Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Sensory Characteristics of Purple-fleshed Sweet Potato Jam with Varying Sugar Contents

자색고구마 잼의 설탕 함량에 따른 관능적 특성

  • Kim, Ye Rim (Dept. of Food and Nutrition, Seoul Women's University) ;
  • Shim, Ki Yeon (Dept. of Food and Nutrition, Seoul Women's University) ;
  • Yoon, Ji Hyun (Dept. of Food and Nutrition, Seoul Women's University) ;
  • Choi, Soo Yeon (Dept. of Food and Nutrition, Seoul Women's University) ;
  • Koh, Eunmi (Dept. of Food and Nutrition, Seoul Women's University)
  • 김예림 (서울여자대학교 식품영양학과) ;
  • 심기연 (서울여자대학교 식품영양학과) ;
  • 윤지현 (서울여자대학교 식품영양학과) ;
  • 최수연 (서울여자대학교 식품영양학과) ;
  • 고은미 (서울여자대학교 식품영양학과)
  • Received : 2015.03.18
  • Accepted : 2015.05.21
  • Published : 2015.08.31
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Abstract

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

과일을 이용하여 제조되는 일반적인 잼과 달리 전분질 식품인 자색고구마와 펙틴 공급원으로 사과를 이용하여 자색 고구마 잼을 제조하였다. 자색고구마, 물, 사과주스, 레몬주스를 합한 중량 대비 설탕을 0, 20, 30, 40, 50%씩 각각 첨가하여 잼을 제조한 후 색도와 조직감을 관찰하고, 관능평가를 실시하였다. 설탕의 첨가량이 증가할수록 명도와 적색도가 유의적으로 감소하였지만, 황색도는 증가하였다. 이것은 가열 과정에서 자색고구마의 주요 색소인 안토시아닌이 파괴된 반면에, 갈색색소는 오히려 생성되었음을 시사한다. 관능적 특성에서 설탕을 50% 첨가한 자색고구마 잼의 부드러운 정도와 퍼짐성이 가장 낮았다. 기호도 평가에서 설탕이 40% 첨가된 잼이 다른 시료에 비해 색, 단맛, 부드러운 정도, 퍼짐성에서 유의적으로 가장 높았고, 부착성은 가장 낮았으며, 그에 따른 종합적인 기호도는 가장 높게 나타났다. 이러한 결과는 자색고구마 잼의 제조 시 설탕 첨가량은 40%가 가장 적합함을 보여준다. 전분질 식품인 자색고구마는 열 안정성이 비교적 높은 천연색소인 안토시아닌을 다량 함유하고 있기 때문에, 앞으로 신제품 개발과정에서 착색제(colorant)로 이용될 수 있을 것으로 사료된다.

Keywords

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