This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles...
This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.
This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.
이에 본 연구는 최근 소금 대체제로 주목받고 있는 염생 식물 중에 생산과 소비가 증가하고 있는 세발나물을 분말로 만들어 소금 대신에 국수에 첨가하여 품질 특성과 항산화 활성을 평가함으로써 세발나물의 소금 대체제로 활용 가능성을 살펴보고자 실시하였다.
대상 데이터
본 연구에 사용된 세발나물은 2015년 5월 전남 무안에서 채취한 것으로 수세 후 동결건조(Bondiro MCFD 8508 Freeze Dryer, Ilsin Co., Seoul, Korea)하여 분말화한 다음, 맷돌믹서(FM-681, Hanil, Seoul, Korea)에 분쇄하여 100 mesh 체를 이용하여 체절한 후에 —70℃의 냉동고(NF-400SF, Nihon Freezer Co., Tokyo, Japan)에 보관하며 사용하였다. 이외에 국수제조에 사용된 재료로 중력분(Samyang Corp.
, Tokyo, Japan)에 보관하며 사용하였다. 이외에 국수제조에 사용된 재료로 중력분(Samyang Corp., Seoul, Korea)과 소금(Sajo Hapyo Co. Ltd., Incheon, Korea)은 서울 시내 마트에서 구입하여 사용하였다.
데이터처리
본 연구의 실험결과는 SPSS for Window 20.0(SPSS Inc., Chicago, IL, USA)를 사용하였으며, 모든 실험 결과들은 3회 반복 측정한 평균값을 이용하여 일원배치 분산 분석(One-way ANOVA)을 실시하였으며, 시료 간의 유의적 차이가 있으면 Duncan's multiple test를 통해 사후 검증하였다(p<0.05).
성능/효과
001). 이상의 연구 결과, 세발나물 분말을 1.0% 첨가하였을 때에 전반적인 기호도가 가장 높으면서 품질과 항산화 활성이 대체적으로 우수한 것으로 나타나서 소금 대신 세발나물을 1.0% 첨가하는 것이 바람직할 것으로 사료된다.
001). 항산화 활성에서는 세발나물 첨가량이 증가할수록 총 폴리페놀 함량과 총 플라보노이드 함량, DPPH 라디칼 소거능 등의 항산화 활성이 증가하는 것으로 나타났다 (p<0.001). 이상의 연구 결과, 세발나물 분말을 1.
질의응답
핵심어
질문
논문에서 추출한 답변
세발나물을 소금 대신 사용하면 어떤 장점이 있는가?
9 mg/ 100 g)에 비해 칼륨 함량이 높아 나트륨 과다 섭취 시 체내 나트륨 배출에 도움이 된다(National Institute of Agricultural Sciences 2015). 세발나물에는 나트륨 외에도 칼륨과 칼슘, 마그네슘 등의 미네랄이 풍부하여 식품에 소금 대체제로 사용하면 염화나트륨 99%의 정제염을 사용한 것보다 나트륨을 적게 섭취할 수 있다. 특히 세발나물의 여러 가지 미네랄들이 미생물 생장과 관련 있는 삼투압과 수분 활성도에 영향을 미쳐 식품의 보존성을 높여준다(Hannuri 2011). 또한 세발나물에는 간수에 들어있는 황산마그네슘과 염화마그네슘, 브롬화마그네슘 등의 유해성분을 가지고 있지 않아 뒷맛이 깔끔하며, 베타인이나 베타시아닌과 같이 고혈압 예방에 도움이 되는 성분이 들어있어 나트륨 과다 섭취로 인한 심혈관계 질환 예방에 효과적이다(Hannuri 2011; National Institute of Agricultural Sciences 2015).
나트륨의 역할은?
소금의 구성성분인 나트륨은 식품의 미생물 생장을 조절하여 보존성을 향상시키고, 풍미를 좋게 하여 맛과 식감을 향상시키는 역할을 한다(Jung JE 2016). 또한 체내 나트륨은 삼투압과 체액량 조절, 신경 자극 및 근육의 흥분성 유지 등의 여러 기능을 돕는다. 그러나 나트륨을 장기간 과다 섭취하게 되면 고혈압과 뇌졸증, 위암, 신부전, 골다공증 등의 질병이 발병하게 될 위험성이 높아지게 된다(Strazzullo P et al 2009).
연구 결과 소금 대신 세발나물 분말을 몇 퍼센트 첨가하는 것을 추천하며 그 이유는 무엇인가?
001). 이상의 연구 결과, 세발나물 분말을 1.0% 첨가하였을 때에 전반적인 기호도가 가장 높으면서 품질과 항산화 활성이 대체적으로 우수한 것으로 나타나서 소금 대신 세발나물을 1.0% 첨가하는 것이 바람직할 것으로 사료된다.
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