본 연구에서 노인의 여가생활이 삶의 질에 미치는 영향에서 사회적 관계망의 매개효과를 살펴보고자 하였다. 노인이 여가생활을 하기 위한 사회적 지지는 많은 영향을 미치는 것으로 나타났으며, 신체적, 정신적, 사회적으로 삶의 질을 향상시키는 유의한 사회적 관계망으로는 노인주 변 가까운 경로당을 비롯 노인복지관, 지역 행정자치센터, 보건센터 등 이 있다. 노인들의 특성에 따라 사회적 관심도 다르게 나타났지만 노인 스스로 사회적 활동에 적극적으로 참여하고, 보다 나은 삶을 영위하기 위한 활동으로 여가생활에 자발적으로 적극 참여하는 의식의 전환 또한 중요하다는 것을 알 수 있었다. 노인 삶의 만족도에 영향을 주는 사회 적관계망 증진을 위한 여가활동으로는 취미활동(서예, 댄스, 노래교실 등), 교육활동(문해교육, 컴퓨터교실, 핸드폰 활용하기 등), 사교활동(골 프, 등산, 탁구교실 등)이 있으며 지역 자원을 활용한 봉사활동이나 대 한 노인회가 주관하는 경로당 활동 등 다양한 문화들이 노인주변 환경 에 산재해 있는 것을 알 수 있다.

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were 5.9~6.8% for moisture, 3.43~4.09% for crude protein, 22.35~27.65% for crude fat, 0.27~0.31% for ash, 15.6~18.4% for fructose, 10.6~13.7% for glucose, 0.34~1.0% for sucrose, and 0.79~2.37% for maltose, respectively. Fatty acid contents of Yackwa were 10.54~10.73% for palmitic acid, 4.12~4.18% for stearic acid, 25.8~26.9% for oleic acid, 51.6~52.1% for linoleic acid, and 0.27~0.34% for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p〈0.001).