• International Journal of Advanced Culture Technology
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• v.4 no.3
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• pp.56-61
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• 2016

Central motion techniques are to mention the central-motion by the limpness motion function and limpness sensory unit function on the body. Central body motion is consisted of the limpness central function by the central body system. To evaluate the signal of central body motion, we are investigated a limpness value of the central function by the central body function on the static state. The concept of limpness motion function was checked the reference of limpness motion signal and limpness sensory signal by the central motion body. For assessment on the limpness sensory variation of the maximum and average in terms of central motion from the static function, and limpness value that was a limpness value of the vision condition of the Vi-${\lambda}_{MAX-AVG}$ with $8.71{\pm}-3.2units$, that was a limpness value of the vestibular condition of the Ve-${\lambda}_{MAX-AVG}$ with $3.05{\pm}-6.52units$, that was a limpness value of the somatosensory condition of the So-${\lambda}_{MAX-AVG}$ with $2.4{\pm}1.9units$. The static sensory motion was made mention of check out at the condition of the limpness sensory unit motion for the comparable values of limpness central motion that was expressed the analysis capacity by the limpness nerve system. Limpness sensory system will be to propose of the minute motion by static central motion situation and was to imply a limpness motion data of static body sensory function.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.173-180
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• 1998

This study was conducted to examine the sensory quality, the degree of gelatization, pH, color, texture and moisture content of paeksolgi with omija water extracts added. The results of the analysis were as follows : The moisture contents of Paeksolgi were about 36~39%. The L value of the control group was 83.04 The degree of the colour was (L value: 71.82~86.56), (a value: -1.33~+0.78), (b value : 7.84~9.78). As the amount of omija water extracts was increased. the L and a values increased, but the b value showed a similar value, It was found that the yellowness decreases by increasing the soaking time of each type. The gelatinization of Paeksolgi with omija water extracts added was decreased as the amount of omija was increased. The sensory quality of paeksolgi with 5~7% omija water extracts added showed the most favorable sensory evaluation. In view of color, after taste and overall quality, the D$_2$group of Paeksolgi was preferable to the other paeksolgi groups with omija water extracts added.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.239-246
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• 1995

This study was prepared to optimize $\alpha$-azuki bean powder content by sensory evaluation method when manufacturing bread with added $\alpha$-azuki bean powder. These sensory characteristics were designed to investigate sensory evaluation about appearance, color, texture, taste and overall acceptability of small red bean bread by balanced incomplete block design. According to evaluated mean of adjusted treatments, appearance was represented high value in bread with added 3% and 6% $\alpha$-azuki bean powder than bread without $\alpha$-azuki bean powder. Bread without $\alpha$-azuki bean powder was revealed maximum sensory score value of color among whole treatments and vread with added 6% $\alpha$-azuki bean powder was revealed second highest sensory value. As $\alpha$-azuki bean powder content increased, sensory score of texture, taste and overall acceptability increased. and bread added 12% $\alpha$-azuki bean powder revealed maximum sensory score. On the results of this research about sensory characteristics for manufacturing bread with added $\alpha$-azuki bean powder, bread with added $\alpha$-azuki bean powder was considered optimum when12% $\alpha$-azuki bean powder was added wheat flour because of highest score of texture, taste and overall acceptability in spite of lower score of appearance and color.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.66-71
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• 2008

A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.

• Food Engineering Progress
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• v.15 no.1
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• pp.85-89
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• 2011

Freeze-dried Ecklonia cava powder was incorporated into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $185^{\circ}C$ for 14 min in a convection oven. The baked cookies were cooled to room temperature for 30 min and packed in airtight bags prior to all measurements. Lightness $(L^*)$ decreased significantly as the E. cava powder content increased (p<0.05) and a decreasing trend in both redness ($a^*$-value) and yellowness ($b^*$-value) was observed. On the other hand, firmness increased significantly with an increase in E. cava powder content (p<0.05). Increases in E. cava powder concentration up to 6% in the cookie formulation significantly increased the intensities of all sensory attributes such as color, flavor, taste, and firmness (p<0.05). Correlation analysis indicated that the E. cava concentration correlated significantly with most of the properties except for $a^*$-value (p<0.01, 0.05, or 0.001). Properties such as firmness and sensory color and firmness correlated positively while $L^*$- and $b^*$-value correlated negatively with E. cava concentration. Sensory color correlated negatively with $L^*$- and $b^*$-value. Sensory firmness correlated positively with mechanically measured firmness.

• Journal of Korean Neurosurgical Society
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• v.40 no.6
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• pp.401-405
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• 2006

Objective : Electrodiagnostic test has shown diagnostic sensitivity and specificity in carpal tunnel syndrome[CTS]. This study was to evaluate the correlation between clinical outcome of endoscopic carpal tunnel ligament release[ECTR] and the predictive value of sensory nerve conduction. Methods : From January 1998 to December 2004, 87 patients [44 right hand, 37 left hand, 6 bilateral hands] with CTS who underwent ECTR were followed up in our hospital for an average of 24 months. We retrospectively analyzed the results with previous medical records. All patients underwent electrodiagnostic test and ECTR. The patients were divided into three groups according to the electrodiagnostic test results. Group [A] was normal sensory nerve response, Group [B] was slowing sensory response and Group [C] was no sensory response. Improvement of the symptom after ECTR was assessed using a visual analogue scale[VAS] score. Results : Differences between the three groups on the correlation of severity of sensory potential and duration of preoperative symptoms were significant. The mean value of improved VAS scores for the three groups were $6.0{\pm}0.96$ in the Group A, $6.11{\pm}0.48$ in the Group B and $6.14{\pm}0.53$ in the Group C. There was no statistically significant difference between the severity of sensory nerve response and improvement in VAS score after ECTR. Complications included a wound infection, a case of skin necrosis, and two patients with persistent symptoms without any improvement. Conclusion : Although electrodiagnostic test has been known to be useful, sensory nerve response is considered not to be a good prognostic value for carpal tunnel syndrome after ECTR.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.723-728
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• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.46-59
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• 2003

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.532-538
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• 2006

Physicochemical and sensory characteristics of the jelly prepared with various levels of resistant starch were investigated in this study. Water content of RS10 sample group had significantly the highest value of 12.55% and that of the RS20 sample group had significantly the lowest value of all (p<0.05). RS20 sample group had significantly the highest value in sweetness. The value of pH were decreased with increased levels of the resistant starch in jelly preparation. The Hunter L values were not significantly different among the sample groups, but the RS20 sample group had the highest value of all. The hardness was increased as the addition levels of the resistant starch was increased. Results of sensory characteristics of RS20 sample group showed significantly the higher values in strawberry aroma, sweetness and after taste and significantly the lower value in stickiness than those in the other sample groups at p<0.05. Strawberry flavor, springiness and glossiness of RS5 sample group had significantly the largest values of all (p<0.05). The sensory properties of clarity and glossiness were negatively correlated with the mechanical properties of the color value and hardness at p<0.05. Sensory sweetness and after taste showed negative correlation with the values of pH in jelly preparation(p<0.05).