전처리 조건에 따른 양파껍질의 생리활성 및 모닝롤의 품질특성 Physiological Activity of Onion peel and Quality Characteristics of Morning roll based on Pretreatment Conditions원문보기
본 연구에서는 양파 가공시 폐기되거나 퇴비로 사용되는 양파껍질을 소재로 하여 동결건조 분말과 농축액 두 가지 시료로 실험을 진행하였다. 생리적 유용성과 건강기능 식품으로의 활용 가능성을 확인하고 식품으로서의 부가가치 창출과 새로운 식품소재활용을 위한 기초연구로서 이화학적 분석과 항산화활성을 분석하였으며, 생리활성물질을 규명하기 위해 ...
본 연구에서는 양파 가공시 폐기되거나 퇴비로 사용되는 양파껍질을 소재로 하여 동결건조 분말과 농축액 두 가지 시료로 실험을 진행하였다. 생리적 유용성과 건강기능 식품으로의 활용 가능성을 확인하고 식품으로서의 부가가치 창출과 새로운 식품소재활용을 위한 기초연구로서 이화학적 분석과 항산화활성을 분석하였으며, 생리활성물질을 규명하기 위해 대사체분석을 실시하였다. 또한 밀가루에 동결건조 분말과 농축액을 각각 구간별로 3%씩, 3∼15%씩 첨가하여 모닝롤을 제조하였다. 양파껍질 동결건조 분말과 농축액 중 기능성 및 품질특성의 우수성을 비교・연구함으로서 빵류 제조를 위한 기초자료를 제공하고 일반적으로 버려지는 양파껍질의 효능과 기능성 식품으로 활용될 수 있도록 기여하고자 한다. 양파껍질 동결건조 분말과 농축액을 분석한 결과 조단백과 조회분은 분말이 상대적으로 높은 값을 나타났으며, 조지방은 두 시료간의 큰 차이를 나타내지 않았다. 무기물은 분말과 농축액에서 K과Mg이 가장 높았으며, Na과Fe, Zn 순으로 낮아지는 결과를 나타내었으며, 분말이 농축액보다 높게 측정되었다. 콜레스테롤은 분말에서 58.53이 측정되었으나 농축액에서는 검출되지 않았다. 총 식이섬유 함량은 분말이 농축액보다 높았으며, GC/MS에 의한 양파껍질 분말과 농축액에 대한 아로마 향기분석에서 총 향기물질의 피크 (Peak area percent, %)는 각각 8.91과 42.37로 분말에 비해 농축액이 4배 이상 높게 나타내었다. 그 중 푸르푸랄(furfural)과 아세트산(acetic acid)은 양파껍질 농축액의 바이오마커(biomarkers)라 규정하였다. 양파껍질 동결건조 분말과 농축액의 total polyphenol 함량과 ABTS+ radical 소거능은 농축액보다 분말에서 높은 결과를 나타내었으며, DPPH free radical은 두 시료간의 차이를 나타내지 않았다. 초고성능 액체질량분석기(LC-UPLC_MS/MS)를 통해서 양파껍질 분말과 농축액에서 검출된 총 대사체(ES-, ES+)종류는 "ES-"에서 332종, "ES+"에서 154종, 이렇게 총 486종이 확인되었으며, 총질량(m/z)은 분말에 비하여 농축액에서 1.55배 높게 나왔다. 특히 quercetin 및 quercetin계열이 14종이 발견되었는데, 총질량의 5.14∼5.87%에 해당되는 많은 양이 검출되었다. 그 중 quercetin 3-(6''-ferulylglucoside), quercetin 3-(6''-malonylglucoside)-7 -glucoside, 및 quercetin 7-(6''-tiglylglucoside)의 3종류가 본 실험에서 최초로 발견되었다. 양파껍질 동결건조 분말과 농축액의 첨가량을 달리한 모닝롤의 품질특성에서 pH는 분말과 농축액에서 첨가량이 증가할수록 대조구에 비해서 낮아지는 경향을 나타내었으며, 수분함량은 양파껍질 분말의 첨가량이 증가할수록 높아지는 결과를 보인 반면, 농축액에서는 시료간의 차이를 보이지 않았다. Rapid Visco Analyser에 의한 호화특성에서 최고점도(peak viscosity)와 최저점도(hold viscosity), 구조파괴점도(break down viscosity), 최종점도(final viscosity) 그리고 노화정도를 나타내는 치반점도(set back) 모두에서 양파껍질 분말의 첨가량이 증가할수록 높아지는 경향을 보인 반면, 양파껍질 농축액은 감소하는 결과를 나타내었다. RVA에 의한 호화특성과 이화학 및 물리적 특성사이의 상관관계에서 양파껍질 분말의 최고점도와 pH 및 부피에서는 고도의 부의 상관성(r=-0.975***, r=-0.985***)을 보였으며, 수분함량 및 무게에서는 고도의 정의 상관성(r=0.704***, r=0.971***)을 나타내었다. 