In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on...
In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).
In order to verify the quality characteristics of soybean milk added chickpeas, the following characteristics were investigated: pH, solid contents, color, DPPH radical scavenging, as well as electric nose and sensory evaluation. Physicochemical and the sensory characteristics were analyzed based on the experimental data. The pH value was different in the control and the treatments (p<0.005). As the quantity of chickpea content increased, the solid content was augmented (p<0.0001). The L value was 56.86 in the control, and with the amount of chickpea addition increasing, the L value increased to 57.43 in 100% chickpea soybean milk (p<0.0001). The a value and b value also increased significantly (p<0.0001). However, the DPPH radical scavenging in the control was the lowest but the antioxidant activity of 100% chickpea milk was more than 2.5 higher than that of the control (p<0.0001). In the electric nose experiment, the flavor component of 20%, 30% and 100% chickpea treatment showed a significant difference compared to the control in the flavor components. In the sensory evaluation, for the score of flavor (p<0.001) and taste (p<0.0001), the score was higher in the treatments where 20% and 30% of chickpeas were added. In the sensory test of texture, there was no significant difference in the different experimental conditions except for the 100% chickpea addition treatment. In the overall acceptability test, the scores of 20% and 30% chickpea treatment were the highest results, compared to other treatments (p<0.0001). According to the correlation analysis, both antioxidant activity (0.797) and solid content (0.834) had shown high correlation to pH among the physiochemical characteristics (p<0.01). In the sensory evaluation, color, flavor, taste, texture and overall acceptability had shown a positive correlation to the amount of the soy bean milk added chickpea (p<0.01). In particular, the overall acceptability had shown the highest correlation to the taste (0.803), and it was the texture which resulted in the next highest correlation for overall acceptability (0.666).
이에 본 연구에서는 기존의 두유보다 건강에 좋은 영양성분과 기능성 성분을 보충할 수 있는 병아리콩을 두유 제조에 첨가한 후 품질 특성과 항산화 활성을 측정하고, 소비자 기호도를 평가함으로써 병아리콩을 첨가한 두유의 활용 가능성을 살펴보고자 하였다.
제안 방법
병아리콩 두유는 대조구를 대두로 제조하고 병아리콩 첨가량에 따라 10, 20, 30, 100%로 병아리콩을 첨가하여 병아리콩 두유를 만들었으며, 두유의 품질 특성을 확인하기 위하여 pH, 고형분, 색도, DPPH Radical 소거능, 전자코, 관능검사를 실시하였다. 또한 측정한 값을 토대로 상관관계분석을 실시하였다.
대상 데이터
본 연구의 실험 재료인 대두(World green, Goesan, Korea)는 2016년 생산된 것을 농협에서 구입하였으며, 병아리콩은 온라인 쇼핑몰(Goodwell, Incheon, Korea)에서 2016년에 미얀마에서 생산된 것을 구입하여 사용하였다. 항산화 실험에 사용한 DPPH(1,1-diphenyl- 2-picrylhydrazyl)는 Sigma-Aldrich(Seoul, Korea)에서 구입하여 사용하였다.
관능평가는 훈련된 서울여자대학교 식품공학과 대학원생 20명의 패널요원을 구성하였다. 또한 관능평가 패널선발을 위하여 평가과정을 단계별로 시료의 양, 맛보는 방법, 시료의 접촉시간 등을 훈련한 후 관능평가를 실시하여 선정하였으며, 관능평가 시간은 오전 10시에 실시하였다.
데이터처리
본 실험에서 얻어진 결과의 통계분석은 SPSS(ver. 23, IBM, Armonk, NY, USA) 프로그램을 사용하여 one-way ANOVA로 분석한 후 사후검정은 Duncan's multiple range test에 의해 실험군 간의 차이를 분석하였다. 또한 상관분석은 이변량 상관계수 분석으로 유의성은 양측검정을 실시하였으며, 모든 결과는 3번씩 반복한 값의 평균과 표준편차로 실험값을 나타내었다.
23, IBM, Armonk, NY, USA) 프로그램을 사용하여 one-way ANOVA로 분석한 후 사후검정은 Duncan's multiple range test에 의해 실험군 간의 차이를 분석하였다. 또한 상관분석은 이변량 상관계수 분석으로 유의성은 양측검정을 실시하였으며, 모든 결과는 3번씩 반복한 값의 평균과 표준편차로 실험값을 나타내었다.
