• 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.

• The Journal of Korean Academy of Sensory Integration
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• v.2 no.1
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• pp.1-10
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• 2004

Objective : The purpose of this study were to examine internal reliability and internal validity for Short Sensory Profile(SSP) and to suggest the useful criteria for sensory processing abilities in Korean culture. Methods : The Short Sensory Profile(SSP) was completed by mothers of 304 children typically developing between 3 to 10 years of age in those preschool, kindergarten and elementary school located Seoul and Gyeonggi-do. The total agency for this study was 14 facilities and the period of study was from July, 2002 to June, 2003. Kim Mi Sun(2001) translated and modified the Short Sensory Profile that Macintoshi developed and the tool for the study was used. The data were analyzed with reliability test and Pearson's correlation. Results : 1. Internal reliability of the total tests and sections was estimated by calculating Cronbach's Alphas. Reliability value of the total tests was .889. 2. For internal validity the correlations range from .131 to .575 in magnitude, suggesting that the sections of the Short Sensory Profile tap relatively unique constructs and support the factor structure developed. 3. The total score of the Short Sensory Profile(SSP) range from 118 to 190, mean and SD was 163.12, 14.87. 4. Of 403 children represented by the survey, 32 children(10.5%) met criteria for sensory processing disorders based upon parental perceptions. 5. Cut scores were determined by computing the raw score cut scores for -1 SD and -2 SD. The normal group of sensory processing abilities had score which range from 190 to 149, the probable problem group had score which range from 148 to 134, and the definite problem group had score which range from 133 to 138. Conclusion : Findings from the above study suggest that Short Sensory Profile be the screening tool for sensory processing disorders within Korean culture. Further research is needed to compare with children with the various sensory processing disabilities(PDD, LD, CP ect,).

• The Journal of Korean Academy of Sensory Integration
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• v.11 no.1
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• pp.39-49
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• 2013

Objective : We studied adolescent's sensory processing characteristics and classification of the depending on the adolescent's sensory processing characteristics degree. And we studied depending on sensory processing characteristics the difference of the general characteristics; sex, health status, hospital visit, the usual sensory problem. In addition, we investigated differences in each group; sensory processing characteristics, stress, depression, and self-esteem. Methods : We have collected 310 for students in Busan, Gyeongsangnam-do region of high school to distribute the questionnaire; Adolescent / Adult sensory profile (AASP), the Korean version Daily Stress Assessment (K-DSI), Beck Depression Inventory (BDI), and Self-Esteem Scale (SES). The questionnaire used in the final study part 310 to part 288 of which corresponds to 92% of the total questionnaire. The data analysis was used SPSS for windows 18.0 statistical analysis. Results : Sensory Seeking of sensory processing characteristics of adolescents in the study was low score. The higher stress score, Sensory Sensitivity and Sensation Avoiding score were higher, and the higher depression score, Low Registration and Sensation Avoiding score were higher. The lower self-esteem score, Sensation Avoiding and Sensory Sensitivity score was higher whereas Sensation Seeking score was lower. Conclusions : Study about Korean's mean in the next studies should be investigate. In addition, a lot of study about adolescents with sensory processing problems should be investigate.

• Food Science and Preservation
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• v.6 no.4
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• pp.435-441
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• 1999

This study was carried out to sensory evaluation of persimmon leaf by roasting and steaming. The good sensory evaluation of persimmon leaf tea of cutting after different steamed times was shown in 3 minutes and 5 minutes steamed tea. Taste sensory score was increased in proportion to increasing of soluble solid and extraction yield and the increasing of color sensory score had relation to increasing of color value. The best sensory score was in roasted persimmon leaf tea of 5 minutes roasting in persimmon leaf tea of cutting after steaming of 3 minutes and 5 minutes. The best sensory score was shown in 3 minutes steamed in 5 minutes roasted which was culled after different steaming times. The total sensory non of roasted tea was influenced from preprocessing and total sensory score of roasted tea was higher than Just steamed tea. According to above result, the sensory score of roasted tea was more higher than steamed tea and the highest score was in 5 minutes roasted tea which was cutted after 3 minutes steamed.

• Korean Journal of Human Ecology
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• v.19 no.3
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• pp.523-536
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• 2010

This study analyzed the effects of demographic factors and sensory experiences of customers on customer satisfaction, using data from 302 customers in the Pusan, Ulsan, and Kyungnam areas who have visited family restaurants within 3 month period prior to the study. This study defined the sub-factors of sensory experience as vision, sound, smell, taste, and touch, and defined the sub-factors of customer satisfaction as main services, supplementary facilities, services related to sales promotion, served food, and the location of a restaurant. The study revealed that each evaluation score of the sub-factors of sensory experience and each evaluation score of the sub-factors of customer satisfaction was a little higher than the middle score. Respondents evaluated taste as the highest score among the sub-factors of sensory experience and evaluated main services as the highest score among the sub-factors of customer satisfaction. In terms of the effects of the sub-factors of sensory experiences and demographic factors on overall customer satisfaction, more positive taste experience, vision experience, and sound experience led to higher overall customer satisfaction and the married group in terms of marital state gave higher evaluation scores on overall customer satisfaction than the counterpart. In terms of the effects of the sub-factors of sensory experiences and demographic factors on individual customer satisfaction, consumers' sensory experiences were shown to exert far greater influences than the demographic variables.