농축액의 최고점도와 pH 및 수분함량 그리고 부피와의 상관관계에서 정의 상관성(r=0.891***, r=-0.528*, r=0.573*)을 보였으며, 무게는 고도의 부의 상관성(r=-0.885**)을 나타내었다. 양파껍질 동결건조 분말과 농축액의 첨가량이 증가함에 따라 제품의 부피와 비용적 그리고 굽기 손실률은 감소하는 경향을 보였으며, 무게는 증가하였다. 분말을 첨가한 모닝롤의 반죽과 제품 품질간의 상관분석에서 반죽의 pH와 부피(r=0.739***), 굽기 손실률(r=0.710***), 비용적(r=0.737***)에서 고도의 정의 상관관계를 나타내었으며, 수분함량(r=-0.567**)과 무게(r=-0.710***)에서 부의 상관성을 보였다. 양파껍질 농축액을 첨가한 반죽과 제품사이도 상관성을 나타내었는데 반죽의 pH는 부피(r=0.770***), 굽기 손실률(r=0.857***) 그리고 비용적(r=0.902***)에서 고도의 정의 상관관계를 보였으며, 무게(r=-0.857***)에서는 고도의 부의 상관관계를 나타낸 반면, 수분함량(r=0.372)에서는 상관성을 보이지 않았다. 모닝롤 crumb의 L값은 분말의 첨가량이 증가함에 따라 유의적으로 감소하는 경과를 나타낸 반면 crust에서는 미미하게 증가하는 경향을 보였다. 모닝롤의 a값과 b값에서 첨가량이 증가할수록 crumb에서는 증가하였으나 crust에서는 미미하게 감소하는 경향을 나타내었다. 농축액의 L값은 crumb과 crust에서 농축액의 첨가량이 증가할수록 미미하게 감소하였으며, crumb의 a값과 b값은 증가한 반면, crust의 a값과 b값은 감소하는 경향을 나타내었다. 양파껍질 분말을 첨가한 제품의 외관은 9%까지는 크게 차이를 보이지 않았으나 12%와 15%에서 매우 작아지는 결과를 타나내었으며, 농축액의 첨가량이 증가함에 따라 제품의 외관은 완만하게 작아지는 경향을 보였다. 양파껍질 동결건조 분말을 첨가한 모닝롤의 경도는 첨가량이 증가할수록 1.81∼42.78로 증가하는 경향을 보였다. 탄력성은 유의미한 차이를 보이지 않았으며, 응집성은 첨가량이 증가할수록 감소하는 결과를 나타내었다. 점착성과 씹힘성은 첨가량이 증가할수록 급격하게 높아지는 결과를 보였다. 양파껍질 농축액 첨가 모닝롤의 탄력성과 응집성은 첨가량 증가에 따른 큰 차이를 보이지 않았으며, 경도와 점착성, 씹힘성은 첨가량이 증가함에 따라 미미하게 증가하는 경향을 나타내었다. 관능적 특성에서는 분말을 첨가한 모닝롤의 외관과 향미, 질감은 3% 첨가구에서 가장 좋은 평가를 받았으며, 색, 맛 그리고 전반적인 기호도는 6% 첨가구에서 높은 결과를 나타내었다. 농축액을 첨가한 모닝롤의 외관은 6% 첨가구가 가장 높은 결과를 보였으며, 향미와 색, 질감, 맛, 전반적인 기호도는 9% 첨가구에서 가장 높은 경향을 나타내었다. 양파껍질 동결건조 분말과 농축액을 첨가한 모닝롤의 total polyphenol 함량과 DPPH free radical 소거능 및 ABTS+ radical 소거능은 분말과 농축액에서 모두에서 첨가량이 증가할수록 높아지는 경향을 나타내었으며, 분말이 농축액보다 다소 높게 측정되었다. 모닝롤의 총 식이섬유 함량은 대조구(CON)가 3.090%로 가장 낮았으며, 분말과 농축액의 15% 첨가구가 각각 6.184%와 5.010%으로 첨가량이 증가할수록 높아지는 경향을 보였었으며, 분말이 농축액보다 높은 값을 나타내었다.
