics of cookies prepared after the addition of various concentration of used guava leaf powder(0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, as guava leaf powder concentration rose, there was a decrease in the water content level. In addition, color, spread factor, hardness and sensory evaluation of the cookies were examined. The results showed that with an increase in guava leaf powder concentration, the L value decreased significantly, while the values for a and b of cookies increased when more guava leaf power was added to cookies. The spread factor of cookies decreased, but the hardness of cookies increased significantly, as guava leaf powder concentration increased. Cookies containing 0% and 3% of guava leaf powder showed a similar sensory evaluation score in terms of color, taste and flavor of the cookies. In the case of texture and overall consumer acceptability, cookies with 3% of guava leaf powder showed the highest score.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.196-202
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• 2010

The principal objective of this study was to evaluate the quality characteristics of black ginseng jelly prepared with different 5 levels(0, 0.5, 1.0, 1.5, and 2.0%) of black ginseng extract. We assessed the ginsenosides level of white and black ginseng for comparison between white and black ginseng. And we conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and sensory evaluation of black ginseng jelly samples. The levels of ginsenoside $Rg_3,\;Rh_1$, and $Rh_2$ of black ginseng were higher than those of white ginseng. The more black ginseng extract was increased, the sugar contents of black ginseng jelly were significantly increased(p<0.05). We noted that the luminance and Hunter's b values of jelly samples were decreased according to black ginseng extract was increased, but in Hunter's a values 0.5% black ginseng jelly was the highest of the all. With regard to the mechanical properties of the black ginseng jelly samples, the score of hardness, gumminess and chewiness were significantly increased. In color, taste and overall quality, the score of jelly with 1.0% black ginseng extract was significantly increased than those of the all.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.37 no.8
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• pp.819-827
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• 2009

We analyzed the result of sensory evaluation for the 10 items of Korean Space Foods performed by Korean astronaut in ISS. Although there were low score items because of the individual preference difference, Most items received the high score. Also, we can confirm the possibility of the internationalization of the Korean Space Foods because international astronauts gave the high valuation. we should develop the various space foods and food package which are easy to use in space for the human exploration in the future.

• The Journal of Korean Academy of Sensory Integration
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• v.7 no.1
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• pp.37-46
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• 2009

Background : Theory of Sensory Integration (SI) was initially developed with an effort to understand children's behavior by Jean Ayres and has been evolved with extensive research by occupational therapist practitioners and researchers since in the latter of the 20 century. With extension of recognition to SI, various professions begin to refer their clients who are children with sensory integration dysfunction. Upon those referrals, occupational therapists normally use Short Sensory Profile (SSP) to screen and decide whether SI therapeutic intervention is needed or not. Objective : Purpose of this study is (1) to examine any difference between different age groups and genders for children who are seven to nine years old; (2) to compare the score results of those Korean children with the original Standard which is established for American children: and (3) to compare tendency of response for each item between children with- and without SI dysfunction. This study was intended to validate test items of the SSP and determine whether the original standard of SSP is applicable for Korean children. Method : 155 students (81 for male, 74 for female) underwent SI evaluation using the Korean-translated SSP. 52 student (22 for male, 30 for female) were 7 years old, 54 students (32 for male, 22 for female) were 8 years old, 49 students (27for male, 22 for female) were 9 years old. Results : There is no significant difference of SSP score by neither age nor gender. In comparison the average score and sensory integrative disorder with the American Standard, there is significant difference on score of sub-item and total score. For six items, there is no significant difference on the tendency of response between children with- and without SI dysfunction. Conclusions : It is concluded that the original standard is suitable for Korean children aged seven to nine. The six test items that children without SI dysfunction shown similar tendency to respond are questionable to be appropriate as screening test item. It is suggested to proceed to do further item analysis study and extend the study to broad age groups, so develop the most appropriate Standard of SSP for Korean children.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.262-270
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• 2009

This study investigates the difference of sanghwabyung by adding different ratios of wheat germ. Aw, color value SEM and the sensory characteristics were analyzed and compared by SAS package. Aw of sanghwabyung was decreased with the increment of the additional content of wheat germ. L of sanghwabyung showed the lower values, a increased and b decreased, as the content of wheat germ increased. In the test of sensory characteristics, sanghwabyung with 7% wheat germ had the highest score in crust color, crumb color and wheat germ flavor. In the test of consumers' preference, sanghwabyung with 5% wheat germ had the highest score in odor, taste, and overall acceptability.

• The Journal of Korean society of community based occupational therapy
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• v.7 no.3
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• pp.23-34
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• 2017

