디지털융복합연구 (Journal of Digital Convergence)

  • 제13권9호
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  • Pages.531-540
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  • 2015
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  • 2713-6434(pISSN)
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  • 2713-6442(eISSN)
한국디지털정책학회 (The Society of Digital Policy and Management)
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항산화 활성을 지닌 귤피 분말을 이용한 초콜릿의 동서 융복합적 예방식품개발 연구

Research for the Development of Oriental and Western Convergence Prevention Food of Tangerine Peel Powdered Chocolate with Antioxidant Activity

  • 박성혜 (광주여자대학교 식품영양학과) ;
  • 차경옥 (원광대학교 농화학과) ;
  • 박해령 (광주여자대학교 교양교직과정부)
  • Park, Sung-Hye (Dept. of Food and Nutrition, Kwangju Women' University) ;
  • Cha, Kyoung-Ok (Agricultural Chemistry Graduate School, Wonkwang University) ;
  • Park, Hae-Ryoung (Division of Liberal Arts & Teacher Training, Kwangju Women's University)
  • 투고 : 2015.07.12
  • 심사 : 2015.09.20
  • 발행 : 2015.09.28
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초록

귤피가 비습을 제거하는 효능을 가지 수 있어 과도한 단맛의 식품 섭취에 의해 증가되는 비습을 제거하여 소화기능을 증진시키는데 기여할 수 있고 또한 초콜릿의 향에도 기여할 것으로 판단되어 초콜릿의 기능성과 귤피의 기능성이 복합적으로 작용하여 생리활성을 기대할 수 있는 초콜릿을 개발가능성을 타진해보고자 하였다. 이에 따라 귤피가루를 첨가한 초콜릿의 일반성분과 무기질 조성, 물리적 특성, 항산화 활성 및 관능적 특성을 분석하였다. 약식 동원의 개념과 질병 예방의 중요성 및 현대인의 생활형태 등을 고려할 때 올바른 식생활은 매우 중요한 부분이다. 이에 오감을 고려한 관능적 특징을 가지고 경제적이면서 손쉽게 섭취할 수 있는 식품의 개발은 꾸준히 이루어져야 할 것이다. 이는 한방 재료를 이용하여 그 기능성을 전통적인 효능에 의한 접근이 이루어져야하며 그 기능성에 관한 동서 융복합적 연구의 기초자료로 사용하고자 함이다.

Traditionally we consider the food and the medicine have common roots, that is, energies from them share the same source, and it brought us an unique food culture of our own, and nurtured an unique academic area of oriental medicated dietary therapy. Thus we devise chocolate based on oriental theory and western food and convergence prevention nutritional approach. The study analyzed and examined the nutritional composition, physical properties and analysis DPPH radical scvenging, total polyphenolic compound contents, total flavonoids contents of chocolate added with 5% tangerine peel powder(TPC). Total polyphenolic compound content of TPC was 394.1 mg GAE/100g and DPPH radical scvenging activity was 68.66% and total flavonoid content was 148.88 mg QE/100g. Antioxidative activity of TPC was significantly higher than that of come into the market milk chocolate(p<0.05). In sensory evaluation, significantly difference(p<0.05)of TPC were surface color, flavor, overall acceptance.

키워드

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