한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권3호
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- Pages.578-583
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- 2000
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- 0367-6293(pISSN)
양파착즙박과 양파를 이용한 압출스낵의 제조 및 품질특성
Preparation and Quality Properties of Extruded Snack using Onion Pomace and Onion
- Kee, Hae-Jin (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
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Park, Yang-Kyun
(Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
- 발행 : 2000.06.30
초록
양파농축액의 제조시에 부산물로 생기는 양파착즙박을 이용하고자 건조양파착즙박 또는 건조양파를 옥분과 여러 농도(10, 20, 30%)로 혼합하여 쌍축압출성헝기를 이용하여 양파스낵을 제조하고 그 특성을 조사하였다. 양파착즙박은 건조양파보다 식이섬유소 함량이 약 2배 가량 높았고 lignin이 적은 식이섬유소였다. 갈변도는 양파의 첨가량이 증가할수록 높아졌다. 양파스낵의 환원당과 유리당은 양파의 첨가량이 많을수록 높게 나타났고 주된 유리당은 glucose와 fructose였다. 대조군 스낵의 flavonoid는 검출되지 않았고 양파박 스낵에는 quercetin과 관련배당체의 flavonoid 함량이 양파스낵과 비교할 때 약 50% 정도 존재하였다. 양파착즙박과 건조양파의 첨가량이 10%인 양파스낵의 경우 다른 농도의 처리구보다 관능검사결과 비교적 좋은 평가를 받았다.
To use onion pomace produced from concentrated onion juice processing, dried onion pomace or dried onions were mixed with com grits at levels of 10, 20, and 30% and were extruded in a twin-screw extruder. Quality properties of extruded onion snack were investigated. Low-lignin dietary fiber of dried onion pomace was approximately 2 times higher than that of dried onion. Browning increased with increasing onion content. Reducing sugar and free sugar in onion snack showed high content by increasing onion concentration and the majority of free sugar consisted of glucose and fructose. Flavonoid in control snack was not detected and the flavonoid content containing quercetin and quercetin glycosides was about 50% less in onion pomace snack than in onion snack. Sensory evaluation of onion snack containing 10% concentration of dried onion pomace or dried onion indicated the products were acceptable in overall eating-quality.