[논문]분자압축탈수된 자색고구마로 제조한 타르트의 저장 중 품질특성

조만재; 김현정

doi:10.9724/kfcs.2016.32.6.677

분자압축탈수된 자색고구마로 제조한 타르트의 저장 중 품질특성
Quality Characteristics of Tarts Made with Molecular Press Dehydrated Purple Sweet Potatoes during Storage 원문보기

한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.32 no.6, 2016년, pp.677 - 685

조만재 (제주대학교 식품생명공학과) , 김현정 (제주대학교 식품생명공학과)

초록
AI-Helper

목적: 본 연구에서는 탈수방법 중 분자압축탈수법을 이용하여 탈수한 자색고구마로 제조한 타르트의 저장 중 품질특성을 조사하였다. 연구방법: 자색고구마타르트의 수분함량, 수분활성도, 총페놀함량, 안토시아닌함량, DPPH 자유라디칼 소거능, 색도 및 관능평가를 45일 동안 실시하였다. 결과: 탈수제인 말토덱스트린 20%, 40%, 60%, 80%로 분자압축탈수 후 제조한 자색고구마타르트 크러스트의 수분함량은 45일 저장 후 8.47%, 7.95%, 6.96%, 6.24%로 분자압축탈수하지 않은 자색고구마로 제조한 타르트 크러스트의 수분함량인 11.99%에 비하여 낮았다 (p<0.05). 하지만 총페놀함량, 안토시아닌 함량과 DPPH 자유라디칼 소거능이 분자압축탈수한 자색고구마타르트가 그렇지 않은 타르트에 비해 낮게 나타났다(p<0.05). 결론: 분자압축탈수 후 제조한 자색고구마타르트는 수분함량을 효율적으로 낮춰주어 저장 동안 타르트 크러스트의 바삭함을 유지할 수 있었으나 총페놀 및 안토시아닌 함량, DPPH 자유라디칼 소거능, 색도 및 관능평가 결과가 감소하였다.

Abstract ▼ AI-Helper

Purpose: Molecular press dehydration is one of the dehydration methods. The purpose of this study was to investigate the quality characteristics of tarts made with dehydrated purple sweet potatoes during the storage period. Methods: Quality characteristics of purple sweet potato tarts were evaluated by analyzing moisture content, water activity, total phenolics, anthocyanins, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, color, and sensory evaluation for 45 days of storage. Results: Moisture content of tart crust made with molecular press dehydration treated purple sweet potatoes with concentrations of 20%, 40%, 60%, and 80% maltodextrin as a dehydrating agent for 45 days was 8.47%, 7.95%, 6.96%, and 6.24% respectively; however, the moisture content of non-treated tart crust was 11.99% (p<0.05). Total phenolics, anthocyanins, and DPPH free radical scavenging activity of dehydrated purple sweet potato tarts were lowered than those of non-treated tart (p<0.05). Conclusion: These results indicated that tarts made with molecular press dehydrated purple sweet potatoes had effectively controlled moisture content and water activity during storage although total phenolics, anthocyanins, DPPH free radical scavenging activity, color, and sensory evaluation were decreased.

주제어

AI 본문요약
AI-Helper

* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.

가설 설정

2) Means with different small letters within a column indicate significant difference at p<0.05.
3) Means with different capital letters within a row indicate significant difference at p<0.05.

제안 방법

After cooling down the baked tarts, they were individually packaged in plastic bags. All experiments were performed for storage period of 0, 3, 7, 10, 15, 20, 30, and 45 days at room temperature.
All experiments were performed in triplicate except water activity. Data were determined by one-way ANOVA followed by Duncan’s multiple range test using SPSS Statistics (ver.
When the sensory evaluation was performed, panelist rinsed their mouth with water after evaluating each sample. Samples given with random number were conducted to ensure the objectivity of the study and to increase the accuracy. Evaluation details included characteristic of appearance, color, flavor, texture, and overall acceptability.
Sensory evaluation of tarts made with purple sweet potatoes dehydrated with 0%, 20%, 40%, 60%, and 80% maltodextrin as a dehydrating agent is shown in Table 3. Sensory evaluation of tarts included appearance, color, flavor, texture, and overall acceptability and measured at 0 and 45 days. Appearance, color, flavor, texture, and overall acceptability of tart made with non-treated purple sweet potato had scores of 7.
Water activity of tart fillings made with purple sweet potato dehydrated with 0%, 20%, 40%, 60%, and 80% maltodextrin as a dehydrating agent was changed during storage for 45 days as shown in Table 1. Water activity of tart fillings made with molecular press dehydrated purple sweet potato were lower as compared to the water activity of tart filling made without dehydration during storage for 45 days.

대상 데이터

Sensory evaluation was conducted with 10 panelists at Department of Food Bioengineering in Jeju National University, who were explained about the objective of the study and valuation basis. When the sensory evaluation was performed, panelist rinsed their mouth with water after evaluating each sample.

데이터처리

Data were determined by one-way ANOVA followed by Duncan’s multiple range test using SPSS Statistics (ver. 18.0, SPSS Inc., Chicago, IL, USA).

이론/모형

Tarts were separated into purple sweet potato filling and tart crust. The moisture content of tart filling and crust was determined by the method of AOAC (2005). Water activities of tart filling were measured by water activity meter (HP23-AW-A, Rotronic AG, Zurich, Switzerland).
Total phenolic content of tart filling was measured following the modified method of Rumbaoa RGO et al. (2009) using Folin–Ciocalteau reagent.

