This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.
Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X1, 140℃-160℃) and screw speed (X2, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X1 = 148.5℃ and X2 = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.
Purpose: The purpose of this study is to examine the factors affecting the intention to continue using the metaverse platform service from the user's point of view. Methods: The study conducted a survey of experienced people using Zepeto, Ifland, Gather Town, Zep, Roblox, Fortnite, and Minecraft, which are virtual world types among metaverse types, and valid 415 data were analyzed by SPSS (ver 22.0) and R (ver 4.1.0) program packages. Results: As a result of empirical analysis, it was found that interactivity and social presence among the characteristics of metaverse affected expectation confirmation, and sensory affordance and functional affordance affected expectation confirmation as affordance factors. In addition, all four characteristics of metaverse, reliability, playfulness, interactivity, and social presence, were found to have the greatest affect on perceived usefulness, and it was analyzed that playfulness, social presence, and reliability were influenced in order. The affordance factor was also found to have a positive effect on physical affordance, sensory affordance, and functional affordance. This study was found that it had a positive effect on the relationship between expectation confirmation and satisfaction and the relationship between perceived usefulness and satisfaction. satisfaction was analyzed to lead to continuance intention. Conclusion: This study is meaningful in that it examines the perspective of users who can be called customers of metaverse platform services. Based on the results of this study, it is expected to have a significant effect on the development of metaverse platform services not only on platform operators that provide metaverse platform services but also on providers who plan events and education using metaverse platform services.
Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods enriching the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie, carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%, 16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled rice with barely in menu 3 had significantly the highest value of all(p<0.05) and the side dishes of all menus did not show any significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal service planning for the aged as one of trials of basic data collection.
Journal of The Korean Society of Integrative Medicine
/
v.12
no.1
/
pp.183-190
/
2024
Purpose : This study aims to conduct a comprehensive comparison and analysis of intervention strategies utilized for school-aged children facing difficulties in writing, focusing on evaluating the effectiveness of various intervention approaches both domestically and internationally. The primary focus is on assessing the efficacy of each intervention approach and identifying gaps in the existing literature. Methods : Data for this study were gathered from the domestic database RISS from January 2013 to March 2020, and international databases Pubmed and Google Scholar were utilized. The keywords for domestic literature search included 'occupational therapy', 'handwriting', and 'school-aged', while for international literature search, the keywords were 'occupational therapy', 'handwriting', and 'children'. A total of 4 international and 2 domestic articles were selected for review based on predetermined inclusion and exclusion criteria. Results : The study findings present a thorough comparative analysis of intervention strategies, categorizing them into task-oriented intervention, sensory-motor intervention, and integrated intervention. All intervention methods demonstrated notable improvements in the legibility of handwriting. Comparison between domestic and international literature revealed a predominant use of task-oriented intervention in domestic studies, while international studies showcased a diverse range of intervention methods. Conclusion : Interventions were categorized into computer-based, task-oriented, sensory-motor, and integrated interventions. Task-oriented interventions were the most common in both domestic and international studies, while integrated interventions were the most effective. Based on these findings, it is necessary to increase awareness of the need for handwriting intervention research among occupational therapists in Korea. Additionally, there is a need for well-supported handwriting intervention research with larger sample sizes in both domestic and international occupational therapy. Finally, future research should actively investigate the application of tailored integrated interventions for school-aged children with handwriting difficulties.
This study was undertaken to examine the effects of ginseng on the acceptability of kimchi for 9 days at $20^{\circ}C$. Kimchi was analyzed for the measurement of acidity, pH, saltiness, reducing sugar, hardness by Instron and organic acids by HPLC. Ten highly trained panelists were involved in the sensory evaluation. The data analysis revealed followings; 1. While saltiness was maintained at around 2.3% level during the entire fermentation periods, kimchi containing 2% and 4% ginseng showed higher pH, reducing sugar, hardness by Instron, and lower acidity than without ginseng. 2. Results from analysis of organic acids contained by HPLC revealed that all three groups contained relatively high concentration of oxalic acid, lactic acid and malic acid. It was also found that, as fermented progressed, the amounts of lactic acid and acetic acid increased, and those of tartaric acid and malic acid decreased while the concentration of oxalic acid did not change significantly. 3. A result of sensory evaluation revealed that kimchi containing 2% and 4% ginseng was higher in hardness, savory taste and carbonated taste, and lower in sour taste, moldy off flavor than kimchi without ginseng, thus scoring high in overall eating quality. Considering all results obtained throughout this experiments, it can be concluded that the addition of small amount of ginseng to kimchi improve overall acceptability and retard rancidity, thus increasing the period during which is eatable.
