• The Journal of Korean Academy of Sensory Integration
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• v.4 no.1
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• pp.47-55
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• 2006

Objective : The purpose of this study was to evaluate the correlation between visual perception ability and activities of daily living(ADL) in the children with spastic diplegia who were treated at developmental disabilities children salutary institute. Method : The subject were consisted of 8 children with spastic diplegia(mean age, 10). The visual perception ability was measured by the Developmental Test of Visual Perception(DTVP) and by the Functional Independence Measure for Children(WeeFIM) to evaluate activities of daily living. Collected data analysis were completed by using correlation analysis. Results : Visual perception ability of children with spastic diplegia is the highest in Position in Space(PS) score, and is the lowest in Visual-Motor coordination(VM) score. Average visual perception performance of children with spastic diplegia is the highest in SR(Spatial relationship) score, and is the lowest in VM score. In activities of daily living, eating component were significantly correlated with Visual-Motor coordination. Conclusions : Therefore, accurate evaluation of visual perception ability and visual perception training for children with spastic diplegia will be important to improve patient's activities of daily living skill.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.23-30
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• 2000

Kimchi was added to enhance the acceptability of pizza sauce and pizza for Korean adults, and flavor 1ike oregano was also mixed to investigate the compatibility with kimchi flavor. Pizza sauce with kimchi showed a high crude protein and low crude fat content. Pizza sauce with 20% kimchi showed the highest score in flavor, taste, color and overall acceptability, was significantly different from control in quality indices except taste. Pizza with 21, kimchi powder in mixing dough showed a higher score in sensory evaluation than that of only 20% kimchi added pizza sauce.

• Plant Resources
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• v.8 no.3
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• pp.230-234
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• 2005

This study was conducted to determine feasibility of utilization of Angelica acutiloba. Especially, the quality characteristics of bread prepared with the addition of Angelica acutiloba powder were investigated. Sensory evaluation and spoilage test were conducted for preparation of functional breads which added with ground plant matters (leaves and stems) from Angelica acutiloba. The result showed that the functional breads had high score of overall liking as well as low spoilage rate when added with 0.5 to 1.0% ground plant matters of Angelica acutiloba. Consumer acceptability evaluation showed a significant preference when added 0.5 to 1.0% ground leaves and stems of Angelica acutiloba into breads. Functional breads which added powder of Angelica acutiloba inhibited the growth of fungi. The more addition of Angelica acutiloba powder, the higher the degrees of this inhibited. These results suggested that the shelf-lives of the breads were extended by the addition of Angelica acutiloba powder. Further studies were required for improvement of functionality and diversity of bread products using medicinal plant materials as an additive.

• The Journal of Korean Academy of Sensory Integration
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• v.20 no.2
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• pp.36-45
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• 2022

Objective : The objective of this study was to determine a discriminat validity of the Sensory Processing Scale-Children (SPS-C) for children with and without Sensory Processing Disorder (SPD). Method : The SPS-C was completed by parents of 151 Korean children including 68 typically developing children (control group), 83 children with SPD (known group) in the age range 3-5 years, in South Korea. ANCOVA with sex as covariable was used to identified the difference between the children with typically development and SPD. Results : Sensory processing differences in sensory domains and sensory factors were detected and the gender differences were not effective between typically developing children and children with SPD. Significant differences were found in all sensory domain score and total score except proprioceptive processing in sensory domain. In sensory factors, significant differences were found in overrsensitivity, underresponsivity, and discrimination, but sensory seeking was not significant. SPS-C was a valid assessment tool to identify or screen of SPD in Korea. Conclusion : The psychometric characteristics for the standardization study of SPS-C were presented, and the discriminant validity to screen the children with sensory processing problems was presented as a verified evaluation tool. SPS-C will be helpful in screening, analyzing and interpreting characteristics of sensory processing, and establishing an intervention plan.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.229-237
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• 2009

Physical, textural and sensory properties of Seolgiddeok prepared with different amounts of broccoli(Brassica oleracea var. italica Plen.) powder were investigated during 3 days of storage. Moisture content decreased gradually during storage and was less in broccoli powder-amended samples. The color L value decreased significantly with increasing broccoli powder, whereas both redness and yellowness increased. Texture analyses revealed that hardness, chewiness, gumminess, adhesiveness and fracturability of Seolgiddeok tended to decrease in proportion to the amount of broccoli powder in the formula. Seolgiddeok gelatinization was investigated using amylographing. Break down and setback were low in broccoli powder Seolgiddeok. Sensory evaluations revealed that, Seolgiddeok prepared with broccoli powder was superior in flavor, chewiness, softness to unamended samples. Seolgiddeok prepared with 3% broccoli powder showed the highest overall acceptability score. Use of broccoli powder in Seolgiddeok preparation improves sensory characteristics and delays retrogradation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.419-424
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• 1998

This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.39-44
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• 2009

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.65-69
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• 2002

This study was conducted to investigate the effect of added silkpeptide powder on the quality (nutrient content and sensory evaluation score) of the rice Dasik. Rice Dasik was prepared with 0, 1, 2, 3, and 4% concentration of silkpeptide powder. The sensory evaluation scores for the group of the rice Dasik with 2% silkpeptide powder were found to be significantly higher than those of other groups. Increasing silkpeptide powder led to the significant increase in the contents of crude protein and crude ash. But there were no significant differences in contents of crude fat and moisture. And the contents of Ca, K and Mg of silkpeptide powder groups were higher than those of the silkpeptide powder free group.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.513-524
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• 2015

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide- added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

• The Korean Journal of Community Living Science
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• v.13 no.2
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.