이상의 결과에서 첫째, 양파껍질 분말은 농축액 대비 조단백과 조회분, 총 식이섬유, 콜레스테롤, 칼륨 그리고 마그네슘이 높기 때문에 식품소재로서 활용가능성이 높다. 둘째, 양파껍질 분말이 농축액보다 높은 항산화활성을 가지고 있다. 셋째, 모닝롤의 관능특성에서도 양파껍질 분말과 농축액 간에 차이를 보였는데 양파껍질 분말을 3%와 6% 첨가구에서 가장 좋은 결과를 보였으며 농축액은 9%를 첨가했으 때 좋은 결과를 나타내었다. 넷째, 제품의 기능성 중 생리활성은 농축액 보다 동결건조 분말이 많은 양의 항산화활성과 식이섬유를 가지고 있어 기능성 소재로서의 가치가 더 높을 것으로 사료된다. 다만, 휘발성 향기성분과 대사체 분석에서는 양파껍질 분말보다는 농축액에서 다량의 화합물이 검출되었으며, 품질특성에서 peak viscosity와 노화도를 나타내는 set back에서 분말보다 농축액이 더 좋은 결과를 보였다. 따라서 경제성과 기능성을 중심으로 판단할 때, 전처리 조건을 농축액보다 동결건조 분말로 제조하여 이용하는 것이 식품소재로서 더욱 적합할 것으로 판단된다. 한편, 전처리 조건에 따른 양파껍질 동결건조 분말과 농축액의 첨가량을 달리한 실험이 아닌 원물인 양파껍질의 투입량을 기준으로 각각의 첨가량을 달리한 실험이 추가적으로 필요할 것으로 판단된다.
본 연구에서는 양파 가공시 폐기되거나 퇴비로 사용되는 양파껍질을 소재로 하여 동결건조 분말과 농축액 두 가지 시료로 실험을 진행하였다. 생리적 유용성과 건강기능 식품으로의 활용 가능성을 확인하고 식품으로서의 부가가치 창출과 새로운 식품소재활용을 위한 기초연구로서 이화학적 분석과 항산화활성을 분석하였으며, 생리활성물질을 규명하기 위해 대사체분석을 실시하였다. 또한 밀가루에 동결건조 분말과 농축액을 각각 구간별로 3%씩, 3∼15%씩 첨가하여 모닝롤을 제조하였다. 양파껍질 동결건조 분말과 농축액 중 기능성 및 품질특성의 우수성을 비교・연구함으로서 빵류 제조를 위한 기초자료를 제공하고 일반적으로 버려지는 양파껍질의 효능과 기능성 식품으로 활용될 수 있도록 기여하고자 한다. 양파껍질 동결건조 분말과 농축액을 분석한 결과 조단백과 조회분은 분말이 상대적으로 높은 값을 나타났으며, 조지방은 두 시료간의 큰 차이를 나타내지 않았다. 무기물은 분말과 농축액에서 K과Mg이 가장 높았으며, Na과Fe, Zn 순으로 낮아지는 결과를 나타내었으며, 분말이 농축액보다 높게 측정되었다. 콜레스테롤은 분말에서 58.53이 측정되었으나 농축액에서는 검출되지 않았다. 총 식이섬유 함량은 분말이 농축액보다 높았으며, GC/MS에 의한 양파껍질 분말과 농축액에 대한 아로마 향기분석에서 총 향기물질의 피크 (Peak area percent, %)는 각각 8.91과 42.37로 분말에 비해 농축액이 4배 이상 높게 나타내었다. 그 중 푸르푸랄(furfural)과 아세트산(acetic acid)은 양파껍질 농축액의 바이오마커(biomarkers)라 규정하였다. 양파껍질 동결건조 분말과 농축액의 total polyphenol 함량과 ABTS+ radical 소거능은 농축액보다 분말에서 높은 결과를 나타내었으며, DPPH free radical은 두 시료간의 차이를 나타내지 않았다. 초고성능 액체질량분석기(LC-UPLC_MS/MS)를 통해서 양파껍질 분말과 농축액에서 검출된 총 대사체(ES-, ES+)종류는 "ES-"에서 332종, "ES+"에서 154종, 이렇게 총 486종이 확인되었으며, 총질량(m/z)은 분말에 비하여 농축액에서 1.55배 높게 나왔다. 특히 quercetin 및 quercetin계열이 14종이 발견되었는데, 총질량의 5.14∼5.87%에 해당되는 많은 양이 검출되었다. 그 중 quercetin 3-(6''-ferulylglucoside), quercetin 3-(6''-malonylglucoside)-7 -glucoside, 및 quercetin 7-(6''-tiglylglucoside)의 3종류가 본 실험에서 최초로 발견되었다. 