한국조리학회지 (Culinary science and hospitality research)

  • 제23권4호
  • /
  • Pages.33-42
  • /
  • 2017
  • /
  • 2466-0752(pISSN)
  • /
  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지
DOI QR코드

DOI QR Code

백년초 분말을 첨가 제조한 양갱의 항산화활성과 품질 특성

Antioxidative Capacity and Quality Characteristics of Yanggaeng added with Beaknyuncho (Opuntia ficus-indica var. saboten) Powder

  • 투고 : 2017.03.31
  • 심사 : 2017.06.09
  • 발행 : 2017.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Opuntia ficus-indica var. saboten powder (as ratios of 1%, 3%, 5%, 7% to the total materials). According to the results, the pH of yanggaeng decreased significantly with the addition of Opuntia ficus-indica var. saboten powder (p<0.001). Increasing the amount of Opuntia ficus-indica var. saboten powder in the yanggaeng tended to increased $^{\circ}Brix$ value (p<0.01). For color values, lightness (L) values were reduced by increasing the amount of Opuntia ficus-indica var. saboten powder, redness (a) and yellowness (b) while values were increased significantly (p<0.001). Texture measurement scores in terms of hardness, springness, and Adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesivene and chewiness were higher in the additive group than in the control group. Antioxidant activities, evaluated by DPPH radical scavenging capacity, Nitrites cavenging activity, and total phenolic substances content increased when increased the amount of Opuntia ficus-indica var. saboten powder (p<0.001). Results of descriptive analysis showed that by increasing the amount of Opuntia ficus-indica var. saboten powder, some attributes such as the intensity of the color, sweet, hardness and chewiness increased (p<0.01). It concluded that yanggaeng containing Opuntia ficus-indica var. saboten can be prepared with good sensory properties and antioxidant activities, and the addition of 3% Opuntia ficus-indica var. saboten powder was found to be ideal. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 3% of Opuntia ficus-indica var. saboten powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 3% Opuntia ficus-indica var. saboten powder may be the best substitution ratio for yanggaeng.

