본 연구는 설탕 대체 식품으로 활용되고 있으며 영양학적으로 우수한 가치를 지니고 생리활성효과를 나타내는 스테비아 분말과 참외를 이용한 참외피클을 제조하여 항산화성, 품질특성 및 관능 검사를 측정하고 평가하였다. 스테비아 분말을 첨가량을 달리한 참외피클의 pH 측정결과는 첨가량이 증가할수록 pH는 증가하는 경향을 보였다. 대조군이 가장 낮았고, 스테비아 분말 첨가 비율이 증가할수록 pH가 높게 나타났다. 저장기일이 증가할 수록 pH가 낮아졌고 산도는 높게 나타났다. 스테비아 분말의 첨가량을 달리한 참외피클의 색도 측정 결과 스테비아 분말의 첨가량이 증가할수록 어두운 색을 나타내었는데 스테비아 분말의 첨가량이 증가할수록 L값이 감소하는 경향을 보였으며, a값은 SP3 (3.0 g 첨가군)가 -2.35로 가장 낮았고 녹색의 경향을 나타내었으며 대조군에 비해 첨가군의 경우 첨가량이 증가할수록 감소하는 경향을 나타내었다. b값은 스테비아 분말의 첨가 비율이 증가할수록 b값이 올라가는 경향을 나타내었다. 스테비아 분말의 첨가량을 달리한 참외피클의 조직감 중 경도(Hardness)와 ...
본 연구는 설탕 대체 식품으로 활용되고 있으며 영양학적으로 우수한 가치를 지니고 생리활성효과를 나타내는 스테비아 분말과 참외를 이용한 참외피클을 제조하여 항산화성, 품질특성 및 관능 검사를 측정하고 평가하였다. 스테비아 분말을 첨가량을 달리한 참외피클의 pH 측정결과는 첨가량이 증가할수록 pH는 증가하는 경향을 보였다. 대조군이 가장 낮았고, 스테비아 분말 첨가 비율이 증가할수록 pH가 높게 나타났다. 저장기일이 증가할 수록 pH가 낮아졌고 산도는 높게 나타났다. 스테비아 분말의 첨가량을 달리한 참외피클의 색도 측정 결과 스테비아 분말의 첨가량이 증가할수록 어두운 색을 나타내었는데 스테비아 분말의 첨가량이 증가할수록 L값이 감소하는 경향을 보였으며, a값은 SP3 (3.0 g 첨가군)가 -2.35로 가장 낮았고 녹색의 경향을 나타내었으며 대조군에 비해 첨가군의 경우 첨가량이 증가할수록 감소하는 경향을 나타내었다. b값은 스테비아 분말의 첨가 비율이 증가할수록 b값이 올라가는 경향을 나타내었다. 스테비아 분말의 첨가량을 달리한 참외피클의 조직감 중 경도(Hardness)와 검성(Gumminess), 씹힘성(Chewiness)은 스테비아 분말의 첨가량이 증가할수록 유의적으로 높아졌고, 응집성(Cohesiveness)과 탄력성(Springness)은 일정한 경향성을 나타내지 않았다. 스테비아 분말 첨가량을 달리한 참외피클의 총 수용성 고형분은 첨가량이 증가할수록 낮아지는 경향을 나타내었다. 대조군을 제외한 모든 시료간에는 유의적인 차이를 보였으나 당의 햠량이 큰 차이를 보이지 않았다. 스테비아 분말 첨가량을 달리한 참외피클의 염도는 첨가량이 증가함에 관계없이 염도의 변화는 나타나지 않았다(p<0.05). DPPH 라디칼 소거능과 총 폴리페놀 함량은 스테비아 분말의 첨가량이 증가할수록 유의적으로 높아지는 경향을 나타내었다. 스테비아 분말 첨가량을 달리한 참외피클의 소비자 기호도는 참외피클에 스테비아 분말을 첨가하지 않는 것보다 스테비아 분말을 첨가하는 것이 소비자 기호도를 상승시키는 것으로 평가되었고, 그 중 스테비아 분말 3g 첨가군이 외관, 색상, 향, 맛, 조직감의 전반적인 기호도 항목에서 가장 높은 기호도를 나타내었다. 이러한 연구 결과에 따라 스테비아 분말의 다양한 활용을 위해서는 참외피클뿐만 아니라 참외를 사용하는 조리가공식품분야에서 스테비아를 활용한 제품 개발에 다양하게 적용하여야 할 것이라 판단하였다.
