곰취 분말 첨가 화쥐안(花捲)의 항산화 활성 및 품질특성 Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder원문보기
Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri...
Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri powder. Results: As a result of measuring the normal component and the sugar content of the steamed roll added with Ligularia fischeri powder showed a tendency to increase as the added amount more significant increase (p<0.001). The pH of steamed roll significantly decreased with fermentation time (p<0.001) after again appeared a tendency to increased (p<0.001). The moisture of steamed roll were measured by significantly decreased as Ligularia fischeri powder content increased (p<0.001).The results of color value, L(lightness)and a(redness)values decreased with b (yellowness) increasing concentration of Ligularia fischeri powder (p<0.001). In texture analysis, gumminess, adhesiveness, cohesiveness, springiness decreased while chewiness and hardness increased as the amount of increasing concentration of Ligularia fischeri powder (p<0.001). According to the sensory evaluation, appearance, texture, moisture of 0.5% group received the highest score, color, flavor and overall acceptability were showed good results in 1% group (p<0.001). Concolusion: In summary, this study was considered that it can be manufactured as natural functional food that can sensory preference in 1%steamed roll added with Ligularia fischeri powder.
Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri powder. Results: As a result of measuring the normal component and the sugar content of the steamed roll added with Ligularia fischeri powder showed a tendency to increase as the added amount more significant increase (p<0.001). The pH of steamed roll significantly decreased with fermentation time (p<0.001) after again appeared a tendency to increased (p<0.001). The moisture of steamed roll were measured by significantly decreased as Ligularia fischeri powder content increased (p<0.001).The results of color value, L(lightness)and a(redness)values decreased with b (yellowness) increasing concentration of Ligularia fischeri powder (p<0.001). In texture analysis, gumminess, adhesiveness, cohesiveness, springiness decreased while chewiness and hardness increased as the amount of increasing concentration of Ligularia fischeri powder (p<0.001). According to the sensory evaluation, appearance, texture, moisture of 0.5% group received the highest score, color, flavor and overall acceptability were showed good results in 1% group (p<0.001). Concolusion: In summary, this study was considered that it can be manufactured as natural functional food that can sensory preference in 1%steamed roll added with Ligularia fischeri powder.
최근 중국에서는 한류열풍과 한국 농산물의 품질에 대한 인정으로 한국 식품에 대한 기호가 늘고 있고 한국 식품의 수입도 크게 늘고 있다(Kang YM 2006). 항산화 활성이 뛰어난 국내 부존 자원인 곰취의 기능성 식품으로써 이용가능성을 높이기 위해 본 연구에서는 곰취 분말을 첨가한 화쥐안의 항산화 활성과 품질 특성을 고찰하였다.
가설 설정
첨가비와 제조방법은 각각 Table 1과 같다. 화쥐안의 배합비는 주재료인 밀가루 100%를 기준으로 곰취 분말 0%, 0.5%, 1%, 1.5%, 2%로 첨가하여 반죽하였다. 30°C에 이스트를 녹인 다음 기름을 제외한 나머지 재료들을 넣고 반죽하였다.
대상 데이터
곰취 분말 첨가 화쥐안의 관능검사는 기호 척도법으로 실시하였다. 관능요원은 숙명여자대학교 식품영양학 대학원생 중 10명과 중국 유학생 10명을 패널로 선정하여 훈련시킨 후 오후 2-3시 사이에 관능검사를 하였다. 화쥐 안을 일정한 크기(직경 3 cm, 높이 2.
본 실험에 사용한 곰취는 강원도 평창군에서 2014년 봄(4-5월)에 채취한 것을 사용하였다. 화쥐안 제조에 사용된 밀가루(Deahan Flour Mills Co.
본 실험에 사용한 곰취는 강원도 평창군에서 2014년 봄(4-5월)에 채취한 것을 사용하였다. 화쥐안 제조에 사용된 밀가루(Deahan Flour Mills Co., Ltd., Seoul, Korea), 이스트(Evergreen, Incheon, Korea), 식용유(Sajo Haepyo, Incheon, Korea), 소금은 정제염(CJ, Incheon, Korea), 물은 증류수를 사용하였다. 실험에 사용한 1,1 diphenyl-1- picrylhydrazyl(DPPH), Folin & Ciocalteau, gallic acid 등의 시약은 Sigma-Aldrich Chemical Co.
데이터처리
) 로 나타내었다. 각 실험군 간의 유의성 검증을 위하여 One-way ANOVA로 분석하고 사후검증으로 Duncan's multiple range test에 의해 검증하였다(p<0.05).
모든 자료의 통계 분석은 SPSS Statistics(ver. 22, IBM Corp., Armonk, NY, USA)를 이용하였으며, 모든 실험 결과들은 3회 반복 측정하여 평균(Mean)과 표준편차(S.D.) 로 나타내었다. 각 실험군 간의 유의성 검증을 위하여 One-way ANOVA로 분석하고 사후검증으로 Duncan's multiple range test에 의해 검증하였다(p<0.
성능/효과
DPPH 자유라디칼 소거활성도 곰취 분말 첨가량이 증가할수록 증가 하는 경향을 보였다. 이상의 결과를 종합해 볼 때 1% 곰취 분말 첨가 화쥐안이 가장 기호도가 높고 여러 품질특성과 항산화 활성의 기능적 효과도 우수한 것으로 보여진다.
질의응답
핵심어
질문
논문에서 추출한 답변
곰취란?
) Turcz.)는 주로 음지에서 자생하는 국화과에 속하는 다년생 초본식물이다(Kwon SB 등 1999). 주로 곰취의 어린잎을 식용으로 이용하는데, 나물이나 장아찌, 쌈 등으로 섭취한다.
곰취의 어린잎을 식용으로 이용하는 방법은?
)는 주로 음지에서 자생하는 국화과에 속하는 다년생 초본식물이다(Kwon SB 등 1999). 주로 곰취의 어린잎을 식용으로 이용하는데, 나물이나 장아찌, 쌈 등으로 섭취한다. 곰취는 맛과 향이 뛰어나고 식이섬유가 풍부하여 변비 예방효과가 우수하고 항암작용과 혈소판 응집 억제효과가 있는 것으로 밝혀져 있다(Hong JH 등 2008).
중국 밀가루 빵 화쥐안이란?
곰취는 항산화 활성을 갖는 폴리페놀 화합물을 함유하고 있다 (Kwon YJ 등 2002). 우리나라에서는 ‘꽃빵’ 이라고 불리는 화쥐안(花捲)은 중국음식에 빠지지 않고 곁들이는 밀가루 빵이다. 화쥐안은 대부분 볶은 음식과 곁들여져 나오기 때문에 소스에 묻혀 먹거나 주 요리에 올려서 먹기도 한다. 중국 북부 지방에서는 쌀밥 대신 밀가루로 만든 만두와 화쥐안을 주식으로 먹는다(Lee MH 2000). 화쥐안이나 찐빵과 발효 빵은 수증기로 쪄서 만들기 때문에 식빵보다 갈변화 현상이 없어서 영양과 기능성을 최대한 보존한다(Choi DM 등 2007). 화쥐안에 관한 선행연구는 한국뿐만 아니라 중국에서도 거의 없으며 화쥐안과 비슷한 찐빵에 대한 선행연구만 보고된 실정이다.
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