Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Basil Pesto added with Various Nuts during Storage

견과류를 달리하여 제조한 바질 페스토의 저장 중의 품질특성

  • Park, Jong-Woo (Dept. of Culinary & Service Management, Kyung Hee University) ;
  • Kim, Ki-Bbeum (Dept. of Culinary Arts and Hotel Food Service, Far East University) ;
  • Choi, Soo-Keun (Dept. of Culinary & Service Management, Kyung Hee University)
  • 박종우 (경희대학교 조리.서비스경영학과) ;
  • 김기쁨 (극동대학교 호텔외식조리학과) ;
  • 최수근 (경희대학교 조리.서비스경영학과)
  • Received : 2015.11.16
  • Accepted : 2016.02.10
  • Published : 2016.02.29
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Abstract

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

페스토는 잣, 해바라기씨, 호박씨, 호두, 아몬드를 넣고 제조하여 항산화성(총 폴리페놀, 총 플라보노이드, 전자공여능)과 관능검사를 실시하였고, $4^{\circ}C$에서 20일간 저장하면서 색도, pH, 점도, 총 균수를 측정하였다. 페스토의 총 폴리페놀과 총 플라보노이드 함량이 높을수록 항산화력이 높았으며, 일반적으로 사용되는 잣보다 해바라기씨나 호두를 이용할 때 바질 페스토가 더 기능성이 있을 것으로 사료된다. 특성 차이 검사 결과, 색의 강도, 견과류 맛, 씁쓸한 맛, 까끌까끌 정도와 후미는 AMP(아몬드)가, 기름진 맛, 걸쭉한 정도는 WNP(호두)가 유의적(p<0.001)으로 강하다고 평가되었고, 윤기, 바질 냄새, 견과류 냄새, 바질 맛은 견과류 종류에 따른 유의적인 차이가 없었다. 기호도 검사 결과, 냄새의 기호도는 유의적인 차이를 보이지 않았고, 외관, 맛, 텍스처 및 전체적인 기호도는 잣을 이용한 PNP와 해바라기씨를 이용한 SSP가 가장 높았다. 바질 페스토는 저장기간이 길어질수록 a, b값과 점도가 증가한데 반해, L값과 pH는 감소하였다. 총 균수는 저장 기간이 길어짐에 따라 증가하였다가 어느 일정 시점이 지남에 따라 다소 감소하였으나, 본 연구의 총 균수는 식품의 오염에 해당하지 않으므로 미생물학적으로 비교적 안정하였다. 따라서 페스토 제조시 잣 이외에도 해바라기씨를 이용하는 것에 대한 가능성이 확인되었다.

Keywords

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