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연근 분말을 첨가한 두유의 품질 특성과 항산화 활성
Quality Characteristics and Antioxidant Activity of Soymilk Added with Nelumbo Nucifera Root Powder

한국생활과학회지 = Korean journal of human ecology, v.25 no.2, 2016년, pp.239 - 249  

유현희 (군산대학교 자연과학대학 식품영양학과)

초록
AI-Helper 아이콘AI-Helper

본 연구에서는 연근 분말을 첨가(0, 1, 3, 5%)한 두유를 제조하여 두유의 품질특성과 항산화 활성을 측정하였다. 본 실험에 사용한 연근 분말의 수분 함량은 8.69%였으며, 조단백질은 25.31%, 조지방은 7.31%, 조회분은 4.01%였다. 연근 분말 첨가량이 증가함에 따라 두유의 수분과 조지방 함량은 유의적으로 감소하였고(p<0.001), 조단백과 조회분 함량은 유의적으로 증가하였다.(p<0.001) 또한 고형성분 함량과 점도의 경우 연근 분말 첨가량이 증가할수록 유의적으로 증가하였는데(p<0.001) 이는 연근의 단백질, 회분, 전분, 식이섬유 등 여러 가지 구성성분들이 영향을 미쳤을 것으로 보인다. 두유의 pH, L값, a값, b값은 연근 분말 첨가량이 증가할수록 유의적으로 감소하였다(p<0.001). 연근 분말 첨가 두유의 총 페놀화합물과 DPPH radical 소거능을 측정한 결과 첨가량이 증가함에 따라 총 페놀화합물과 DPPH radical 소거능이 유의적으로 증가하였다(p<0.001). 두유의 관능검사(색, 맛, 외관, 목넘김, 향미, 전반적인 기호도)에서, 3-NNP가 가장 높았는데, 두유의 맛, 향미는 대조군보다 연근 분말 첨가군 모두 유의적으로 높았으며(p<0.001), 색, 목넘김은 대조군과 5-NNP가 유의적 차이가 없었으나, 외관은 대조군보다 5-NNP가 유의적으로 낮아졌다(p<0.001). 전체적 기호도에 대한 관능검사 점수는 대조군과 5-NNP는 유의적인 차이가 없었으나, 1-NNP, 3-NNP는 유의적으로 높았다(p<0.001). 이로보다 연근 분말 첨가 두유 제조 시 품질 특성, 항산화성, 기호도 면에서 콩 무게 대비 3%정도 연근 분말을 첨가하는 것이 가장 적합한 레시피로 보인다. 또한 앞으로 좀 더 구체적인 품질 개선 연구가 진행되어야 할 것으로 생각된다.

Abstract AI-Helper 아이콘AI-Helper

The objective of this study was to In this study, we assessed the quality characteristics and antioxidant activity of soymilk containing various concentrations(0, 1, 3, and 5%) of Nelumbo nucifera root powder(NNP). The moisture, crude protein, crude lipid, and crude ash contents of the NNP were 8.69...

주제어

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