• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.81-92
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• 1999

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarised as follows. 1. Sensory evaluation: The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.1-12
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• 2003

Instead of sensory evaluation, we designed an evaluation method of the setting function of hairstyling products, based on an original theory focusing on changes in bending stress observed when a load with continuous bending is applied to human hair. Specifically, we developed a device to measure bending stress to quickly and objectively evaluate the condition of human hair, particularly its dynamic properties such as the setting function, following the application of hairstyling products. This device generates a load with continuous bending while applying a pendulum motion to a hair tress, one end of which is anchored. The setting function and holding power of resins of various molecular weight and ionic properties were evaluated using this device. The results demonstrated a close correlation with those obtained by experts' sensory evaluation. The evaluation results of bending stress and holding rate confirmed that the combined use of two different resins could improve the function of setting preparations. Evaluation using this device was able to substitute for sensory evaluation, and offers quick objective evaluation and detection of changes in the holding power of hairstyling products over time. We conclude that evaluation using this device is a promising new method.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.723-728
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• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.46-59
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• 2003

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.315-322
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• 2006

The purpose of this study was to examine the perceptions of herbs as a bread additive among 880 university students(436 male and 444 female). A sensory evaluation was also undertaken to investigate the taste and qualitative aspects of breads with various herb additives such as rosemary and mint. First, rosemary was the most popular(40.9%), followed by mint(28.5%) and lavender(10.9%). Second, sensory evaluation gave a positive response rate of 85.8% for the breads and cookies with added herbs. Third, in terms of using herbs for breads and cookies, respondents favored mint as the favorite with 58.1%, followed by rosemary with 57.9%. Fourth, in terms of sensory test, the highest preference was scored by the bread with 2% mint and 2% rosemary, and this ingrediebt mixture was confirmed as the best to make herb added breads.

• The Korea Journal of Herbology
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• v.31 no.4
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• pp.43-51
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• 2016

Objectives : This study was conducted with objectives of comparatively investigating effects of original Kyungokgo and Iksuyongjingo plus Sparassis crispa which is gamibang of Kyungokgo on antioxidant improvement, immunity improvement, and sensory evaluation.Methods : Total phenol and DPPH scavenging activity were measured to determine antioxidant improvement of original Kyungokgo and Iksuyongjingo plus Sparassis crispa. While, blood and serum study were conducted and effect on the cytokines were observed from the immunosuppressed rat induced by methotrexate (MTX). Control group was administered with a drinking water, Kyungokgo group was administered with a original Kyungokgo 200 mg/kg, and Iksuyongjingo plus Sparassis crispa group was administered with a Iksuyongjingo plus Sparassis crispa 200 mg/kg for 20 days. Further, intensity and preference evaluation were performed as sensory evaluation.Results : It was observed that Iksuyongjingo plus Sparassis crispa significantly increased total phenol and DPPH scavenging activity, proving that these can improve antioxidant activities. In the immunosuppressed rat, Iksuyongjingo plus Sparassis crispa significantly decreased IL-2 level, significantly increased Il-10 level, and significantly increased neutrophils, RBC, HGB, and HCT levels, indicating that it is effective in increasing immunity. Further, Iksuyongjingo plus Sparassis crispa significantly improved intensity and preference in the sensory evaluation.Conclusions : From the above results, it is concluded that Iksuyongjingo plus Sparassis crispa which is gamibang of Kyungokgo can act effectively on improving antioxidant activity and immunity, and can attribute convenient intake by improving diet preference.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.3
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• pp.629-633
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• 2006

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.376-383
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• 2008

The aim of this study was to determine the optimum amount of perilla leaves to add to rice flour in the preparation of Sulgidduk(perilla leaf rice cake). By increasing the perilla leaf level in the formulation, the moisture contents of samples increased ($42.06{\sim}48.17%$), and their L-values decreased. The control and 16% perilla leaf Sulgidduk had higher a-values than the other samples, and the 8% perilla leaf Sulgidduk had the highest b-value. According to the mechanical evaluation results, hardness, gumminess, chewiness, and fracture decreased with increasing amounts of added perilla leaf. However, the springiness of samples during storage did not differ significantly according to the level of added perilla leaves. From the sensory evaluation results, the 12% perilla leaf sample received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% perilla leaves added to rice flour.