• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• Journal of Institute of Control, Robotics and Systems
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• v.20 no.8
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• pp.795-800
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• 2014

In this paper, a vibrotactile pad system, T-mobile, is developed to provide vibrotactile cues for hand-held devices. A grooved and slim design is adapted to the back-side plane of the T-mobile, and the contact part consists of 12 vibrotactile panels which can operate independently and separately. To be isolated among vibrotactile actuators, the surface of the cover is divided into several pieces. Each vibrating module consists of a linear resonant actuator, a section of covering surface, and a vibration isolator. In order to provide spatial and directional information, sensory saltation and phantom sensation are applied to the T-mobile. To evaluate the developed device, two experiments were conducted to test whether directional information and spatial information can be successfully displayed by the device. Additionally, in order to find optimal stimulation by sensory saltation, an empirical test was conducted. As a result, spatial and directional information would be useful for displaying intuitive information for hand-held devices with vibrotactile feedback and reasonable near-optimal value for sensory saltation was obtained.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• Journal of the Korean Academy of Clinical Electrophysiology
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• v.10 no.2
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• pp.1-6
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• 2012

Purpose : This study is to investigate the modulatory effects to the ultraviolet induced erythema of pain processing system. Methods : Thirty six healthy volunteers were divided into none treatment group (n=6), indomethacine group (n=6), subsensory level electrical stimulation group (n=6), sensory level electrical stimulation group (n=6), motor level electrical stimulation group (n=6), noxious level electrical stimulation group (n=6). Subjects were induced erythema for three times minimal erythema dose (MED) at upper arm of dermatome C6 level. Each experimental group had mechanical pain threshold (MPT), electrical pain threshold (EPT), thermal pain threshold (TPT). Results : This study revealed that we observed that pain thresholds were significantly correlated with each other in pain processing system. The effect of electrical stimulation levels evaluates were shown to be significant differences pain control effect in electrical stimulation group (sensory, motor level electrical stimulation groups) more than indomethacine group, subsensory level and control group. Conclusion : In this study, it was found that the effect of ultraviolet induced erythema of pain control by modulatory electrical stimulation.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.757-762
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• 2014

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

• The Journal of the Korea Contents Association
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• v.13 no.12
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• pp.851-859
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• 2013

This study is conducted to provide basic data through the Quantitative Sensory Testing(QST) about edema of the upper extremity with hemiplegia for subacute and chronic patients in management and treatment. For the purposes of the study group I, subacute stroke patients(n = 15) and group II, chronic stroke patients(n = 17), was targeted, it was performed difference between the unaffected side and affected side of the upper extremity volume, MPT, CST, WST, CPT, WPT and QST of VST. As the results, all measurement items showed significant differences when comparing each group of all(p<.001), group I and group II of patients affected side, there was a significant difference in the measurements, with the exception of items MPT sensory test(p<.05). In subacute than chronic numbness due to increased sensory threshold appears in the upper extremity edema was able to confirm. It was focused on the difference in sensory properties according to the edema of stroke patients through quantitative test.

• Journal of Oral Medicine and Pain
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• v.40 no.3
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• pp.96-101
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• 2015

Purpose: Thermal sensory test as an essential part of quantitative sensory testing (QST) has been recognized as a useful tool in the evaluation of the trigeminal nerve function. Normative data in the orofacial region have been reported but the data on differences in the test site, sex and ethnicity are still insufficient. Thus, this study aimed to investigate the normal range of orofacial thermal QST data in the healthy Korean women, and assess sex difference of thermal perception in the orofacial regions. Methods: Thermal QST was conducted on 20 healthy women participants (mean age, 26.4 years; range, 21 to 34 years). The thermal thresholds (cold detection threshold, CDT; warm detection threshold, WDT; cold pain threshold, CPT; and heat pain threshold, HPT) were measured bilaterally at the 5 trigeminal sites (the forehead, cheek, mentum, lower lip and tongue tip). The normative thermal thresholds of women in the orofacial region were evaluated using one-way ANOVA and compared with the previously reported data from age- and site-matched 30 healthy men (mean age, 26.1 years; range, 23 to 32 years) using two-way ANOVA. One experienced operator performed the tests of both sexes and all tests were done in the same condition except the time variability. Results: Women showed significant site differences for the CDT (p<0.001), WDT (p<0.001), and HPT (p=0.047) in the orofacial region. The CDT (p<0.001) and the CPT (p=0.007) presented significant sex difference unlike the WDT and the HPT. Conclusions: The thermal sensory evaluation in the orofacial region should be considered in the context of site and sex and the normative data in this study could be useful for assessment of the sensory abnormalities in the clinical setting.

