• 한국식품과학회지
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• 제21권6호
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• pp.838-844
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• 1989

오이지의 제조과정 중 담금액의 pH, 산도, 탁도와 오이의 견고성, 색, 소금의 침투량 등 물리화학적 성질과 오이지의 맛, 냄새, 텍스쳐에 대한 관능적 특성을 비교하였다. 그 결과 오이지를 5, 10, 15%의 소금용액에서 7-10일간 발효하였을 때 소금농도가 증가할수록 오이 조직내 소금의 침투속도는 빠르게 증가하였고 그 증가속도는 담금시간과 반대수 함수적 관계가 있었다. 소금농도가 증가할수록 pH는 천천히 감소하는 한편 담금액의 산생성액은 적어졌다. 먹기에 적당한 pH3.7에 도달하는데 걸리는 시간은 5% 경우 2.5일, 10% 경우 4일, 15% 경우 6일이 걸리었다. 산도는 소금농도가 낮을수록 산의 생성이 많았으며 오이지 담금액은 맑은 용액에서 불투명한 유백색으로 빨리 혼탁해졌으며 오이의 표피색은 녹색에서 황록색으로 변하였다. 한편 텍스쳐 변화는 1일 후 급격히 감소하였다가 그 후 pH3.2에 도달할 때까지 완만하여졌으며, 소금농도가 증가할수록 오이의 견고성도 증가하였다. 또한 오이지의 관능적 품질비교 결과 생오이 맛의 감소와 신맛, 군덕내의 증가는 소금농도가 낮을수록 빠르게 변하였다. 텍스쳐 중 사각사각한 성질이 각 농도에서는 유의적인 차이를 보여주진 않았으나 중반기에 약간 증가하는 경향을 보여주었으며 부드러운 성질은 발효기간이 경과할수록 차츰 증가함을 보여 이는 연부현상과 관계가 있는 것으로 여겨진다. 따라서 소금농도는 오이지의 숙성에 영향을 주는 주요 인자임을 알 수 있었다.

• 대한감각통합치료학회지
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• 제22권1호
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• pp.25-42
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• 2024

목적 : 감각통합중재와 가족중심코칭 병행중재가 발달지연 아동의 감각처리, 자세조절과 부모의 양육효능감에 미치는 영향에 대해 알아보고자 하였다. 연구방법 : 본 연구는 5~6세 발달지연 아동 4명과 부모를 대상으로 단일대상연구 대상자간 중다 간헐 기초선 설계로 진행하였으며, 단일대상연구 대상자간 중다 간헐 기초선 설계로 진행하였으며, 감각통합중재와 가족중심코칭은 대상자별로 각 8주간 주 2회씩 총 16회기 동안 시행하였다. 사전과 사후에 감각프로파일, 한국판부모 양육효능감 평가를 실시하였고, Biorescue 장비를 사용하여 중재 후 자세조절의 변화를 측정하였다. 결과 : 중재 후 대상자 모두 감각처리가 상승하였다. Biorescue 장비를 통해 평가한 중재 기간에 앉은 자세, 눈 감고 앉은 자세, 선 자세에서 체중지지가 기초선 기간의 ±2 표준편차보다 높게 나타났다. 모든 대상자의 주 양육자 부모의 양육효능감이 상승되었다. 결론 : 본 연구의 결과를 통해 감각통합중재와 가족중심코칭이 발달지연 아동의 감각처리, 자세조절, 부모의 양육효능감에 효과적인 중재 방법을 제시하였다는 점에 의의가 있다.

• 동아시아식생활학회지
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• 제25권3호
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• pp.484-491
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• 2015

This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at $37^{\circ}C$ for 13 weeks, after which quality variation characteristics were weekly. During storage for 13 weeks, physicochemical quality characteristics, moisture content, and pH of Ssamjang containing Cheongkukjang slightly decreased, whereas salt content did not change. Amino nitrogen content slightly increased by 1 week but decreased by 3 weeks and then increased by 5 weeks. For microbiology quality characteristics, viable cell counts and total cell counts of B. cereus were unchanged. For sensory quality characteristics, shape quality was poor after 13 weeks while mold, drying phenomenon, and swelling phenomenon were not observed. Therefore, physicochemical quality and microbiology quality of Ssamjang containing Cheongkukjang were unchanged during storage for 13 weeks, and the storage limit was determined to be 12 weeks according to sensory quality evaluation.