성능/효과

18%). As the concentration of maltodextrin used in the molecular press dehydration increased to 20%, 40%, 60%, and 80%, moisture content of purple sweet potato tart filling on 0 days exhibited a decreasing pattern as 24.39%, 15.96%, 15.59%, and 10.67%, respectively. Under similar conditions, moisture content of tart crust exhibited a decreasing trend as 4.
However, the DPPH free radical scavenging activity of purple sweet potato tarts made with molecular press dehydration with 20%, 40%, and 60% maltodextrin was 77.44%, 74.36%, and, 73.58%, respectively, on 0 days and 75.33%, 73.58%, and 71.71%, respectively, after 45 days of storage.
Evaluation details included characteristic of appearance, color, flavor, texture, and overall acceptability. Nine points evaluation was conducted with a range from very poor (1 point) to excellent (9 points) and a high preference gave a high score.

참고문헌 (26)

AOAC. 2005. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Washington DC, USA. Method 981.05.
Boyle J, Kolbe AL. 2002. A baked goods contains vertical laminated multi-fat layers, during baking, expanding in horizontal direction; dough is made of flour, leavening agent, fats and water, a puff bread products, taste. US Patent 10,246,795.
Brownmiller C, Howard LR, Prior RL. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. J Food Sci 73(5):H72-H79.

상세보기
Choi DW, Shin HH. 1999. A study of dewatering model of potato slice when soaked in concentrated solution. Korean J Food Nutr 12(6):582-587.
Choi DW, Shin HH, Kim JG. 2006. A study of dewatering phenomena of potato slice cytorrhysed by high molecules. Korean J Food Nutr 19(4):358-365.
Chun HH, Kim MS, Chung KS, Won M, Song KB. 2012. Dehydration of blueberries using maltodextrin and the physicochemical properties of dried blueberries. Hort Environ Biotechnol 53(6):565-570.

원문보기 상세보기
Hager A, Howard LR, Prior RL, Brownmiller C. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products. J Food Sci 73(6):H134-H140.

상세보기
Kano M, Takayanagi T, Harada K, Makino K, Ishikawa F. 2005. Antioxidative activity of anthocyanins from purple sweet potato, Ipomoera batatas cultivar Ayamurasaki. Biosci Biotechnol Biochem 69(5):979-988.

상세보기
Kim MH, Kim MK, Yu MS, Song YB, Seo WJ, Song KB. 2008. Drying of green pepper using maltodextrin. Korean J Food Preserv 15(5):694-698.
Kim MH, Kim MK, Yu MS, Song YB, Seo WJ, Song KB. 2009. Dehydration of sliced ginger using maltodextrin and comparison with hot-air dried and freeze-dried ginger. Korean J Food Sci Technol 41(2):146-150.
Kim MK, Kim MH, Yu MS, Song YB, Seo WJ, Song KB. 2009. Dehydration of carrot slice using polyethylene glycol and maltodextrin comparison with other drying methods. J Korean Soc Food Sci Nutr 38(1):111-115.

원문보기 상세보기
Konczak-Islam I, Yoshimoto M, Hou DX, Terahara N, Yamakawa O. 2003. Potential chemopreventive properties of anthocyaninrich aqueous extracts from in vitro produced tissue of sweet potato (Ipomoea batatas L.). J Agric Food Chem 51(20):5916-5922.

상세보기
Lee HS, Kwon KH, Kim JH, Kim BS, Cha HS. 2009. Effect of maltodextrin and recycled dehydration liquid on the quality characteristics of green pepper. Korean J Food Preserv 16(6):843-848.
Lee HS, Kwon KH, Kim BS, Jeong JW, Kim JH, Sung JM. 2010. Dehydration and drying characteristics of gingers using dehydrating agent by dextrose equivalent and molecular weight condition. Korean J Food Preserv 17(6):763-769.

원문보기 상세보기
Liu YN, Jeong DH, Jung JH, Kim HS. 2013. Quality characteristics and antioxidant activities of cookies added with purple potato powder. Korean J Food Cook Sci 29(3): 275-281.

원문보기 상세보기
McWatters S, Walker S, McCullough S, Phillips R, Chinnan M. 2005. Peanut butter pastry product. US Patent 11/050,555.
Mondal A, Datta AK. 2008. Bread baking-A review. J Food Eng 86(4):465-474.

상세보기
Park HM, Yang SJ, Kang EJ, Lee DH, Kim DI, Hong JH. 2012. Quality characteristics and granule manufacture of mulberry and blueberry fruit extracts. Korean J Food Cook Sci 28(4):375-382.

원문보기 상세보기
Rumbaoa RGO, Cornago DF, Geronimo IM. 2009. Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem 113(4):1133-1138.

상세보기
Sanguinetti AM, Secchi N, Del Caro A, Stara G, Roggio T, Piga A. 2009. Effectiveness of active and modified atmosphere packaging on shelf life extension of a cheese tart. Int J Food Sci Technol 44(6):1192-1198.

상세보기
Sloan AE. 1998. Food industry forecast: Consumer trends to 2020 and beyond. Food Technol 52(1):37-44.
Thornsbury S, Martinez L. 2012. Capturing demand for functional foods: A case study from the tart cherry industry. Am J Agric Econ 94(2):583-590.

상세보기
Wang SM, Yu DJ, Song KB. 2011. Quality characteristics of purple sweet potato (Ipomoea batatas) slices dehydrated by the addition of maltodextrin. Hort Environ Biotechnol 52(4):435-441.

원문보기 상세보기
Worosz MR. 2006. Pits, pests, and the industrial tart. Doctorate dissertation. Michigan State University, East Lansing, MI, USA. pp 109-160.
Yang HS. 2012. Tart having purple sweet potato and the preparation method thereof. Korean Patent 10-2012-0107829.
Yoo MS, Seo HC. 2003. Molecular press dehydration method for vegetative tissue using the solid phase of water soluble polymer substances as a dehydrating agent. Korean Patent 10-2003-0038982.

저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증