양파껍질 동결건조 분말과 농축액의 첨가량을 달리한 모닝롤의 품질특성에서 pH는 분말과 농축액에서 첨가량이 증가할수록 대조구에 비해서 낮아지는 경향을 나타내었으며, 수분함량은 양파껍질 분말의 첨가량이 증가할수록 높아지는 결과를 보인 반면, 농축액에서는 시료간의 차이를 보이지 않았다. Rapid Visco Analyser에 의한 호화특성에서 최고점도(peak viscosity)와 최저점도(hold viscosity), 구조파괴점도(break down viscosity), 최종점도(final viscosity) 그리고 노화정도를 나타내는 치반점도(set back) 모두에서 양파껍질 분말의 첨가량이 증가할수록 높아지는 경향을 보인 반면, 양파껍질 농축액은 감소하는 결과를 나타내었다. RVA에 의한 호화특성과 이화학 및 물리적 특성사이의 상관관계에서 양파껍질 분말의 최고점도와 pH 및 부피에서는 고도의 부의 상관성(r=-0.975***, r=-0.985***)을 보였으며, 수분함량 및 무게에서는 고도의 정의 상관성(r=0.704***, r=0.971***)을 나타내었다. 농축액의 최고점도와 pH 및 수분함량 그리고 부피와의 상관관계에서 정의 상관성(r=0.891***, r=-0.528*, r=0.573*)을 보였으며, 무게는 고도의 부의 상관성(r=-0.885**)을 나타내었다. 양파껍질 동결건조 분말과 농축액의 첨가량이 증가함에 따라 제품의 부피와 비용적 그리고 굽기 손실률은 감소하는 경향을 보였으며, 무게는 증가하였다. 분말을 첨가한 모닝롤의 반죽과 제품 품질간의 상관분석에서 반죽의 pH와 부피(r=0.739***), 굽기 손실률(r=0.710***), 비용적(r=0.737***)에서 고도의 정의 상관관계를 나타내었으며, 수분함량(r=-0.567**)과 무게(r=-0.710***)에서 부의 상관성을 보였다. 양파껍질 농축액을 첨가한 반죽과 제품사이도 상관성을 나타내었는데 반죽의 pH는 부피(r=0.770***), 굽기 손실률(r=0.857***) 그리고 비용적(r=0.902***)에서 고도의 정의 상관관계를 보였으며, 무게(r=-0.857***)에서는 고도의 부의 상관관계를 나타낸 반면, 수분함량(r=0.372)에서는 상관성을 보이지 않았다. 모닝롤 crumb의 L값은 분말의 첨가량이 증가함에 따라 유의적으로 감소하는 경과를 나타낸 반면 crust에서는 미미하게 증가하는 경향을 보였다. 모닝롤의 a값과 b값에서 첨가량이 증가할수록 crumb에서는 증가하였으나 crust에서는 미미하게 감소하는 경향을 나타내었다. 농축액의 L값은 crumb과 crust에서 농축액의 첨가량이 증가할수록 미미하게 감소하였으며, crumb의 a값과 b값은 증가한 반면, crust의 a값과 b값은 감소하는 경향을 나타내었다. 양파껍질 분말을 첨가한 제품의 외관은 9%까지는 크게 차이를 보이지 않았으나 12%와 15%에서 매우 작아지는 결과를 타나내었으며, 농축액의 첨가량이 증가함에 따라 제품의 외관은 완만하게 작아지는 경향을 보였다. 양파껍질 동결건조 분말을 첨가한 모닝롤의 경도는 첨가량이 증가할수록 1.81∼42.78로 증가하는 경향을 보였다. 탄력성은 유의미한 차이를 보이지 않았으며, 응집성은 첨가량이 증가할수록 감소하는 결과를 나타내었다. 점착성과 씹힘성은 첨가량이 증가할수록 급격하게 높아지는 결과를 보였다. 양파껍질 농축액 첨가 모닝롤의 탄력성과 응집성은 첨가량 증가에 따른 큰 차이를 보이지 않았으며, 경도와 점착성, 씹힘성은 첨가량이 증가함에 따라 미미하게 증가하는 경향을 나타내었다. 관능적 특성에서는 분말을 첨가한 모닝롤의 외관과 향미, 질감은 3% 첨가구에서 가장 좋은 평가를 받았으며, 색, 맛 그리고 전반적인 기호도는 6% 첨가구에서 높은 결과를 나타내었다. 농축액을 첨가한 모닝롤의 외관은 6% 첨가구가 가장 높은 결과를 보였으며, 향미와 색, 질감, 맛, 전반적인 기호도는 9% 첨가구에서 가장 높은 경향을 나타내었다. 양파껍질 동결건조 분말과 농축액을 첨가한 모닝롤의 total polyphenol 함량과 DPPH free radical 소거능 및 ABTS+ radical 소거능은 분말과 농축액에서 모두에서 첨가량이 증가할수록 높아지는 경향을 나타내었으며, 분말이 농축액보다 다소 높게 측정되었다. 모닝롤의 총 식이섬유 함량은 대조구(CON)가 3.090%로 가장 낮았으며, 분말과 농축액의 15% 첨가구가 각각 6.184%와 5.010%으로 첨가량이 증가할수록 높아지는 경향을 보였었으며, 분말이 농축액보다 높은 값을 나타내었다.
