Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Yanggeng Sweetened with Trehalose and Textural Changes During Storage

트레할로스 첨가량과 저장시간에 따른 양갱의 품질 특성

  • Jung, HyoSun (Dept. of Culinary and Foodservice Management, Kyung Hee University) ;
  • Lee, JongSuck (Dept. of Culinary and Foodservice Management, The Graduate School of Tourism, Kyung Hee University) ;
  • Yoon, HyeHyun (Dept. of Culinary and Foodservice Management, Kyung Hee University)
  • 정효선 (경희대학교 조리.서비스경영학과) ;
  • 이종석 (경희대학교 관광대학원 조리외식경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2014.04.29
  • Accepted : 2014.06.10
  • Published : 2014.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality characteristics of Yanggeng sweetened with various amounts of trehalose (0, 40, 60, 80, 100 % of trehalose) and their changes during storage times. The moisture content, color value, $^{\circ}Brix$, pH, texture profile, QDA and acceptance for samples were tested. As a result of the mechanical tests, moisture content and pH were increased while hardness were decreased with increased trehalose content. Also, moistness, gloss and after taste were increased with increased trehalose in the sensory attribute difference test. Acceptance test showed Yanggeng with 60% trehalose and 40% sucrose obtained the highest scores on flavor, taste and overall acceptability. During storage in refrigerator, Yanggeng sweetened with higher % of trehalose showed significantly higher moisture content, and lower syneresis and hardness than the control sweetened with only sucrose. The results of the sensory test showed that 60% trehalose Yanggeng was the highest in flavor, after taste, and overall acceptability.

본 연구에서는 양갱의 제조 시 설탕 대신 트레할로스를 첨가하였을 때 최적 제조 조건을 제시하고, 기능성 가공식품으로써 이용가능성을 알아보고자 하였다. 트레할로스의 첨가량(0, 40, 60, 80, 100%)을 달리하여 양갱을 제조하였으며, 제조된 양갱의 기계적 품질 특성과 관능적 특성 및 저장시간에 따른 물성변화를 측정하였다. 수분함량은 트레할로스 100% 첨가군이 가장 높았고, 명도는 100% 첨가군, 적색도는 60% 첨가군, 황색도는 40% 첨가군이 가장 높은 값을 보였다. 양갱의 pH는 60% 첨가군이 가장 높았으며, 당도는 트레할로스를 첨가하지 않은 대조군이 가장 높았다. 트레할로스 첨가 양갱의 texture 측정 결과, 경도, 검성, 씹힘성은 대조군, 응집성은 40% 첨가군, 탄력성은 60% 첨가군, 부착성은 100% 첨가군에서 가장 높게 나타났다. 트레할로스 첨가 양갱의 관능검사 중 특성 차이 검사 결과, 어두운 정도와 단맛, 삼킨 후 뒷맛, 단단한 정도, 입자감, 탄력성, 씹힘성에서 대조군이 가장 높게 평가되었으며, 광택은 80% 첨가군, 투명도와 팥맛, 텁텁한 맛, 촉촉한 정도는 40% 첨가군, 표면 수분감은 100% 첨가군에서 높은 값을 보이는 것으로 조사되었다. 또한 기호도 조사 결과, 대조군은 외관, 맛, 조직감에서 우수한 평가를 받았으며, 트레할로스 60% 첨가군은 냄새, 삼킨 후 뒷맛, 전체적인 기호도에서 호의적인 평가를 받았다. 저장시간에 따른 변화에 있어서는 경도, 씹힘성, 검성, 이액률 등의 항목에서 유의미한 차이를 보이는 것으로 조사되었다. 이상의 연구결과를 통해 물리적 특성과 기호도 관능 평가에서 상대적으로 가장 우수한 점수를 받은 트레할로스 60% 첨가군이 트레할로스를 첨가한 양갱으로써 가장 적합할 것으로 사료된다.

