• Korean Journal of Human Ecology
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• v.24 no.5
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• pp.725-739
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• 2015

The purpose of this study was to investigate the quality characteristics and descriptive analysis of Yanggaeng prepared with Lycii fructus extract (LD). LD were added in ratios (w/w) of 0 (C), 1.5 (LY1), 3.0 (LY2), 4.5 (LY3), and 6% (LY4), and then proximate compositions, physicochemical properties, and sensory evaluations of the Yanggaeng were measured LY1~LY4 samples showed higher contents of crude lipid, crude protein and crude ash as well as $^{\circ}Brix$ compared to control (p<0.001). pH and lightness (L) of samples decreased as the LD increased. With regard to the texture of Yanggaeng samples, the scores of hardness, adhesiveness, springness, and cohesiveness was significantly increased by the Addition of LD (p<0.05, p<0.01). For the descriptive analysis, ten panelist generated and evaluated 29 sensory attributes for the Yanggaeng, and there were significant differences among the samples for all 26 sensory attributes. For the descriptive data, principal component analysis (PCA) was performed to summarize the sensory characteristics of the Yanggaeng. The results of PCA showed that the positive attributes, e.g. savoury, were closely in relationship with LY2 and LY3. Form the findings, this study suggests that 3~4.5% addition of LD was effective for preparation of Yanggaeng in the aspects of the consumer acceptability.

• Korean Journal of Clinical Laboratory Science
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• v.37 no.3
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• pp.212-215
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• 2005

Carpal tunnel syndrome (CTS) is the most common entrapment neuropathy in clinical practice, with a 0.1% life time risk in the general population. Conventional neurophysiological studies have been useful in the diagnosis of this condition, as have a number of more specialized procedures. Therefore, we evaluated the diagnostic sensitivities of several parameters in nerve conduction technique for CTS patients. We analyzed 100 patients (159 hands) who were diagnosed with CTS clinically and electrophysiolosically. Median motor and sensory nerve conduction velocities (MCV and SCV) with wrist, palm, and finger stimulation were performed in traditional methods. Sensitivities of each test were calculated and compared to normal control data. The sensitivities of existing nerve conduction method were noted in terminal latency on median nerve, 2nd finger-wrist segment, 3rd finger-wrist segment, palm-wrist segment and distoproximal ratio, as 72.96%, 92.45%, 94.34%, 94.97%, and 97.48%, respectively. In the early course of CTS, sensory nerve conductions in the median nerve are more valuable than motor nerve conduction. Sensory nerve conductions are usually affected before motor nerve conductions in CTS. In this study, we detected that slowing of median SCV was the most frequent in the distoproximal ratio.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.16-22
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• 1997

This investigation was undertaken for the purpose of studying the quality and sensoryptability of Jangduck during storage containing various levels of glutinous rice flour. Composition of experiment Jangduck made with different components and contents. A standard samples of Jangduck were soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 10 or 20 or 30 : 30 : 10 : 5 : 2 (％) and measured acceptability by 15 days. Jangduck estimated for texture characteristics through acceptability. The acceptability of Jangduck was by both objective and subjective methods. Objective measures were made utilizing the Rheometer and Hunter colorimeter. Sensory evaluated was done by a panel of 10 judges. The data analysis revealed following as for estimate of texture changes during storage by Rheometer, the hardness tended to increase as the addition level of glutinous rice flour and beef till 30 days. Hardness decreased slightly after 30 days of storage. Elasticity and cohesiveness tended to increase as the addition level of glutinous rice flour till 15 days and decreased slightly from 16 days to 60 days later By color value of Jangduck, Lightness tended to increase as the addition level of beef during storage periods. Redness tended to increased as addition level of beef before storage and decreased 15 days later. Yellowness increasde than others from days later to 15 days later as the addition level of glutinous rice flour. The result of sensory evaluation revealed that Cl [soybean paste : glutinous rice flour : ground beef : green onion : garlic : toasted white sesame=100 : 30 : 30 : 10 : 5 : 2(％)] produced the best quality in most sensory characteristics during storage.

• Food Science of Animal Resources
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• v.33 no.1
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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.

• The Journal of the Convergence on Culture Technology
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• v.8 no.3
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• pp.283-290
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• 2022

Sijo therapy is to overcome depression and establish the authenticity of existence. This study aims to investigate whether the image of Toegye's Sijo fuses the medical and scientific sensory experience with mental reaction. Toegye's Sijo is operated by the principle of activating vitality. The teacher's sijo is to help the principle of creating the authenticity of existence to overcome depression through the sensory experience and mental response of the human body and to change the life of existence now - here. Therefore, this study aims to prove the healing power of the fourth song of Toegye's Sijo . In the future, it is meaningful that the study of Sijo therapy on sensory experience and mental response is provided as a data for the development of programs to help medical student understanding.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.616-620
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• 2008

