• 한국식품영양학회지
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• 제25권4호
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• pp.1023-1026
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• 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.

• 대한가정학회지
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• 제27권3호
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• pp.71-78
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• 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.

• 한국식생활문화학회지
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• 제34권1호
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• pp.53-60
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• 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.

• 재활간호학회지
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• 제5권1호
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• pp.38-48
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• 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.

• 동아시아식생활학회지
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• 제20권1호
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• pp.84-94
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• 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.

• 대한감각통합치료학회지
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• 제7권2호
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• pp.13-22
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• 2009

목적: 본 연구는 그룹 감각통합치료가 학령전기 발달지연 아동의 감각운동 및 행동 변화에 미치는 효과에 대하여 알아보았다. 연구방법: 연구대상은 만 3~5세의 발달지연 아동 5명이었고, 실험기간은 2009년 6월에서 11월까지이었다. 그룹 감각통합치료는 주 1회(매 70분), 총 26회기를 실시하였다. 그룹 감각통합치료의 효과를 알아보기 위해 단일집단 사전-사후 설계(one group pretest-posttest design)를 사용하였다. 그룹감각통합치료 사전/사후의 임상관찰, Behavior during testing의 차이는 윌콕슨 순위검정(Wilcoxon matched-pairs signed ranks test)을 사용하여 분석하였다. 결과: 그룹 감각통합치료 전과후의 임상관찰(Z=-2.023, p=.043) 점수는 소폭 상승하였으나 통계적으로 유의하지 않았다. 행동 변화를 보기 위한 하위 카테고리인 사회성(Z=-2.121, p=.034), 주의집중(Z=-2.032, p=.042)과총B점ehavior during testing (Z=-2.032, p=.042)에서 통계적으로 유의한 차이를 보였다. 결론: 본 연구는 그룹 감각통합치료가 감각운동 발달에 긍정적인 영향을 미치나 확실한 근거를 제시하기 에는 미흡하며, 사회성 및 주의집중과같은 행동 변화에는 효과가 있음을 제시하였다. 이는 개별적인 감각통합치료에 대한 연구는 많으나 그룹 감각통합치료의 효과에 대한 연구는 거의 없는 실정이므로 그룹치료에 대한 근거를 제시하였다는 것에 의의가 있다. 그러나 연구대상자의 수가 적고, 다양한 내적 환경적 요소에 의해 영향을 받을 수 있으므로 연구결과를 일반화하기에는 어려움이 있다. 따라서 향후 연구에서는 대상 아동의 수를 고려하고, 외적변인을 제한하며, 보다 객관적인 자료 수집 방법을 사용해야 할 것으로 사료된다.

• 대한감각통합치료학회지
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• 제19권1호
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• pp.13-23
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• 2021

목적 : 본 연구는 전정감각 중심의 감각통합치료가 인공와우 수술 아동의 감각처리, 문제행동, 청각행동에 미치는 영향을 알아보고자 한다. 연구방법 : 본 연구는 대전시에 거주하는 인공와우 수술 후 보조기기를 착용한 아동3명을 대상자로 모집한 후에 2019년 8월부터 2019년 11월까지 총 11주간 전정감각 중심의 감각통합치료 프로그램을 실시하였다. 연구 설계는 단일 사례 실험 설계방법(single subject design)으로 A-B 설계를 사용하였으며, 기초선 기간 4회, 중재기 15회로 진행되었다. 기초선 기간에는 감각통합치료를 제공하지 않고, 중재기에는 40분간 치료사와 함께 자유놀이를 진행하였다. 중재기에는 대전시의 아동발달센터에서 1회기 당 40분으로 전정감각 중심의 감각통합치료를 제공하였다. 중재 시작 전과 중재기 15회 직후 참여 아동의 감각처리 능력과 청각행동을 평가했다. 문제 행동 관찰은 기초선 자유놀이 시간에, 중재기에는 치료가 실시되는 시간에 아동을 관찰하여 기록하였다. 결과 : 전정감각 중심의 감각통합치료를 중재하기 전보다 후에 A, B, C 세 명의 아동에게서 감각처리와 청각행동의 긍정적인 변화가 있었고, 문제행동에서도 2표준편차 밴드 그래프에서 긍정적인 변화를 확인할 수 있었다. 결론 : 본 연구의 결과는 전정감각 중심의 감각통합치료가 인공와우 수술 아동의 감각처리, 문제행동, 청각행동에 긍정적인 효과가 있음을 제시한다.

• 한국식품과학회지
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• 제15권3호
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• pp.302-306
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• 1983

밀국수와 냉면국수의 삶음 시간과 삶은후 저장시간에 따른 조직감의 변화를 관능검사에 의하여 평가하고 국수의 굳기(hardness), 씹힘성(chewiness) 및 기호도와 creep test에서 얻은 기계적 모델 상수와의 상관관계를 시험 하였다. 국수의 굳기는 삶음 시간에 민감하게 영향을 받았으며 삶은후 저장시간이 경과함에 따라 다소 연화되는 경향을 나타내었다. 씹힘성은 삶음 시간과 저장시간에 거의 같은 정도로 감소됨을 나타내었다. 국수의 기호도는 밀국수의 경우 삶음시간에 크게 영향받지 않았으나 냉면국수는 삶음 시간이 경과함에 따라 기호도가 크게 감소하였다. Creep test에서 측정되는 순간탄성이 크면 클수록 국수는 굳기가 감소되는 관계를 나타내었다. 밀국수의 조직감 및 기호도는 Creep test의 탄성요소 및 점성요소와 유의적인 상관관계를 나타내었으며 냉면국수는 지연시간과 유의적 상관관계가 있음을 관찰하였다.

• 한국식생활문화학회지
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• 제31권1호
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• pp.96-104
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• 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.

• 복식
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• 제50권3호
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• pp.73-86
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• 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.