본 연구는 설탕 대체 식품으로 활용되고 있으며 영양학적으로 우수한 가치를 지니고 생리활성효과를 나타내는 스테비아 분말과 참외를 이용한 참외피클을 제조하여 항산화성, 품질특성 및 관능 검사를 측정하고 평가하였다. 스테비아 분말을 첨가량을 달리한 참외피클의 pH 측정결과는 첨가량이 증가할수록 pH는 증가하는 경향을 보였다. 대조군이 가장 낮았고, 스테비아 분말 첨가 비율이 증가할수록 pH가 높게 나타났다. 저장기일이 증가할 수록 pH가 낮아졌고 산도는 높게 나타났다. 스테비아 분말의 첨가량을 달리한 참외피클의 색도 측정 결과 스테비아 분말의 첨가량이 증가할수록 어두운 색을 나타내었는데 스테비아 분말의 첨가량이 증가할수록 L값이 감소하는 경향을 보였으며, a값은 SP3 (3.0 g 첨가군)가 -2.35로 가장 낮았고 녹색의 경향을 나타내었으며 대조군에 비해 첨가군의 경우 첨가량이 증가할수록 감소하는 경향을 나타내었다. b값은 스테비아 분말의 첨가 비율이 증가할수록 b값이 올라가는 경향을 나타내었다. 스테비아 분말의 첨가량을 달리한 참외피클의 조직감 중 경도(Hardness)와 검성(Gumminess), 씹힘성(Chewiness)은 스테비아 분말의 첨가량이 증가할수록 유의적으로 높아졌고, 응집성(Cohesiveness)과 탄력성(Springness)은 일정한 경향성을 나타내지 않았다. 스테비아 분말 첨가량을 달리한 참외피클의 총 수용성 고형분은 첨가량이 증가할수록 낮아지는 경향을 나타내었다. 대조군을 제외한 모든 시료간에는 유의적인 차이를 보였으나 당의 햠량이 큰 차이를 보이지 않았다. 스테비아 분말 첨가량을 달리한 참외피클의 염도는 첨가량이 증가함에 관계없이 염도의 변화는 나타나지 않았다(p<0.05). DPPH 라디칼 소거능과 총 폴리페놀 함량은 스테비아 분말의 첨가량이 증가할수록 유의적으로 높아지는 경향을 나타내었다. 스테비아 분말 첨가량을 달리한 참외피클의 소비자 기호도는 참외피클에 스테비아 분말을 첨가하지 않는 것보다 스테비아 분말을 첨가하는 것이 소비자 기호도를 상승시키는 것으로 평가되었고, 그 중 스테비아 분말 3g 첨가군이 외관, 색상, 향, 맛, 조직감의 전반적인 기호도 항목에서 가장 높은 기호도를 나타내었다. 이러한 연구 결과에 따라 스테비아 분말의 다양한 활용을 위해서는 참외피클뿐만 아니라 참외를 사용하는 조리가공식품분야에서 스테비아를 활용한 제품 개발에 다양하게 적용하여야 할 것이라 판단하였다.
Oriental melon pickles were prepared with different quantities of stevia powder (0, 1, 2, and 3 g). First analyzed the physicochemical and antioxidative properties of each preparation were analyzed, then the quality characteristics and antioxidative activity between different preparations were compa...
