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발달성협응장애아동의 자세조절에 있어 지지면의 견고성과 시각정보의 영향
정현채(Chung, Hyun-Chae) 한국사회체육학회 2015 한국사회체육학회지 Vol.0 No.59
Purpose: Previous study (Chung & Stoffregen, 2011) has shown that the coupling of DCD children with optic tic flow differed from that of typically developing (TD) children. The study further investigated the differentia l sensitivity of TD and DCD children to imposed optic flow using the moving room paradigm. Methods: A total of twenty children, ten with DCD (< 5th percentile in M-ABC test) and ten matched controls, in the age of 10-11 years (mean age = 9.5 ± 0.6 yr) participated in this study. We evaluated the postural sway of TD and DCD childrenwhile providing and reducing support rigidity with the vision or without during the cyclic oscillation of visual stimulus. The room was oscillated with magnitude 2 cm at three different frequencies (0.1 Hz, 0.2 Hz, 0.3 Hz). Variation in the frequency of room oscillation was crossed with variation in the support surface (foam vs. no foam), for both TD and DCD children. We measured the motion of the body in the anterior-posterior axis of center of pressure(COPap), that is, along the line of sight. Results: The postural sway of DCD children was less stable than TD children without room motion. In addition, DCD children displayed greater body sway (high mean gain, high max spectrum ) during periodic oscillation of room motion. The group differences were large during supported surface. Conclusion: We concluded that DCD children may have problem in integrating multi-sensory information and use of optic flow differently from TD in controlling their posture.
정현채(Hyun-Chae Chung) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.6
본 연구는 효모와 젖산균을 이용하여 sourdough을 제조하고 이것을 첨가하여 만든 식빵의 제조 특성, 식미 및 저장성에 미치는 효과를 연구하였다. Sourdough 30, 50, 100%를 각각 첨가 시 1차 발효 후 젖산균과 효모의 생육에서 젖산균수는 10??¹? CFU/g로 크게 증가함을 나타내었고, 효모는 젖산균의 생육에 의해 감소하는 경향을 보였다. 빵의 관능적 평가는 sourdough가 첨가된 빵인 경우 다소 신맛을 나타내었고 식감과 조직감은 대조구와 유의성이 없었으며 종합적 기호도에서는 sourdough 100% 첨가한 빵이 선호도가 높은 것으로 나타났다. 빵의 저장성에서 sourdough 첨가 식빵은 6일만에 곰팡이가 발생하여 3일만에 곰팡이가 발생한 대조구에 비해 보존기간이 늘어나는 것으로 나타났다. 또한, 세균과 곰팡이의 오염도에 있어서도 sourdough 첨가량이 증가할수록 미생물의 균수가 적게 나타났다. Sourdough 첨가시 빵의 노화속도는 sourdough가 30, 50 및 100%로 첨가량이 증가할수록 대조구에 비해 각각 13, 20 및 36% 지연되는 것으로 나타났다. The principal objective of this study was to evaluate the effects of the addition of sourdough to bread dough, specifically with regard to the physicochemical characteristics of bread dough, organoleptic evaluation, and bread storage. Marked increases in lactic acid bacterial counts 10??¹? CFU/g in dough samples with 30, 50, and 100% of added sourdough to the respective bread dough were observed after the first fermentation period of the dough, but decreases were observed in yeast cells. The highest overall acceptance scores were recorded for the 100% sourdough-added bread, and almost no differences in taste and texture were detected between the regular bread (control bread) and sourdough-added bread on the sensory evaluations, with slightly lower evaluation scores (for sour taste) in the sourdough-added bread. The sourdoughadded bread also showed retarded mold growth in the bread on our storage tests. Six days had elapsed prior to the appearance of mold growth in the sourdough-added bread, whereas three days elapsed in the regular bread. The more sourdough was added to the dough, the less was the total count in bread. Increases of 13.1, 20.9, and 36.2% in the retardation of starch retrogradation of the bread were observed as the result of additional increases in sourdough quantity to bread at 30, 50, and 100%, respectively.
