본 연구에서는 꾸지뽕을 이용하여 기능성 및 품질적 향상을 위해 퓨레 및 분말로 제조 후 품질특성을 평가하고 이를 첨가한 곤약 젤리의 소비자 기호도 및 품질특성을 평가하였다. 꾸지뽕 열매, 퓨레 및 분말의 품질특성을 평가하기 위해 이화학적 분석(일반성분, pH, 가용성 고형분, 색도)을 실시하였으며 그 결과는 다음과 같다. 꾸지뽕열매의 일반성분은 수분 78.12%, 조단백 2.84%, 조지방 2.17%, 탄수화물 15.85%, ...
본 연구에서는 꾸지뽕을 이용하여 기능성 및 품질적 향상을 위해 퓨레 및 분말로 제조 후 품질특성을 평가하고 이를 첨가한 곤약 젤리의 소비자 기호도 및 품질특성을 평가하였다. 꾸지뽕 열매, 퓨레 및 분말의 품질특성을 평가하기 위해 이화학적 분석(일반성분, pH, 가용성 고형분, 색도)을 실시하였으며 그 결과는 다음과 같다. 꾸지뽕열매의 일반성분은 수분 78.12%, 조단백 2.84%, 조지방 2.17%, 탄수화물 15.85%, 회분 1.02%였으며 꾸지뽕 열매, 퓨레 및 분말의 pH는 4.77, 4.93, 4.97이였다. 가용성 고형분에서는 열매가 16.07 °Brix, 퓨레의 경우 19.18°Brix, 분말의 경우 17.77°Brix으로 퓨레가 열매와 분말에 비해 높게 나타났으며 색도에서는 열매의 명도가 44.94, 적색도 14.36, 황색도 14.14 이였고, 퓨레와 동결건조 분말의 색도는 퓨레의 명도가 47.25, 적색도 16.93, 황색도 15.24 였으며, 분말의 명도는 50.75, 적색도 11.94, 황색도 10.87로 분말의 명도가 열매와 퓨레의 명도보다 높게 적색도와 황색도는 낮게 측정되었다. 열매, 퓨레 및 분말의 항산화성에서는 총 폴리페놀함량은 열매에서 21.14 mg/%, 퓨레 19.72 mg/%, 분말 25.45 mg/%으로 나타났으며, 플라보노이드는 열매가 4.29 mg/%, 퓨레 3.78 mg/%, 분말 4.42 mg/%으로 DPPH와 ABTS radical 소거활성은 열매의 경우 DPPH radial 소거활성은 38.12%, ABTS radical 소거활성 57.33%, 퓨레 DPPH radial 소거활성 34.13%, ABTS radical 소거활성 53.88%, 분말 DPPH radial 소거활성 42.79%, ABTS radical 소거활성 61.83%로 분말의 형태에서 항산화성이 높게 나타났다. 퓨레 및 분말을 첨가한 곤약젤리의 품질특성을 평가를 위해 퓨레의 경우 20%, 40%, 60%, 80%, 100%씩 첨가하였고 분말의 경우 2.5%, 5%, 7.5%, 10%, 12.5%씩 첨가한 후 이에 따른 품질특성을 평가하였다. 그 결과 퓨레젤리와 분말젤리의 수분 및 pH는 첨가량에 따라 감소하였고 가용성고형분은 퓨레와 분말의 첨가량에 따라 증가하였다. 색도에서는 퓨레와 분말의 첨가량이 증가할수록 명도는 감소하는 반면 적색도와 황색도는 증가하였다. 텍스쳐로는 퓨레젤리는 첨가량이 증가할수록 모든 항목에서 감소하였으며 분말젤리의 경우 경도는 첨가량이 증가함에 따라 높은 갚을 나타내었고, 탄력성, 탄력성, 응집성, 씹힘성, 검성 모두 첨가량에 비례하며 유의적으로 증가하였다. 항산화능에서는 퓨레젤리, 분말젤리 모두 첨가량에 따라 비례하며 유의적으로 증가하였다. 관능기호도에서는 외관, 색, 향, 맛, 단단함, 탄력성, 전반적인 기호도 항목에 대하여 실시하여 소비자의 선호도를 파악하고자 하였으며 그 결과 외관과 색의 경우 퓨레 30 g 첨가군에서 가장 좋은 기호도를 나타냈으며 향미, 맛, 텍스쳐의 경우 꾸지뽕 퓨레 첨가량에 따라 기호도 증가를 보인 반면 꾸지뽕 분말 첨가군의 경우 대조군보다 대부분의 항목에서 낮은 기호도를 나타내었다. 전반적인 기호도는 맛과 텍스쳐에 가장 많은 영향을 받으며 전반적으로 향미, 맛, 텍스쳐 모두 유의적으로 영향을 주는 것으로 나타났다. 전반적인 기호도는 퓨레 90 g 첨가군에서 가장 높은 기호도를 나타낸 반면 분말 첨가군은 대부분의 항목 값이 대조군보다 낮은 기호도를 나타내었다. 본 연구결과 가장 긍정적인 결과를 도출한 꾸지뽕 열매 퓨레 90 g 첨가시 곤약젤리의 제조 비율이 가장 적합할 것으로 판단된다. 또한 기능성으로만 따진다면 분말첨가 곤약젤리가 더 적합하지만 이를 상품화할 땐 기호도성을 보완할 필요가 있다고 판단된다.
