• 동아시아식생활학회지
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• 제5권3호
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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.

• 대한감각통합치료학회지
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• 제2권1호
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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,).

• 대한감각통합치료학회지
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• 제11권1호
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• pp.39-49
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• 2013

목적 : 청소년의 감각처리 특성을 알아보고 감각처리특성의 분류에 따라 그 정도는 어떠한지 알아보고, 일반적 특성인 성별, 건강상태, 내원유무, 평소감각문제와 차이를 알아보고자 하였다. 또한 감각처리 특성과 스트레스, 우울, 자아 존중감의 각 군별에 어떤 차이가 있는지 알아보기로 하였다. 연구방법 : 부산, 경남지역 고등학교의 310명의 학생을 대상으로 청소년/성인 감각프로파일(Adolescent/Adult Sensory Profile, AASP)과 한국어판 매일 스트레스 평가서 (Korean Version of Daily Stress Inventory, K-DSI), Beck 우울척도(Beck Depression Inventory, BDI), 자아존중감 척도(Self Esteem Scale, SES) 질문지를 배부하여 직접 회수 하였다. 최종연구에 사용된 설문지는 288부이었으며, 자료분석은 SPSS for windows 18.0을 사용해서 통계 분석을 실시하였다. 결과 : 본 연구에서 청소년의 감각처리특성 중 감각 찾기 점수가 낮은 것으로 나타났다. 또한 스트레스가 높을수록 감각에 민감함과 감각회피 점수가 높게 나타났고, 우울이 높을수록 등록저하, 감각회피 점수가 높게 나타났다. 그리고 자아존중감이 낮을수록 감각회피와 감각에 민감함 점수가 높아지는 반면 감각찾기 점수는 낮아졌다. 결론 : 후속연구에서는 한국의 표준치 제시에 대한 연구뿐만 아니라 감각처리에 문제를 가진 청소년을 대상으로 한 연구들이 많이 이루어져야 할 것이다.

• 한국식품저장유통학회지
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• 제6권4호
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• pp.435-441
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• 1999

찌는 시간을 달리하여 절단한 차는 색과 향이 3분과 5분간을 찐 후 절단하였을 때 우수하였다. 가용성 고형분 함량, 추출 수율이 증가됨에 따라 맛의 기호성은 증진되었고, 탁도와 갈색도, 색도의 증가는 색깔의 기호성을 증진 시켰다. 3분간 찐 후 절단하여 시간별로 볶은차와 5분간 찐 후 절단하여 시간을 다르게 볶은차는 전체적 기호성이 5분간 볶았을 때 우수하였고, 가용성 고형분 함량, 추출수율, 탁도, 갈색도, 전체 색도는 볶는 시간에 비례하여 증가되는 양상이었다. 전처리 과정의 최적화를 찾기 위하여 최적 볶음 시간 5분을 고정시키고 전처리 과정으로 시간별로 찐 후 절단하여 볶은차의 전체적인 기호성은 3분간 쪘을 때 우수하여 볶은차의 기호성은 전처리 과정에 영향을 받는 것으로 사료된다. 결과들을 살펴보면 감잎차는 찐차보다 볶은차의 기호도가 관능검사에서 더 좋은 것으로 나타났으며, 전처리 과정에서 3분간 찐 후 절단하고 볶은시간은 5분동안 볶은 감잎차의 기호성과 품질평가가 가장 좋은 것으로 나타났다.

• 한국생활과학회지
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• 제19권3호
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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.

• 대한감각통합치료학회지
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• 제1권1호
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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.

• 대한감각통합치료학회지
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• 제13권2호
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• pp.21-29
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• 2015

목적 : 뇌성마비아동 중 양하지마비 아동과 일반아동을 대상으로 감각처리 능력을 비교하고자 하였다. 또한 아동을 학령전기와 학령기로 나누어 연령에 따른 감각처리 특성을 알아보고자 하였다. 연구방법 : 경직형 양하지마비 아동과 일반아동의 감각처리 능력을 알아보기 위해 단축형 감각프로파일(Short Sensory Profile: SSP)을 사용하였다. 연구대상은 뇌성마비 중 양하지마비 유형으로 진단받은 만 3~10세 아동과 일반아동을 대상으로 보호자가 직접 설문지 작성을 하도록 하였다. 2013년 11월부터 2014년 2월까지 설문지 배부 및 수거가 이루어 졌으며 경직형 양하지마비 아동 40명, 일반아동 40명의 자료가 분석에 사용되었다. 연구 분석은 집단별 비교를 위해 독립표본 t-test, 연령별 비교를 위해 Mann Whitney U-test를 사용하였다. 연구결과 : 단축형 감각프로파일 총점과 모든 영역에서 경직형 양하지마비 아동이 일반아동보다 점수가 낮게 나타났으며 촉각 민감성과 맛/냄새 민감성을 제외한 5가지 영역과 감각처리 총점에서 두 그룹 간 유의미한 차이가 있는 것으로 나타났다. 학령전기 아동은 총점과 움직임 민감성, 과소반응/특정자극 찾기, 청각 여과하기, 활력이 부족하고 허약함, 시각/청각 민감성에서 일반아동과 유의미한 차이를 보였으며 학령기 아동은 움직임 민감성, 활력이 부족하고 허약함, 시각/청각 민감성에서 유의미한 차이를 보였다. 결론 : 본 연구 결과는 경직형 양하지마비 아동의 감각처리 평가 시 기초자료로 사용될 수 있으리라 생각된다. 앞으로 뇌성마비의 다른 유형을 대상으로 하는 감각처리 능력에 대한 연구가 이루어져야 할 것이다.

• 대한감각통합치료학회지
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• 제18권2호
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• pp.42-54
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• 2020

목적 : 아동감각처리척도(Sensory Processing Scale-Children; SPS-C)의 표준화를 위한 예비연구로써, 도구의 결과 해석을 위한 표준점수를 제시하고 단축감각프로파일(Short Sensory Profile; SSP)과의 상관관계를 통해 공인타당도를 알아보고자 한다. 연구방법 : 부산·경남 지역 소재의 일반 어린이집과 유치원을 다니고 있는 일반 아동 만 3~5세 337명을 대상으로 표준점수와 공인타당도를 확인하였다. 연구도구는 아동의 감각처리능력을 평가하기 위한 도구로 아동감각처리척도(SPS-C)와 단축감각프로파일(SSP)을 사용하였다. 아동감각처리척도(SPS-C)의 표준점수를 확인하기 위해 기술통계를 실시하여 평균-1 표준편차, 평균-2 표준편차를 확인하였고, 공인타당도 검증을 위해 아동감각처리척도(SPS-C)와 단축감각프로파일(SSP)간의 피어슨 상관분석을 하였다. 결과 : 아동감각처리척도의 총점에 대한 표준점수를 확인한 결과, 총점이 115~150점일 때 '정상', 105~114점일 때 '문제 가능성', 50~104점일 때 '확실한 문제'로 선별할 수 있다. 아동감각처리척도(SPS-C)와 단축감각프로파일(SSP)간의 피어슨 상관관계를 통해 공인타당도를 확인한 결과, 총점 간의 상관계수는 .755로 강한 양의 관계가 있는 것으로 나타났다. 결론 : 아동감각처리척도(SPS-C)의 임상적 사용을 위해 결과 해석을 위한 표준점수를 제시하였고, 다른 평가도구와 공인타당도를 검증하여 만3~5세 아동의 감각처리능력을 평가하기에 타당한 도구임을 확인한 점에서 의미가 있다.

• 한국식품영양과학회지
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• 제23권4호
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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.

• 한국가정과학회지
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• 제7권1호
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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.