이상의 결과에서 첫째, 양파껍질 분말은 농축액 대비 조단백과 조회분, 총 식이섬유, 콜레스테롤, 칼륨 그리고 마그네슘이 높기 때문에 식품소재로서 활용가능성이 높다. 둘째, 양파껍질 분말이 농축액보다 높은 항산화활성을 가지고 있다. 셋째, 모닝롤의 관능특성에서도 양파껍질 분말과 농축액 간에 차이를 보였는데 양파껍질 분말을 3%와 6% 첨가구에서 가장 좋은 결과를 보였으며 농축액은 9%를 첨가했으 때 좋은 결과를 나타내었다. 넷째, 제품의 기능성 중 생리활성은 농축액 보다 동결건조 분말이 많은 양의 항산화활성과 식이섬유를 가지고 있어 기능성 소재로서의 가치가 더 높을 것으로 사료된다. 다만, 휘발성 향기성분과 대사체 분석에서는 양파껍질 분말보다는 농축액에서 다량의 화합물이 검출되었으며, 품질특성에서 peak viscosity와 노화도를 나타내는 set back에서 분말보다 농축액이 더 좋은 결과를 보였다. 따라서 경제성과 기능성을 중심으로 판단할 때, 전처리 조건을 농축액보다 동결건조 분말로 제조하여 이용하는 것이 식품소재로서 더욱 적합할 것으로 판단된다. 한편, 전처리 조건에 따른 양파껍질 동결건조 분말과 농축액의 첨가량을 달리한 실험이 아닌 원물인 양파껍질의 투입량을 기준으로 각각의 첨가량을 달리한 실험이 추가적으로 필요할 것으로 판단된다.
This study were carried out with two samples, a concentrated solution, and a freeze-dried powder, utilizing onion peel that had been thrown or composted during th...
This study were carried out with two samples, a concentrated solution, and a freeze-dried powder, utilizing onion peel that had been thrown or composted during the onion manufacturing process. This is preliminary research to validate the physiological efficacy of onion peel and its potential for usage as a health functional food, as well as to add value to food and to explore novel food components. Physicochemical analysis and antioxidant activity, including metabolite analysis, were used to identify physiologically active compounds in this study. Also, in this study, freeze-dried powder and concentrate made from onion peel were added to wheat flour at 3%, 6%, 9%, 12% and 15% concentrations, respectively, to prepare morning rolls. This study compares and analyzes the functional and quality characteristics of onion peel freeze-dried powder and concentrate. As a result, this study confirms the efficacy of onion peel, which has been thrown away without being used as a food ingredient, so that it is expected that onion peel can be developed as a functional food material. This study has the significance of providing basic data for bread manufacturing using onion peel. Analysis of onion peel freeze-dried powder and concentrate confirmed that the powder contained relatively large amounts of crude protein and crude ash. On the other hand, there was no statistically significant difference in crude fat content between the two samples. In addition, minerals in the order K>Mg>Na>Fe>Zn were measured in both the powder and the concentrate, with the powder having greater inorganic content than the concentrate. The powder had a cholesterol level of 58.53 mg/dl, whereas the concentrate had none. It was determined that the powder had a higher total dietary fiber content than the concentrate. In the aroma analysis of onion peel powder and concentrate using gas chromatography-mass spectrometry (GC-MS), the peak area percent (%) of total fragrance substances was measured to be 8.91 and 42.37, respectively. That is, the scent in the concentration was four times stronger than in the powder. This study defined furfural and acetic acid as biomarkers of onion peel concentrate. In the measurement test of onion peel Freeze-dried powder and the total polyphenol content and ABTS+ radical scavenging ability of the concentrate, it was confirmed that the powder had a higher oxygen free radical scavenging ability than the concentrate. In the scavenging ability of DPPH free radicals, however, there was no statistically significant difference between the two samples. In total metabolite test using ultra-high performance liquid mass spectrometer (LC-UPLC_MS/MS), a total of 486 types of total metabolite (ES-, ES+) of onion peel powder and concentrate were identified. When the species were subdivided, 332 "ES-" and 154 "ES+" species were recognized. The total mass (m/z) of the concentrate measured 1.55 times more than that of the powder. In particular, 14 types of quercetin and quercetin series were detected, and the amount corresponding to 5.14-5.87% of the total mass was measured in this experiment. Among them, three types of quercetin 3-(6''-ferulylglucoside), quercetin 3-(6''-malonylglucoside)-7 -glucoside, and quercetin 7-(6''-tiglylglucoside) were first identified in this experiment. The quality characteristics test of onion peel freeze-dried powder and morning rolls with different amounts of concentrate showed that as the amount of powder and concentrate increased, the pH of morning rolls decreased compared to the control (CON). The moisture content of the morning roll rose when the amount of onion peel concentrate was increased, however the moisture content of the morning roll did not change statistically when the powder was added. Peak viscosity, hold viscosity, break down viscosity, final viscosity, and set back indicating the degree of aging in the examination for gelatinization characteristics by Rapid Visco Analyzer (RVA) tests showed a tendency to rise as the amount of onion peel powder added increased, whereas their measured values decreased even though the amount of onion peel concentrate added had been increased. The correlation test between gelatinization characteristics and