본 연구에서는 꾸지뽕을 이용하여 기능성 및 품질적 향상을 위해 퓨레 및 분말로 제조 후 품질특성을 평가하고 이를 첨가한 곤약 젤리의 소비자 기호도 및 품질특성을 평가하였다. 꾸지뽕 열매, 퓨레 및 분말의 품질특성을 평가하기 위해 이화학적 분석(일반성분, pH, 가용성 고형분, 색도)을 실시하였으며 그 결과는 다음과 같다. 꾸지뽕열매의 일반성분은 수분 78.12%, 조단백 2.84%, 조지방 2.17%, 탄수화물 15.85%, 회분 1.02%였으며 꾸지뽕 열매, 퓨레 및 분말의 pH는 4.77, 4.93, 4.97이였다. 가용성 고형분에서는 열매가 16.07 °Brix, 퓨레의 경우 19.18°Brix, 분말의 경우 17.77°Brix으로 퓨레가 열매와 분말에 비해 높게 나타났으며 색도에서는 열매의 명도가 44.94, 적색도 14.36, 황색도 14.14 이였고, 퓨레와 동결건조 분말의 색도는 퓨레의 명도가 47.25, 적색도 16.93, 황색도 15.24 였으며, 분말의 명도는 50.75, 적색도 11.94, 황색도 10.87로 분말의 명도가 열매와 퓨레의 명도보다 높게 적색도와 황색도는 낮게 측정되었다. 열매, 퓨레 및 분말의 항산화성에서는 총 폴리페놀함량은 열매에서 21.14 mg/%, 퓨레 19.72 mg/%, 분말 25.45 mg/%으로 나타났으며, 플라보노이드는 열매가 4.29 mg/%, 퓨레 3.78 mg/%, 분말 4.42 mg/%으로 DPPH와 ABTS radical 소거활성은 열매의 경우 DPPH radial 소거활성은 38.12%, ABTS radical 소거활성 57.33%, 퓨레 DPPH radial 소거활성 34.13%, ABTS radical 소거활성 53.88%, 분말 DPPH radial 소거활성 42.79%, ABTS radical 소거활성 61.83%로 분말의 형태에서 항산화성이 높게 나타났다. 퓨레 및 분말을 첨가한 곤약젤리의 품질특성을 평가를 위해 퓨레의 경우 20%, 40%, 60%, 80%, 100%씩 첨가하였고 분말의 경우 2.5%, 5%, 7.5%, 10%, 12.5%씩 첨가한 후 이에 따른 품질특성을 평가하였다. 그 결과 퓨레젤리와 분말젤리의 수분 및 pH는 첨가량에 따라 감소하였고 가용성고형분은 퓨레와 분말의 첨가량에 따라 증가하였다. 색도에서는 퓨레와 분말의 첨가량이 증가할수록 명도는 감소하는 반면 적색도와 황색도는 증가하였다. 텍스쳐로는 퓨레젤리는 첨가량이 증가할수록 모든 항목에서 감소하였으며 분말젤리의 경우 경도는 첨가량이 증가함에 따라 높은 갚을 나타내었고, 탄력성, 탄력성, 응집성, 씹힘성, 검성 모두 첨가량에 비례하며 유의적으로 증가하였다. 항산화능에서는 퓨레젤리, 분말젤리 모두 첨가량에 따라 비례하며 유의적으로 증가하였다. 관능기호도에서는 외관, 색, 향, 맛, 단단함, 탄력성, 전반적인 기호도 항목에 대하여 실시하여 소비자의 선호도를 파악하고자 하였으며 그 결과 외관과 색의 경우 퓨레 30 g 첨가군에서 가장 좋은 기호도를 나타냈으며 향미, 맛, 텍스쳐의 경우 꾸지뽕 퓨레 첨가량에 따라 기호도 증가를 보인 반면 꾸지뽕 분말 첨가군의 경우 대조군보다 대부분의 항목에서 낮은 기호도를 나타내었다. 전반적인 기호도는 맛과 텍스쳐에 가장 많은 영향을 받으며 전반적으로 향미, 맛, 텍스쳐 모두 유의적으로 영향을 주는 것으로 나타났다. 전반적인 기호도는 퓨레 90 g 첨가군에서 가장 높은 기호도를 나타낸 반면 분말 첨가군은 대부분의 항목 값이 대조군보다 낮은 기호도를 나타내었다. 본 연구결과 가장 긍정적인 결과를 도출한 꾸지뽕 열매 퓨레 90 g 첨가시 곤약젤리의 제조 비율이 가장 적합할 것으로 판단된다. 또한 기능성으로만 따진다면 분말첨가 곤약젤리가 더 적합하지만 이를 상품화할 땐 기호도성을 보완할 필요가 있다고 판단된다.
In this study, a native mulberry was prepared as puree and powder to improve the functionality and quality and consumer preference then quality characteristics of konjac jelly added with these were evaluated. To evaluate the quality characteristics of a native mulberry fruit, and its puree and powde...
In this study, a native mulberry was prepared as puree and powder to improve the functionality and quality and consumer preference then quality characteristics of konjac jelly added with these were evaluated. To evaluate the quality characteristics of a native mulberry fruit, and its puree and powder, physicochemical analyzes (general components, pH, soluble solids, color) were carried out and the results were as follows. The components of a native mulberry fruit were moisture 78.12%, crude protein 2.84%, crude fat 2.17%, carbohydrate 15.85% and ash 1.02%. The pH of native mulberry fruit, puree and powder was 4.77, 4.93 and 4.97 respectively. The soluble solids were 16.07 ° Brix in fruit, 19.18 ° Brix in puree and 17.77 ° Brix in powder, showing that the puree was higher than the fruit and powder. In terms of color, the lightness of the fruit