The principal objective of this study was to evaluate the quality characteristics of Bokbunja pudding, using various levels of Bokbunja fruit juice (140, 150, and 130 g), Bokbunja Wine (10, 20, and 20 g), gelatin (18, 17, and 16 g) and sugar (250, 200, and 150 g). In order to establish the optimal added amounts, chemical composition, saccharinity, color, texture, and sensory evaluations were conducted, and the results of various cases were analyzed and assessed. The statistical data analyses were conducted using the SPSS program. The saccharinity of the Bokbunja pudding increased with increasing amountsof added sugar. Additionally, as the amount of added Gelatin was increased, the L values (lightness) of the Bokbunja pudding decreased. Conversely, the hardness, gumminess, and chewiness values all decreased with decreasing levels of added gelatin and sugar. The optimal mixing condition for the Bokbunja pudding was determined via sensory evaluation. Sensory characteristics, including flavor, sweetness, texture, and overall acceptability, were highest in the type C product. The chemical composition of the type C product was as follows: moisture 71.47%, carbohydrate 24.70%, crude protein 3.83%, crude fat 0.001%, and crude ash 0.001%. According to our results, the optimum mixing ratio for the most satisfactory sensory characteristics of Bokbunja was as follows: Bokbunja fruit juice 130 g, Bokbunja Wine 20 g, Gelatin 16 g, Sugar 150 g, Bokbunja Flavor 0.3 g, and Water 400 g.

• Proceedings of the Korean Society of Tobacco Science Conference
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• 2004.05a
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• pp.35-36
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• 2004

• The Journal of Korean Academy of Sensory Integration
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• v.6 no.1
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• pp.1-12
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• 2008

Objective : The purpose of this study is to provide reference to functional level of sensory integration of in the low-grads school age, based on the Clinical Observation of Motor and Postural Skills (COMPS) and to examine correlation between the function of sensory integration and academic achievement. Method : Two schools ("J" and "S") have been selected indiscriminately among 56 elementary schools located in Gimhae-si, GyeongNam and then one class from each school was voluntarily chosen among all second-grade classes of the schools. The total number of students in those two classes was 69 (34 boys and 35 girls). Subjects had no developmental problem and no history of referral regarding neurological conditions. Three skilled researchers administrated the COMPS together, and each researcher executed two sub-items of the COMPS. As result of the academic achievement, score data of midterm- and final-exam in the spring semester were collected. The scores of 'Korean language' and 'Math', common examination subjects in both schools, were utilized for data analysis in this study. Results : Statically, there was no significant correlation between the COMPS Weighted Scores and any academic achievements. In a dispersion graphic analysis, however, the total achievement showed significant negative-correlation with the area of 'Rapid Forearm Rotation' and significant positive-correlation with the area of 'Supine Flexion'. In terms of the Math achievement, there are significant negative-correlation with rapid forearm rotation and asymmetrical tonic neck reflex, and significant positive-correlation with the area of 'Supine Flexion'. Students with higher score of the Korean language showed a tendency to get higher Weighted Score and Minus Adjustment Score, and those with lower score of the Math showed a tendency to get higher COMPS scores in all area except the area of 'Supine Flexion'. There was a statically significant difference in the COMPS scores depend on the age among general characteristics. As student older, all COMPS scores, except those in the area of 'Slow Motion' and 'Supine Flexion, were higher. Conclusions : There is somehow reliable correlation between sensory integration function and academic achievement although no statistical significance found in this study. The information from this study may contribute to initiate developing a normative-reference to screen earlier and more alertly sensory integration dysfunctions for school-age children. Further study is recommended trying to find out more reliable matter regarding low grade- schooler's academic achievement.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.620-625
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• 1993

This experiment was carried out to predict the sensory properties of yogurt by instrumental methodology. Sensory attributes such as viscosity, mouth-feel, taste and quality were investigated. Instrumental parameters were measured with refractometer, viscometer, consistometer and rheometer. Sensory data showed that viscosity of peach yogurt was higher than that of strawberry and tropical-fruit-mixed (TFM) yogurts (p<.05). All instrumental parameters of peach yogurt were higher than those of strawberry and TFM yogurts, except cohesiveness and elasticity (p<.05). Viscosity measured by panelists was significantly correlated with instrumental viscosity, consistency, hardness, adhesiveness and gumminess in the fruit yogurts (p<.05). But mouth-feel and quality of yogurts showed poor relationships with instrumental parameters. The effective instrumental parameters for predicting sensory viscosity ($Y_{1}$) of yogurts were consistency ($X_{1}$), viscosity ($X_{2}$) and cohesiveness ($X_{3}$). And those for predicting mouth-feel ($Y_{2}$) were consistency. The estimated regression equations were as follows; $Y_{1}=4.968-0.0486X_{1}+0.00012X_{2}+0.0348X_{3},\;Y_{2}=5.701+0.0154X_{1}$.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.628-634
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• 2006

This study was performed to investigate the quality of pre-processed vegetables used in school and institutional food-services. Pre-processed food materials (carrot, potato, and cabbage) frequently used in food-service were collected from 14 various processing company sources. The sensory and physico-chemical qualities of the pre-processed food materials were determined using sensory and instrumental analysis. For the physico-chemical analysis of the food materials, pH, total acidity, hardness, Hunter colorimeter value, reducing sugar and vitamin C content were determined. For the sensory quality evaluation, 15 panelist were trained and consensus was reached on the quality standards of the preprocessed materials (carrot, potato, and cabbage). Finally, appearance, color, texture, off-odor/taste, and overall quality were determined. In the physico-chemical analysis, there were no significant differences among samples collected from various processing companies. In sensory quality evaluations, the color quality of pre-processed potato was lower than that of other materials. From the coefficient correlations and partial least squares regression analysis between sensory and instrumental data, pH, total acidity, colorimeter values, and hardness were considered important components in assessing the quality of pre-processed vegetables.