[논문]칼슘 함량이 높은 손가락조 '핑거1호'와 그 가공품의 영양 및 품질 특성

추지호; 고지연; 최명은; 김지영; 이병원; 주영광; 서효섭; 김춘송; 한상익

doi:10.7740/kjcs.2023.68.4.422

칼슘 함량이 높은 손가락조 '핑거1호'와 그 가공품의 영양 및 품질 특성
Evaluation of Nutritional Content and Quality Attributes of Cookies Utilizing Calcium-Enriched Finger Millet Variety (Finger1ho) 원문보기

Korean journal of crop science = 韓國作物學會誌, v.68 no.4, 2023년, pp.422 - 430

초록
AI-Helper

우리나라 국민들에게 부족하기 쉬운 영양소인 칼슘함량이 풍부하고 항산화 활성이 높은 손가락조의 기능성 식품소재로서의 가능성을 확인하고자 손가락조 '핑거1호'를 이용하여 쿠키 가공을 하였을 때 품질 특성 및 칼슘 함량 등의 변화를 평가하여 신작물인 손가락조를 이용한 가공품 개발에 활용 여부를 판단하였다. 1) 밀가루 100%를 대조로하여 핑거1호 통곡 분말 10%, 30%, 50%, 100%를 첨가하여 쿠키를 제조하고 가공 특성과 이화학 특성 등, 품질과 항산화 활성 등을 조사하였다. 2) 핑거1호 분말 첨가량이 증가함에 따라 칼슘 함량은 10% 첨가시 1.8배에서 100%시 10.8배에 이르기까지 현저하게 증가하였다. 3) 반면, 나트륨의 경우 10% 첨가시 1.01배에서 100%시 1.38배로 증가량의 변화가 크지 않아 칼슘이 부족하고 나트륨은 과다섭취하는 우리나라 국민들의 식습관을 고려할 시 영양학적으로 바람직한 쿠키의 제조가 가능할 것으로 판단되었다. 4) 항산화활성도 칼슘 등 무기성분 함량증가와 마찬가지로 핑거1호 첨가량의 증가에 ABTS radical 소거활성 1.6~7.5배, DPPH radical 소거활성 2.8~18.7배 증가하였다. 5) 쿠키의 품질특성에서 핑거1호 분말첨가가 증가할수록 쿠키의 퍼짐성은 증가하고 경도가 감소되어 부드러운 조직감의 쿠키제조가 가능하였고, 색상도 10%의 첨가만으로도 뚜렷한 차이를 나타내었다.

Abstract ▼ AI-Helper

The nutrient-rich and climate-resilient finger millet (Eleusine coracana (L.) Gaertn.) is a relatively new crop on the agricultural landscape. The present study explores the agronomic characteristics and antioxidant activities of grains and cookies produced from 'Finger1ho,' which was the first finger millet variety developed in South Korea. With heightened calcium content (314 mg/100 g) and polyphenol levels, 'Finger1ho' exhibited superior radical scavenging activities compared to other millets. The investigation assessed the impact of whole finger millet flour at varying concentrations (0, 10, 30, 50, and 100%) on cookie properties. Increasing the substitution of finger millet flour in the cookie formulation resulted in a notable rise in calcium content, ranging from 1.8 times at 10% to an impressive 10.8 times at 100%, surpassing the levels found in conventional wheat cookies. Conversely, the sodium (Na) levels in finger millet cookies demonstrated minimal variations, presenting a potentially favorable aspect in addressing the high Na intake prevalent in the South Korean diet. Notably, the antioxidant activity, assessed through ABTS and DPPH radical scavenging assays, exhibited a significant elevation compared to the control. This increase in antioxidant activity was directly proportional to the quantity of finger millet incorporated (p<0.001), indicating the potential health benefits associated with higher levels of finger millet in the cookie formulation. This study highlights finger millet's potential as a beneficial ingredient, enhancing both consumer acceptability and the functional attributes of cookies. Notably, cookies with 10% to 50% added finger millet exhibited significantly superior quality characteristics compared to controls, suggesting promising avenues for health-functional cookie development.

주제어

표/그림 (8)

표 Table 1. Proximate and minerals compositions of finger millet, 'Finger1ho', and foxtail millet varieties.
표 Table 2. Comparison of total polyphenol contents and anti-oxidant activities on finger millet and foxtail millet varieties.
표 Table 3. Proximate and minerals compositions of cookies added with finger millet (Eleusine coracana (L.) Gaertn) flour.
표 Table 4. Spread factor and texture profile of cookies added with finger millet (Eleusine coracana (L.) Gaertn) flour.
그림 Fig. 1. Appearance of cookies added with finger millet (Eleusine coracana (L.) Gaertn) flour.
표 Table 5. Changes of hunter's color values of cookies added with finger millet (Eleusine coracana (L.) Gaertn) flour.
그림 Fig. 2. ABTS and DPPH radical scavenging activities¹⁾ of cookies added with finger millet (Eleusine coracana (L.) Gaertn) flour. ¹⁾mg TE (Trolox equivalent antioxidant capacity)/100 gram sample. ²⁾Values followed by the same letter (s) are not significantly different at P ≤ 0.05 according to the Duncan's multiple range test.
표 Table 6. Polyphenol and Flavonoid contents of cookies added with finger millet (Eleusine coracana (L.) Gaertn) flour.

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