• Food Science and Biotechnology
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• v.15 no.3
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• pp.409-412
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• 2006

Interrelationship between results of large deformation (texture profile analysis, TPA) test and small deformation (creep) test on ohmic heated surimi gel, water-bath heated surimi gel, and commercial fish gel products (kamabokos) was examined. Creep test revealed ohmic heated gels have higher elastic modulus and viscosity values than water-bath heated ones, with differences of elastic modulus and viscosity between ohmic and water-bath heated gels being 18 and 28.5%, respectively. These differences were reflected in the higher hardness, cohesiveness, and chewiness values of ohmic heated gels in TPA. In TPA test, the differences of hardness and chewiness between ohmic heated gel and water-bath heated gel were 29.3 and 38.7%, respectively. It was concluded that with proper experimental design, the small deformation creep test which gives molecular level deformation data can be related to the large deformation TPA test indicating the sensory textural properties.

• The Journal of Korean Academy of Sensory Integration
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• v.8 no.1
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• pp.27-40
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• 2010

Objective : This study is designed to identify effect of a sensory integration(SI) program provided to elementary school students as an after-school activity. The study is looking at both occupational performance components and school-task performance which is an area of occupational performance. Methods : SI program specially designed as an after-school activity was provided to three boys who are first- or second grade students of Y elementary school in Dae-Jeon city. The SI intervention was organized with 25 sessions and carried out for two months. One group pretest-posttest design was used to evaluate the effectiveness of the SI program. Measurements used are Short Sensory Profile(SSP), K-DTVP-2, and BOTMP for occupational performance components, and School Function Assessment for functional schooltask performance. Results : It is found that posttest scores were enhanced in all assessments SSP; BOTMP; K-DTVP-2; and SFA. Conclusion : Results of this study simply propose that sensory integration program designed as after-school activity may have positive effects on not only occupational performance components but also on school-task performance of elementary school student. Since sample size is too small, however, there is limitation to find statistical significance. Further researches testing large number of subjects are required to boost the finding of this study.

• The Journal of Korean Academy of Sensory Integration
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• v.6 no.1
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• pp.35-46
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• 2008

Objective : This study verifies the effects of sensory integrative (SI) therapy on vestibular- and proprioceptive sensory (BPS) processing ability of a child with Asperger Syndrome (AS). Method : A boy who is 11 years and 2 months old took the Functional Independence Measure for Children (Wee-FIM), Canadian Occupational Performance Measure (COPM), Short Sensory Profile, Bruininks-Oserestky Test of Motor Proficiency-2 (BOT-2), and Test of Playfulness (ToP) for the baseline. The child participated in 3 evaluation sessions and 8 therapy sessions based on the AB research design. Duration of each session is 50 min and the therapy session is divided into 40 minutes for treatment and 10 minutes for evaluation. Since the vestibular sense and proprioception build up one's ability of postural control, several tests were employed to evaluate the child' postural control as outcome measure; distance from front leg of chair to heel of the child with sitting (C-H distance), angle between trunk and thigh (hip joint angle) with sitting, and the 'prone-extension posture' which is a subtest of Clinical Observation of Motor and Postural Skill (COMPS) to examine postural control embodied with integration of reflex and BPS processing. Result : During the therapy, average data of the C-H distance is decreased from 27.33cm to 11.69cm, average data of the hip joint angle is also decreased from $43.3^{\circ}$ to $20^{\circ}$, and average time for the prone-extension posture is increased from 13.15seconds to 24.84seconds. Conclusion : This result indicates that the ability to postural control in sitting and to maintain the prone-extension posture can be improved by sensory integrative therapy, with enhanced BPS processing.

• The Journal of Korean Academy of Sensory Integration
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• v.7 no.1
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• pp.59-69
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• 2009

Objective : The purpose of the study is to examine the length of institutionalization and sensory modulation for preschooler without disabilities, and to investigate the relationship between the length of institutionalization and behavioral problem. Method : Mothers of preschoolers without disabilities between ages of 3 and 7 who attend D kindergarten was participated. Nursery school teacher of institutionalized children without disabilities between ages of 3 and 7 who attend child-welfare facilities was participated. We used Short Sensory Profile(SSP) and Children Behavior Check list. The results were analyzed with SPSS 11.0. Results : There was no significant difference between longer length of institutionalization and shorter length of institutionalization in sensory modulation and behavioral problem. Regarding the sensory modulation and behavior problem according to child-welfare facilities, means showed the statistically significant difference. Regarding sensory modulation of test items, movement sensitivity and low energy/weak showed the statistically significant difference in home-reared children than institutionalized children. Conclusions : The results of the study showed high correlation environmental effect in institutionalized children. Further research is needed to improve environmental for institutionalized children.

• The Korean Journal of Food And Nutrition
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• v.2 no.1
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• pp.27-31
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• 1989

Studies were conducted on the preparation methods of strawberry jam. Strawberry was homogenized and centrifuged to serum-pulp portion. Concentration of strawberry serum was carried out at 55~58$^{\circ}C$ under pressure of 30~60mmHg. Strawberry jam bases were mixed throughly and stuffed in retortable pouch, The pouch was sterilized to make a new strawberry jam. The characteristics of new type ism was analyzed gas chromatographic profile, and sensory evaluations.

