한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제26권3호
  • /
  • Pages.263-271
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  • 2010
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

야콘의 항산화성 및 야콘 초절임제품의 저장 중 품질특성

Antioxidative Activity of Yacon and Changes in the Quality Characteristics of Yacon Pickles during Storage

  • 문미정 (중앙대학교 식품영양학과) ;
  • 유경미 (숭의여자대학 식품영양과) ;
  • 강희진 (서울대학교 식품영양학과 생활과학연구소) ;
  • 황인경 (서울대학교 식품영양학과 생활과학연구소) ;
  • 문보경 (중앙대학교 식품영양학과)
  • Moon, Mi-Jung (Department of Food and Nutrition, Chung-Ang University) ;
  • Yoo, Kyung-Mi (Department of Food and Nutrition, Soongeui Women's College) ;
  • Kang, Hee-Jin (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, In-Kyung (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Moon, Bo-Kyung (Department of Food and Nutrition, Chung-Ang University)
  • 투고 : 2010.04.06
  • 심사 : 2010.05.13
  • 발행 : 2010.06.30
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초록

The purpose of this study was to measure the antioxidant activity of yacon root and to manufacture yacon pickles for commercialization as a functional food. The total phenol content in yacon roots were the highest, 29.96 mg GAE/ 100 g, in the ethyl acetate fraction and the DPPH radical scavenging activity and ABTS radical scavenging activity was 37.07%, and 91.60%, respectively, in the ethyl acetate fraction. The optimum recipe for the pickling solution was determined to be vinegar, water and high fructose corn syrup, at 34%, 22% and 44%, respectively. The quality characteristics of yacon pickles using this solution were monitored during storage at $25^{\circ}C$ for 43 days. The pH value decreased to 2.98 (42 days) during storage and $^{\circ}Brix$ gradually increased during storage. The L-value decreased significantly during storage but there were no significant changes detected in the a and b values. No significant changes were detected in the hardness of the yacon pickles. According to the sensory evaluation, no significant changes in taste, texture and overall acceptance of yacon pickle were observed during storage. These results indicated that yacon was an excellent functional food in terms of its antioxidant activity and that pickling might be a promising methods to maintain the taste and quality of yacon during storage.

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