Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Characteristics of Yanggaeng with Pear Juice and Dried Pear Powder Added

배즙과 배 건조분말을 첨가한 양갱의 물리화학적 특성

  • Park, Yeon-Ok (Pear Research Station, National Institute of Horticultural & Herbal Science) ;
  • Choi, Jin-Ho (Pear Research Station, National Institute of Horticultural & Herbal Science) ;
  • Choi, Jang-Jeon (Pear Research Station, National Institute of Horticultural & Herbal Science) ;
  • Yim, Sun-Hee (Pear Research Station, National Institute of Horticultural & Herbal Science) ;
  • Lee, Han-Chan (Pear Research Station, National Institute of Horticultural & Herbal Science) ;
  • Yoo, Maeng-Ja (Dept. of Hotel Culinary, Songwon College)
  • 박연옥 (국립원예특작과학원 배시험장) ;
  • 최진호 (국립원예특작과학원 배시험장) ;
  • 최장전 (국립원예특작과학원 배시험장) ;
  • 임순희 (국립원예특작과학원 배시험장) ;
  • 이한찬 (국립원예특작과학원 배시험장) ;
  • 유맹자 (송원대학교 호텔조리영양계열)
  • Received : 2011.03.15
  • Accepted : 2011.09.16
  • Published : 2011.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the physicochemical characteristics of yanggaeng prepared with pear juice and dried pear powder. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, texture, sensory properties of pear yanggaeng variants [pear juice (PJ), pear juice and hot-air-dried pear powder (PJH), pear juice and freeze-dried pear powder (PJF) yanggaeng] were examined. The moisture content was highest (27.9%) in the control (C) yanggaeng, but the latter's energy and carbohydrate content were lower than in the pear yanggaeng variants. The differences between the pear yanggaeng variants were not significant.The total polyphenol content was highest in the 20.7 mg/100g PJF yanggaeng. The antioxidant activities of PJF yanggaeng were higher than those of the other pear yanggaeng varients. The Hunter color value results showed that the lightness (L) values were highest in C yanggaeng whereas the redness(a) and yellowness(b) values were highest in PJH yanggaeng. The springiness in texture was lowest in C yanggaeng and not significant in the others. The hardness and chewiness were highest in PJH and PJF yanggaeng, but adhesiveness was lowest therein. The results of the sensory test showed that PJF yanggaeng was the highest in flavor, color, taste, hardness, chewiness, and overal quality. Based on these results, it can be concluded that pear juice and freeze-dried pear powder yanggaeng has excellent physicochemical and antioxidant activities.

배즙과 배 건조분말을 이용하여 기능성 양갱을 제조하기 위하여 물대신 배즙을 넣고 배건조분말(열풍, 동결), 백앙금, 한천, 젤라틴, 소금을 첨가하여 배양갱을 제조하였다. 배양갱의 일반성분, 총 폴리페놀 함량, 항산화활성, 색도, 조직감, 관능평가를 실시한 결과는 다음과 같았다. 물을 이용한 C양갱의 수분함량은 27.9%로 가장 많았고 열량과 탄수화물 함량은 가장 적었으며, 배즙 양갱(PJ)과 배즙과 배 열풍건조분말 양갱(PJH), 배즙과 배 동결건조분말 양갱 (PJF)은 유의한 차이가 없었다. 배양갱의 총 폴리페놀 함량은 PJF양갱이 20.7 mg/100 g으로 가장 많았고 항산화 활성도 PJF 양갱이 가장 우수하였으며 PJH, PJ, C양갱 순으로 감소하였다. 배 양갱의 색도를 측정한 결과 명도(L값)는 C양갱이 다른 양갱에 비해 유의하게 증가하였으며 적색도 (a값)와 황색도(b값)는 C양갱에 비해 PJ, PJH, PJF양갱이 높았다. 배 양갱의 조직감 중 탄성은 C양갱이 가장 낮았고 다른 양갱은 큰 차이가 없었다. 경도와 씹힘성은 PJH와 PJF 양갱이 가장 높았고, 부착성은 낮았다. 배양갱의 기호도 관능평가 결과는 향기, 색깔, 맛, 경도, 씹힘성, 전반적인 품질 등 모두 PJF 양갱이 가장 높은 기호도를 보여 배즙에 배 동결건조 분말을 첨가한 양갱이 소비자의 기호에 가장 적합한 것으로 나타났다. 결론적으로 배 양갱의 제조는 합성감미료를 첨가하지 않고 배즙과 배 건조분말을 이용해 양갱의 당도와 물리적 특성을 조절하면서 배의 기능성을 향상시키는 배즙과 배 동결건조분말을 이용하여 제조하는 것이 가장 좋은 것으로 사료된다.

