• 한국식생활문화학회지
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• 제21권2호
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• pp.171-178
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• 2006

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

• 대한감각통합치료학회지
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• 제17권2호
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• pp.31-40
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• 2019

목적 : 본 연구의 목적은 조산으로 출생한 영유아와 만삭아의 감각처리능력과 섭식의 차이를 비교하고 조산으로 출생한 영유아의 감각처리능력과 섭식의 상관관계를 알아보는 것이다. 연구방법 : 본 연구의 대상자는 107명으로 조산아 51명, 만삭아 56명이었다. 감각처리능력을 평가하기 위해 영유아 감각프로파일 2(Infant/Toddler Sensory Profile 2; ITSP 2)를 사용하였고 섭식을 평가하기 위해 아동섭식행동평가(Behavioral Pediatrics Feeding Assessment; BPFAS)를 사용하였다. 수집된 자료는 SPSS 21.0을 사용하여 분석하였다. 조산아와 만삭아의 차이를 알아보기 위하여 독립표본 t 검정을 사용하였으며, 조산아의 감각처리능력과 섭식의 상관관계를 알아보기 위해 Pearson 상관분석을 사용하였다. 연구결과 : 조산아와 만삭아의 감각처리능력을 비교한 결과 감각특성 중 감각예민(p=.019), 하위영역 중 구강감각처리능력(p=.001)에서 유의한 차이를 보였다. 또한 조산아와 만삭아의 섭식을 비교한 결과 유의한 차이를 보였다(p=.00). 조산아의 감각처리특성 중 감각회피(r=.443), 감각예민(r=.374)은 섭식빈도와 양의 상관관계를 보였고 감각처리 하위영역 중 일반적 행동(r=.390), 구강감각처리(r=.513)는 섭식빈도와 양의 상관관계를 보였으며 구강감각처리(r=.529)는 섭식문제와 양의 상관관계를 보였다. 결론 : 본 연구는 조산아와 만삭아의 감각처리능력과 섭식에서 차이가 있는 것을 확인하였다. 또한 조산아의 감각처리능력은 섭식과 상관관계가 있는 것을 알 수 있었다. 이를 통해 조산아의 섭식을 이해하기 위해 감각처리능력이 중요하다는 근거를 제시하는데 의의가 있다.

• 대한감각통합치료학회지
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• 제9권2호
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• pp.41-49
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• 2011

목적 : 전반적발달장애아동과 일반아동의 감각처리능력과 섭식특성에 어떤 차이가 있는지 알아보고 전반적발달장애아동의 감각처리능력과 섭식특성의 상관관계를 알아보기 위한 것이다. 연구방법 : 본 연구의 대상은 만 4세에서 6세의 전반적발달장애로 진단받은 아동과 만 4세에서 6세 사이의 일반적 아동이다. 연구도구는 자폐아동의 섭식행동 체크리스트(Brief Autism Mealtime Behavior Inventory: BAMBI), The Sensory Checklist의 Food 영역, 감각에 대한 아동의 반응 질문지(Short Sensory Profile: SSP)이다. 전반적 발달장애아동과 일반아동의 부모를 대상으로 하는 설문조사를 기관을 통해 실시하였다. 전반적발달장애아동의 설문지 45부와 일반아동의 설문지 109부를 분석하여 감각처리, 섭식행동, 구강섭식의 차이와 상관관계를 알아보았다. 결과 : 전반적발달장애아동과 일반아동의 감각처리능력은 차이가 있었다. 감각처리능력의 모든 하위 영역에서도 차이가 있었다. 전반적발달장애아동과 일반아동의 섭식특성인 섭식행동과 구강섭식에서는 차이가 없었다. 전반적발달장애아동은 감각처리능력에 어려움이 많을수록 섭식행동의 문제가 많이 나타났다. 전반적발달장애아동의 감각처리능력의 하위 영역 중 맛/냄새민감성, 청각여과하기에 어려움이 많을수록 섭식행동의 문제가 많이 나타났다. 그리고 감각처리능력의 하위 영역 중 과소반응/자극추구행동, 청각여과하기와 구강섭식은 상관관계가 있었다. 결론 :본 연구를 통해 전반적발달장애아동과 일반아동의 감각처리능력과 섭식특성을 비교하고 감각처리능력과 섭식 특성의 상관관계를 파악할 수 있었다. 본 연구의 결과를 전반적발달장애아동의 섭식행동 중재를 위한 프로그램 제공시에 활용할 수 있을 것이다.

• 동아시아식생활학회지
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• 제21권2호
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• Preventive Nutrition and Food Science
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• 제11권2호
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• pp.160-165
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• 2006

This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for O-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).

• 한국축산식품학회지
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• 제33권1호
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• pp.24-30
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• 2013

This study was conducted to compare the physicochemical and sensory properties of yogurt added with nanopowdered ginseng (NPG) and powdered ginseng (PG) of different concentrations (0.1, 0.3, 0.5, and 0.7%) (w/v) during the storage at $7^{\circ}C$ for 20 d. The pH and viscosity values of yogurt added NPG or PG decreased during the storage. The pH values of the yogurt samples were ranged from 4.0 to 4.6 as a reflective of the fresh state. Viscosity values of yogurt with NPG at lower concentrations 0.1 and 0.3% (w/v) showed higher values during increased storage time. DPPH radical scavenging activity was significantly higher in the NPG-added yogurt than in the PG during the storage period (p<0.05). The lactic acid bacteria (LAB) counts ranged from $3.0{\times}10^9$ to $1.3{\times}10^9$ and $2.2{\times}10^9$ to $1.1{\times}10^9CFU/mL$ in 0.3% NPG and PG-added yogurts, respectively. Increased storage period showed decrease in LAB counts irrespective of the type of ginseng powder and storage period. In sensory test, 0.1 and 0.3% NPG-added yogurt showed similar results to control in yellowness, viscosity, and bitterness. Based on the data obtained from the present study, it was concluded that the concentrations 0.1 and 0.3% (w/v) of NPG could be used to produce NPG-added yogurt without significant adverse effects on physicochemical and sensory properties, and enhance functional value of yogurt.

