The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidative Capacity and Quality Characteristics of Yanggaeng with Fermented Aged Black Giant Garlic (Allium ampeloprasum L. var. ampeloprasum auct.) Paste

효소 발효 자이언트 흑마늘 페이스트를 첨가한 양갱의 항산화 활성 및 품질 특성

  • Park, Cho-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Na-Young (Dept. of Food Science Nutrition, Joongbu University) ;
  • Kim, Sung-Hwan (Dept. of Food Science Nutrition, Joongbu University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 박초희 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 김나영 (중부대학교 식품영양학과) ;
  • 김성환 (중부대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2014.09.19
  • Accepted : 2014.10.29
  • Published : 2014.12.31
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Abstract

This study was performed to investigate the quality characteristics of the Yanggaeng with the addition of fermented aged black giant garlic paste (FABGGP) such as pH, reducing power, color, texture, total polyphenol, DPPH radical scavenging activity, and sensory acceptability. FABGGP was incorporated into Yanggaeng at 0, 3, 6, 9 and 12%(w/w) weight amounts based on the total weight of cooked white bean and FABGGP. pH decreased significantly with the increasing levels of FABGGP add. Reducing the sugar content increased as the amount of FABGGP increased. In term of color, lightness(L) and yellowness(b) decreased significantly but redness increased with increasing the levels of FABGGP. In the texture analysis, hardness, springiness and gumminess of FABGGP Yanggaeng were lower than those of the control. Total polyphenol content and 1,1-di-phenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the FABGGP concentration increased in the formulation, The results of the sensory test showed that Yanggaeng with 6% FABGGP had the highest score in color, overall preference and chewiness. Based on these results, it is suggested that Yanggaeng with up to 6% added FABGGP can be developed as products without adverse effects on the sensory characteristics.

본 연구에서는 효소 발효 자이언트 흑마늘 페이스트의 비율(0%, 3%, 6%, 9%, 12%)을 다르게 첨가하여 양갱을 제조하고, 항산화 활성 및 품질 특성을 평가한 결과, pH는 대조군이 6.79로 가장 높았고, 효소 발효 자이언트 흑마늘 페이스트의 첨가비율이 증가함에 따라 유의적으로 감소하는 경향을 보였다. 환원당은 대조군이 5.88%로 가장 낮았고, 첨가군이 7.7~11.98%로 효소 발효 자이언트 흑마늘 페이스트의 첨가량이 증가할수록 환원당이 점점 유의적으로 높게 나타났다. 색도 측정 결과, L값과 b값은 효소 발효 자이언트 흑마늘 페이스트 첨가 비율이 증가할수록 유의적으로 감소하였다. 기계적 조직감은 효소 발효 자이언트 흑마늘 페이스트의 첨가비율이 증가할수록 낮은 조직감을 나타내었고, 총 폴리페놀 함량과 DPPH radical 소거 활성은 효소 발효 흑마늘 페이스트 첨가량이 증가할수록 높은 값을 보였다. 기호도 평가 결과, 효소 발효 자이언트 흑마늘 페이스트 첨가 비율이 3~6%일 때, 모든 평가항목에서 유의적으로 높은 점수를 받았으며, 9%를 초과함에 모든 기호도가 확연하게 낮게 나타났다. 이상의 결과를 종합하여 볼 때 효소 발효 자이언트 흑마늘 페이스트를 6%까지 첨가하여 양갱을 제조한다면 양갱의 관능적 품질을 최대한 유지하면서 기능성 식품으로 소비자의 요구를 충족시킬 수 있을 것이라 여겨진다.

Keywords

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