was 44.94, the redness was 14.36, and the yellowness was 14.14 and the lightness of puree was 47.925, the redness was 16.93, and the yellowness was 15.24. The powder had a lightness of 50.75, a redness of 11.94, a yellowness of 10.87. The lightness of the powder was higher than that of the fruit and puree, while the redness and yellowness were lower. In antioxidant activities, the total polyphenol contents of fruit, puree and powder were 21.14 mg/%, 19.72 mg/%, 25.45 mg/% respectively. The flavonoid showed 4.29 mg/ % in fruit, 3.78 mg/% in puree and 4.42 mg/% in powder. The DPPH radical scavenging activity of the fruit was 38.12%, the ABTS radical scavenging activity was 57.33%, the DPPH radial scavenging activity of the puree was 34.13%, the ABTS radical scavenging activity was 53.88%, the DPPH radial scavenging activity of the powder was 42.79%, the ABTS radical scavenging activity was 61.83%. Overall the powder form showed high antioxidant activities. To evaluate the quality characteristics of konjac jelly added with puree and powder, 20%, 40%, 60%, 80%, and 100% of puree were added, and 2.5%, 5%, 7.5%, 10%, 12.5% of powder were added and then the quality characteristics were evaluated. As a result, moisture and pH of puree jelly and powdery jelly decreased with addition amount whereas the soluble solids increased with addition of puree and powder. As the amount of puree and powder increased, the lightness was decreased whereas the redness and yellowness were increased. In texture, puree jelly decreased in all items as the addition amount increased. Hardness of powdery jelly increased with increasing addition amount, and the elasticity, cohesiveness, chewiness, and gumminess were significantly increased in proportion to the addition amount. In the antioxidant activities, both puree and powdery jelly were significantly increased in proportion to the addition amount. In sensory acceptance, the appearance, color, flavor, taste, firmness, elasticity and general preference of the product were evaluated to obtain the preference of consumers. As a results, the appearance and color showed the best preference in 30 g puree added group. The flavor, taste and texture showed an increased preference according to the amount of puree added, whereas the powder added group showed lower preference in most items than the control group. Overall acceptability was most affected by taste and texture, and overall flavor, taste, and texture were all significantly influenced. The acceptability was the highest in the group with 90 g puree added group whereas the powder added group showed lower acceptability in most items than the control group. The results of this study suggest that the addition of 90 g of a native mulberry fruit puree, which produced the most positive results, would be most suitable for the production of konjac jelly. In terms of functionality, powder added konjac jelly is more suitable, but it is considered necessary to supplement the preference in order to commercialize it.
