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Quality Characteristics of Sikhe Prepared with the Roots Powder of Doraji (Platycodon grandiflorum A. DE. Candolle)

도라지 분말을 첨가한 식혜의 품질 특성

  • Received : 2013.01.15
  • Accepted : 2013.02.21
  • Published : 2013.05.31

Abstract

In this study, we investigated the quality characteristics of Sikhye, a traditional Korean drink, made with various amounts (0.5, 1, 2, and 3%) of powder from the roots of Doraji (RPD), for different storage periods (1, 3, 5, 7, 10, 13, or 15 days). The pH and Hunter's L value of Sikhye decreased with higher amounts of added RPD, while saccharinity as well as "a" and b values increased. During storage, pH and Hunter's L value of Sikhye tended to decrease while "a" and b values increased. The saccharinity of Sikhye with 0.5% and 1% RPD reached its maximum values on the tenth storage day and continuously decreased during the storage period. In contrast, the saccharinity of Sikhye with 2% and 3% RPD increased during the storage period, and had its maximum saccharinity on the fifteenth storage day. During the storage of Sikhye the total microbial cell count, typically $3.19{\sim}0.35{\times}10^2$ CFU/mL on the third storage day, was undetected in Sikhye with 3% RPD. The total microbial cell count of Sikhye without RPD increased to $1.91{\times}10^9$ CFU/mL by the fifteenth storage day, while Sikhye with 0.5, 1, 2, and 3% RPD added contained $8.43{\times}10^8$, $9.77{\times}10^7$, $2.10{\times}10^7$, and $7.21{\times}10^6$ CFU/mL, respectively. Thus, the total cell count was lower with higher additions of RPD. In sensory tests, the Sikhye control, or with 0.5% and 1% RPD added, didn't show significant differences in the texture of rice granules, plumpness of rice granules, floating of rice granules, taste, flavor, and sweetness values. The overall preference was highest (5.38) for Sikhye with 0.5% RPD, followed by the control, 1% RPD, 2% RPD and 3% RPD. In conclusion, according to preference tests, we recommended the addition of 0.5% or 1% RPD in Sikhye.

본 연구에서는 다양한 생리활성을 가진 도라지를 전통 음료인 식혜에 활용하여 도라지의 이용을 증대시키고자, 도라지 가루를 다양한 농도(0.5%, 1%, 2%, 3%)로 첨가하여 식혜를 제조한 후 15일간 저장기간 중 품질 특성 변화와 관능 특성을 측정한 결과는 다음과 같다. 저장 1일 후 대조군 식혜의 pH는 5.78이었고, 도라지 첨가량이 증가할수록 pH는 감소하여 3% 첨가군은 5.64였다. 저장기간에 따라 pH는 감소하였는데, 특히 대조군이 도라지 첨가군에 비해 급격히 감소하였다. 도라지 분말 첨가량이 증가할수록 당도는 점차적으로 증가하여, 대조군의 당도는 9.59%였고 3% 첨가군은 11.77%이었다. 저장기간에 따른 당도 변화를 보면, 도라지 분말 첨가량이 증가할수록 최대 당도에 도달하는 기간이 증가하였고, 대조군과 0.5%, 1% 도라지 분말 첨가군은 일정기간 저장 후 당도가 감소하였으나, 2%와 3% 첨가군은 저장기간 내 당도가 감소하지 않았다. 명도를 나타내는 L값은 대조군의 저장 1일 후는 53.23이었고, 도라지 분말 첨가량이 증가할수록 감소하였다. 대조군, 도라지 분말 첨가군 모두 저장기간이 길어질수록 L값이 낮아지는 결과를 보였다. 적색도를 나타내는 a값과 황색도를 나타내는 b값은 도라지 분말 첨가량이 많아질수록 높아졌으며, 저장기간이 길어질수록 수치가 높아졌다. 저장기간 중 총균수 검사에서 저장 1일후까지는 대조군과 도라지 분말 첨가군 모두 미생물이 검출되지 않았으나, 대조군, 0.5%, 1%, 2% 첨가군은 3일후엔 미생물이 검출되었으나 3% 첨가군은 검출되지 않았다. 15일 저장기간 후 대조군은 $1.91{\times}10^9$ CFU/mL이었고, 0.5, 1, 2, 3%의 도라지 분말 첨가군은 $8.43{\times}10^8$, $9.77{\times}10^7$, $2.10{\times}10^7$, $7.21{\times}10^6$ CFU/mL로 도라지 분말의 첨가량이 많을수록 총 균수 증가 속도가 지연되어 도라지 분말 첨가가 식혜의 저장성을 높인 것으로 보인다. 식혜 밥알의 조직감, 통통함, 뜨는 정도, 식혜의 맛, 향, 단맛은 대조군과 0.5%와 1% 첨가군이 유의적 차이가 없었으나, 식혜의 색, 쓴맛은 대조군과 0.5% 첨가군이 유의적인 차이가 있었고, 0.5%와 1% 첨가군은 유의적 차이가 없었다. 전체적인 기호도에서는 0.5% 첨가군이 5.38로 가장 높았고, 대조군, 1%, 2%, 3% 첨가군의 순으로 나타났다. 이상의 결과 식혜에 도라지 분말을 0.5~1% 정도 첨가하는 것이 관능평가 면에서 적당할 것으로 생각되며, 도라지 분말 첨가 식혜는 저장기간이 길어질 뿐만 아니라 도라지의 생리기능 면까지 보완된 기능성 음료로서 개발 가능성이 있다고 여겨진다.

Keywords

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