• Journal of the Korean Society of Food Science and Nutrition
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• 제32권1호
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• pp.58-61
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• 2003

Moisture content was 79.5%, banjhi shoot was 77.8% of the total and the weight was 29.4 g/100 buds in the harvested plant leaves used for manufacturing Okro tea. Okro tea heated at 75$^{\circ}C$ for 30 min showed the best quality among all the treatmants. Chemical components such as total nitrogen, theanine, arginine and chlorophyll were high in the tea treated at 75$^{\circ}C$ for 30 min compare with those of other treatments. The sensory evalution test In terms of appearance shape color and taste showed greater preferences in Okro tea treated at 75$^{\circ}C$ for 30 min than those of other treatments. The results suggested that heat treatment at 75$^{\circ}C$ for 30 min was the best condition for the final rolling process in manufacturing of Okro tea.

• The Journal of Korean Academy of Sensory Integration
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• 제18권2호
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• pp.1-14
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• 2020

Objective : This study presents guidelines for setting up a sensory integration room by applying the Delphi method. Methods : The Delphi method was applied in a survey of 22 expert panels asked to review sensory integration therapy from May to June 2020 to collect expert opinions. The survey was conducted in two rounds. The first round involved the collection of opinions based on prior research that used a total of 40 assessment tools, 23 closed questions about treatment tools, and 10 questions about the physical environment. Based on the results of the first round, the second was conducted using a process of item deletion and modification. Results : A total of 59 items were selected in the first round of the survey. In the second the contents of these 59 items were analyzed: each item scored .42 or higher, so no items were deleted. The stability of the survey was also calculated and found to be less than 0.5, so no further testing was required. The average content feasibility ratio of the final Delphi survey was .92, stability .15, convergence .36, and consensus .80, showing high agreement. Conclusion : This study is expected to help institutions and clinical therapists who want to create a sensory integration therapy room in their facilities by examining the physical environment, treatment tools, and evaluation tools used in sensory integration therapy rooms and understanding the views on such environments obtained from the clinical site to sensory integration therapists.

• The Journal of Korean Academy of Sensory Integration
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• 제19권3호
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• pp.22-31
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• 2021

Purpose : This study aimed to conduct a translation, backtranslation, and content validity test of the Sensory Processing Measure (SPM) for Korean children. Methods : The translation and content validation process involved direct and backward translation; a test of equivalence between the two versions (the original SPM and the Korean version SPM; K-SPM) was performed using content-related evidence collected by a group of experts and a group of parents. Data analysis was carried out using Excel Content validity indices (CVI), mean, and standard deviation were used for the analysis of content validity. Results : The result of the comparison between the original SPM and K-SPM in the group of experts was 3.54 ± .74, the S-CVI/Avg for semanticity was .92, and the S-CVI/Avg for structure was .86. The results for the mean of the understanding test and the S-CVI/Avg were 3.48 ± .63 and .94, respectively. Conclusion : K-SPM will considerately be used as an assessment to identify sensory processing, praxis, and social participation issues for children in Korea. Further studies are suggested to increase the age range and the sample size for a more comprehensive applicability of the K-SPM to Korean children.

• The Korean Journal of Food And Nutrition
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• 제21권4호
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• pp.499-509
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• 2008

The purpose of this study was to investigate the changes in physicochemical and sensory properties of raw fruits during washing and chlorine treatments. Strawberry and banana were pre-prepared at different concentration of chlorinated water(0 ppm, 50 ppm and 100 ppm), immersion time(3 min and 5 min), and number of post-rinsing(1 time, 2 times and 3 times). The physicochemical properties such as pH, sugar contents, residual chlorine contents, color values and hardness of the fruits were analyzed, and the sensory quality were evaluated throughout the sterilization treatment process. After washing strawberry with 100 ppm chlorinated water and 3 times of post-rinsing, pH and residual chlorine contents were showed a little difference, while sugar contents, hardness, and color values(L, a and b) were reduced. In case of banana, pH, sugar contents and residual chlorine contents were not affected, and hardness and L color value were reduced. However, a and b color values of banana were gradually increased as the development of brown discoloration. Sensory properties of the samples were affected by the chlorine sterilization treatment. In overall acceptance, strawberry and banana treated with 100 ppm chlorinated water showed the lowest scores among treatments. Therefore it could be suggested that the application of 50 ppm chlorinated water for $3{\sim}5$ minutes with over 3 times of post-rinsing was the effective pre-preparation method without affecting the quality of the fruits.

• The Korea Journal of Herbology
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• 제29권6호
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• pp.55-62
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• 2014

Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.