physicochemical and physical properties by RVA revealed a negative (-) correlation between the peak viscosity and pH of onion peel powder (r=-0.975***), as well as a negative correlation between the peak viscosity and volume (r=-0.985***). The correlation between the maximum viscosity and moisture content of the powder, on the other hand, exhibited a positive (+) correlation (r=0.704***), as did the correlation between the highest viscosity and weight (r=0.971***). Furthermore, the correlation test was positive (+) in the correlation between the concentrate's highest viscosity and pH (r=0.891***), highest viscosity and water content (r=-0.528*), and highest viscosity and volume (r=0.573*). However, there was a negative (-) correlation between highest viscosity and weight (r=-0.885**). As the amount of onion peel freeze-dried powder and concentrate increased, the volume, cost, and baking loss of the morning roll tended to decrease, while the weight increased. According to the results of correlation analysis between the dough and product quality of the morning roll with powder added, the pH of the dough showed a positive (+) correlation with volume (r=0.739***), baking loss ratio (r=0.710***), cost (r=0.737***). On the other hand, the pH of the dough showed a negative correlation between the moisture content (r=-0.567**) and the weight (r=-0.710***). This study also examined the relationships between dough and products containing onion peel concentrate. The pH of the dough was shown to have a positive (+) correlation with volume (r=0.770***), baking loss rate (r=0.857***), and specific volume (r=0.902***), but a negative (-) correlation with weight (r=-0.857***). The pH of the dough, on the other hand, did not have a statistically significant correlation with the moisture content (r=0.372). The L value in the crumb of morning roll with powder added decreased significantly as the amount of powder added increased. The L value, on the other hand, was found to be slightly increased in the crust of the morning roll to which the powder was added. The a and b values in the crumb of the morning roll with powder added rose as the amount of powder added increased. The a and b values, on the other hand, were found to be somewhat decreased in the crust of the morning roll to which the powder was added. The L value in the crumb and crust of the morning roll to which the concentrate was added decreased somewhat as the concentration of the concentrate increased. There was no statistically significant difference in the appearance of the product with a concentration of 9 percent or less, according to the results of examining the appearance of the product to which onion peel powder was added. However, there was a tendency to rapidly shrink in the samples of products with powder concentrations of 12% and 15%. Furthermore, as the amount of concentrate supplied increased, the appearance of the product to which the concentrate was added steadily shrunk.
The hardness of morning rolls added with onion peel freeze-dried powder showed a tendency to increase from 1.81 to 42.78 as the amount added increased. The elasticity of the morning roll did not show a significant difference, and the cohesiveness decreased as the amount added increased. Adhesiveness and chewiness increased rapidly as the amount of powder added increased. The elasticity and cohesiveness of the morning roll to which onion peel concentrate was added did not show a significant difference according to the amount of concentrate added. The hardness, tackiness, and chewiness of the morning roll showed a tendency to slightly increase as the amount of the concentrate increased. The sensory characteristic test revealed that the morning roll with powder added had the best appearance, taste, and texture at the 3 percent concentration. Furthermore, color, taste, and overall acceptance were rated the highest in the 6% concentration group. The 6% concentration had the best appearance of morning rolls with concentrated solution, while the 9% concentration had the best flavor, color, texture, taste, and overall preference. The total polyphenol content, DPPH free radical scavenging ability, and ABTS+ radical scavenging ability of morning roll to which onion peel freeze-dried powder and concentrate were added all rose as the amount of powder and concentrate increased. In particular, the measured values of the morning roll to which the powder was added were slightly higher than the measured values of the morning roll to which the concentrate was added. The total dietary fiber content of morning roll was the lowest at 3.090% in the control group (CON), and the total dietary fiber content of the powder and concentrate 15% supplement was 6.184% and 5.010%, respectively, which shows that as the amount of powder and concentrate increases, the catalytic fiber content of the morning roll also increases. In particular, it was found that the measured values with the addition of powder were higher than those with the addition of the concentrate.
