• The Korean Journal of Food And Nutrition
• /
• v.25 no.4
• /
• pp.1023-1026
• /
• 2012

The objective of this study is to propose activation ways through an analysis on processing actual conditions and quality of farm food. For the analysis we have surveyed the actual condition of farms and conducted sensory test on farm food. Difficulties of farm business are in order to 'preparation of papers', 'facility standard', 'improvement of quality' and 'labeling'. Overall, products from major food companies achieved better results than farm foods in all sensory test. It is necessary to educate the 'Food Sanitation Act' and prepare a manual for the development of farm food.

• Journal of the Korean Home Economics Association
• /
• v.27 no.3
• /
• pp.71-78
• /
• 1989

As the level of life improves, the eating habit is changing from rice meal to bread meal and at the time, eat more strawberry jam than before. We tried to study to select the good cooking method and the proper strawberry variety for the jam through the sensory evaluation We made four kinds jam of Bogyo-Joseoung and Ai-berry by different cooking methods, the result6s of the sensory evaluation are as follow: The jam of Ai-berry is better than that of Bogyo-Joseoung by the paired comparison test but the difference between those, if we add some lemon to the jam of Bogyo-Joseoung and Ai-berry, is very little. The multiple comparison test proves the sourness, if added some lemon and citric acid, become better and the color and viscosity, if added pectin, became better. The overall preference about jam, if pectin and citric acid were added together, was best. In addition, we evaluated the quality of jammed bread by multiple comparison test. The result is like this: The jam with lemon is very good in color, flavor, sourness and texture, but the jam with pectin and citric acid was the best in overall preference.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.1
• /
• pp.53-60
• /
• 2019

This study investigated the sensory characteristics and antioxidative activity of the reduced salt dried bulgogi bibimbap containing AF-343, a dandelion-derived compound extract. A sample with a 30% reduced salt had a sodium amount of 659.01 mg, which was significantly lower than that of the sample before the reduction (p<0.05). The textural hardness of the SW (Standard sample with the AF-343), showed the lowest value of $1.03N/cm^2$, indicating that the AF-343-containing sample could have a slightly softer texture than the non-containing sample. In the analytical sensory test, the AF-343-containing samples showed a synergistic effect on the aroma and flavor of bulgogi, with values of 5.7 and 8.4, respectively, which were significantly higher than that of the non-containing sample group (4.3 and 4.4, respectively). The hardness by the sensory test was slightly hard with values of 7.2-8.1 in all samples, indicating that textural improvement was needed. In the acceptance test, all the samples scored with slightly lower values of 4-5 points, highlighting the need for future studies to improve the sensory characteristics of dried bibimbap. The flavonoid contents of AF-343-containing SW and RW sample groups were 68.21 and 64.31 mg GAE/100 g, respectively, which were significantly higher than those of the samples without AF-343 (49.06 and 44.82 mg GAE/100 g, respectively) (p<0.05). The ABTS and DPPH radical scavenging activities were similar to those of the flavonoid contents. As a result, in the production of AF-343-containing reduced-salt dried bulgogi bibimbap, more study on the textural improvement will be needed to achieve better palatability.

• The Korean Journal of Rehabilitation Nursing
• /
• v.5 no.1
• /
• pp.38-48
• /
• 2002

The purpose of this study is to identify the effects of a nursing intervention using sensory stimulation in dysphagic patients. Quasi-experimental with a nonequivalent control group pretest-posttest design was used. 15 patients of each group were assigned for this study, who were hospitalized in the oriental medicine hospital of K. University. Specific stimulation plans were devised based on a dysfunctional area of the subjects. For each modality, subjects were systematically stimulated for 30 minutes, in the experimental group prior to each meal and 3 times per day for a week. The data were analyzed by SPSS PC program using $X^2$-test, Wilcoxon Signed Rank test and Mann-Whitney U test. The results of this study are as follows : 1. The tongue control score of the experimental group is greater than that of the control group(u=52.0, p=.007). 2. The score of chewing ability, lip control, swallowing ability of the experimental group is greater than that of the control group. But no difference is statistically seen between the experimental group and control group. Therefore, this study shows that sensory stimulation using icing, quick stretch, etc., was effective in improving or oropharyngeal function in patients with dysphagia.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.1
• /
• pp.84-94
• /
• 2010

Physico-chemical analysis and sensory test of loin of lamb were carried out by four different methods such as grilling, pan-frying, oven-roasting and boiling. The crude fat content was all the same at three cooking methods except boiling. The moisture content was not different among grilling, pan-frying and oven-roasting. Hunter's color L-value(lightness) was lowest at grilling method. However, the heating loss appeared greatly at grilling. The hardness of the lamb-loin after cooking showed big differences with the control except boiling treatment. Amino acids in fillet contained highly in the order of glutamic acid > aspartic acid > cystein. The grilling showed a good value not only color of a sensory test but also the appearance. The oven-roasting cooking gave the tenderness and juiciness. The oven-roasting method showed good sensation to overall taste. Therefore, the oven-roasting (at $150^{\circ}C$ for 9 minutes) was suggested as the superior method when the loin of lamb is cooked for reducing off-flavour.

