• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.250-260
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• 2016

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.48-55
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• 2001

This study investigated the quality characteristics of sponge cakes with addition of yam (Dioscorea) powders prepared by different drying methods, hot air (HDYP : hot air dried yam powder) and freeze drying (FDYP: freeze dried yam powder), using several physical and sensory examinations. For the foam forming ability and foam stability, the specific gravities of egg foams containing 5% yam powders were measured by drainage using funnels for 78 hrs. The results showed that HDYP and FDYP did not affect the foam forming ability but FDYP increased foam stability due to increased viscosity. When the strength of 8% gels composed of wheat starch and HDYP/FDYP was measured to predict the setting of cake structure, the strengths of starch gels containing yam powders were higher than those of control without yam powders. The volume of sponge cake containing 5% HDYP increased whereas those containing FDYP decreased at the levels of 5, 7%. From the texture profile analysis data, hardness, gumminess and chewiness of cakes containing yam powders increased. The color of cake crust and crumb became darker as the amount of yam powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that appearance and texture of cakes containing 5% HDYP were closer to those of control than cakes containing 5% FDYP but overall acceptability of sponge cakes containing yams were comparable to the control cakes regardless of drying methods. The addition of yam powders to sponge cakes increased yam flavor and decreased egg smell. Therefore, it can be suggested that HDYP and FDYP can be added to the sponge cake formula up to 7% and 5%, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• 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 Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.332-337
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• 2009

This study was performed to investigate the physiochemical and sensory characteristics of Kimchi with added Houttuynia cordata Thunb(HC). According to measurements for physicochemical characteristics, the three groups of tested Kimchi(HC juice, HC powder, control) did not show any significant differences in pH and hardness. However, the acidity of the Kimchi with added HC juice was found to be significantly higher. Regarding lightness, L values were not different among the three groups, while a and b values showed significant decreases. In descriptive analysis, Kimchi redness was lowest in the HC juice group, and difference in redness was identified between the HC juice and powder groups. One survey indicated that the Kimchi with added HC juice had a unique odor, but no difference was found between the HC powder group and the control group. Also, a survey on preference characteristics indicated there were no differences between the three groups. For the saltiness and acidity of the Kimchi with added HC, there was a significant negative correlation(p<0.05), in which stronger saltiness lower acidity. On the other hand, acidity and HC odor showed a significantly positive correlation(p<0.05). Furthermore, the L value showed a significantly negative correlation(p<0.05) with HC odor.

• The Korean Journal of Community Living Science
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• v.14 no.1
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• pp.87-96
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• 2003

This study was to examine the possibility of making use of the edible portion on the inner layer of chestnut, which is produced as wastes in the chestnut processing, into chestnut-noodle. To conduct this study, the chestnut powder, which is separated and collected from the inner layer, was used to examine the possibility of making chestnut-noodle. The structure of chestnut-noodle was observed by Scanning Electron Microscope (SEM) and the sensory quality was conducted to examine usability of the chestnut-noodle as compared to wheat flour noodle by Quantitative Descriptive Analysis (QDA). The ten sensory qualities : appearance, color, flavor, hardness, elasticity, cohesiveness, adhesiveness, chewiness, gumminess, and acceptability, were evaluated by 10 point Likert type scale with 10-50% of different ratio of chestnut powder. The chestnut-noodle made by 50% of the chestnut powder got higher points than 10 % of chestnut powder mix in color. However, the chestnut-noodle made by 50% of the chestnut powder got lower points than wheat flour noodle in flavor. Finally, there was no significant difference in hardness, elasticity, cohesiveness, adhesiveness, chewiness and gumminess between the chestnut-noodle made by 30% of the chestnut powder and wheat flour noodle.

• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.830-836
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• 2001

The purposes of this study were to : (a) analyze the portion size & plate waste of normal & soft diets provided by dietetic departments in hospital, (b) investigate the factors affecting plate waste, and (c) determine the nutritional & monetary value of plate waste. A questionnaire for food preference and sensory evaluation was developed and a survey was carried out for the 46 normal diet and 56 soft diet patients in Sanggye Paik hospital in Seoul. Serving size and plate waste were weighed by the electric scale, and CAN-Pro program was used to evaluate the nutrition value. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson correlation. The average plate waste rate for normal diet and soft diet were 30.3% and 49.6%. More plate waste amount occurred on female patients'diet than male patients'diets regardless of the kind of diet. The plate waste percentage of male patients were higher than those of female on normal diet. On soft diet, patients who hospitalized in surgery or pediatrics department were higher than in other wards. Plate waste of normal diet and amount were correlated positively, but wastage and preference were correlated negatively Negative correlation was between taste and plate waste, and between temperature and plate waste, too. On the other hand, plate waste caused the deficiency of some nutrients such as Ca, Fe, Vit. B$_2$and a great monetary loss.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.497-505
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• 2011

The purpose of this study was to apply molecular gastronomy and spherification methodology to persimmon deserts. We prepared 'persimmon calcium alginate beads' and investigated their physical and sensory characteristics by adding different concentrations of sodium alginate (0.4, 0.6, 0.8, and 1.0%). Lightness and yellowness decreased significantly as the concentration of sodium alginate increased. However hardness, springiness, chewiness, cohesiveness, and resilience but not adhesiveness tended to increase as the concentration of sodium alginate increased. The thickness of the beads increased as the concentration of sodium alginate increased. In contrast, the thickness of the membrane decreased as the concentration of alginate increased from 0.8 to 1.0% suggesting that the amount of sodium alginate had reached a critical point. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of sodium alginate increased. Overall preference reached a peak at 0.4% sodium alginate.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.313-323
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• 2015

One of the main processes of tenderizing beef in Joseon Dynasty was chemical methods involving Apricot seeds, manchu cherry twig and leaves, bamboo skins, mulberry tree bark, mangsa (硭砂), salmiacum (磠砂), alcohol, fermented malt, and original honey. This study analyzed and compared the effect of broussonetia papyrifera, fermented malt, cherry trees, and mulberry tree bark from old cookbooks. Tenderizing beef with cherry trees was most effective in the experiment on shearing force, TPA, and electrophoresis of beef. According to sensory evaluation and electrophoresis test results, tenderized beef with mulberry tree bark was slightly more preferred over the method using cherry trees. However, in accordance with the above mentioned experiment, quantitative descriptive analysis showed that the most common tenderizing material was derived from morus alba powder.

• Food Science and Industry
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• v.52 no.1
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• pp.40-51
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• 2019

For better understanding the relationship between consumers' perception and sensory characteristics of products, diverse types of rapid sensory profiling technique have been suggested as alternatives to conventional descriptive analysis. Among these, check-all-that-apply (CATA) method has gained popularity for studying consumers' perception and intuitive responses to products due to their simplicity, speed, and ease of use. CATA method has been used to gather consumers' perception derived from sensory characteristics of products as well as consumers' emotion responses to products in recent years. Moreover, many researchers reported that CATA method can be used to provide valuable information for product optimization by applying a penalty analysis and collecting responses to ideal product. Thus, this article reviews recent research using CATA in the field of sensory and consumer science and introduces practical applications to achieve various business objectives in food industry.