Oriental melon pickles were prepared with different quantities of stevia powder (0, 1, 2, and 3 g). First analyzed the physicochemical and antioxidative properties of each preparation were analyzed, then the quality characteristics and antioxidative activity between different preparations were compared and conducted a sensory evaluation to investigate consumer preference. Based on findings, The study was aimed to determine the optimal quantity of stevia powder needed in Oriental melon pickles, thus providing basic data to support product development. When antioxidative activity was measured, total polyphenol content was 795.36 GAE (mg GAE/g) in the control group, 1150.55 GAE (mg GAE/g) in SP1 (1.0 g stevia), 1606.83 GAE (mg GAE/g) in SP2 (2.0 g stevia), and 2592.08 GAE (mg GAE/g) in SP3 (3.0 g stevia; p < 0.001). The 2,2‐diphenyl‐1‐picryl‐hydrazyl‐hydrate (DPPH) free radical scavenging activity was 50.21% in the control group, 56.28% in SP1 (1.0 g stevia), 62.95% in SP2 (2.0 g stevia), and 70.88% in SP3 (3.0 g stevia). Thus, there was a trend of increased antioxidative activity with increased quantities of stevia. Greater quantities of stevia were associated with higher pH and lower acidity. The pH was lowest and acidity was highest in the control group. As the relative weight of stevia powder increased, the pH increased and acidity decreased. Color analysis showed that lightness (L) was highest in the control group, and L showed a decreasing trend with increasing quantities of stevia powder. Redness (a) was lowest in SP3 (3.0 g stevia), whereas yellowness (b) was lowest in the control group. The addition of more stevia powder was associated with a decrease in a and an increase in b. The hardness, gumminess, and chewiness of the Oriental melon pickle preparations increased significantly with increasing quantities of stevia powder. Cohesiveness was highest in SP2 (2.0 g stevia); however, no consistent trends were observed. Similarly, springiness was highest in SP3 (3.0 g stevia) and the control group, without any consistent trend. Soluble solids were highest in the control group at 1.50%, followed by 0.93% in SP1 (1.0 g stevia), 0.85% in SP2 (2.0 g stevia), and 0.81% in SP3 (3.0 g stevia), meaning that soluble solids tended to decrease with increasing quantities of stevia powder. Other than the control group, there were significant differences between all three preparations. Conversely, there were no differences in sugar content. The salinity was 4.61% in the control group, 4.60 % in SP1 (1.0 g stevia), 4.70% in SP2 (2.0 g stevia), and 4.50% in SP3 (3.0 g stevia), meaning that salinity remained constant even with increasing quantities of stevia powder. Although there were significant differences between all preparations, including the control group, it is thought that the salinity was the same in all the Oriental melon pickle samples, since there were no differences in the quantity of added salt (p < 0.05). The changes in total polyphenols and DPPH radical scavenging activity were analyzed when the Oriental melon pickle samples were stored for 0, 3, 5, 7, 9, and 12 days. Increased quantities of stevia powder were associated with a significant increase in total polyphenols and DPPH radical scavenging activity. The pH decreased and acidity increased with prolonged storage durations (p < 0.001). Consumer preference tests showed that consumers preferred preparations with added stevia compared to the control preparation with no stevia. SP3 (3.0 g stevia) showed the highest scores for visual appearance, color, scent, texture, and overall preference. The findings can be summarized as follows: Addition of stevia powder to Oriental melon pickles resulted in higher antioxidative activity and when added in an appropriate quantity, it increased consumer preference. It was concluded that there is excellent potential for commercialization and popularization of Oriental melon pickles with added stevia, and it was expected that our results will be applicable to the commercial production of various stevia products in the food industry. Moreover, producing pickles that combine Oriental melon, which is a popular and nutritious fruit, with the physiological activity of stevia may help improve health and nutrition among modern individuals. Particularly, this study appeals to the recent trend of reduction in the usage and consumption of sugars, and the findings can be used as basic data to support future research on stevia as a food ingredient.