The conclusions made from these findings are as follows. First, onion peel powder has a higher potential for use as a food material than onion peel concentrate because it contains more crude protein, crude ash, total dietary fiber, cholesterol, potassium, and magnesium. Second, onion peel powder has higher antioxidant activity than concentrate. Third, according to the sensory characteristic test result of morning roll, there was a difference between onion peel powder and concentrate. The morning roll to which 3% and 6% concentration of onion peel powder was added showed excellent results, and the morning roll to which 9% concentration of onion peel concentrate was added showed excellent results. Fourth, when the physiological activity of the morning roll containing onion peel was examined, the morning roll containing powder had higher antioxidant activity and dietary fiber than the morning roll containing the concentrate, implying that onion peel has greater value as a functional food material. However, according to the results of volatile fragrance component and metabolite analysis (LC-MS), a large amount of compound was detected in the concentrate rather than the onion peel powder. In addition, according to the test results of peak viscosity indicating quality characteristics and set back indicating aging, the measured values of the concentrate showed better results than the powder. Therefore, comprehensive consideration of economic efficiency and functionality leads to the conclusion that onion peel powder is more suitable as a food material than a concentrate. Meanwhile, this study was an experiment to evaluate the characteristics of various morning rolls with different amounts of pretreated onion peel freeze-dried powder and concentrate. Following research will need an experiment in which raw onion peel ingredients are supplied in varied amounts.
This study were carried out with two samples, a concentrated solution, and a freeze-dried powder, utilizing onion peel that had been thrown or composted during the onion manufacturing process. This is preliminary research to validate the physiological efficacy of onion peel and its potential for usage as a health functional food, as well as to add value to food and to explore novel food components. Physicochemical analysis and antioxidant activity, including metabolite analysis, were used to identify physiologically active compounds in this study. Also, in this study, freeze-dried powder and concentrate made from onion peel were added to wheat flour at 3%, 6%, 9%, 12% and 15% concentrations, respectively, to prepare morning rolls. This study compares and analyzes the functional and quality characteristics of onion peel freeze-dried powder and concentrate. As a result, this study confirms the efficacy of onion peel, which has been thrown away without being used as a food ingredient, so that it is expected that onion peel can be developed as a functional food material. This study has the significance of providing basic data for bread manufacturing using onion peel. Analysis of onion peel freeze-dried powder and concentrate confirmed that the powder contained relatively large amounts of crude protein and crude ash. On the other hand, there was no statistically significant difference in crude fat content between the two samples. In addition, minerals in the order K>Mg>Na>Fe>Zn were measured in both the powder and the concentrate, with the powder having greater inorganic content than the concentrate. The powder had a cholesterol level of 58.53 mg/dl, whereas the concentrate had none. It was determined that the powder had a higher total dietary fiber content than the concentrate. In the aroma analysis of onion peel powder and concentrate using gas chromatography-mass spectrometry (GC-MS), the peak area percent (%) of total fragrance substances was measured to be 8.91 and 42.37, respectively. That is, the scent in the concentration was four times stronger than in the powder. This study defined furfural and acetic acid as biomarkers of onion peel concentrate. In the measurement test of onion peel Freeze-dried powder and the total polyphenol content and ABTS+ radical scavenging ability of the concentrate, it was confirmed that the powder had a higher oxygen free radical scavenging ability than the concentrate. In the scavenging ability of DPPH free radicals, however, there was no statistically significant difference between the two samples. In total metabolite test using ultra-high performance liquid mass spectrometer (LC-UPLC_MS/MS), a total of 486 types of total metabolite (ES-, ES+) of onion peel powder and concentrate were identified. When the species were subdivided, 332 "ES-" and 154 "ES+" species were recognized. The total mass (m/z) of the concentrate measured 1.55 times more than that of the powder. In particular, 14 types of quercetin and quercetin series were detected, and the amount corresponding to 5.14-5.87% of the total mass was measured in this experiment. Among them, three types of quercetin 3-(6''-ferulylglucoside), quercetin 3-(6''-malonylglucoside)-7 -glucoside, and quercetin 7-(6''-tiglylglucoside) were first identified in this experiment. The quality characteristics test of onion peel freeze-dried powder and morning rolls with different amounts of concentrate showed that as the amount of powder and concentrate increased, the pH of morning rolls decreased compared to the control (CON). The moisture content of the morning roll rose when the amount of onion peel concentrate was increased, however the moisture content of the morning roll did not change statistically when the powder was added. Peak viscosity, hold viscosity, break down viscosity, final viscosity, and set back indicating the degree of aging in the examination for gelatinization characteristics by Rapid Visco Analyzer (RVA) tests showed a tendency to rise as the amount of onion peel powder added increased, whereas their measured values decreased even though the amount of onion peel concentrate added had been increased. The correlation test between gelatinization characteristics and physicochemical and physical properties by RVA revealed a negative (-) correlation between the peak viscosity and pH of onion peel powder (r=-0.975***), as well as a negative correlation between the peak viscosity and volume (r=-0.985***). The correlation between the maximum viscosity and moisture content of the powder, on the other hand, exhibited a positive (+) correlation (r=0.704***), as did the correlation between the highest