정현채(Hyun-Chae Chung),이준탁(Jun-Tak Lee),권오진(Oh-Jin Kwon) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.7
각종 성인병 및 항암작용에 탁월한 효과가 입증된 영지버섯을 제빵시 첨가하여 기능성이 부여된 빵을 개발하고자 본 연구를 수행하였다. 영지추출액을 8%까지 첨가함에 따라 쓴맛이 증가하였지만, 1차 발효기간 동안 반죽의 부피는 증가하였고 굽기 손실률이 감소함을 관찰할 수 있었다. 영지추출물을 첨가한 빵의 관능검사결과, 2% 첨가시 유의적인 차이가 나타나지 않았으나, 4, 6, 8%를 첨가했을 때 4%는 보통으로 6, 8%는 대조구에 비해 나쁘게 나타났다. 사진촬영 결과 역시 0, 2% 영지추출액 첨가식빵의 내부조직은 우수하였으나, 4%는 보통으로 6, 8%는 나쁘게 평가되었다. 이러한 사실들로 보아, 일반식빵과 차이가 없는 2% 영지추출액 첨가시 기능성이 부여된 식빵의 제조가 가능하리라 생각한다. The purpose of this study was to develop functional breads added with Ganoderma lucidum (GL) extract which was well known for preventing various adult diseases and cancer. It was observed that bitter taste was increased with up to 8% GL extract while dough volume was increased at the first dough fermentation period and baking loss reduction was decreased. In terms of sensory evaluation, there were not so much significant differences with 2% added GL extract. In 4, 6, 8% added GL extract bread, it was found that 4% was ordinary and 6% and 8% were bad compared to the control bread. The bread with 2% added GL extract was excellent, 4% was ordinary and 6, 8% was badly evaluated in the internal texture. It’s possible to make the functional breads baking with 2% GL extract which is similar to the control breads based on the above results.
정현채(Hyun-Chae Chung) 한국콘텐츠학회 2021 한국콘텐츠학회논문지 Vol.21 No.1
메밀가루의 첨가량(0, 10, 20, 30, 40)을 다르게 제조한 옐로우 레이어 케이크의 품질 특성을 조사하였다. 반죽의 비중은 메밀가루 첨가량이 증가할수록 증가하였다. 케이크 단면의 색도는 메밀가루 첨가량이 증가함에 따라 L값과 b값(황색도)은 낮았으나, a값(적색도)은 증가하였다. 케이크 부피는 메밀가루 첨가량이 많을수록 부피가 작아지는 경향이었다. 케이크 대칭성 및 균일성지수는 대조구와 비교하여 유의적인 차이가 없었으나, 굽기손실률은 메밀가루 첨가 시 다소 낮게 나타났다. 경도는 대조구 보다 메밀가루 첨가량이 증가할수록 유의적으로 높게 나타났다. 관능검사에서 맛은 메밀가루 20% 첨가 시 높은 점수를 얻었으며, 조직감과 종합적기호는 메밀가루 20% 첨가 시까지는 대조구와 유의적 차이가 없었다. 따라서, 밀가루의 일부를 메밀가루로 대체하여 옐로우레이어케이크를 제조하는 경우에는 메밀가루 20% 수준 첨가 시 케이크의 품질이나 기호적 특성이 향상된 제품으로 제조 가능할 것으로 기대된다. The quality characteristics of yellow layer cakes produced by different methods of buckwheat powder addition (0, 10, 20, 30, 40) were investigated. The specific gravity of the dough increased as the amount of buckwheat powder added increased. Regarding the color of the crumb of cake, the L value and b value(yellowness) were lower as the amount of buckwheat powder added increased, but the a value(redness) increased. The cake volume tended to decrease as the amount of buckwheat powder added increased. The cake symmetry index and uniformity index were not significantly different from those of the control group, but the baking loss rate was slightly lower when buckwheat powder was added. The hardness was significantly higher than that of the control as the amount of buckwheat powder added increased. A sensory test showed that the taste had a high score when 20% buckwheat powder was added, and texture and overall acceptance were not significantly different from the control group until 20% buckwheat powder was added. Therefore, when a part of wheat flour is replaced with buckwheat powder to produce a yellow layer cake, it is possible to produce a product with improved cake quality and symbolic characteristics when a buckwheat powder 20% level is added.