성능/효과
666으로 높은 상관관계를 보였다. 본 실험 결과, 병아리콩을 첨가한 두유에서는 관능검사와 항산화 효과를 토대로 볼 때 전체적인 기호도는 20~30% 병아리콩 첨가한 두유에서 가장 좋은 결과를 보였고, 항산화 활성은 20~30% 배합비에서 가장 높게 나타났다. 또한, 상관관계분석에서는 기호도와 맛과 조직감이 가장 상관관계가 높다는 것을 토대로 30%에서 가장 좋은 배합비라고 생각된다.
본 실험 결과, 병아리콩을 첨가한 두유에서는 관능검사와 항산화 효과를 토대로 볼 때 전체적인 기호도는 20~30% 병아리콩 첨가한 두유에서 가장 좋은 결과를 보였고, 항산화 활성은 20~30% 배합비에서 가장 높게 나타났다. 또한, 상관관계분석에서는 기호도와 맛과 조직감이 가장 상관관계가 높다는 것을 토대로 30%에서 가장 좋은 배합비라고 생각된다. 그러나 고형분 함량이 전체적으로 함량이 적기 때문에 시판 병아리콩 두유를 제조할 때는 병아리콩 함량을 증가시키면서 침전되는 고형분의 함량을 감소시키는 콜로이드성 촉매제의 첨가에 대한 연구가 추가로 진행되어야 할 것이라고 생각된다.
후속연구
또한, 상관관계분석에서는 기호도와 맛과 조직감이 가장 상관관계가 높다는 것을 토대로 30%에서 가장 좋은 배합비라고 생각된다. 그러나 고형분 함량이 전체적으로 함량이 적기 때문에 시판 병아리콩 두유를 제조할 때는 병아리콩 함량을 증가시키면서 침전되는 고형분의 함량을 감소시키는 콜로이드성 촉매제의 첨가에 대한 연구가 추가로 진행되어야 할 것이라고 생각된다.
질의응답
핵심어
질문
논문에서 추출한 답변
대두에 함유된 기능성 물질은?
두유는 필수 아미노산, 필수 지방산, 비타민, 무기질과 식이섬유소가 다량 함유되어 있고, 콜레스테롤 함량이 낮아 건강 음료로서의 인식이 확대되고 있으며, 우유 알레르기에 대한 대용식품으로서의 중요성도 알려져 가공기술이 향상되고, 산업적으로도 대량 생산 공급되고 있다(Shin 등 2004; Yu HH 2016). 두유 제조에 사용되는 대두는 이소플라본, 올리고당, 사포닌, 피틴산, 식물성 에스트로겐 등 기능성 물질들이 함유되어 있어 항암 작용, 항산화 작용, 골다공증 등 여러 가지 만성질환을 예방할 수 있다(Yoshiki Y 1995; Barnes S 1998; Gao YH 1999; Shin 등 2004).
병아리콩 재배 지역은?
83 mg /100 mg을 함유하고 있다(Abu-salem & Abou-arab 2011). 병아리콩은 아시아와 중동 지역에서 재배되며, 중동지역, 지중해, 인도, 중앙아시아에서 샐러드, 스프, 스튜, hummus 등의 다양한 요리로 이용되고, 인도에서 많은 채식주의자의 식단에 중요한 단백질 급원이 된다(Liu Y 2012; Akhtar & Siddiqui 2010; Sabapathy ND 2005). 병아리콩은 다른 콩과 다르게 비린내가 없고 고소한 맛이 나며 밤과 땅콩의 중간 맛이 난다고 한다.
이집트 콩의 맛은?
병아리콩은 아시아와 중동 지역에서 재배되며, 중동지역, 지중해, 인도, 중앙아시아에서 샐러드, 스프, 스튜, hummus 등의 다양한 요리로 이용되고, 인도에서 많은 채식주의자의 식단에 중요한 단백질 급원이 된다(Liu Y 2012; Akhtar & Siddiqui 2010; Sabapathy ND 2005). 병아리콩은 다른 콩과 다르게 비린내가 없고 고소한 맛이 나며 밤과 땅콩의 중간 맛이 난다고 한다. 특히 병아리콩은 높은 식이섬유소 함량으로 포만감이 높아 다이어트 식품으로 좋다(Pittaway JK 2006).
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