Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics and Food and Nutrition Specialists′ Opinion on Jujube Teas

대추차의 품질특성 및 식품영양전공자들의 견해

  • 서지현 (충남대학교 식품영양학과) ;
  • 오상희 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2002.12.01
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Abstract

Four different brands of commercial and a home-made jujube tea were analyzed for physicochemical properties (sugar content, acidity, color, viscosity, transparency, texture) and sensory characteristics by using 7-point scoring test from 18 experienced panel members. Also, the opinion of food and nutrition specialists on the commercial jujube teas were assessed using a questionnaire, which were hand-delivered to 530 subjects consisting of university students and faculties of Department of Food and Nutrition at 8 cities(Seoul, Incheon, Youngin. Taejon, Chungju, Taegu, Kwangiu, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window. The questionnaire consisted of socio-demographics, frequency and occasion of purchasing, opinion of quality and improvement points, and sensory characteristics. Commercial jujube teas (3 different brand) were lower in sugar content, pH, transparency, color (Hunter L, a and b value), and viscosity than the home-made one, whereas only one brand was higher in viscosity and lower in transparency than home-made one. Also, overall preference for commercial jujube teas was significantly love. than that for home-made one (p＜0.05). Especially, the scores of overall preference for 3 commercial jujube teas (2.1-3.3) were much lower than that of home-made one (6.1). Points to be improved for commercial jujube teas were indicated as the amount of jujube (30.0%), taste (23.8%), sweetness (22.0%), and flavor (14.4%) in order. Sensory attributes showing positive correlations with overall preference of jujube tea were the taste(0.566), amount of jujube(0.449), and flavor(0.335).

시판대추차 4종의 이화학적, 관능적 품질특성을 제조대추차와 비교하고 전국의 식품영양학과 학생 및 교수 382명을 대상으로 대추차의 품질에 대한 설문조사를 실시한 결과는 다음과 같다. 시판대추차는 3종은 제조대추차에 비해 당도, pH, 투명도, 점도, L, a 및 b값이 낮았다. 그러나 1종은 제조대추차에 비해 점도가 높고 투명도가 매우 낮아 탁하였다. 시판대추차의 관능적 특성은 맛, 감미정도, 대추의 함유정도, 향, 전반적인 기호도면에서 시판 대추차 3종은 제조대추차에 비해 유의적으로 낮은 점수를 나타내었다. 특히, 전반적인 기호도는 제조대추차의 경우 6.1점이었으나 시판대추차는 2.5-3.3점으로 낮았다. 그러나 색은 시판대추차 B 및 C가, 그리고 점도는 C가 제조대추차에 비해 높은 점수를 나타내었다. 전공자들을 대상으로 한 설문조사 결과, 시판대추차는 전통대추차와 '동일하지 않다' 가 50.1%로 많았으며 시판 대추차 대추차에서 개선할 점으로는 대추의 함유정토(30.0%) ＞ 맛(23.8%) ＞ 당도(22.0%)＞향(14.4%)이었다. 관능적 특성치들 중에서 전반적인 기호도와 유의적으로 양의 상관관계를 나타낸 특성은 맛 ＞ 대추의 함유정도 ＞ 향의 순이었다. 이상의 결과를 바탕으로 기업체에서는 시판대추차를 전통적으로 가정에서 만들어 왔던 대추차의 품질에 더욱 가깝게 제조하려는 노력이 있어야 할 것으로 생각된다. 특히, 대추차의 주재료인 대추의 함량을 높여 맛과 향을 개선하는 것이 바람직할 것으로 생각된다.

Keywords

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