• 대한감각통합치료학회지
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• 제9권2호
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• pp.29-39
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• 2011

목적 : 본 연구는 고유-전정감각 중심의 감각통합중재가 감각방어를 가진 아동의 적응반응에 미치는 효과를 알아보고자 하였다. 연구방법 : 연구 대상은 2011년 감각통합치료과정에 참여한 만 6세 5개월 된 남아이다. 평가결과에 따라 치료목표, 치료계획을 제시하였고, 4회기 동안의 적응반응을 기술하였다. 결과 : 치료회기 동안 아동은 과 각성 되지 않고 촉각활동에 참여할 수 있었으며, 사회적 상호작용의 질적인 측면에서 향상을 보였고, 놀이에서도 확장을 보였다. 결론 : 본 연구를 통하여 고유-전정감각 중심의 감각통합 중재가 감각방어 아동의 적응반응에 긍정적인 영향을 미치는 것을 알 수 있었다. 그러나 향후 연구에서는 표준화된 평가를 통한 변화와 더불어 일상에서의 변화를 제시하는 것이 필요할 것으로 사료된다.

• 한국식품영양학회지
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• 제9권3호
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• pp.314-318
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• 1996

The purpore of this study was to elucidate the nutritional significance of the fruit-vegetable mixed juice during storage and distribution by examining the chemical composition of the mixed Juice for storage. The fruit-vegetable mixed Juices were sueriliged at 95$^{\circ}C$ for 30, 70, 100 seconds and the results of the changes in vitamin C contents, colors, total carotenoid contents, total aerobic counts and sensory evaluation of the mixed Juice were as follows: Vitamin C contents were drastically decreased at 7 day's storage and were not significantly different between the mixed Juices at p< 0.05 level after 7 day's storage. The longer the sterilization time and storage period of the mixed Juice was the higher changes in color was. The color changes in the sterilized samples were higher in order of 100, 70 and 30 seconds. Total carotenoid contents were slightly decreased according to storage period but were not affected by sterilization time. Total aerobic counts were 1.1 $\times$ 101 cfu/ml before sterilization, but it was negative after sterilization at 95t regardless of sterilization time. Sensory qualities such as color, flavor, taste and total acceptability of the mixed juice tended to be decreased by the Increased storage period and sterilization time. Especially, the sterilized sample for 100 seconds showed lots of changes In color.

• 동아시아식생활학회지
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• 제10권1호
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• pp.62-70
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• 2000

This study was conducted to investigated the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganism, color,sensory evaluation . The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. the number of total microoranism at 21 days. were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste. texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics, it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L value, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

• 한국식품조리과학회지
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• 제19권3호
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• 한국식품조리과학회지
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• 제18권4호
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• pp.390-398
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• 2002

The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4$\^{C}$ and 20$\^{C}$ for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20$\^{C}$.

• 한국식품조리과학회지
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• 제9권2호
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• pp.67-73
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• 1993

The effects of addition of brown rice flour on the Backsulgies were examined. We chose the addition ratio of brown rice flour as 0%, 50%, 100% along with the pilot study. The addition of brown rice flour did not make significant changes in water-binding capacity, swelling power and the degree of gelatinization. But the addition of brown rice flour had a delaying effect of retrogradation of Backsulgies by textural analysis. In sensory evaluation, the Backsulgi added brown rice flour 50% had the highest value in the overall quality of sensory characteristics. But there was no significant difference in the other sensory characteristics between the 50% and 0% added with. Therefore we concluded that the addition of brown rice flour on Backsulgies improve the sensory characteristics as well as delay the retrogradation and would be a good source of dietary fiber.

• 한국식품조리과학회지
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• 제14권3호
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.

• 한국조리학회지
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• 제14권1호
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• pp.152-160
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• 2008

The purpose of this study was to investigate the sensory characteristics of brown sauce made with different ratios of Jubak. In the brown sauce made from Jubak, the followings showed changes according to the amount of Jubak. The content of crude lipid increased, that of crude protein and moisture decreased, and that of crude ash and reduced sugar increased. Brown sauce made from Jubak contained more reduced sugar than general brown sauce, and the content of reduced sugar increased. pH increased from initial pH 4.32 to 5.42 respectively, and viscosity increased. The "L" value expressing brightness of samples had a tendency to increase with Jubak added. "a" value had a tendency to increase in case of no Jubak added, and "b" value had a tendency to decrease according to the amount of Jubak. In the sensory evaluation, color and flavor decreased and viscosity increased with the amount of Jubak. Overall, it was the highest in 0% Jubak. From the above results, an addition of 25% Jubak to brown sauce is recommended for commercial use.

• Food Science and Biotechnology
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• 제17권4호
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• pp.728-733
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• 2008

New gluten-free food product (tarhana) was produced using rice and com flours. Chemical and sensory properties of the tarhana samples were investigated and compared with those of traditional wheat tarhana. Generally, sensory analysis results indicated that utilization of com and rice flours in tarhana resulted in acceptable soup properties in terms of some of the sensory properties. The changes in electrophoretic properties of the proteins of the tarhana samples were also studied during the tarhana production. Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) results showed that relative intensities of some of the protein bands in tarhana samples generally decreased during fermentation. The decrease was more obvious at the larger molecular weight region. Corn and rice tarhana seem to be promising food products for the celiac patients who have limited choice of cereal based foods.

• 한국식품영양학회지
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• 제21권4호
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• pp.499-509
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• 2008

The purpose of this study was to investigate the changes in physicochemical and sensory properties of raw fruits during washing and chlorine treatments. Strawberry and banana were pre-prepared at different concentration of chlorinated water(0 ppm, 50 ppm and 100 ppm), immersion time(3 min and 5 min), and number of post-rinsing(1 time, 2 times and 3 times). The physicochemical properties such as pH, sugar contents, residual chlorine contents, color values and hardness of the fruits were analyzed, and the sensory quality were evaluated throughout the sterilization treatment process. After washing strawberry with 100 ppm chlorinated water and 3 times of post-rinsing, pH and residual chlorine contents were showed a little difference, while sugar contents, hardness, and color values(L, a and b) were reduced. In case of banana, pH, sugar contents and residual chlorine contents were not affected, and hardness and L color value were reduced. However, a and b color values of banana were gradually increased as the development of brown discoloration. Sensory properties of the samples were affected by the chlorine sterilization treatment. In overall acceptance, strawberry and banana treated with 100 ppm chlorinated water showed the lowest scores among treatments. Therefore it could be suggested that the application of 50 ppm chlorinated water for $3{\sim}5$ minutes with over 3 times of post-rinsing was the effective pre-preparation method without affecting the quality of the fruits.