This study investigated the effects of sea tangle powder (SP) on the physicochemical and sensory characteristics of dumpling shells. Various dumpling shell samples were prepared with wheat flour containing different amounts of SP. The characteristics of the dumpling shell samples were investigated based on their viscosity, cooking properties, color values, and texture properties. Their sensory characteristics were evaluated by using seven scores. According to the amylograph data, the composite SP-wheat flour samples showed an increased gelatinization temperature with an increasing SP content, whereas the initial viscosity at $95^{\circ}C$ was decreased after 15 minutes. The increase of SP amount decreased the values of L and b whereas the a value increased. With regard to the textural characteristics, the dumpling shells with an increased amount of SP showed increased hardness, cohesiveness, and adhesiveness, whereas the SP addition reduced the springiness of the dumpling shell. The dumpling shell with the addition of 3% SP showed the highest overall acceptability in the sensory evaluation.
Journal of the Korean Society of Clothing and Textiles
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v.28
no.12
s.138
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pp.1605-1616
/
2004
The purpose of this study was to investigate the commonly accepted ease for a custom-fit business jacket, which provides all customers with the optimum fit regarding their individual body sizes, shapes as well as their personal preference, and also to characterize the factors which affects the ease amount, thereby, supply the reference data to manufacturers of the apparel industry. This study consisted of anthropometric measurements as well as sensory evaluations, and analysed ease amount by body sizes, ages, fit satisfaction, self-perception of body, and the prefered fit levels. There were 272 subjects for anthropometric measurement of which 128 subjects were applied for ease analysis and sensory evaluation. The subjects were males of 20 to 65 years old. The ease at chest was the most sensitive to body sizes and shapes, while waist and hip were easily modified to accommodate the silhouette of the jacket. The main dimensions affecting individual perceptions of fit and ease were the characteristics of body shape, in particular, girth, followed by age. Customers paided most attention to the shoulder fit while customers who preferred a more fitted line showed more concern with ease for jacket fit. It was clearly observable in case of waist fit preference. In addition, the preferred fit at chest, waist and hip would be changed by the perception of ons's hip size.
Seong, Pil Nam;Park, Kuyng Mi;Kang, Sun Moon;Kang, Geun Ho;Cho, Soo Hyun;Park, Beom Young;Ba, Hoa Van
Asian-Australasian Journal of Animal Sciences
/
v.27
no.8
/
pp.1164-1173
/
2014
The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.
The Journal of Korean Academy of Sensory Integration
/
v.9
no.1
/
pp.45-52
/
2011
Objective : The aim of this study was to provide the method to measure physiologic response using equipments and auditory stimulation, and the physiologic response features of adult psychiatric disorders through a systemic review. Methods : The systemic review was executed using PubMed. The key words for search were "auditory stimulation, auditory startle, electromyograph, skin conductance, heart rate, psychiatric disorder, anxiety disorder, schizophrenia, depression". 8 studies were used for data analysis, and all of levels of evidence were level II. The substances of the review were subject(population), auditory stimulation, measure equipments and physiologic response features of psychiatric disorder. Results : 1. The subjects for the studies were anxiety disorder(4) and schizophrenia(4). 2. Auditory stimulation was used in 8 studies and visual stimulation with auditory stimulation was used in 2 studies to induce physiologic response. 3. Every study used electromyograph, and skin conductance was used in 2 studies and heart rate was used in 2 studies with electromyograph to measure physiologic response. 4. The subjects for the studies, schizophrenia and anxiety disorder(PTSD, OCD) have different physiologic response features with the normal control group. Conclusion : All studies used simple tones as an auditory stimulation and electromyograph to measure physiologic response. Psychiatric disorders indicated larger response, shorter and delayed habituation. The objective and systematic study using physiologic measure to investigate the sensory feature of psychologic disorders.
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