키워드

참고문헌

  1. Byun, H. J. (2005). A study on the relationship between color and psychology in the taste image (Master's thesis). Kook Min University.
  2. Cho, A. R., & Kim, N. Y. (2013). Quality characteristics of sponge cake containing Beaknyuncho (Opuntia ficus-indica var. saboten) powder. Journal of East Asian Society of Dietary Life, 23(1), 107-118.
  3. Choi, S. H. (2015). Quality characteristics of yanggaeng added with acaiberry (Euterpe oleracea Mart.) powder. The Korean Journal of Culinary Research, 21(6), 133-146.
  4. Choi, J. Y., & Lee, J. H. (2015). Physicochemical and antioxidant properties of yanggaeng incorporated with orange peel powder. Journal Korean Society of Food Science & Nutrition, 44(3), 470-474. https://doi.org/10.3746/jkfn.2015.44.3.470
  5. Choung, H. S, & Park, C. S. (2003). Quality of noodle added powder of Opuntia ficus-indica var. saboten. Korean Journal of Food Preservation, 10(2), 200-205.
  6. Fernandez, M. L., Lin, E, C., Trejo, A., & McNamara, D. J. (1992). Prickly pear (Opuntia sp.) pectin reverses low density lipoprotein rerceptor suppression induced by a hypercholesterolemic diet in guinea pigs. Journal of Nutrition, 122(12), 2330-2339. https://doi.org/10.1093/jn/122.12.2330
  7. Gil, N. Y., Kim, H. R., Park, J. M., Kim, S. S., Lee, E. S., & Hong, S. T. (2014). Quality characteristics of yanggaeng containing pomegranate (Punica granatum) powder. Korean Journal Food & Nutrition, 27(5), 906-913. https://doi.org/10.9799/ksfan.2014.27.5.906
  8. Han, E. J., & Kim, J. M. (2011). Quality characteristics of yanggaeng prepared with different amounts of ginger powder. Journal of East Asian Society of Dietary Life, 21(3), 360-366.
  9. Han, J. M., & Chung, H. J. (2013). Quality characteristics of yanggaeng added with blueberry powder. The Korean Society of Food Preservation, 20(2), 65-271.
  10. Hyung, D. G., Lee, K. H., Kim, H. J., Lee, E. H., Lee, J. Y., Song, Y. S., & Cho, J. S. (2003). Neuroprotective effects of antioxidative flavonoids, quercetin, (+)-dihydroquercetin and quercetin 3-methyl ether, isolated from Opuntia ficusindica var. saboten. Brain Research, 965(1-2), 130-136. https://doi.org/10.1016/S0006-8993(02)04150-1
  11. Jang, H. L., & Yoon, K. Y. (2012). Biological activities and total phenolic content of ethanol extractsof white and fleshcolored Solanum tuberosum L. potatoes. Journal of Korean Society of Food Science & Nutrition, 41(8), 1035-1040. https://doi.org/10.3746/jkfn.2012.41.8.1035
  12. Jeong, H. J., Lee, H. C., & Chin, K. B. (2010). Effect of red beet on quality and color stability of low-fat sausages during refrigerated storage. Korean Journal for Food Science of Animal Resources, 30(6), 1014-1023. https://doi.org/10.5851/kosfa.2010.30.6.1014
  13. Jin, S. K., Shin D., & Hur I. C. (2011). Effect of Opuntia ficusindica var. saboten powder addition on quality characteristics of sausage. Journal of Agriculture Life Science, 45(6), 125-134.
  14. Joubert, E. (1993). Processing of the fruit of five prickly pear cultivars grown in South Africa. International Journal of Food Science Technology, 28(4), 377-387. https://doi.org/10.1111/j.1365-2621.1993.tb01284.x
  15. Jun, H. K., Jeong, Y. K., & Ha, B. J. (2003). Protective effects of Opuntia ficus-indica on glutathione and antioxidative enzyme. Journal of Life Science, 13(6), 911-916. https://doi.org/10.5352/JLS.2003.13.6.911
  16. Kim, C. J. (2014). A study on the elements retail of bakery form, location, logistics, product assortment impact on repurchase intention - Consumers around the 20s. Korea Logistics Review, 24(5), 109-133.
  17. Kim, G. B., Choi, S. K., & Shim, M. J. (2007). Qualitative characteristicsof Beaknyunchodduk with various percentages of Beaknyuncho. Korean Journal of Culinary Research, 13(3), 105-114.
  18. Kim, H. E., Lim, J. A., & Lee, J. H. (2015). Quality characteristics and antioxidant properties of yanggaeng supplemented with Hallabong powder. Journal of Korean Society of Food Science & Nutrition, 44(12), 1918-1922. https://doi.org/10.3746/jkfn.2015.44.12.1918
  19. Kim, K. S., & Lee, S. Y. (2002). The quality and storage characteristics of Jeung-Pyun prepared with Opuntia ficusindica var. saboten powder. Korean Journal of Society of Food Cook Science, 18(2), 179-184.
  20. Kim, M. J., Hong, S. H., Chung, L. N., Choe, E. O., & Song, Y. O. (2014). Development of lotus root bugak with plasma lipid reduction capacity by addition of Opuntia ficus-indica var. saboten or green tea as a coloring agent. Journal of Korean Society of Food Science & Nutrition, 43(3), 333-340. https://doi.org/10.3746/jkfn.2014.43.3.333
  21. Kim, N. Y., Cho, A. R., Jung, S. J., Kim, K. H., Lee, H. J., Lee, S., & Yook, H. S. (2007). Quality characteristics of cupcakes added with Opuntia ficus-indica var. saboten powder. Journal of Korean Society of Food Science & Nutrition, 36(1), 58-64. https://doi.org/10.3746/jkfn.2007.36.1.058
  22. Kim, S. M., Lee, D. H., Yeum, D. M., Park, J. W., Do, J. R., & Park, Y. H. (1988). Nitrite scavenging effect of Maillard reaction products derived from glucose-amino acids. Korean Journal of FOOD Science & Technology, 20(3), 453-458.
