Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Quaility Evaluation of Jellies Prepared with Refined Dietary Fiber from Ascidian (Halocynthia roretzi) Tunic

우렁쉥이 껍질로부터 정제된 섬유소 첨가 젤리의 품질평가

  • 변명우 (한국원자력연수고 방사선식품·생명공학연구팀) ;
  • 안현주 (한국원자력연수고 방사선식품·생명공학연구팀) ;
  • 육홍선 (한국원자력연수고 방사선식품·생명공학연구팀) ;
  • 이주운 (한국원자력연수고 방사선식품·생명공학연구팀) ;
  • 김덕진 (대구대학교 식품공학과)
  • Published : 2000.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Jellies enhancing physiological functions were prepared with using 5 and 10% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic collected from recycled seafood waste. The texture development of the samples was examined with two-bite compression test and analyzed using five sorts ofrheological parameters with texture profile analysis as follows; hardness, adhesiveness, springiness, cohesiveness and gumminess. All the rheological parameters decreased in the fiber enhanced jellies. However, the springiness and cohesiveness increased slightly in the fiber enhanced jellis. Hunter L' and d' values increased in the fiber enhanced jellies and accordingly the color was light yellow. a' value showed green with the addition of fiber. As a result of sensory evaluations, the color and overall acceptability of 10% fiber enhanced jelly were significantly different at p<0.05. The 10% fiber enhanced jelly was noted as having high sensory scores and peferable acceptability.

폐자원의 이용방안으로 우렁쉥이 껍질로부터 정제한 섬유소를 첨가하여 일반적인 젤리보다 생리적인 기능성을 강화한 제품 개발을 위해 우렁쉥이 껍질 섬유소를 각각 5% 및 10% 첨가한 기능성 젤리의 기계적 불성 측정 및 관능적 특성을 통하여 제품의 품질을 평가하였다. 기계적 조직감 측정 결과 섬유소 첨가량이 증가할수록 견고성이 저하되는 경향을 보엿으며, 부착성 및 껌성 등의 특성치도 섬유소 첨가량에 의존하여 낮아졌다. 탄성의 경우에만 섬유소 첨가량에 따라 높아지는 것으로 나타났다. 색도의 경우 섬유소의 첨가량이 증가할수록 명도 및 황색도는 증가하였고, 적색도는 음의 방향으로 증가하는 경향을 나타내었다. 관능검사 결과 색택 및 전체적인 기호도에서 유의적인 차이를 나타냈는데, 10% 첨가구를 선호하는 것으로 나타났으며, 다른 항목에서는 무첨가구와의 유의성을 나타내지 않았다.

Keywords

References

  1. J. Korean Fish. Soc. v.29 Quality improvement of rainbow trout with pigments and enzymatic hydrolysates of ascidian tunic Choi, B.D.;Kang, S.J.;Lee, H.
  2. J. Korean Soc. Food Sci. Nutr. v.25 Physicochemical properties of dietary fibers Hwang, J.K.
  3. J. Food Sci. v.61 Xanthan, hydroxypropyl methy cellulose and high fructose corn syrup sensory effects in reduced calorie syrup model Leann, C.;Fryer, F.;Aramouni M.;Chambers Ⅳ, E.
  4. J. Food Sci. v.52 Rheological and water holding properties of gelled meat batters containing iota carageenan, kappa carageenan or xanthan gum Foegending, E.A.;Ramsey, S.R.
  5. J. Food Sci. v.62 Physical and sensory properties of model foods supplemented with cauliflower fiber Femenia, A.;Lefebvre, A.C.;Thebaudin, J.Y.;Robertson, J.A.;Bourgeois, C.M.
  6. Food Technol. Using cellulose gel and carragenan to lower fat and calories in confections Izzo, M.;Stahl, C.;Tuazon, M.
  7. Patent pending Dietary fiber from marine products, refining process thereof and the manufacture of functional food cintaining the dietary fiber Byun, M.W.;Yook, H.S.;Lee, K.H.;Lee, J.W.;Kim, D.H.
  8. Food Chem. v.17 A rapid method for determining the carbohydrates component of dietary fiber Faulks, R.M.;Timms, S.B.
  9. J. Food Sci. v.49 Effect of ascorbic acid on color of jellies Freeman, L.;Francis, F.J.
  10. J. Food Sci. v.62 Texture profile analysis of heated-formed gels and cakes prepared with low cholesterol egg yolk concentrates Paraskevopoulou, A.;Kiosseoglou, V.
  11. J. Food Sci. v.50 Color quality of blackcurrnat syrups during storage evaluated by hunter L, a, b values Skerede, G.
  12. SAS : SAS/STAT User's Guide
  13. J. Food Sci. v.61 Sugar composition effects on textural parameters of peach jam Raphaelides, S.N.;Ambatzidou, A.;Petridis, D.
  14. J. Food Sci. v.49 Evaluation of water binding capacity (WBC) of food fiber sources Chen, J.Y.;Piva, M.;Labuza, T.P.
  15. J. Food Sci. v.58 Sensory descriptive analysis of cv. Cresthaven peaches-maturity, ripening and storage effects Lyon, B.G.;Robertson, J.A.;Meredith, F.I.