• The Journal of Korean Academy of Sensory Integration
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• v.1 no.1
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• pp.53-59
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• 2003

Objective : The objective of this case study is to search the effects of sensory integration treatment. First we have taken a child with a cerebral palsy and given him/her sensory integration treatment. Then, we intended to look into whether the child performed his daily-life tasks and how satisfactory the parents were with the treatment. Methods : We have chosen a child with a cerebral palsy and tested his sensory integration functions. Applying the 30 minutes-sensory integration treatment twenty times to the child, we compared the result of the treatment using Canadian Occupational Performance Measure. We counseled the parents of the child before and after the treatment. Results : We have rated the problems with the degrees of importance referring to the parents. Important problems include controlling eliminations, having meals, moving by self, interacting with peer groups, and performing delicate hand-movements. The score of the in the performance is 1.2 and the score of the degree in the satisfaction is 1.4 compared with the total score. Conclusion : We have concluded that the sensory integration treatment has the effective result to the daily-life task performances of a child with a cerebral palsy, a kind of sensory integration dysfunction and satisfies the child's parents after this case study.

• The Journal of Korean Academy of Sensory Integration
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• v.13 no.2
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• pp.21-29
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• 2015

Objective : This study compares sensory processing ability of children with and without spastic diplegia. In addition, it investigates characteristics of sensory processing differentiated by developmental phase such as pre-school age versus school age. Methods : Participants in this study are ordinal children without specific condition and children with spastic diplegia who are aged 3 to 10 years olds. Using Short Sensory Profile (SSP), sensory processing function of the participants was measured. The survey was distributed to caregivers of the children from November, 2013 to February, 2014, and it was suggested that the caregivers to record the questionnaire directly after approval from a rehabilitation hospital, a university hospital, welfare center, day care center, preschool and elementary school to participate in our study. Results : Group of children with spastic diplegia showed lower score than group of children with no special condition in the total score and the each score of all items of Short Sensory Profile. There was significant difference between the two groups in terms of the total score of sensory processing and the 5 factors except tactile sensitiveness and taste/smell sensitiveness among the 7 factors of test. In the comparison of different age groups, pre-school age group showed lower total score than school age group. Conclusion : This study provides a foundational evidence that can be used when therapist evaluate sensory processing function of children with spastic diplegia. There is need for more study about sensory processing functions of various types of children with cerebral palsy.

• The Journal of Korean Academy of Sensory Integration
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• v.18 no.2
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• pp.42-54
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• 2020

Objective : The purpose of this study was to define a standard score of Sensory Processing Scale for Children (SPS-C) and its concurrent validity by correlation with the Short Sensory Profile (SSP). Methods : The subjects were children enrolled in nurseries and kindergartens in Busan and Gyeongnam. We defined the standard score of the SPS-C and identified its concurrent validity for 337 children. Both the SPS-C and SSP instruments were used to assess the children's sensory processing ability. The collected data were analyzed using SPSS 24.0. A statistical analysis was used to define the standard score for SPS-C based on the mean and SDs of -1 and -2. To identify the concurrent validity of the SPS-C, the correlation between it and SSP was measured using Pearson's correlation analysis. Results : The ranges of total standard scores on the SPS-C were classified as follows: 115~160 indicated "Typical Performance"; 105~114 indicated "Probable Difference"; and finally, 50~104 indicated "Definite Difference." Concurrent validity was ascertained using the Pearson correlation between the total scores of the SPS-C and the SSP; the Pearson correlation coefficient was .755, indicating a statistically significant correlation. Conclusion : This study suggests the standard score of the SPS-C for interpreting results in clinical settings and confirms that it is a valid tool for evaluating children's sensory processing ability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.618-624
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• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.21-31
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• 2004

This study was carried out to investigate the physico-chemical properties during the rib-eye preperation while cooked rib-eye and fine sensory evaluation by various cooked utensil (oven, fry-pan and microwave). 1) Change of moisture contents of sauce-pan boiling cooker was lower than boiling by preasure cooker and fat content of sauce-pan boiling was higher than preasure cooker boiling. 2) Degree of cholesterol of cooker meat was not change for content of cholesterol during the boiling preperation but progressively decreased in order of well-done steak < medium steak < rare steak measured by cholesterol analysis. 3) Sensory evaluation conducted by fine graduate as panelists showed that oven steak and fry-pan steak had higher score of sensory evaluation. While microwave steak had the lowest score all sensory profile score.