Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Yanggaeng Added with Blueberry Powder

블루베리 분말을 첨가한 양갱의 품질 특성

  • Han, Ji Min (Department of Food Science and Nutrition, Daejin University) ;
  • Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
  • 한지민 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Received : 2013.02.18
  • Accepted : 2013.04.19
  • Published : 2013.04.30
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Abstract

The objective of this study was to assess the quality characteristics of yanggaeng prepared with different ratios of blueberry powder: 0%, 3%, 6%, and 9%. The moisture content of the control yanggaeng was lower than that of any other blueberry added groups. The pH decreased while the titratable acidity and the Brix increased as the amount of blueberry powder increased. The lightness (L) and yellowness (b) were the highest while the redness (a) was the lowest in the controls. Texture profile analysis showed that the hardness of the added groups were higher than that of the control which were the lowest. The total polyphenol content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of blueberry powder increased. The results of consumer acceptance test revealed that the color preference was the highest in the 9% added group while the smell, taste, texture and the overall acceptability showed no significant differences groups. Based on these results, it is suggested that yanggaeng with up to 9% added blueberry powder can be developed as products without adverse effects on sensory characteristics.

본 연구에서는 블루베리 분말을 0%, 3%, 6%, 9%로 첨가하여 양갱을 제조하고 수분 함량, pH, 적정산도, 당도, 색도, 기계적 조직감, 총 폴리페놀 함량, DPPH radical 소거능, 환원력 등을 측정하였고 소비자 기호도 조사를 실시하였다. 양갱의 수분함량은 블루베리 분말 첨가군이 대조군보다 높았다. pH는 블루베리 분말 첨가량이 증가할수록 유의적으로 낮아졌고 적정산도와 당도는 증가하였다. 양갱의 명도와 황색도는 대조군이 가장 높았고 적색도는 대조군이 가장 낮았으며 첨가군 간에 유의적인 차이는 나타나지 않았다. 기계적 조직감 측정 결과 경도는 블루베리 분말 첨가군이 대조군보다 높게 나타났다. 총 폴리페놀 함량은 블루베리 분말 첨가량이 증가할수록 증가하여 9% 첨가군이 가장 많은 페놀성 물질을 함유하는 것으로 나타났으며 DPPH radical 소거능도 같은 경향을 나타내어 9% 첨가군에서 가장 높게 나타났다. 기호도 조사 결과 양갱의 색은 대조군이 가장 낮게 평가되었고 냄새, 맛, 조직감 및 전체적인 기호도는 모든 시료 간에 유의적인 차이가 나타나지 않았다. 이상의 결과를 종합하여 볼 때 블루베리 분말을 9%까지 첨가하여 양갱을 제조한다면 대조군과 비교하여 관능적인 면에서 차이가 없고 기능적인 면에서는 총 폴리페놀 함량이 많고 항산화활성이 우수하여 수요자의 요구를 충족시킬 수 있는 기능성 식품으로서 가능성이 있다고 여겨진다.

Keywords

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