Objective : The purpose of this study was to investigate establishment status of the mandatory courses designated by Ministry of Health & Welfare for qualification of sensory developmental rehabilitation specialist(SDRS), within curriculum of baccalaureate occupational therapy(BOT) programs in Korea Methods : This is a narrative study to investigate and analyze certain courses established in curriculums of all 4-years occupational therapy(OT) programs, which is 32 schools. Results : 1) The shared mandatory subject, 'Understanding Children with Disabilities(UDC)', has been established at 9 schools. For the branch mandatory subjects, 'Neuroscience(NS) or Neuroanatomy' has been established at all 32 schools, 'Sensory Processing Dysfunctions and Intervention(SPDI)' or 'Sensory Integration' has been established at 31 schools, and each of 'Assessment & Evaluation for Children(AEC)' and 'Practicum of Sensory Rehabilitation(PSR)' has been established 7 schools for same. 2) For the mandatory courses, all 32 schools were offering designated- and alternative courses of NS, SPDI, AEC, but there was no change in the number of schools offering the practicum course since there was no case of alterative for it. 3) In terms of general provision score, there were 4 schools for score 7, 4 schools for score 6, 2 schools for score 5, 1 schools for score 4, 2 schools for score 3, and 19 schools for score 2. Conclusion : Establishment of the mandatory courses required to the qualification of SDRS among the BOT programs in nation were investigated. Including alternative courses, all the branch mandatory courses except practicum course are established in all the 32 schools. However, the shared mandatory subject, UDC and the practicum subject were established in only few schools. In the provision level evaluation of BOT programs for the SDRS qualification, it is shown that many schools has been started the provision already but still many schools' curriculum did not reflect the willingness and accuracy well. For the schools planning successful accreditation in near future, it is recommended that they prioritize the establishment of the shared mandatory course and the practicum course since these two subjects are recognized as critical factors for that. In addition, it is also needed of comparative inspections for course title and syllabi based on the guideline provided by Ministry of Health & Welfare.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.621-630
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• 2014

This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3~9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific loaf volume, dough volume and baking loss decreased with increasing amount of blueberry fruit powder in bread, whereas loaf weight and hardness were reduced. In particular, hardness appeared to be 1.98 times higher in the control without blueberry powder compared to the bread containing 9% blueberry powder. For color, increasing the amount of blueberry fruit powder reduced L and b values, whereas a value was increased. In the sensory evaluation, the highest overall preference score was observed in bread containing 6% blueberry powder, whereas the lowest score was observed in bread with 9% blueberry powder. From these results, blueberry bread with good acceptability has an optimum blueberry powder concentration of 6%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.47-53
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• 2014

Varietal difference of eating quality by milling degree was investigated for total nine rice varieties comprised of three varieties each as excellent, good, and normal according to sensory evaluation results of cooked rice. Nine varieties were analyzed for their physicochemical properties and for the sensory evaluation according to five different degree of milling(5.5~13.5% based on brown rice). Overall score obtained through sensory evaluation was found the best in the milling degree at 9.5% and 11.5%. The overall score by rice variety was categorized into type A that showed high score at milling degree 9.5%, type B at milling degree 11.5%, and similar type C at both milling degrees 9.5% and 11.5%. The best eating quality was observed in Ilmibyeo and Koshihikari having overall eating quality excellent at milling degree 9.5% and in Chucheongbyeo and Dongjinbyeo having overall eating quality good at milling degree 11.5%. While, Palgongbyeo and Nonghobyeo having eating quality normal showed the best eating quality at milling degree 9.5% and 11.5%. Correlation analysis between overall score and physicochemical properties and five sensory evaluation items by three types of rice showed that Mg content and stickiness of type A, protein content and taste of type B, and K content and appearance of type C were highly significant correlation on overall score by panel test. Therefore, Mg contents might have affected on the stickiness of cooked rice in type A, protein contents on the taste in type B, and K contents on the appearance in type C, respectively.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.121-128
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• 2010

This study was conducted to develop an optimal composite recipe of nutritional cookies containing oak mushroom (Lentinus edodes) powder that has a high preference score. Oak mushroom(Lentinus edodes) is considered a significantly wholesome food. In addition, the dried oak mushroom(Lentinus edodes) has a better flavor and more nutrients than the fresh oak mushroom since vitamins are activated during the drying process. Wheat flour was partially substituted with Lentinus edodes powder to reduce its content. The optimal sensory composite recipe was determined by making iced cookies which have the advantage of long storage, at 3 concentrations of Lentinus edodes powder, yellow sugar and butter, using the central composite design. In addition, the mixing condition of Lentinus edodes powder 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 Lentinus edodes cookies were assessed in terms of texture, color, spread ratio and sensory evaluation. The results of the sensory evaluation produced very significant values for color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and the results of instrumental analysis showed significant values in lightness(p<0.05), spread ratio, hardness(p<0.01). As a result, the optimal sensory ratio of Lentinus edodes cookies was determined to be Lentinus edodes powder 10.83g, yellow sugar 61.89 g, and butter 120.0 g.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.419-430
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• 2005

In this study, to prove the effect of soybeans's electron donating ability and its addition on eel gouem, storage and sensory characteristics were examined. During the storage period, pH values of all gouem samples were decreased with initial increase except the control. BSB $3\%$ sample had the lowest pH value and YSB $10\%$ sample was the highest 6.71 in pH value at first storage day. The electron donating ability of soybeans were increased with the amount of addition. The electron donating ability of SBSB 20g sample was the highest, which was 2 ${\~}$ 3 times higher than that of YSB sample. L values of all the gouem samples had a tendency to decrease according to the storage period and amount of addition. All samples' a values were increased throughout the storage period, while b values decreased except the control and GNG sample. TBA and VBN values of all the samples were up and down throughout the storage period SBSB $10\%$ sample had the lowest in TBA value. The electron donating ability of all soybean samples and TBA value of eel gouem samples showed a negative correlation. Total plate count of bacteria was increased rapidly for initial storage period, but all samples showed a tendency of slow growth after the 8th day of storage. During all storage days, SBSB, BSB samples had a similar tendency of low total plate count growth. GNG $10\%$ sample showed the lowest in total plate count of bacteria at sixteenth day of storage. Sensory scores of all samples decreased with storage. For all the items of the sensory evaluation, SBSB $5\%$ sample got the highest score among all eel gouem samples. GNGSB sample showed the lowest in TBA value and total plate count of bacteria. And in the sensory evaluation, GNGSB sample got the highest scores for several items.