한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제44권9호
  • /
  • Pages.1304-1310
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  • 2015
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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약재 추출물을 첨가한 노인용 기능성 양갱의 품질 특성 및 항산화 효과

Quality and Antioxidant Activity of Yanggaeng Containing Herbal Medicine Extracts for the Elderly

  • 정세현 (을지대학교 식품영양학과) ;
  • 김정환 (을지대학교 식품산업외식학과) ;
  • 양수진 (서울여자대학교 식품영양학과) ;
  • 이성현 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 오정훈 ((주)아리바이오) ;
  • 이정옥 ((주)아리바이오) ;
  • 이해정 (을지대학교 식품영양학과)
  • Jeong, Se-Hyun (Department of Food and Nutrition, Eulji University) ;
  • Kim, Jung-Hoan (Department of Food Technology and Services, Eulji University) ;
  • Yang, Soo Jin (Department of Food and Nutrition, Seoul Women's University) ;
  • Lee, Sung-Hyen (Functional Food & Nutrition Division, Department of Agro-food Resources, Rural Development Administration) ;
  • Oh, Jung-Hoon (ARIBIO Co., Ltd.) ;
  • Lee, Jung Ok (ARIBIO Co., Ltd.) ;
  • Lee, Hae-Jeung (Department of Food and Nutrition, Eulji University)
  • 투고 : 2015.06.02
  • 심사 : 2015.06.25
  • 발행 : 2015.09.30
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초록

본 연구에서는 저작이 용이한 노인 간식으로서 약재 추출물을 첨가한 양갱을 제조하여 품질 특성 및 항산화 활성을 평가하였고, 기능성식품으로서의 상품 가능성을 알아보고자 하였다. 약재 추출물을 첨가한 양갱(YH)과 약재 추출물을 첨가하지 않은 양갱(CY)의 수분함량은 각각 40.10%, 41.54%로 통계적 유의적 차이는 보이지 않았다. 약재 추출물을 첨가하였을 때 양갱의 pH는 감소되고 당도는 증가되는 경향을 보였다. 양갱 제조에 있어 약재 추출물 첨가가 명도와 황색도 값에 큰 영향을 미치지 않으며, 적색도 값에 영향을 주어 적색도 값을 감소시켰다. 항산화 특성을 측정한 결과 약재 추출물을 첨가한 YH의 DPPH 라디칼 소거능이 30.36%, ABTS 라디칼 소거능이 31.90%를 나타내었고 환원력이 0.35의 흡광도 값을 나타내어 가장 높은 항산화 활성을 보였으며, 폴리페놀 함량은 36.06 mg/100 g이었다(P<0.05). 양갱의 조직감을 측정한 실험 결과에서는 탄력성, 응집성, 점착성, 씹힘성 항목에서 CY와 YH는 통계적으로 유의적인 차이를 나타내지 않았으나 약재 추출물을 첨가하였을 때 점착성과 씹힘성 항목에서 모두 낮은 값을 나타내었다. 또한 관능적 특성 평가에서 YH는 경도와 씹힘성이 대체로 낮은 특성강도를 갖고 있어 저작이 어려운 노인들에게 영양 간식으로 적합하다고 판단된다.

The purpose of this study was to investigate antioxidant activity of yanggaeng containing herbal medicine extracts (YH) by employing various in vitro antioxidant assays for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging, and reducing power. We also investigated moisture content, pH, texture profile, and sugar content, and evaluated the sensory characteristics of developed yanggaengs. Moisture content of YH was 41.54%. Sugar contents increased while pH decreased as content of herbal medicine extracts increased. Lightness was not significantly different between YH and control. However, herbal medicine extracts enhanced the redness of yanggaeng. Texture profile analysis showed that gumminess and chewiness of yanggaeng added with herbal medicine extracts decreased compared to control. Herbal medicine extracts enhanced yanggaeng's antioxidant activity, reducing power, and scavenging ability. Herbal medicine extracts enhanced antioxidant properties of yanggaeng and made it easier to swallow.

키워드

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피인용 문헌

  1. 치아 시드 분말 첨가가 양갱의 품질 특성에 미치는 영향 vol.30, pp.2, 2015, https://doi.org/10.9799/ksfan.2017.30.2.236
  2. 인삼 페이스트를 첨가하여 제조한 양갱의 품질 특성 vol.30, pp.6, 2017, https://doi.org/10.9799/ksfan.2017.30.6.1341