• Therapeutic Science for Rehabilitation
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• v.12 no.1
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• pp.23-35
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• 2023

Objective : This study is to examine the practical use of clinical observational evaluation of sensory integration therapy and the difficulty and importance of measuring results for each sub-item, and through this, to confirm the usefulness of the application of Artificial Intelligence measurement technology in clinical observational measurement and the need for application. Methods : The questionnaire consisted of the actual use of the sensory integration evaluation tool, the difficulty of measurement for each detailed item of clinical observation, the usefulness of AI measurement technology, the importance of evaluation for each detailed item, and the need for developing AI measurement technology. Results : The detailed items that were difficult to measure during clinical observation were the Finger-to-Nose Test and Postural control (71.0%), followed by Eye movement and Protective Extension Test (67.7%). 83.9% of the study subjects answered that it would be useful to apply AI measurement technology when observing images. Postural control (on the ball) (90.3%) was the highest item that answered that AI measurement technology was needed, followed by Eye movement (83.9%), and Prone Extension and Protective Extension Test (77.4%). Conclusion : The results confirmed the desire of therapists that clinical observation is an important evaluation tool in the field of child occupational therapy in Korea.

• The Journal of Korean Academy of Sensory Integration
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• v.19 no.2
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• pp.1-11
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• 2021

Objective : The purpose of this study was to compare sensory processing ability by smartphone addiction levels in preschool children, and to investigate the correlation between smartphone addiction level and sensory processing ability within smartphone addiction group. Method : The subjects of this study were 324 persons, with 124 persons in the addiction group and 200 in the normal user group. Measurements in this study were a questionnaire about general characteristics of subject, smartphone addiction scale, and short sensory profile. Methods for the data analysis included descriptive statistics, independent t-test, Pearson correlation analysis of SPSS 22.0. Results : There was a significant difference in the total Short Sensory Profile (SSP) score and in all sub-domains between the addiction and normal use groups (p<0.05). In the smartphone addiction group, there was a negative correlation between the SSP total score (r=-.278), auditory filtering (r=-.293), visual/auditory sensitivity (r=-.393) and smartphone addiction level. Conclusion : This study confirmed that there was a difference in smartphone addiction and sensory processing ability between the preschool children addiction and normal use groups. It has been proven that there is an interrelationship between sensory processing ability and smartphone addiction in the addiction group. It is significant in that it provides basic data to prevent smartphone addiction.

• The Journal of Korean Academy of Sensory Integration
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• v.21 no.3
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• pp.27-38
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• 2023

Objective : This study aims to verify the validity and reliability of the Korean version of the Sensory Processing and Self-Regulation Checklist (SPSRC) for children with and without autism spectrum disorder. Methods : The Pearson product-moment correlation coefficient was calculated using Short Sensory Profile (SSP) to verify concurrent validity. Construct validity was verified by comparing the sensory processing ability and self-regulation ability of the two groups. Cronbach's α was calculated in the case of internal consistency for reliability verification, and the test-retest reliability was verified through the Pearson correlation coefficient. Results : Based on the verification of the concurrent validity, the Korean version of SPSRC and SSP showed a statistically significant correlation (p < 0.01). The construct validity was found to have a statistically significant difference between the two groups in the area and sub-items of the Korean version of SPSRC (p < 0.001). For the internal consistency, Cronbach's α ranged from 0.700 to 0.975. The test-retest reliability showed that the correlation coefficient ranged from 0.937 to 0.997. Conclusion : The Korean version of SPSRC was confirmed to be an evaluation tool with high validity and reliability. It is expected to be used as an evaluation tool for planning treatment goals in clinical trials and as a meaningful basis for future research.