• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.605-609
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• 2016

This study aimed to find the optimum instrumental test conditions for the Texture Profile Analysis (TPA) of cooked rice in order to predict the sensory texture attributes (hardness, adhesiveness, chewiness). Sensory evaluation was performed for three kinds of instant cooked rice with university students in their twenties and the results of the sensory evaluation were compared to instrumental TPA patterns. Using partial least squares regression, the instrumental TPA results at a cross-head speed of 1.0 mm/sec and a compression ratio of 70% proved to be an excellent predictor of the sensory attributes of hardness ($R^2=0.99$) and chewiness ($R^2=0.99$). The results at a cross-head speed of 0.5 mm/sec and compression ratio of 30% provided an excellent model for the prediction of sensory adhesiveness ($R^2=0.83$). In this experimental range, sensory hardness and chewiness showed a high correlation with instrumental TPA parameters (hardness, cohesiveness, adhesiveness, springiness, chewiness) with a high cross-head speed and compression ratio, while sensory adhesiveness showed a high correlation with the TPA parameters with a low cross-head speed and compression ratio.

• The Research Journal of the Costume Culture
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• v.8 no.1
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• pp.123-132
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• 2000

When adding shoulder pads to clothing, the shoulder pads brings down the quality of armpit area and the width of shoulder area, 1.5㎝ thick non-woven shoulder pads are good for sensory evaluation but do not function as well. Therefore this study has done to come up with a solution to satisfy both sensory evaluation and functionality. The study did was by using laboratory blouses with three different types of shoulder pads, which were two different armpit depths (1.0㎝, 2.0㎝), 3 types of armpit widths (0.5㎝, 1.0㎝, 1.5㎝). The Result are as followed : 1. The sensory evaluation was affected the most by the armpit depths and shoulder lengths. 2. There were two results for the best sensory evaluation, they were the one with a pad of armpit depth of 1.0㎝, armpit width of 1.5㎝, and shoulder width of 1.5㎝. 3. The functionality was affected in an order of movement, armpit width, and shoulder width. 4. The two results for the best functionality were the one with shoulder pads of armpit depth of 1.0㎝, armpit width of 1.5㎝, and shoulder width of 1.5㎝, and the one with armpit depth of 1.0㎝, armpit width 1.5㎝, and shoulder width of 1.5㎝. 5. In conclusion, 1.2㎝ nonwoven shoulder pads on a blouse with a pattern of armpit depth of 1.0㎝, armpit width of 1.5㎝, and shoulder width of 0.5㎝ will satisfy both sensory evaluation and functionality at the same time.

• KSBB Journal
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• v.25 no.5
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• pp.443-448
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• 2010

Coated citric acid as an acidulant was prepared to be used as a stable food additive. Sensory evaluation of chocolate products with the coated acidulant additive was performed to improve sensory preference tendency in chocolate product. When the ratio of coated acidulant was varied on the preparation of dark (0, 1, 2 wt%), milk (0, 1, 2 wt%) and white (0, 2, 4, 6 wt%) chocolate, 1 wt% (dark and milk) or 2 wt% (white) addition showed better preference than that of 0% sample in overall acceptability. Under the condition of the same coated acidulant content (1% or 2%), the white chocolate showed best sensory evaluation result in sweet, sour taste and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.266-271
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• 2004

In this study, rice was cooked with 0%, 0.5%, 1.0% and 2.0% green tea powder content to improve functionality of cooked rice. The effects of green tea powder content on the physical, texture and sensory characteristics of cooked rice were examined. Moisture contents of cooked rice with green tea powder were decreased with increasing amounts of added green tea powder. Initial pasting temperature of rice powder was showed an increase with increasing amounts of added green tea powder, besides peak viscosity was decreased. The solubility and swelling power were decreased with increasing amounts of added green tea powder. The color of cooked rice was darkened gradually with the increasing amounts of added green tea powder, and showed the dark green. Sensory adhesiveness was gradually decreased with the increasing amounts of added green tea powder, and cohesiveness, gummness, chewiness and hardness were increased. Sensory glassiness, overcook, stickiness and hardness had lower score than control group, but sensory color, flavor and overall acceptability had higher score with addition of 1.0% and 2.0% green tea powder. Concludingly, in items of overall sensory, cooked rice with 1.0% green tea powder showed the best result.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.355-360
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• 1985

Soybean, hydrogenated soybean and corn oils, which were exposed to fluorescent light for different periods of time, were evaluated for sensory qualities by subjective sensory evaluation and instrumental gas chromatographic analysis. Sensory evaluation was conducted in 8 laboratories using a 10-point hedonic scale with a total of 95 panel members. The correlation coefficients between sensory scores and predicted sensory scores by gas chromatographic analysis for the 8 laboratories varied from 0.10 to 0.99. However, most laboratories had better than 0.90, which was considered excellent. The correlation coefficients between sensory scores of the 95 panel members and predicted sensory scores using the amount of 2. 4-decadienal isomers in oil determined by a gas chromatographic method for soybean, hydrogenated soybean, and corn oils, were r=0.96, r=0.97, and r=0.97, respectively. The correlation study suggests that it is possible to obtain realistic results of oil flavor qualities from the instrumental evaluation by combining improved gas chromatographic analysis, sensory evaluation, and statistical analysis for practical purposes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.727-734
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• 1996