• Food Engineering Progress
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• v.14 no.3
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• pp.235-242
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• 2010

This study was to investigate the combined effect of enzyme and trehalose addition on the retrogradation rate and quality changes in a Korean traditional rice cake, Backsulgi. As for the enzyme, a commercial maltogenic amylase, Novamyl, was used. From texture profile analysis and sensory tests, the optimum enzyme content for the preparation of Backsulgi was determined to be 0.1%. Backsulgi was prepared with the fixed content of Novamyl (0.1%) and different ratios (5, 10, 15%) of trehalose, and physicochemical and sensory properties were examined for 3 days of storage at ${25^{\circ}C}$. As trehalose content increased, the water activity of Backsulgi decreased. In Hunter's color value, L- and a-values of trehalose-added samples were significantly lower than those of control. In texture profile analysis, hardness of Backsulgi decreased with trehalose content. During storage, a increase in hardness and a decrease in cohesiveness were typically observed for all samples. However, those changes were significantly reduced with trehalose content. The retardation of retrogradation with the enzyme and trehalose addition was confirmed using calculated Avrami rate and time constants. These results revealed that combined treatments of 0.1% Novamyl and 10% trehalose could produce Backsulgi of better sensory quality with retarded retrogradation compared to separated treatment.

• The Journal of the Korea Contents Association
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• v.14 no.4
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• pp.277-286
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• 2014

The research has been carried out to examine how sensory processing ability of children of multicultural families in farming areas can affect their social maturity. Short sensory profile and social maturity scale were conducted to fifty four children of multinational parents who live in Gyeongsangbuk-do and Jeollanam-do. The data were analysed by statistics process. The result of the analysis revealed three findings. Firstly, there exieted certain delays in sensory processing ability and social maturity. Multicultural children had an average point of $154.33{\pm}21.24$ regarding sensory processing ability and with regards to social age and social quotient of social maturity of them were 1.76 year old and $91.28{\pm}18.31$ point respectively. Another interesting finding is that significant differences of the influence, in which sensory processing ability of the example group affected social maturity, were found in categories of movement sensitivity, underresponsive/seeks sensation and low energy/weak of social age part(p<0.05). There were significant differences between auditory filtering as well as movement sensitivity, underresponsive sensation and low energy/weak of social quotient area(p<0.05). Finally, variables of the impact on social maturity of the group of children were analysed to examine to what extent sensory processing ability of the children had affected and the influencing rate of social age and social quotient of social maturity, with 45.3% and 66.3% respectively.

• The Journal of Korean Academy of Sensory Integration
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• v.8 no.1
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• pp.15-26
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• 2010

Objective : The purpose of the study is to investigate and compare multi-cultural families in terms of mother' s attitude on child-rearing and their children's sensory processing ability. Methods : 19 multi-cultural families and 38 ordinary families were investigated and all the targeted families had children aged 3 to 7 years. Data were collected by a questionnaire asking general characteristics of mother-child; mother's attitude on rearing; and child's sensory processing ability, the Korean-translated version of Short Sensory Profile [SSP], and the Mother nurturing attitude. Data analysis has been done by Descriptive Statistics for subject characteristics and by Mean-Whitney U test for comparison between multi-cultural family group and ordinary family group. Results : There are significant differences between the two family groups in terms of the rearing attitude, especially in sub-item 'refusing(p=.000)'and 'autonomous(p=.000)'. Result of the SSP also indicate significant differences between the two groups in total score(p=.002) and sub-items such as taste/smell sensitivity(p=.004), movement sensitivity(p=.021), underresponsive/seeks sensation(p=.010), auditory filtering(p=.016), low energy/weak(p=.003), visual/auditory sensitivity(p=.029). Conclusion : The results of this study well describe differences between multi-cultural families and ordinary families in maternal child-rearing attitude and sensory processing ability of the children. It is suggested to collect data regarding adaptation of multi-cultural families and their child development through more profound qualitative studies in further.

• The Journal of Korean Academy of Sensory Integration
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• v.12 no.2
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• pp.1-12
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• 2014

Objective : The purpose of this study is to investigate about what autistic-spectrum disorder child's relationship between the sensory process types, the auditory behavioral characteristic and sociality Methods : The study performed from May to June, 2014. Targeting 15 children diagnosed as the autistic spectrum disorder and other 11 children suspected as having the autistic spectrum disorder in their ages of full 2-14 years old. This study used the Auditory Behavioral Checklist, Ewha-Check List for Autistic Children, Social Maturity Scale, School Function Assessment and sensory profile. For the data analysis, the statistical analysis was conducted with the SPSS 18.0. Results : First, in the relationship between the sensory process type and the auditory behavior, the preschool children and the school children showed some positive correlations with the hearing in the background noise and the communication, respectively. Second, the hearing in the background noise and the communication showed some meaningful relationship with sociality. Conclusion : The occupational therapists need to investigate effects of the sensory integrative intervention with sensory diet to improve sociality.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).