Keywords

References

  1. Choi PS (1989) A boastful nation food. North Korea Food. Hanmadang, Seoul, Korea, p 424
  2. Jeong BM (2004) Nutritional components of yanggeng prepares by different ratio pumpkin. Korean J Soc Food Cookery Sci, 20, 614-618
  3. Kwak ES, Kim HR, Lee KJ, Kim MR (2009) Antioxidant activities and quality characteristics of fermented and aged garlic yanggeng. Korean J Food Cookery Sci, 25, 739-746
  4. Ku SK, Choi HY (2009) Antioxidant activity and quality characteristics of red ginseng sweet jelly (yanggaeng). Korean J Food Cookery Sci, 25, 219-226
  5. Park EY, Kang SG, Jeong CH, Choi SD, Shim KH (2009) Quality characteristics of yanggaeng added with paprika powder. J Agric Life Sci, 43, 37-43
  6. Park MR, Byun GI (2005) Quality characteristics of pine mushroom yanggaeng prepared by different addition of frozen pine mushroom according to different pre-treatment. Korean J Food Cult, 20, 738-743
  7. Choi EM, Jung BM (2004) Quality characteristics of yanggeng prepared by different ratio of pumpkin. Korea J Soc Food Cookery Sci, 20, 138-143
  8. Kim JH, Park JH, Park SD, Kim JK, Kang WW, Moon KD (2002) Effect of addition of various mesh sifted powders from safflower seed on quality characteristic of yanggeng. Korean J Food Preserv, 9, 309-314
  9. Koh KJ, Shin DB, Lee YC (1997) Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J Food Sci Tech, 29, 854-859
  10. Kim JB (2003) Story of our pear, National Institute of Horticultural & Herbal Science. Horticulture research, Suwon, Korea, p 18-22
  11. Zhang UB, Choi HJ, Han HS, Park JH, Son JH, Bae JH, Seong TS, An BJ, Kim HG, Choi C (2003) Chemical structure of polyphenol isolated from Korean pear(Pyrus pyrifolia Nakai). Korean J Food Sci Tech, 35, 959-967
  12. Ministry for Food, Agriculture, Forestry and Fisheries (2009) 2008 Manufacture present condition of fruit. 11-154000-000046-10, p 7-8
  13. Rosa M. Raybaudi M, Jonathan MM, Olga MB (2009) Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices. Food Control, 20, 105-112 https://doi.org/10.1016/j.foodcont.2008.02.009
  14. Kim DC, Chae HJ, In MJ (2010) Fermentation characteristics of korean pear(Pyrus pyrifolia Nakai) puree by the Leuconostoc mesenteroides 51-3 strain isolated from kimchi. Afr J biotech, 9, 5735-5738
  15. Lee DH, Kim JH, Lee JS (2009) Effect of pears on the quality and physiological functionality of makgeoly. Korean J food Nutr, 22, 606-611
  16. Song JH, Chun JP, Na KC, Moon JH, Kim WS, Lee JS (2009) Optimal fermentation condition for development of hogh quality pear wine and charateristics of pear wines. Korean J Microbiol Biotech, 37, 213-218