Lipid composition was compared among rice varities such Dongjin, Jinmi and Tamjin as high, medium and low sensory quality, respectively Total and purified lipid contents of Jinmi were 1.7~2.2 times higher than those of Dongjin and Tamjin, and the lipid contents had not showed a tendency in the rice varieties with different sensory quality Dongjin of high sensory quality had high contents as 9.2~13.5% of neutral lipid and 3.1~4.7% of phospholipid, and low content as 12.3~18.2% of glycolipid compared with Jinmi and Tamjin of medium and low sensory quality. The rice varieties had not showed a tendency as a difference of sensory quality in compositions of neutral and phospholipid. As the sensory quality increased in the rice varieties, monogalactosyl diglycerides, steryl glycosides had high contents as 0.4~19.24% and 14.4~17.1%, and esterified steryl glycosides, celebrosides and digalactosyl diglycerides had low contents 15.3~28.1%, 1.2~5.7% and 2.8~3.8%, respectively, in glycolipid. Fatty acid composition also had no tendency as a difference of sensory quality of the rice varities in compositions of neutral and phospholipid. Palmitic acid, however, had a high content as 0.4~22.6% and linoleic acid had a low content as 5.0~12.0% in fatty acid composition of glycolipid.

• The Korean Journal of Community Living Science
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• v.25 no.4
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• pp.601-608
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• 2014

This study evaluates changes in yogurt with Ulmus davidiana var. japonica (U. davidiana) in terms of its physicochemical, microbial, and sensory properties during storage. The pH value and mean microbial counts of this yogurt with 0.2 to 0.8% of U. davidiana added ranged from 4.1 to 4.3 and from $1.4{\times}10^8$ to $2.3{\times}10^8cfu/mL$, respectively, during storage at $7^{\circ}C$ for 16 d. In terms of its color, the L value was significantly higher in the control and U. davidiana yogurt 0.2 to 0.4% up to 4 d, than other yogurt samples, and the b value was influenced by the addition of U. davidiana over 0.6% throughout the storage. According to a sensory test, there was a significant difference in the yellowness score between U. davidiana yogurt and the control, but earthy, and bitterness, and viscosity scores were similar. Overall acceptability was not significantly influenced after 8 d of storage in all yogurt samples, including the control. According to these results, concentrations (0.2 and 0.4%) of U. davidiana yogurt had no significantly adverse effects on its physicochemical, microbial, and sensory properties.

• The Journal of Korean Academy of Sensory Integration
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• v.21 no.3
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• pp.54-64
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• 2023

Objective : This study aims to ascertain the effect of oral activity and sensory integration therapy on drool and play using oral toys in children with developmental delays. Methods : The participants of the study were two children (2 years and 8 months) experiencing developmental delays with sensory modulation problems in their oral sensory faculties. The research design was multi-baseline design cross-subjects among single-subject research ABA. Target behaviors were measured by drooling and interest and concentration in play using oral toys through the Goal Attachment Scale (GAS). In the 10 sessions that the children underwent during the intervention period (B), oral activity and proprioception-vestibular sensory integration therapy were applied. Results : The GAS of drooling improved from 0.25 for child A and -0.5 for child B during the baseline to 1.88 for child A and 1.4 for child B during the intervention period. The follow-up was 3 for both child A and child B. Meanwhile, the GAS of play during the baseline was -0.75 for child A and 0.75 for child B, and 1.9 for child A and 1.1 for child B during the intervention period. The follow-up was 1.33 for child A and 2 for child B. Conclusion : Oral activity and proprioceptive-vestibular sensory integration therapy are effective in drooling and playing with oral toys in children with sensory modulation problems in their oral sensory faculties.

• Child Health Nursing Research
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• v.9 no.2
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• pp.131-139
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• 2003

Purpose: This study was meta-analysis study that it was to analyze the effect of sensory stimulation on preterm infants. Method: The sample of this study is 18 researches of selected by criteria. The conclusion of study was that sensory stimulation of preterm infants is effective. Result: Most large effect size was Katz(1991)'s study(d=1.96), small effect size was Caine(1991), s(d=0.37). Especially multimodal sensory stimulation(d=1.2) was more effective than unimodal sensory stimulation(0.53). Also behavioral variable of preterm infans was most sensitivity indicator. Conclusion: According to the result, the study on sensory stimulation should be research according to the gestational age and birth weight of preterm infants. In addition, the feasible sensory intervention should be develop.