쑥을 첨가한 두텁떡의 저장성과 품질특성에 관한 연구

A Study on the Storage and Quality Characteristics of Duteoptteok Added with Mugwort

본 연구는 두텁떡에 쑥을 첨가하여 저장성과 품질 특성을 평가한 것이다. 쑥 첨가량이 10, 20 및 30%로 증가될수록 두텁떡의 수분 함량과 조섬유 함량은 상당히 증가되었으며 조단백질과 조회분은 감소되었다. 색도는 쑥 첨가비율에 따라 L, a, b값이 감소되었다. 또한 저장기간의 증가에 따라 L값은 감소되었으며, a값과 b값은 유의적인 차이를 나타내지 않았다. Texture 특성은 쑥 첨가 비율이 증가됨에 따라 경도, 탄력성, 응집성, 검성, 씹힘성은 감소되었으나 부착성은 증가되었다. 또한 저장기간의 증가에 따라 경도, 부착성, 검성, 씹힘성은 증가되었지만, 탄력성과 응집성은 감소되었다. 호화도는 쑥 첨가비율이 늘어날수록 증가되었고, 노화도는 쑥 첨가비율의 증가에 따라 감소되었다. 쑥을 첨가한 두텁떡의 생균수, 효모와 곰팡이의 수는 쑥의 첨가비율이 증가됨에 따라 감소되었으며, 저장기간이 늘어남에 따라 증가되었다. 이상의 결과에서 두텁떡에 쑥을 첨가함으로써 품질이 개선되었고 저장기간이 증가된다는 것을 알 수 있었다.

The study was carried out to evaluate the storage and quality characteristics of Duteoptteok added with mugwort. The content of moisture and crude fiber in Duteoptteok significantly increased while that of the crude protein and crude ash decreased by adding 10, 20 and 30% of mugwort. As for the color value, the L, a, b value of Duteoptteok decreased as the amount of mugwort increased. Also, the L value decreased by the increase of the storage period. However, the a and b value didn't show any significant difference. For the texture characteristics, as the amount of mugwort increased, the hardness, springiness, cohesiveness, gumminess and chewiness decreased; however, the adhesiveness increased. Moreover, the hardness, adhesiveness, gumminess and chewiness increased according to the changes of the storage period, while the springiness and cohesiveness decreased. According to higher amount of mugwort, the gelatinization degree increased while the retrogradation degree decreased. The viable cell count and yeast and mold count showed a decreasing tendency as the amount of mugwort increased while they increased by increasing the storage period. The results from this study suggests that the quality characteristics of Duteoptteok improved and storage period became longer by adding mugwort.