Keywords

References

  1. An HL, Heo SJ, Lee KS (2010) Quality characteristics of muffins with xylitol. Korean J Culinary Research 16(3) : 307-316
  2. Ahn JJ, Kim DW (2010) Characteristics of Yanggeng supplemented by deer antler extract. J Applied Oriental Medicine 10(2) : 1-7
  3. Camilo CS, Sen M, Pinder TS, Roser B (1992) Extraodinary stability of enzymes dried in trehalose: simplified molecular biology. Biotechnology 10(9) : 1007-1011 https://doi.org/10.1038/nbt0992-1007
  4. Choi EH, Lim DS, Choi SK, Park KB (2013) Optimization and quality characteristics of balsamic vinegar jelly with various gelling agents. Korean J Culinary Research 19(1) : 151-163
  5. Choi IK, Lee JH (2013) Quality characteristics of Yanggeng incorporated with Mugwort powder. J Koream Soc. Food Sci Nutr 42(2) : 313-317 https://doi.org/10.3746/jkfn.2013.42.2.313
  6. Han EJ, Kim JM (2011) Quality characteristics of Yanggeng prepared with different amounts of ginger powder. J East Asian Soc. Dietary Life 21(3) : 360-366
  7. Han JM, Chung HJ (2013) Quality characteristics of Yanggeng added with blueberry powder. Korean J Food Preserv 20(2) : 265-271 https://doi.org/10.11002/kjfp.2013.20.2.265
  8. Heo SJ, An HL, Lee KS (2010) Physical properties and sensory evaluation of muffins with trehalose. Korean J Culinary Research 16(1) : 13-23
  9. Jeon MR, Kim MH, Son CW, Kim MR (2009) Quality characteristics and antioxidant activity of calcium-added garlic Yanggeng. J Korean Society of Food Science and Nutr 38(2) : 195-200 https://doi.org/10.3746/jkfn.2009.38.2.195
  10. Kang HJ, Kim SH, Lim JK (2010) Effect of trehalose on moisture and texture characteristics of instant Baekseolgi prepared by microwave oven. Korean J Food Sci Technol 42(3) : 304-309
  11. Kim AJ (2012) Quality characteristics of Yanggeng prepared with different concentrations of mulberry fruit syrup. J East Asian Soc Dietary Life 22(1) : 62-67
  12. Kim HY, Noh KS (2008) Effect of trehalose on the shelf-life of Backsulgies. Korean J Food Cookery Sci 24(6) : 912-918
  13. Kim SS, Chung HY (2007) Texture properties of a Korean ricecake(Karedduk) with addition of carbohydrate materials. J Korean Soc Food Sci Nutr 36(9) : 1205-1210 https://doi.org/10.3746/jkfn.2007.36.9.1205
  14. Kim SS, Chung HY (2010) Retarding retrogradation of Korean rice cakes(Karedduk) with a mixture of trehalose and modified starch analyzed by Avrami Kinetics. Korean J Food and Nutr 23(1) : 39-44
  15. Kim YJ, Kim HJ, Kim JW, Youn KS (2010) Physicochemical and sensory characteristics of Fructo-, Isomalto-, and Galacti- Oligosaccharides on Yanggeng. 대구카톨릭대학교 자연과학논문집 8(1) : 5-10
  16. Koh KJ, Shin DB, Lee YC (1997) Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J Food Sci Technol 29(5) : 854-859
  17. Ku SK, Choi HY (2009) Originals : antioxidant activity and quality characteristics of red ginseng sweet jelly(Yanggeng). Korean J Soc Food Cookery Sci 25(2) : 219-226
  18. Lee ES, Doo HJ, Kim YR, Shim JY (2010) A study on the quality characteristics of Backsulgi prepared with combines treatment of enzyme and trehalose. Food Engineering Progress 14(3) : 235-242
  19. Lee HJ, Nam JH (2000) The changes of characteristics of glutinous and rice Korean cake with trehalose in the storage. Korean J Food and Nutr 13(6) : 570-577
  20. Lee SH (2013) Phsicochemical and sensory characteristics of Yanggeng added with Turmeric Powder. Korean J Food and Nutr 26(3) : 447-452 https://doi.org/10.9799/ksfan.2013.26.3.447
  21. Lee SM, Choi YJ (2009) Quality characteristics of Yanggeng by the addition of purple sweet potato. J East Asian Soc Dietary Life 19(5) : 769-775
  22. Oh MH, Shin HC, Park JD, Lee HY, Kim KS, Kum JS (2010) Effect of added trehalose and enzymes on the qualities of Backsulgie. J Korean Soc Food Sci and Nutri 39(7) : 992-998 https://doi.org/10.3746/jkfn.2010.39.7.992
  23. Paiva CLA, Panek AD (1996) Biotechnological applications of the disaccharide trehalose. Biotechnol. Annual Rev 2 : 293-314 https://doi.org/10.1016/S1387-2656(08)70015-2
  24. Park MS (2008) A study on quality characteristics of Doraji(Platydodon grandiflorum) Yanggeng by different pre-treatment methods and adding levels of Doraji. Master Thesis, Dongguk University.
  25. Park YO, Choi JH, Choi JJ, Yim SH, Lee HC, Yoo MJ (2011) Physicochemical characteristics of Yanggeng with pear juice and dried pear powder added. Korean J Food Preserv. 18(5) : 692-699 https://doi.org/10.11002/kjfp.2011.18.5.692
  26. Pyo SJ, Joo NM (2011) Optimization of Yanggeng processing prepared with mulberry Juice. Korean J Foodculture 26(3) : 283-294
  27. Ronda F, Gómez M, Blanco CA, Caballero PA (2005) Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chem 90 : 549-555 https://doi.org/10.1016/j.foodchem.2004.05.023
  28. Roser B (1991) Trehalose : a new approach to premium dried foods. Trends Food Sci Technol 2:166-169 https://doi.org/10.1016/0924-2244(91)90671-5
  29. Ryu JN, Jung JH, Lee SY, Ko SH (2012) Comparison of physicochemical prooerties of agar and gelatin gel with uniform hardness. Food Engineering Progress 16(1) : 14-19
  30. Yasuhiro T (2012) 冷凍.デザート食品用增粘安定ゲル劑. ジャパンフ-ドサイエンス(日本) 51(5) : 25-31