한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제29권1호
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  • Pages.11-18
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  • 2013
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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황기 첨가 비율에 따른 황기주박 쿠키의 품질특성 및 항산화 활성

Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus

  • 임지민 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 권혁진 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 용시은 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 이충환 (건국대학교 생명공학과) ;
  • 김택중 (연세대학교 생명과학기술부) ;
  • 박필상 (농촌진흥청 원예특작과학원 인삼과공팀) ;
  • 최윤희 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 김은미 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 발효식품과)
  • Lim, Ji-Min (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kwon, Hyuk-Jin (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Yong, Si-Eun (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Lee, Choong-Hwan (Dept. of Bioscience and Biotechnology and Bio/Molecular Informatic Center, Konkuk University) ;
  • Kim, Tack-Joong (Division of Biological Science and Technology, College of Science and Technology, Yonsei University) ;
  • Park, Pil-Sang (National Institute of Horticultural and Herbal Science) ;
  • Choi, Yoon-Hee (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Eun-Mi (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Park, Shin-Young (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
  • 투고 : 2012.09.26
  • 심사 : 2013.02.13
  • 발행 : 2013.02.28
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초록

본 연구는 황기를 이용하여 만든 황기주 주박을 활용하고자 현대인들 입맛에 맞는 쿠키에 적용하였다. 황기 함량이 0, 0.5, 1%인 황기주 주박과 박력분을 2:8의 비율로 쿠키를 제조하여 품질특성 및 항산화 활성을 검토하였다. 황기주박을 첨가하여 제조한 쿠키의 밀도가 대조군에 비해 높았으며, pH는 황기의 첨가 비율이 증가할수록 다소 낮아지고 경도는 유의적으로 증가하였다. 쿠키의 퍼짐성, 손실율 및 팽창률에서는 유의성이 없었으나 주박 첨가 실험군에서 퍼짐성과 손실률이 낮아지고 팽창률이 증가하는 경향을 보였는데, 이는 부재료인 주박의 수분함량이 영향을 준 것으로 판단되며, 황기의 첨가량 증가에 따른 일정한 경향은 보이지 않았다. 쿠키의 색도에서 황기의 첨가량이 증가 할수록 L값이 유의적으로 감소한 반면 a값은 증가하였고, 관능적 특성에서는 황기 0.5%가 기호도면에서 가장 좋은 것으로 확인되었다. 항산화 활성 실험에서 폴리페놀 및 플라보노이드 성분 함량은 황기 첨가량이 증가될수록 높아지는 경향을 보였고 증류수 보다는 70% 에탄올 추출물에서 수율이 높게 나타났다. DPPH 전자공여능에서는 황기주박 1%첨가쿠키가 높은 항산화 활성을 나타냈다. 이런 결과로 가장 항산화 활성이 좋은 황기주박의 첨가 비율은 1%였으나 풍미가 중요한 쿠키의 특성상 항산화 활성도 뛰어나고 맛의 기호도가 가장 좋은 황기 0.5% 첨가 주박 쿠키가 적합한 것으로 판단되었다.

In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.

키워드

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