  23. Kwon, S. Y., Chung, C. HO., & Park, K. B. (2015). Quality characteristics of yanggaeng containing various amounts of loquat fruits puree. The Korean Journal of Culinary Research, 21(2), 75-84.
  24. Lee, H. J., Lee, Y. W., & Kim, J. H. (1998). A study on antiulcer effects of Opuntia dillenii Haw. on stomach ulcer induced by water-immersion stress in rats. Journal of Food Hygiene and Safety, 13(1), 53-61.
  25. Lee, T. S., Jang, Y. M., Hong, K. H., Park, S. K., Park, S. K., Kwon, Y. K., & Kim. M. C. (2005). Survey of beet redcontent in foods using TLC, HPLC. Journal of Food Hygiene and Safety, 20(4), 244-252.
  26. Moon, Y. I. (2003). Studies on cultural practices, composition and functional effect of Opuntia ficus-indica var. saboten (Doctoral dissertation). Cheju National University.
  27. Paik, S. K. (1998). Effects of Opuntia ficus-indica Fruit on the passive avoidance and anti-oxidation in the senescenceaccelerated mouse (Master's thesis). Cheju National University.
  28. Park, C. H., Kim, K. H., & Yook, H. S. (2014). Free radical scavenging ability and quality characteristics of yanggaeng combined with grape juice. The Korean Journal of Food And Nutrition, 27(4), 596-602. https://doi.org/10.9799/ksfan.2014.27.4.596
  29. Park, E. H., Kahng, J. H., & Paek, E. A. (1998). Studies on the pharmacological actions of cactus : Identification of its anti-inflammatory effect. Archives of Pharmacal Research, 21(1), 30-34. https://doi.org/10.1007/BF03216749
  30. Park, M. Y., & Chun H. J. (2016). Effect of addition of blackcurrant powder on quality and antioxidant activity of yanggaeng. Journal of the Korean Society of Dietary Culture, 31(5), 457-464. https://doi.org/10.7318/KJFC/2016.31.5.457
  31. Park, S. S., Kim, J. J., Yoon, J. A., Lee, J. H., Jung, B. O., & Chung, S. J. (2011). Preparation and quality characteristics of takju (rice wine) with Opuntia ficus-indica var. saboten and chitooligosaccharide. Journal of Chitin Chitosan, 16(3), 164-169.
  32. Park, Y. O., Choi, J. H., Choi, J. J., Yim, S. H., Lee, H. C., & Yoo, M. J. (2011). Physicochemical characteristics of yanggaeng with pear juice and dried pear powder added. Korean Journal of Food Preservation, 18(5), 692-699. https://doi.org/10.11002/kjfp.2011.18.5.692
  33. Pyo, S. J., & Joo, N. M. (2011). Optimization of yanggaeng processing prepared with mulberry juice. Journal of the Korean Society of Food Culture, 26(3), 283-294.
  34. Ryu, J. H., Kwon, Y. S., Kim, Y. S., & Lee, J. Y. (2015). A study on liking/disliking attributes of commercial yugwa (Korean oil pastry product) containing baeknyeoncho (Opuntia ficus-indica var. saboten). Korean Journal of Food and Cookery Science, 31(5), 623-634. https://doi.org/10.9724/kfcs.2015.31.5.623
  35. Seo, H. M., & Lee, J. H. (2013). Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. Journal of the Korean Society of Food Science and Nutrition, 43(1), 143-147.
  36. Seo, S. S., Kim, M. Y., Youn, K. S., No, H. K., & Kim S. D. (2002). Cooking characteristics of rice coated with prickly pear water extracts. Journal of the Korean Society of Food Science and Nutrition, 31(5), 733-737. https://doi.org/10.3746/jkfn.2002.31.5.733
  37. Shin, D. H., & Lee, Y. W. (2005). Quality characteristics of bread added with prickly pear (Opuntia ficus-indica) powder. Korean Journal of Food Nutrition, 18(4), 341-348.
  38. Shin, E. H., Park, S. J., & Choi, S. K. (2011). Component analysis and antioxidant activity of Opuntia ficus-indica var. saboten. Journal of East Asian Society of Dietary Life, 21(5), 691-697.
  39. Shin, T. K., Kim, S. J., Moon, C. G., Wie, M. B., & Hyun, B. H. (1999). Opuntia ficus-indica ethanol extract ameliorates streptozotocin-induced hyperglycemia in rats. The Korean Society for Gerontology, 9(1), 78-83.
  40. Shin, T. K., Lee, S. J., & Kim, D. J. (1998). Effects of Opuntia ficus-indica extract on the activation of immune cells with special reference to autoimmune disease models. Korean Journal of Veterinary Pathology, 2(1), 31-35.
  41. Son M. J., Whang K., & Lee S. B. (2005). Development of jelly fortified with lactic acid fermented prickly pear extract. Journal of the Korean Society of Food Science and Nutrition, 34(3), 408-413. https://doi.org/10.3746/jkfn.2005.34.3.408
  42. Son, J. H., Park, J. S., No, Y. J., & Choi, H. J. (2011). A study on the quality characteristics of soybean curd prepared with the addition of Opuntia humifusa fruit. Korean Journal of Food Nutrition, 24(1), 12-16. https://doi.org/10.9799/ksfan.2011.24.1.012
  43. Tannenbaum, S. R., Sinskey, A. J., Weisman, M., & Bishop, W. (1974). Nitrite in human saliva. Its possible relationship to nitrosamine formation. Journal of the National Cancer Institute, 53(1), 79-84.

피인용 문헌

  1. 표고버섯분말 첨가가 우육의 연도 및 관능특성에 미치는 영향 vol.23, pp.7, 2017, https://doi.org/10.20878/cshr.2017.23.7.007
  2. Quality Characteristics of Yanggaeng Added with Date Palm Paste vol.30, pp.4, 2017, https://doi.org/10.17495/easdl.2020.8.30.4.288
  3. 제주도 민속식물인 선인장(Opuntia ficus-indica (L.) Mill.)의 분류학적 검토 후 명명 vol.38, pp.4, 2020, https://doi.org/10.14700/kitla.2020.38.4.068
  4. Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora) vol.50, pp.7, 2017, https://doi.org/10.3746/jkfn.2021.50.7.715