• 한국의류학회지
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• 제22권5호
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• pp.575-584
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• 1998

The purpose of this study was to develop the better fitting and more comfortable sleeve pattern for women's jacket, as the first step. Five types of existent sleeve pattern were collected, made and worn compared with the sensory evaluations method. The main results of this study were as follows 1. Sensory evaluation for appearance; According to the result of Duncan's multiple range test among the five sleeve patterns, TOJAIUN method sleeve was most satisfactory, and the next was the JUNGMYUNGJA method sleeve followed by NASAN, MOONWHA, ESMOD method sleeve. 2. Sensory evaluation for comfort; The result of Duncan's multiple range test showed that the ESMOD method sleeve was comfortable, and the next was the Japanese MOONWHA method sleeve followd by JUNGMYUNGJA, TOJAIVN, NASAN method sleeve. The result of 3-way ANOVA, main effect for 3 independent variables and interaction for pattern x part, posturers part showed significant difference.

• 감성과학
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• 제8권1호
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• pp.9-15
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• 2005

Because hand-written characters, especially drawn by a brush can give readers various impressions, they are not only a communication method but also art works. Authors have already investigated the relationship between brush motion analytical results and sensory testing results obtained from Japanese hiragana and reported quantitative evaluation method for the beauty of hiragana, In this paper, sensory tests for South Koreans who cannot recognize the word are carried out, compared with sensory testing results of Japanese. The evaluation objects are 6 hiragana drawn by 4 beginners and 2 experts, Semantic Differential Method based on 30 paired evaluation words are used in the sensory tests. Therefore South Koreans also feel the beauty in hiragana drawn by experts, as compared with by beginners. On the other hand it was confirmed that South Koreans couldnt recognize the difference among beginners. Judging from the factor analysis results, both Japanese and South Koreans selected stability as the 1st factor, there is interesting difference in the following orders.

• 한국식품영양학회지
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• 제25권4호
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• pp.1086-1091
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• 2012

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2007년도 추계학술대회논문집
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• pp.630-633
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• 2007

This paper proposes method to find the subjective satisfaction index of an air-conditioner using consumer's sensory evaluation for an air-conditioner. A satisfaction index of an air-conditioner is presented the annoyance and freshness as ${\alphs}$, ${\beta}$ exponents of 1/f slope and is changed the annoyance and freshness as exponents of 1/f slope are changed. The satisfaction index of an air-conditioner is not improved if SPL is above the proper level although the 1/f slope has optimal ${\alpha}$, ${\beta}$ values. Therefore, this paper proposes the satisfaction index of an air-conditioner considered both SPL and ${\alpha}$, ${\beta}$ exponents of 1/f slope.

• 동아시아식생활학회지
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• 제16권6호
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• pp.747-752
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• 2006

This study developed gasiogapidduk to increase the functional value and flavor of traditional Baiksulgi by adding gasiogapi powder. Powdered nonglutinous rice was mixed with powdered leaves (1%, 2%, 3%), powdered stems roots (1%, 3%, 5%), and powdered freeze-dried root extracts (5%, 10%, 15%) of Acanthopanax senticosus, known as the second ginseng, in order to find the combination ratio optimal to the senses. Sensory evaluation and texture characteristic evaluation of gasiogapidduk were used to develop a functional rice cake appealing to the largest number of people. Sensory evaluation consisted of evaluating color, smell, taste and texture, preference quality which reflects overall appeal. Texture characteristics were evalauated on hardness, adhesiveness, cohesiveness, springiness and gumminess. As a result, AE5 mixed with 5% powdered freeze-dried Acanthopanax senticosus extract proved to be the most desirable in both sensory evaluation and texture characteristics.