In this study, a native mulberry was prepared as puree and powder to improve the functionality and quality and consumer preference then quality characteristics of konjac jelly added with these were evaluated. To evaluate the quality characteristics of a native mulberry fruit, and its puree and powder, physicochemical analyzes (general components, pH, soluble solids, color) were carried out and the results were as follows. The components of a native mulberry fruit were moisture 78.12%, crude protein 2.84%, crude fat 2.17%, carbohydrate 15.85% and ash 1.02%. The pH of native mulberry fruit, puree and powder was 4.77, 4.93 and 4.97 respectively. The soluble solids were 16.07 ° Brix in fruit, 19.18 ° Brix in puree and 17.77 ° Brix in powder, showing that the puree was higher than the fruit and powder. In terms of color, the lightness of the fruit was 44.94, the redness was 14.36, and the yellowness was 14.14 and the lightness of puree was 47.925, the redness was 16.93, and the yellowness was 15.24. The powder had a lightness of 50.75, a redness of 11.94, a yellowness of 10.87. The lightness of the powder was higher than that of the fruit and puree, while the redness and yellowness were lower. In antioxidant activities, the total polyphenol contents of fruit, puree and powder were 21.14 mg/%, 19.72 mg/%, 25.45 mg/% respectively. The flavonoid showed 4.29 mg/ % in fruit, 3.78 mg/% in puree and 4.42 mg/% in powder. The DPPH radical scavenging activity of the fruit was 38.12%, the ABTS radical scavenging activity was 57.33%, the DPPH radial scavenging activity of the puree was 34.13%, the ABTS radical scavenging activity was 53.88%, the DPPH radial scavenging activity of the powder was 42.79%, the ABTS radical scavenging activity was 61.83%. Overall the powder form showed high antioxidant activities. To evaluate the quality characteristics of konjac jelly added with puree and powder, 20%, 40%, 60%, 80%, and 100% of puree were added, and 2.5%, 5%, 7.5%, 10%, 12.5% of powder were added and then the quality characteristics were evaluated. As a result, moisture and pH of puree jelly and powdery jelly decreased with addition amount whereas the soluble solids increased with addition of puree and powder. As the amount of puree and powder increased, the lightness was decreased whereas the redness and yellowness were increased. In texture, puree jelly decreased in all items as the addition amount increased. Hardness of powdery jelly increased with increasing addition amount, and the elasticity, cohesiveness, chewiness, and gumminess were significantly increased in proportion to the addition amount. In the antioxidant activities, both puree and powdery jelly were significantly increased in proportion to the addition amount. In sensory acceptance, the appearance, color, flavor, taste, firmness, elasticity and general preference of the product were evaluated to obtain the preference of consumers. As a results, the appearance and color showed the best preference in 30 g puree added group. The flavor, taste and texture showed an increased preference according to the amount of puree added, whereas the powder added group showed lower preference in most items than the control group. Overall acceptability was most affected by taste and texture, and overall flavor, taste, and texture were all significantly influenced. The acceptability was the highest in the group with 90 g puree added group whereas the powder added group showed lower acceptability in most items than the control group. The results of this study suggest that the addition of 90 g of a native mulberry fruit puree, which produced the most positive results, would be most suitable for the production of konjac jelly. In terms of functionality, powder added konjac jelly is more suitable, but it is considered necessary to supplement the preference in order to commercialize it.
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