Korean journal of food and cookery science (한국식품조리과학회지)

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

Quality of characteristics of Paeksulgis Added powder of Opuntia Ficus indica var. Saboten

백년초가루 첨가 백설기의 품질특성

  • 정현숙 (계명문화대학 식품영양조리과)
  • Published : 2004.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

Paeksulgis (Korean rice cake), containing $0\~0.5\%$ Opuntia Ficus indica var. Saboten powder, was prepared to enable the quality of the mechanical and sensory characteristics to be tested. The pHs of the Paeksulgis without and with 0.05 to $0.5\%$ Opuntia Ficus indica var. Saboten powder were 5.99 and about 5.7 respectively. With regard to the Hunter's color values of the control Paekulgis, the lightness (L), redness (a) and yellowness (b) were 94.78, -0.01 and 5.58, respectively. The lightness (L) decreased with increasing Opuntia Ficus indica var. Saboten powder concentration, whereas the redness (a) and yellowness (b) were both increased. with regard to the mechanical characteristics of Paeksulgis, the strength hardness, adhesiveness and gumminess were highest in the control group. In the sensory evaluation of Paeksulgis, the control group had the highest score for texture (p<0.05), but the addition of Opuntia Ficus indica var. Saboten powder gave higher scores for color, flavor, moisture, consistency, after taste and overall preference than the control (p<0.05).

백년초 가루를 각각 $ 0\%,\;0.05\%,\;0.1\%,\;0.3\%$ 및 $0.5\%$의 비율로 첨가한 백설기를 제조하여 백년초가루 첨가에 따른 일반성분, 수분함량, 호화도, 색상, 기계적 texture를 측정하고 관능검사를 행하였다. 백년초 가루 첨가 백설기의 수분함량은 대부분 $37\~39\%$ 정도로 일반 백설기의 수분함량과 거의 차이가 없었다. pH는 산성을 나타낸 편으로 백년초 가루 첨가량이 증가할수록 산성도가 높아짐을 알 수 있었다. 호화도는 백년초 가루 첨가량이 증가할수록 높아지는 경향을 나타내었다. 색상은 백년초 가루 첨가량이 증가할수록 명도(L치)는 감소하며, 적색도(a치)와 황색도(b치)는 증가하는 경향을 나타내었다. 기계적 물성 측정결과, 응집성(cohesiveness)과 탄성(springness)을 제외한 강도(Strength), 견고성(Hardness), 부착성(Adhesivness) 및 검성(gumminess)은 대조군이 가장 높고 백년초 가루의 첨가량이 증가할수록 감소하는 경향을 나타내었다. 관능검사 결과 색은 $0.3\%$ 첨가군인 C군이 가장 높아 백년초 가루 첨가량이 증가하면 기호성이 증가하는 경향이었으며 향기, 삼킨 후의 느낌과 종합적인 기호도 역시 C군이 가장 선호되었다. 이상의 결과를 종합해보면 백년초 가루 첨가 백설기 제조 시 적정한 백년초 가루를 $0.3\%$ 첨가하는 것이 관능평가 상 적당한 것으로 판단된다.

Keywords

References

  1. Chung, HJ (2000) : Antioxidative and antimicrobial activities of Opuntia Ficus-indica var. Saboten Powder. Korea J. Soc. Food. Sci. 16(2): 160-166
  2. Lee, HJ (1998) : A study on antiulcer effects of Opuntia dittenii Haw. on stomach ulcer induced by waterimmersion stress in rats. M. S. thesis. Seoul National University., Seoul Korea
  3. Femandez M.L, A and Mcnamara, DJ (1990) : Pectin isolation from prickly peaT(opuntia sp) modifies low density lipoprotem metabolism in cholesterolfed guinea pigs. Lipids, 25, 1283
  4. Lee SP, Whang K, and Ha YD (1998) : Functional Properties of Mucilage and Pigment Extracted from Opuntia Ficus-indica. J. Korean Soc. Food Sci. Nutr, 27(5):821-826
  5. Kim KS, and Lee SO (2002) : The Quality and Storage Characteristics of Jeung-Pyun prepared with Opuntia Ficus-indica var. Saboten Powder, Korea J. Soc. Food and Cookery Sci, 18(2): 179-184
  6. Lee YC, Whang KH., Han DH. and Kim SD (1997) : Composition of Opuntia Ficus-indica.. korean J. Food Sci. Technol., 29(5): 847-853
  7. Gu SY and Lee HG (2001) : The Sensory and Textural Characteristics of Chiksulgi. Korean J. Soc. Food Cookery Sci., 17(5):523-532
  8. YK and Lee HG (1986) : Change of Texture of Back-pyun as affected by glutinous-rice. Korean J. Soc.Food Sci., 2(2):43-50
  9. Chong, HS (1995) : A study on the sensory quality of Ssooksulgis added with different ratio of glutinious rice and Mugworts, J. of east asian of dietary life, 5(2), 73-77
  10. Chong, HS (1996) : Quality charactehstics of Backsulgis added with Job's tears and brow rice, J.the east asian of dietary life, 6(2), 177-186
  11. Chong HS., Park CS, and No HK (2001) : Effect ofchitosan on quality and shelf-life of Paeksulgis added chitosan. Korean J. Postharvest Sci., 8, 427-433
  12. Kim KS, and Lee SO (2002) : The Quality and Storage Characteristics of Jeung-Pyun prepared with Opuntia Ficus-indica var. Saboten Powder, Korea J. Soc. Food and Cookery Sci, 18(2): 179-184
  13. Chong HS, Park CS (2003) : Quality of Noodle added powder of Opuntia Ficus indica var. Saboten, Korean J. Postharvest Sci., 10(2) : 200-205
  14. A.O.A.C (1996) : Official Methods of Analysis., 16thed., Association of Official Analysis Chemists, Washington D.C., U.S.A
  15. Lee YW, Lee BY, and Lee SL (1974) : Korean J. Food. Sci. Technol., 6, 42-46
  16. 小原哲二卽 (1960) : 米販の老につぃて, 日本農藝催學曾誌, 34(12): 1054
  17. Somogyi M (1952) : J. Biol. Chem., 195, 19
  18. Elizabeth L. (1970) : Method for sensory evaluation of food, Canada Dept. of Agriculture
  19. Nelson, N (1944) : J. Biol. Chem., 153, 375
  20. Johnston, M. (1979) : Sensory evaluation msthods for the practicing food technologist, 1st short course committee,
  21. Bae KS, Son KH, Mun SG (1984) : Structure and Textural Property of Mook. Korean J. Food Sci. Technol. 16(2): 185-191
  22. Park SO, Kim KO (1988) : Effects of Added Corn Starches on Sensory Characteristics of Acorn Mooks(Starch Gels). Korean J. Food Sci. Technol., 20(4): 613-617
  23. Elizabeth Larmond (1970) : Method for sensory evaluation of food, Canada Dept. of Agriculture
  24. Duncan, D.B., (1970) : Multiple range and multiple Ftest Biometrics, 11(1)