• 한국식품영양학회지
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• 제23권4호
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• pp.600-606
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• 2010

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

• The Korean Journal of Physiology and Pharmacology
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• 제8권3호
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• pp.129-132
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• 2004

Single unit responses of the ventral posterior medial (VPM) thalamic neurons to stimulation were monitored in anesthetized rats during activation of contralateral primary somatosensory (SI) cortex by GABA antagonist. The temporal changes of afferent sensory transmission were quantitatively analyzed by poststimulus time histogram (PSTH). Mainly, afferent sensory transmission to VPM thalamus was facilitated (15 neurons of total 23) by GABA antagonist (bicuculline) applied to contralateral cortex, while 7 neurons were suppressed. However, when ipsilateral cortex was inactivated by GABA agonist, musimol, there was significant suppression of afferent sensory transmission of VPM thalamus. This suppressed responsiveness by ipsilateral musimol was not affected by bicuculline applied to contralateral cortex. These results suggest that afferent transmission to VPM thalamus may be subjected to the interhemispheric modulation via ipsilateral cortex during inactivation of GABAergic neurons in contralateral SI cortex.

• 한국식품조리과학회지
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• 제12권1호
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• pp.1-5
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• 1996

묵과 같은 텍스쳐 특성을 갖는 전분겔을 제조하고자 옥수수전분과 녹두전분을 탈지하여 전분겔을 제조한 다음 실온에서 24시간과 72시간 저장하면서 관능검사와 기계적 검사를 실시하였다. 관능검사에 의한 물성특성에서는 녹두전분겔은 탈지에 의해 관능적인 특성치에 큰 변화가 없었으나 탈지옥수수전분겔은 옥수수전분겔과 유의적인 차이를 보였으며 녹두전분겔과 비슷한 물성특성을 보였다. 기계적 검사에 의한 텍스쳐 특성에서는 탈지옥수수전분겔은 옥수수전분겔에 비하여 견고성이 매우 높았고 녹두전분겔과는 차이를 보이지 않았으며 응집성과 탄성에서는 녹두전분겔이 옥수수전분겔보다 높았다. 옥수수전분겔과 녹두전분겔은 모든 기계적 특성치에서 유의적 차이를 보였으나 견고성에서는 탈지옥수수전분겔과 녹두전분겔이 유의 차이를 보이지 않았다.

• 농업과학연구
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• 제38권3호
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• pp.485-491
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• 2011

Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.

• 한국포장학회지
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• 제4권2호
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• pp.45-57
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• 1998

Immature and mature plums(Prunus salicina L.) were coated with calcium-added methylcellulose(CaMC) and hydroxypropylmethyl-cellulose-15(CaHPMC-15). Physicochemical, nutritional and sensory characteristics were compared during the 8-day storage period at $30^{\circ}C$. Irrespective of maturity, pH of plums increased and the titratable acidity decreased during storage. Free sugars such as glucose, fructose, sucrose and sorbitol were eventually decreased during storage, but Ca-added cellulose coatings influenced on the prevention of free sugars from decreasing especially in mature plums. Vitamin C contents in immature and mature plums became decreased during storage, but the coatings took effective on its retention. Changes of malic acid, the major organic acid in plums were appeared the same tendency as vitamin C during storage. Results of sensory evaluation showed the development of red color in peel and the softening of plum tissue, and also showed that the overall eating quality and appearance generally decreased during storage. However, the coated plums either CaMC or CaHPMC-15 exhibited the better sensory characteristics. As though the significant difference in postharvest storage quality were not found between the two coatings, CaMC and CaHPMC-15 coatings significantly contributed to the improvement of overall storage quality, especially the retention of vitamin C and organic acids only on the mature plums.

• 한국축산식품학회지
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• 제37권6호
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• pp.833-839
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• 2017

In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese.

• The Korean Journal of Physiology
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• 제28권1호
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• pp.99-103
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• 1994

Single neuronal activities were recorded in the cuneate nucleus of awake rats during rest and running behavior. Movement-induced changes in somatic sensory transmission were tested by generating post-stimulus time histograms of these neurons' responses to stimulation through eleetrodes chronically implanted under the skin of the forepaw, during control resting behavior and during two standardized speeds of locomotor movement: slow (1.0 steps/s), fast (2.0 steps/s). The magnitudes of firing during these responses were measured and normalized as percentage increases over background firing. The averaged evoked unit responses were facilitated by $+59.3{\pm}12.5%\;and\;+25.6{\pm}5.4%$ (SEM) as compared with resting behavior, during slow and fast movement respectively. This is to be compared with the movement-induced sensory suppressions observed previously in the ventrobasal thalamus $(-31.0%{\pm}1.9%)$ and in the primary somatosensory cortex $(-71.2%{\pm}3.8%)$ of slowly running rats. These results suggest that afferent somatosensory information may be uniquely modulated at each sensory relay, such that it may be facilitated at brainstem level and then subjected to suppression at higher somatosensory nuclei during movement.