Oriental melon pickles were prepared with different quantities of stevia powder (0, 1, 2, and 3 g). First analyzed the physicochemical and antioxidative properties of each preparation were analyzed, then the quality characteristics and antioxidative activity between different preparations were compared and conducted a sensory evaluation to investigate consumer preference. Based on findings, The study was aimed to determine the optimal quantity of stevia powder needed in Oriental melon pickles, thus providing basic data to support product development. When antioxidative activity was measured, total polyphenol content was 795.36 GAE (mg GAE/g) in the control group, 1150.55 GAE (mg GAE/g) in SP1 (1.0 g stevia), 1606.83 GAE (mg GAE/g) in SP2 (2.0 g stevia), and 2592.08 GAE (mg GAE/g) in SP3 (3.0 g stevia; p < 0.001). The 2,2‐diphenyl‐1‐picryl‐hydrazyl‐hydrate (DPPH) free radical scavenging activity was 50.21% in the control group, 56.28% in SP1 (1.0 g stevia), 62.95% in SP2 (2.0 g stevia), and 70.88% in SP3 (3.0 g stevia). Thus, there was a trend of increased antioxidative activity with increased quantities of stevia. Greater quantities of stevia were associated with higher pH and lower acidity. The pH was lowest and acidity was highest in the control group. As the relative weight of stevia powder increased, the pH increased and acidity decreased. Color analysis showed that lightness (L) was highest in the control group, and L showed a decreasing trend with increasing quantities of stevia powder. Redness (a) was lowest in SP3 (3.0 g stevia), whereas yellowness (b) was lowest in the control group. The addition of more stevia powder was associated with a decrease in a and an increase in b. The hardness, gumminess, and chewiness of the Oriental melon pickle preparations increased significantly with increasing quantities of stevia powder. Cohesiveness was highest in SP2 (2.0 g stevia); however, no consistent trends were observed. Similarly, springiness was highest in SP3 (3.0 g stevia) and the control group, without any consistent trend. Soluble solids were highest in the control group at 1.50%, followed by 0.93% in SP1 (1.0 g stevia), 0.85% in SP2 (2.0 g stevia), and 0.81% in SP3 (3.0 g stevia), meaning that soluble solids tended to decrease with increasing quantities of stevia powder. Other than the control group, there were significant differences between all three preparations. Conversely, there were no differences in sugar content. The salinity was 4.61% in the control group, 4.60 % in SP1 (1.0 g stevia), 4.70% in SP2 (2.0 g stevia), and 4.50% in SP3 (3.0 g stevia), meaning that salinity remained constant even with increasing quantities of stevia powder. Although there were significant differences between all preparations, including the control group, it is thought that the salinity was the same in all the Oriental melon pickle samples, since there were no differences in the quantity of added salt (p < 0.05). The changes in total polyphenols and DPPH radical scavenging activity were analyzed when the Oriental melon pickle samples were stored for 0, 3, 5, 7, 9, and 12 days. Increased quantities of stevia powder were associated with a significant increase in total polyphenols and DPPH radical scavenging activity. The pH decreased and acidity increased with prolonged storage durations (p < 0.001). Consumer preference tests showed that consumers preferred preparations with added stevia compared to the control preparation with no stevia. SP3 (3.0 g stevia) showed the highest scores for visual appearance, color, scent, texture, and overall preference. The findings can be summarized as follows: Addition of stevia powder to Oriental melon pickles resulted in higher antioxidative activity and when added in an appropriate quantity, it increased consumer preference. It was concluded that there is excellent potential for commercialization and popularization of Oriental melon pickles with added stevia, and it was expected that our results will be applicable to the commercial production of various stevia products in the food industry. Moreover, producing pickles that combine Oriental melon, which is a popular and nutritious fruit, with the physiological activity of stevia may help improve health and nutrition among modern individuals. Particularly, this study appeals to the recent trend of reduction in the usage and consumption of sugars, and the findings can be used as basic data to support future research on stevia as a food ingredient.
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