• The Journal of Korean Academy of Sensory Integration
• /
• v.7 no.2
• /
• pp.13-22
• /
• 2009

Objective : The aim of this study is to verify the effects of group sensory integrative intervention for sensory motor ability, behaviors in children with developmental delay. Method : The subjects were five children with developmental delays aged between 3 and 5. All Children participated in 26 sessions of group sensory integrative intervention. Children' behavior during testing was observed to assess the sensory motor ability, behaviors, the clinical observation. One group pretest- posttest design was used to verify the effect of group sensory integrative intervention. The observed children' behavior during testing were tested by the Wilcoxon matched-pair signed rank test. Results : There is no significant difference in the clinical observation between pre and post intervention. However, subjects showed the significant difference in Social interaction(Z=-2.121, p=.034), Attention(Z=-2.032, p=.042), total score in Behavior during testing(Z=-2.032, p=.042). Conclusions : The result in this study suggested that the sensory integrative intervention is effective in facilitating the social skills and improving the attention and behaviors. On the other hand, there is no effect in sensory motor ability. It is difficult to generalize the conclusion because the number of the subject was limited and the environmental confounding factors has not been controlled. Therefore, it is needed to supplement these limitations in the future study.

• The Journal of Korean Academy of Sensory Integration
• /
• v.19 no.1
• /
• pp.13-23
• /
• 2021

Objective : This study examined the effects of vestibular sensory integration on the sensory processing, problem behavior, and auditory behavior in children who had cochlear Implants. Methods : This single-subject AB study was conducted for 11 weeks from August to November 2019 with three children with cochlear implants. A pre-test measure of each child's sensory processing and auditory behavior was recorded with the baseline on operationally defined behavioral problems as four incidents during 40 minutes of free play with an occupational therapist. The treatment period was 15 40-minute sessions of vestibular sensory integration. Behavioral problems were monitored and recorded during each treatment session. Once treatment was complete, a post-test was conducted on the children's sensory processing and auditory behavior. Results : The sensory processing and auditory behavior of all three participants improved after the vestibular-focused sensory integration, and diverse problem behaviors showed decreasing trends during the interventions. Conclusion : Vestibular sensory integration leads to positive changes in the sensory processing, problem behavior, and auditory behavior of children with cochlear implants.

• Korean Journal of Food Science and Technology
• /
• v.15 no.3
• /
• pp.302-306
• /
• 1983

The changes in the mechanical model parameters during cooking and subsequent storage, were related to the sensory quality of the noodles. The sensory hardness and chewiness were tested by Milestone method and the overall preference was evaluated by hedonic scale test. Hardness was affected primarily by increasing cooking time and in lesser degree by storage time after cooking. Chewiness was diminished by increasing cooking time and subsequent storage. The preference of wheat flour noodle was not significantly affected by cooking time, while that of wheat·sweet potato starch noodle decreased significantly by excess cooking time. Instantaneous elasticity represented the softness of noodle. The elastic components and viscosity components had significant relationship with the sensory quality of wheat noodle. On the other hand the retardation time was important for the sensory quality of wheat-sweet potato starch noodle.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.1
• /
• pp.96-104
• /
• 2016

Recently, food industries are increasingly interested in launching ethnic foods in the global market, but communicating sensory information to target consumers has been complicated due to the ambiguity and complexity of Korean sensory descriptors. This study was conducted to elicit various multidimensional sensory descriptors and their definitions using focus group interviews (FGI). Two consumer groups, consisting of 10 panelists in their 20s and 10 panelists in their 30-40s respectively, participated in the FGI. A total of 14 commonly used multidimensional sensory descriptors, including gamchilmat (감칠맛), gaeun (개운), goso (고소), gusu (구수), kkal-kkeum (깔끔), neu-kki (느끼), dambaek (담백), birin (비린), siwon (시원), sikeum (시큼), ssapssarae (쌉싸래), eolkeun (얼큰), jjapjoreum (짭조름), and kalkal (칼칼), were elicited. Their definitions showed that these descriptors not only were constructed using several sensory elements but also contained hedonic connotations. Descriptors such as gaeun, siwon, and kkal-kkeum were more closely associated with overall sensory impressions, including aftersensations and post-ingestive effects rather than sensory concepts. As individuals tend to weigh different elements to construct the concept for each multidimensional descriptor, further studies are required to identify elements consisting of these descriptors to develop better test methods and gain a clearer understanding of the sensory profiles of Korean foods.

• Journal of the Korean Society of Costume
• /
• v.50 no.3
• /
• pp.73-86
• /
• 2000

This study is to develop the well-fit brassieres by wearing test of available brassieres for girls . The 11 elementary school girls aged 12 participated in the wearing test. The test procedure consisted of a rating on fit and performance according to brassiere types, a try on test of 3 types of brassiere and a sensory test on fit. The results of this study are as follows ; 1. The results of fit rating on different brassieres. Compared among brassiere types, tank top type proved the most effective, from a viewpoint of wearing effects. All types of brassiere performed well in bust up effect. Especially tank top type brassiere showed the best of them. 2. The results of the sensory test and comparative test. With regard to wear comfort, most of the subject assessed tank top brassiere to be the most comfortable . As for freedom of movement, it is disclosed that the subjects prefer tank top brassiere. As a result, brassiere for girls strongly require size adjustment, physical and psychological comfort through full overage of breast area.