viscosity and weight (r=0.971***). Furthermore, the correlation test was positive (+) in the correlation between the concentrate's highest viscosity and pH (r=0.891***), highest viscosity and water content (r=-0.528*), and highest viscosity and volume (r=0.573*). However, there was a negative (-) correlation between highest viscosity and weight (r=-0.885**). As the amount of onion peel freeze-dried powder and concentrate increased, the volume, cost, and baking loss of the morning roll tended to decrease, while the weight increased. According to the results of correlation analysis between the dough and product quality of the morning roll with powder added, the pH of the dough showed a positive (+) correlation with volume (r=0.739***), baking loss ratio (r=0.710***), cost (r=0.737***). On the other hand, the pH of the dough showed a negative correlation between the moisture content (r=-0.567**) and the weight (r=-0.710***). This study also examined the relationships between dough and products containing onion peel concentrate. The pH of the dough was shown to have a positive (+) correlation with volume (r=0.770***), baking loss rate (r=0.857***), and specific volume (r=0.902***), but a negative (-) correlation with weight (r=-0.857***). The pH of the dough, on the other hand, did not have a statistically significant correlation with the moisture content (r=0.372). The L value in the crumb of morning roll with powder added decreased significantly as the amount of powder added increased. The L value, on the other hand, was found to be slightly increased in the crust of the morning roll to which the powder was added. The a and b values in the crumb of the morning roll with powder added rose as the amount of powder added increased. The a and b values, on the other hand, were found to be somewhat decreased in the crust of the morning roll to which the powder was added. The L value in the crumb and crust of the morning roll to which the concentrate was added decreased somewhat as the concentration of the concentrate increased. There was no statistically significant difference in the appearance of the product with a concentration of 9 percent or less, according to the results of examining the appearance of the product to which onion peel powder was added. However, there was a tendency to rapidly shrink in the samples of products with powder concentrations of 12% and 15%. Furthermore, as the amount of concentrate supplied increased, the appearance of the product to which the concentrate was added steadily shrunk.
The hardness of morning rolls added with onion peel freeze-dried powder showed a tendency to increase from 1.81 to 42.78 as the amount added increased. The elasticity of the morning roll did not show a significant difference, and the cohesiveness decreased as the amount added increased. Adhesiveness and chewiness increased rapidly as the amount of powder added increased. The elasticity and cohesiveness of the morning roll to which onion peel concentrate was added did not show a significant difference according to the amount of concentrate added. The hardness, tackiness, and chewiness of the morning roll showed a tendency to slightly increase as the amount of the concentrate increased. The sensory characteristic test revealed that the morning roll with powder added had the best appearance, taste, and texture at the 3 percent concentration. Furthermore, color, taste, and overall acceptance were rated the highest in the 6% concentration group. The 6% concentration had the best appearance of morning rolls with concentrated solution, while the 9% concentration had the best flavor, color, texture, taste, and overall preference. The total polyphenol content, DPPH free radical scavenging ability, and ABTS+ radical scavenging ability of morning roll to which onion peel freeze-dried powder and concentrate were added all rose as the amount of powder and concentrate increased. In particular, the measured values of the morning roll to which the powder was added were slightly higher than the measured values of the morning roll to which the concentrate was added. The total dietary fiber content of morning roll was the lowest at 3.090% in the control group (CON), and the total dietary fiber content of the powder and concentrate 15% supplement was 6.184% and 5.010%, respectively, which shows that as the amount of powder and concentrate increases, the catalytic fiber content of the morning roll also increases. In particular, it was found that the measured values with the addition of powder were higher than those with the addition of the concentrate.
The conclusions made from these findings are as follows. First, onion peel powder has a higher potential for use as a food material than onion peel concentrate because it contains more crude protein, crude ash, total dietary fiber, cholesterol, potassium, and magnesium. Second, onion peel powder has higher antioxidant activity than concentrate. Third, according to the sensory characteristic test result of morning roll, there was a difference between onion peel powder and concentrate. The morning roll to which 3% and 6% concentration of onion peel powder was added showed excellent results, and the morning roll to which 9% concentration of onion peel concentrate was added showed excellent results. Fourth, when the physiological activity of the morning roll containing onion peel was examined, the morning roll containing powder had higher antioxidant activity and dietary fiber than the morning roll containing the concentrate, implying that onion peel has greater value as a functional food material. However, according to the results of volatile fragrance component and metabolite analysis (LC-MS), a large amount of compound was detected in the concentrate rather than the onion peel powder. In addition, according to the test results of peak viscosity indicating quality characteristics and set back indicating aging, the measured values of the concentrate showed better results than the powder. Therefore, comprehensive consideration of economic efficiency and functionality leads to the conclusion that onion peel powder is more suitable as a food material than a concentrate. Meanwhile, this study was an experiment to evaluate the characteristics of various morning rolls with different amounts of pretreated onion peel freeze-dried powder and concentrate. Following research will need an experiment in which raw onion peel ingredients are supplied in varied amounts.
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