[논문]보리수 첨가에 따른 설기떡의 품질특성

김태인; 남혜영

doi:10.12925/jkocs.2021.38.6.1735

보리수 첨가에 따른 설기떡의 품질특성
Quality Characteristics and Medicated Diet Approach of Sulgidduk supplemented with Borisu(Elaeagnus multiflora Thumb.) 원문보기

Journal of the Korean Applied Science and Technology = 한국응용과학기술학회지, v.38 no.6, 2021년, pp.1735 - 1752

김태인 (한국관광대학교 호텔조리과) , 남혜영 (대원대학교 호텔조리제빵과)

초록
AI-Helper

본 연구는 설기떡에 보리수를 이용하여 보리수의 첨가량에 따른 설기떡에 미치는 품질 특성을 알아보고 건강 기능성 떡으로의 이용 가능성을 연구하였다. 1. 보리수의 수분함량은 81.64%이었고, 조단백질은 1.75%, 조지방은 0.81%이었으며 조회분은 0.56%이었다. 보리수는 다른 과실에 비하여 폴리페놀 함량이 높고 항산화성을 가진 식품소재로서의 가치가 있는 것으로 나타났다. 2. 보리수를 첨가하여 설기떡을 제조하였을 때 보리수 첨가량이 증가함에 따라 a, b값, 당도, 경도, 탄력성, 씹힘성, 검성은 높아졌고, 수분함량, L값, pH, 부착성과 응집성은 낮아졌다. 특성차이검사 결과 보리수 첨가량에 따라 모든 검사 항목이 강하다고 평가되었으며 기호도 검사 결과 보리수 첨가 설기떡의 제조 시 보리수는 4%를 첨가하는 것이 가장 선호되었다. 3. 보리수 설기떡의 저장에 따른 특성은 저장 기간이 지남에 따라 a, b값, 경도, 탄력성, 씹힘성과 검성은 증가하였으며, 수분함량, L값, 부착성, 응집성은 감소하였다. 저장기간이 길어질수록 총균수는 증가하였으나 보리수 첨가량이 증가할수록 총균수는 낮아 보리수를 첨가하였을 때 떡의 저장성을 높일 수 있음을 알 수 있었다. 이상의 실험결과 설기떡을 제조할 때 보리수의 첨가량은 4%가 적합한 것으로 사료되며 적절한 보리수 가루의 첨가는 설기떡의 기호도에 긍정적인 영향을 미치며, 관능적 및 기계적인 품질 특성의 향상이 가능한 것이 확인되었다.

Abstract ▼ AI-Helper

In this study, the Bodhi tree powder is used as an additive to Seolgi rice cake and the research is made how useful the additives are to the Seolgi rice cake. This research would be a good way to develop and distribute the Seolgi rice cake which is added with the powder of Bodhi tree. The results of the study are as follows. 1. The water contents of Bodhi tree was 81.64% with 1.75% of crude protein, 0.81% of crude fat, and 0.56% of crude ash. It was found out that the Bodhi tree has higher contents of polypherol and has the efficacy of anti-oxidation property and has the value as the food stuff. 2. When the Seolgi rice cake is made with the addition of Bodhi tree powder, the value of a and b, sugar, hardness, elasticity, texture and viscosity have risen while the contents of water, L value, pH, stickiness and cohesiveness were lowered. The property test showed that the addition of Bodhi tree to Seolgi rick cake would make all testing items "strong" and the addition of 4% of Bodhi tree in the manufacturing of Seolgi rice cake was most preferred. 3. As for the storage of Seolgi rice cake is concerned, as the period of storage goes by, the value a and b, hardness, elasticity and texture and viscosity have increased while the water contents, L value, stickiness and cohesiveness have reduced. As the period of storage gets longer, the total cell number has increased. But as the more volume of Bodhi tree is added to the rice cake, the total cell number has reduced, thus lengthening the storage period. The rest shows that in producing the Seolgi rice cake, the 4% of addition of Bodhi rice cake is deemed to be the best. It was confirmed that the proper volume of Bodhi powder is proper for the Seolgi rice cake and is also good for decorative and quality characteristics for the rice cake.

주제어

표/그림 (24)

표 Table 1. Formulas for sulgidduk added with Borisu
그림 Fig. 1. Picture of sulgidduk added with Borisu.
표 Table 2. Operating condition of texture analyzer on sulgidduk with various ratio of Borisu
표 Table 3. Proximate composition of Borisu (%)
표 Table 4. Total polyphenols amount of Borisu (mg/g)
표 Table 5. Moisture contents of Sulgidduk added with Borisu (%)
표 Table 6. Hunter's color value of Sulgidduk added with Borisu
표 Table 7. Sugars contents of Sulgidduk added with Borisu (°Brix)
표 Table 8. pH of Sulgidduk added with Borisu
표 Table 9. Texture of Sulgidduk added with Borisu
표 Table 10. Attribute different test results of Sulgidduk added with Borisu
표 Table 11. Preference test results of Sulgidduk added with Borisu
표 Table 12. Moisture contents changes of Sulgidduk added with Borisu during 3days at 21℃
표 Table 13. Hunter's L-value changes of Sulgidduk added with Borisu during 3days at 21℃
표 Table 14. Hunter's a-value changes of Sulgidduk added with Borisu during 3days at 21℃
표 Table 15. Hunter's b-value changes of Sulgidduk added with Borisu during 3days at 21℃
표 Table 16. pH changes of Sulgidduk added with Borisu during 3days at 21℃
표 Table 17. Hardness changes of Sulgidduk added with Borisu during 3days at 21±2℃
표 Table 18. Adhesiveness changes of Sulgidduk added with Borisu during 3days at 21±2℃
표 Table 19. Springiness changes of Sulgidduk added with Borisu during 3days at 21±2℃
표 Table 20. Cohesiveness changes of Sulgidduk added with Borisu during 3days at 21±2℃
표 Table 21. Chewiness changes of Sulgidduk added with Borisu during 3days at 21±2℃
표 Table 22. Gumminess changes of Sulgidduk added with Borisu during 3days at 21±2℃
표 Table 23. Total bacteria changes of Sulgidduk added with Borisu during 3days at 21±2℃ (log CFU / g)

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표제어: PCR

동의어: Packet Collision Rate

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