  17. Korea Food Research Institute (2002) Development of lactic acid bacteria fermented drink products using pear and vegetables. Ministry of Agriculture and Forestry, GA 0315-0207
  18. Gorny JR, Hess-Pierce B, Cifuentes RA, Kader AA (2002) Qulity changes in fresh-cut slices as affected by controlled atmospheres and chemical preservatives. Postharvest Biotech, 24, 271-278 https://doi.org/10.1016/S0925-5214(01)00139-9
  19. Korea Food Industry Association. (2001) Food Code, p 539-564
  20. Swain T, Hillis WE (1959) The phenolic constituents of Prunusdomestica 1-the quantitative analysis of phenolic constituents. J Sci Food Agric, 10, 63-68 https://doi.org/10.1002/jsfa.2740100110
  21. Lee YU, Huang GW, Liang ZC, Mau JL (2007) Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT Food Sci Tech, 40, 823-833 https://doi.org/10.1016/j.lwt.2006.04.002
  22. Shiddhuraju P, Mohan PS, Becker K (2002) Studies on the oxidant activity of Indian Laburnum(Cassia fistula L): a preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp. Food Chem, 79, 61-67 https://doi.org/10.1016/S0308-8146(02)00179-6
  23. Shin HH, Kim KY, Kim GS, Seo JG, Seong TS, Hwang SJ (2009) The food processing and preservation. p 113-153
  24. Salta J, Martina A, Santos RG, Neng NR, Nogueira J, Justino J, Rauter AP (2010) Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars-a comparative study. J Func Foods, 2, 153-157 https://doi.org/10.1016/j.jff.2010.02.002
  25. Choi Y, Lee SM, Chun J, Lee J (2006) Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem, 99, 381-387 https://doi.org/10.1016/j.foodchem.2005.08.004
  26. Gheldof N, Engeseth NJ (2002) Antioxidants capacity of honeys from various floibition of vitrolipoprotein oxidation in human serum samples. J Agr Food Chem, 50, 3050-3055 https://doi.org/10.1021/jf0114637
  27. Padayatty SJ, Katz A, Wang Y, Eck P, Kwon O, Lee JH, Chen S, Corpe C, Dutta A, Dutta SK, Levine M (2003) Vitamin C as an antioxidant: evaluation of its role in disease prevention. J Am College Nutr, 22, 18-25 https://doi.org/10.1080/07315724.2003.10719272
  28. Hwang IG, Woo KS, Kim TM, Kim JK, Yang MH, Jeong HS (2006) Change of physicochemical characteristics of korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean J Food Sci Technol, 38, 342-347
  29. Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR (2000) Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol, 11, 340-346 https://doi.org/10.1016/S0924-2244(01)00014-0
  30. Nicoli MC, Anese M, Parpinel M (1999) Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Technol, 10, 94-100 https://doi.org/10.1016/S0924-2244(99)00023-0