• KSBB Journal
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• 제25권5호
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• pp.443-448
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• 2010

신맛을 내는 구연산의 첨가물로써 물성을 향상시키기 위하여 코팅산미료를 제조하여 이를 초콜릿에 응용하였다. 신맛을 가미한 코팅구연산 초콜릿은 본 식품의 물성을 변화시키지 않았으며 제형이 조화를 잘 이루었다. 코팅구연산의 함량에 따른 기호도 조사를 위해 코팅구연산을 다크 (0, 1, 2%), 밀크 (0, 1, 2%)및 화이트 (0, 2, 4, 6%)초콜릿에 첨가한 초콜릿의 관능평가를 실시한 결과 다크와 밀크 초콜릿은 1%, 화이트 초콜릿은 2%를 함유했을 때 가장 좋은 관능 선호도를 나타내었다. 코팅구연산의 함유량이 1% 또는 2%인 다크, 밀크 및 화이트 세 종류의 초콜릿을 비교하였을 때 화이트 초콜릿이 단맛과 신맛의 조화가 잘되어 전반적인 기호도가 가장 높은 것으로 나타났다.

• 한국식생활문화학회지
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• 제4권1호
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• pp.95-102
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• 1989

The objective of this study was to access the effects of sensory and physical properties of Beandaeduk on 7 different combination methods (three were combined with mung bean and different proportions of water; four were combined with mung bean and various cereals with constant water), and 3 storage periods (0, 1 and 3 weeks at $-18^{\circ}C$). This experiment was consisted of sensory evaluation I (appearance, texture, taste, flavor and overall preference), II (color, moisture, volume, hardness, elasticity, viscosity and ratio materials, off-flavor and oder) and physical analysis of each sample, and questionaire survey of Beandaeduk. In sensory evaluation I except flavor, significant differences (p<0.05) were found among different combination methods of sample. Also significant differences (p<0.05) were found in sample for storage periods, except appearance. In sensory evaluation II, only moisture and oder of samples were significantly different (p<0.05) for storage periods, and there were significant differences (p<0.05) in samples among different combination methods, except elasicity. Stepwise regression for storage periods in sensory I showed that texture and taste were important factors in overall preference of sample. In the questionaire survey, preference and adding materials of Beandaeduk were different according to province. Half of respondents preferred to get instant Beandaeduk and instant mung bean powder.

• 한국의류학회지
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• 제15권3호
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• pp.309-320
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• 1991

The purpose of this study was to develope a pattern drafting method for various somatotype which contribute largely to increase the fitness and comfort of garments. This study had 8 subjects who were college girls who had prominent somatic characteristics. The study was carried out by the following procedures. 1. The 8 subjects who had prominent somatic characteristics were cheesed by photograph- ing. The somatotypes of 8 subjects were classified into Standard somatotype, Turning over somatotype, Bending somatotype and Turning over-Bending somatotype. 2. Under the criterion of the body surface development, the comparative investigation on the pattern and the sensory evaluation were accomplished in the flat pattern method and the draping pattern method. 3. The body surface development of them were made by the draping pattern method. 4. In the result of the comparative investigation and the sensory evaluation, it was found that the flat pattern had better appearance and comfort than the draping pattern, and the draping pattern included more somatic characteristics than the flat pattern. 5. On the basis of those result, the pattern drafting method according to the somatotype was indicated and it was examinated by the clothing experiment. 6. The sensory evaluation for appearance and comfort was applied to evaluate the new basic pattern for four somatotype by comparing it with the conventional basic pattern (Rim, won ja' 5). The result of the sensory evaluation, it was found that the new basic pattern was more suitable for each somatotype than the conventional basic pattern.

• International journal of advanced smart convergence
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• 제10권3호
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• pp.225-231
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• 2021

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. The present study aimed to promote health through the development of blueberry cake by Mealworm Powder (Tenebrio molitor Lavare). The results of Sensory evaluation comparison of Blueberry cake to different levels of mealworm powder. The sensory evaluation showed that sample 3 had the highest color, taste, texture, and overall texture except flavour. Therefore, mealworm blueberry cake made with 60g of mealworm powder showed the best results. The results of analyzing the general components of the Mealworm blueberry cake showed more than two times higher Crude protein and less than half Crude fat compared to control blueberry cake. It is believed that the addition of mealworm powder means that the protein in the cake, a high carbohydrate food, has been strengthened. This is the development of bakery products with both nutritional excellence and symbolism, and it is believed that wheat worm powder is a good food material as a favorite food, not a hateful food, which will improve consumer awareness of edible insects.

• 한국축산식품학회지
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• 제43권5호
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• pp.877-888
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• 2023

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.