• Asian-Australasian Journal of Animal Sciences
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• 제27권9호
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• pp.1219-1227
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• 2014

A whole genome association (WGA) study was carried out to find quantitative trait loci (QTL) for sensory evaluation traits in Hanwoo. Carcass samples of 250 Hanwoo steers were collected from National Agricultural Cooperative Livestock Research Institute, Ansung, Gyeonggi province, Korea, between 2011 and 2012 and genotyped with the Affymetrix Bovine Axiom Array 640K single nucleotide polymorphism (SNP) chip. Among the SNPs in the chip, a total of 322,160 SNPs were chosen after quality control tests. After adjusting for the effects of age, slaughter-year-season, and polygenic effects using genome relationship matrix, the corrected phenotypes for the sensory evaluation measurements were regressed on each SNP using a simple linear regression additive based model. A total of 1,631 SNPs were detected for color, aroma, tenderness, juiciness and palatability at 0.1% comparison-wise level. Among the significant SNPs, the best set of 52 SNP markers were chosen using a forward regression procedure at 0.05 level, among which the sets of 8, 14, 11, 10, and 9 SNPs were determined for the respectively sensory evaluation traits. The sets of significant SNPs explained 18% to 31% of phenotypic variance. Three SNPs were pleiotropic, i.e. AX-26703353 and AX-26742891 that were located at 101 and 110 Mb of BTA6, respectively, influencing tenderness, juiciness and palatability, while AX-18624743 at 3 Mb of BTA10 affected tenderness and palatability. Our results suggest that some QTL for sensory measures are segregating in a Hanwoo steer population. Additional WGA studies on fatty acid and nutritional components as well as the sensory panels are in process to characterize genetic architecture of meat quality and palatability in Hanwoo.

• Asian-Australasian Journal of Animal Sciences
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• 제30권5호
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• pp.720-727
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• 2017

Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, ${\gamma}-terpinen$, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.

• Korean journal of food and cookery science
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• 제26권2호
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• pp.121-128
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• 2010

This study was conducted to develop an optimal composite recipe of nutritional cookies containing oak mushroom (Lentinus edodes) powder that has a high preference score. Oak mushroom(Lentinus edodes) is considered a significantly wholesome food. In addition, the dried oak mushroom(Lentinus edodes) has a better flavor and more nutrients than the fresh oak mushroom since vitamins are activated during the drying process. Wheat flour was partially substituted with Lentinus edodes powder to reduce its content. The optimal sensory composite recipe was determined by making iced cookies which have the advantage of long storage, at 3 concentrations of Lentinus edodes powder, yellow sugar and butter, using the central composite design. In addition, the mixing condition of Lentinus edodes powder cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology(RSM). The effects of the addition of the three variables on the quality of Lentinus edodes cookies were assessed in terms of texture, color, spread ratio and sensory evaluation. The results of the sensory evaluation produced very significant values for color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and the results of instrumental analysis showed significant values in lightness(p<0.05), spread ratio, hardness(p<0.01). As a result, the optimal sensory ratio of Lentinus edodes cookies was determined to be Lentinus edodes powder 10.83g, yellow sugar 61.89 g, and butter 120.0 g.

• The Journal of the Korea Contents Association
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• 제14권4호
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• pp.277-286
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• 2014

The research has been carried out to examine how sensory processing ability of children of multicultural families in farming areas can affect their social maturity. Short sensory profile and social maturity scale were conducted to fifty four children of multinational parents who live in Gyeongsangbuk-do and Jeollanam-do. The data were analysed by statistics process. The result of the analysis revealed three findings. Firstly, there exieted certain delays in sensory processing ability and social maturity. Multicultural children had an average point of $154.33{\pm}21.24$ regarding sensory processing ability and with regards to social age and social quotient of social maturity of them were 1.76 year old and $91.28{\pm}18.31$ point respectively. Another interesting finding is that significant differences of the influence, in which sensory processing ability of the example group affected social maturity, were found in categories of movement sensitivity, underresponsive/seeks sensation and low energy/weak of social age part(p<0.05). There were significant differences between auditory filtering as well as movement sensitivity, underresponsive sensation and low energy/weak of social quotient area(p<0.05). Finally, variables of the impact on social maturity of the group of children were analysed to examine to what extent sensory processing ability of the children had affected and the influencing rate of social age and social quotient of social maturity, with 45.3% and 66.3% respectively.

• The Journal of Korean Academy of Sensory Integration
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• 제12권1호
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• pp.13-23
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• 2014

Objective : This study was to perform the education of the ASI$^{(R)}$ intervention for six occupational therapists and to know the delivery of ASI$^{(R)}$ core principle through a self-assessment, a peer-assessment, an expert-assessment. Methods : The study performed from November 2013 to June 2014 for six occupational therapists without completion of the education of ASI$^{(R)}$ intervention. The participants were educated about the ASI$^{(R)}$ intervention during 8 weeks and took and assessed films before and after education. The assessment was the self-assessment, the peer-assessment, the expert-assessment and the data of assessment was analyzed by Mann-Whitney and ICC. Results : The result of process factors before and after education according to methods of assessment, the self-assessment was significant in 'self-regulation,' 'collaboration,' 'ensures success,' 'play,' 'alliance,' and 'total item'. The peer-assessment was significant in all item exception 'safety'. The expert-assessment was significant in all items exception 'sensory opportunities'. The results of self-assessment and expert-assessment before and after the education of ASI$^{(R)}$ intervention were significant in 'safety'. Conclusion : The results of this study provide to need the education of ASI$^{(R)}$ intervention for accuracy sensory integrative intervention. The occupational therapists need to check the style of intervention.