• 대한감각통합치료학회지
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• 제7권2호
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• pp.37-47
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• 2009

목적: 본연구는 그룹 감각통합치료를 통해 학령기 감각통합장애 아동의 실행, 사회성에 미치는 효과에 대하여 알아보았다. 연구방법: 연구대상은 만 7~13세의 학령기 아동 5명으로, 실2험기간은 009년 6월에서 11월까지였다. 그룹 감각통합치료는 주 1회, 회7기 당 0분씩 총 26회기의 그룹 감각통합치료를 실시하였다. 아동의 실행능력을 알아보기 위해 Bruininks-Oseretasky Test of Motor Proficiency(BOT-2), 사회성을 알아보기 위해 사회성 기초기능척도를 사용하였다. 그룹 감각통합치료의 효과를 알아보기 위해 단일집단 사전-사후 설계(one group pretest-posttest design)을 사용하였다. 그룹 감각통합치료 사전/사후의 BOT-2,(Wi사회성 기초기능척도의 차이는 윌콕슨 순위검정 lcoxon matched-pairs signed ranks test)을 사용하여 분석하였다. 결과: 그룹 감각통합치료는 학령기 아동의 실행능력, 사회성 향상에 효과가 있었다. 결론: 본 연구는 감각통합장애가 있는 학령기 아동에게 그룹 감각통합치료에 대한 효과를 제시하여 학령기 아동의 그룹치료에 대한 초기연구모델을 제시하였으며, 감각통합 치료적용이 보다 확대될 수 있는 기회를 제공하였다. 향후 연구에서 연구 대상자의 수를 늘리고 표준 데이터를 제시해 줄 수 있는 다양한 평가기준을 사용한다면 보다 객관적이고 긍정적인 결과가 나올 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권2호
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• pp.252-259
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• 2015

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

• 한국조리학회지
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• 제12권2호
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• pp.222-235
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• 2006

Herbs have unique tastes and flavors, and they have been used in western foods. This study used herbs to make cookies. The purpose of this study was to investigate the sensory characteristics of cookies with rosemary(1, 2, 3, 4%) and mints(1, 2, 3, 4%) after foretasting herbs. The sample of this study was 880 college students which consisted of 436 males and 444 females. The results of this study were as follows. This study was conducted to find a high quality product through a sensory test with rosemary and mints. First, in terms of foretasting experience, the respondents had tasted 12 herbs. 65.2% of them preferred parsley, followed by mint(45.2%), bay leaf(44.0%), rosemary(28.3%), basil(21.8 %), etc. Second, in terms of the most important items while making herb added to bread and cookies, taste was high with 45.8%, flavor 27.3%, price 10.1%, nutrition 8.5%, etc. There were significant differences between genders and among majors(p<0.001). Third, it was found that appearance was high with 2% added group(M=6.00) in terms of sensory preference. The flavors, tastes, texture, overall acceptability were high with 1% added group in terms of sensory preference of cookies with rosemary. The respondents showed low preference for cookies with mints. While the 1% added mint group showed the highest preference for appearances and texture, the control group showed the highest preference for flavors, tastes and overall acceptability. There was a significant difference in appearances and tastes on all samples except colors and taste of rosemary added cookies $(p<0.05{\sim}p<0.001)$. Fourth, males preferred 2% rosemary added one in appearances and tastes in a sensory test. They preferred the 1% rosemary added group in terms of flavors, texture, and overall acceptability. Females preferred appearances of cookies with 2% rosemary and also preferred flavors, tastes, texture and, overall acceptability with 1% rosemary. Both of them less preferred 4% mint added one. Overall, this study found that respondents preferred 1% rosemary herb cookies. There should be further researches with less than 1% mint to make herb cookies.

• 한국식품저장유통학회지
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• 제7권4호
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• pp.380-383
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• 2000

치자를 물 추출하여 0.5%, 1%, 2% 및 3% 첨가하여 G$_{0.5}$ G$_1$G$_2$G$_3$시료로 하여 백설기를 제조하였다. 치자 첨가 백설기의 경우 수분함량은 39~43%로 나타났다. 치자 첨가시료의 경우 0.5% 농도군인 G$_{0.5}$가 가장 호화도가 높았으며 치자 농도에 따른 호화도의 유의적인 차이는 볼 수 없었다. 치자 첨가군의 색상 변화는 치자 첨가 백설기의 색상은 a치가 -를 나타내어 녹색을 띄었으며, 대조군이 -2.55였고, 치자 농도가 높을수록 녹색의 강도가 강하게 나타났다. 황색도를 나타내는 b 치는 예상대로 치자 농도가 증가할수록 황색도가 강하게 나타났다. 견고성은 G$_{0.5}$군이 가장 높았고 총괄 평가는 G$_3$, G$_2$, G$_1$의 순으로 선호됨을 알 수 있었다. 치자추출물의첨가에 따른 백설기를 제조할 때 치자 2~3% 첨가가 권장된다.