Cited by

  1. Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder vol.28, pp.5, 2013, https://doi.org/10.7318/KJFC/2013.28.5.488
  2. Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.906
  3. Physicochemical and Sensory Characteristics of Yanggaeng added with Turmeric Powder vol.26, pp.3, 2013, https://doi.org/10.9799/ksfan.2013.26.3.447
  4. Physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.465
  5. Quality Characteristics and Antioxidant Properties of Yanggaeng Supplemented with Hallabong Powder vol.44, pp.12, 2015, https://doi.org/10.3746/jkfn.2015.44.12.1918
  6. Free Radical Scavenging Ability and Quality Characteristics of Yanggaeng Combined with Grape Juice vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.596
  7. Physicochemical and Antioxidant Properties of Yanggaeng Incorporated with Black Sesame Powder vol.42, pp.1, 2013, https://doi.org/10.3746/jkfn.2013.42.1.143
  8. Quality Characteristics and Antioxidant Activities of Yanggaeng added with Pleurotus eryngii Powder vol.27, pp.1, 2017, https://doi.org/10.17495/easdl.2017.2.27.1.69
  9. Effects of Complex Carbohydrase Treatment on Physiological Activities of Pear Peel and Core vol.43, pp.3, 2014, https://doi.org/10.3746/jkfn.2014.43.3.404
  10. Effect of Extraction Solvent on the Physiological Properties of Korean Pear Peel (Pyrus pyrifolia cv. Niitaka) vol.47, pp.2, 2015, https://doi.org/10.9721/KJFST.2015.47.2.254
  11. Quality characteristics of Yanggaeng with Momordica charantia powder vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.335
  12. Quality Characteristics of Yanggaeng Prepared with Fermented Blueberry by Lactic Acid Bacteria vol.31, pp.2, 2015, https://doi.org/10.9724/kfcs.2015.31.2.128
  13. Physicochemical Properties of Yanggaeng with Lentil Bean Sediment vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.865
  14. 천안 신고배의 품질 특성 및 이를 이용한 동결건조 배 스낵 제품 개발 vol.25, pp.2, 2011, https://doi.org/10.9799/ksfan.2012.25.2.324
  15. 블루베리 분말을 첨가한 양갱의 품질 특성 vol.20, pp.2, 2011, https://doi.org/10.11002/kjfp.2013.20.2.265
  16. 아로니아즙 첨가 양갱의 품질특성 및 항산화활성 vol.42, pp.8, 2011, https://doi.org/10.3746/jkfn.2013.42.8.1220
  17. 배를 이용한 발효식초의 품질특성 vol.23, pp.6, 2011, https://doi.org/10.11002/kjfp.2016.23.6.778
  18. 질경이 분말 첨가량에 따른 양갱의 품질 특성 vol.22, pp.8, 2011, https://doi.org/10.20878/cshr.2016.22.8.020
  19. 아로니아 착즙액 첨가 튀김어묵의 품질특성 vol.24, pp.1, 2011, https://doi.org/10.11002/kjfp.2017.24.1.13
  20. 저온숙성마늘 농축액을 첨가한 양갱의 품질특성과 항산화 효과 vol.30, pp.1, 2011, https://doi.org/10.9799/ksfan.2017.30.1.001
  21. 표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성 vol.24, pp.3, 2017, https://doi.org/10.11002/kjfp.2017.24.3.421
  22. 백년초 분말을 첨가 제조한 양갱의 항산화활성과 품질 특성 vol.23, pp.4, 2017, https://doi.org/10.20878/cshr.2017.23.4.004
  23. Quality Characteristics of Yanggaeng Added with Freeze-Dried Kohlrabi (Brassica oleracea var. gongylodes) Powder and Peel Extract vol.33, pp.5, 2011, https://doi.org/10.9724/kfcs.2017.33.5.558
  24. 인삼 페이스트를 첨가하여 제조한 양갱의 품질 특성 vol.30, pp.6, 2017, https://doi.org/10.9799/ksfan.2017.30.6.1341
  25. Quality Characteristics of Yanggaeng prepared with Osmanthus fragrans Powder vol.28, pp.2, 2011, https://doi.org/10.17495/easdl.2018.4.28.2.166
  26. 대추즙을 첨가한 양갱의 제조 및 품질 특성 vol.31, pp.6, 2011, https://doi.org/10.9799/ksfan.2018.31.6.883
  27. Comparison of freeze-drying and hot air-drying on Asian pear (Pyrus pyrifolia Nakai ‘Niitaka’) powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compoun vol.56, pp.6, 2011, https://doi.org/10.1007/s13197-019-03700-1
  28. 한국 및 중화권 소비자들의 국내산 배 가공식품에 대한 기호도 비교 연구 - 20대 여성을 중심으로 - vol.34, pp.3, 2011, https://doi.org/10.7318/kjfc/2019.34.3.296
  29. Quality Characteristics of Breads Added with Pear Juice Prepared by Different Heat Treatments vol.29, pp.5, 2011, https://doi.org/10.17495/easdl.2019.10.29.5.392
  30. 품종에 따른 건지황의 이화학적 특성 연구 vol.27, pp.5, 2011, https://doi.org/10.7783/kjmcs.2019.27.5.330
  31. Satisfaction and purchase intention of imported fresh fruits based on familiarity: a case of Korean pears in Taiwan vol.122, pp.9, 2020, https://doi.org/10.1108/bfj-08-2019-0639
  32. Quality Characteristics and Optimization of Ginger Pear Jam Prepared with Sugar, Pectin, and Citric Acid, Using the Response Surface Methodology vol.31, pp.1, 2011, https://doi.org/10.17495/easdl.2021.2.31.1.26
  33. Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora) vol.50, pp.7, 2011, https://doi.org/10.3746/jkfn.2021.50.7.715