한국식품저장유통학회지 (Food Science and Preservation)

  • 제25권1호
  • /
  • Pages.71-78
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  • 2018
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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블랙커런트 요구르트 첨가 드레싱의 품질특성 및 항산화성

Quality characteristics and antioxidant activity of yogurt dressing containing black currant extract

  • 권용우 (대구가톨릭대학교 외식산업학 전공) ;
  • 박금순 (대구가톨릭대학교 외식산업학 전공)
  • Kwon, Yong Woo (Faculty of Food Service and Technology, Daegu Catholic University) ;
  • Park, Geum Soon (Faculty of Food Service and Technology, Daegu Catholic University)
  • 투고 : 2018.01.16
  • 심사 : 2018.02.22
  • 발행 : 2018.02.28
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초록

본 연구는 건강에 대한 소비자들의 관심이 증대됨에 따라 영양분 섭취와 질병 예방 차원에서 각종 과실과 이를 활용한 제품 개발의 일환으로 베리류 중 블랙커런트 농축액을 요구르트 대체 0, 5, 10, 15, 및 20% 비율로 첨가하여 요구르트 드레싱의 품질특성과 항산화성을 분석하였다. 일반성분 분석에서 블랙커런트 첨가량이 증가할수록 요구르트 드레싱의 조회분과 탄수화물은 증가하고 수분함량, 조단백, 조지방은 감소하는 경향을 나타내었다. pH와 점도는 블랙커런트 첨가량이 증가됨에 따라 유의적으로 감소하는 결과를 보였으며(p<0.001) 당도는 블랙커런트의 당도로 인하여 첨가량과 비례하여 증가하는 결과를 보였다. 색도는 블랙커런트 첨가량이 증가할수록 L 값은 감소하였으며, a 값과 b 값은 증가하였다. 블랙커런트 첨가 요구르트 드레싱의 유기산 결과 citric acid, malic acid, succinic acid, acetic acid는 블랙커런트 첨가량이 증가할수록 높게 나타났으며, tartaric acid와 lactic acid는 감소하는 것으로 나타났다. 요구르트의 항산화능에서 총 페놀 함량은 대조군이 가장 낮았으며, 블랙커런트 첨가량이 증가할수록 높게 나타났다. 안토시아닌의 경우 대조군이 0.62 mg/100 mg로 가장 낮았으며 블랙커런트 20%첨가 요구르트 드레싱이 190.09 mg/100 mg로 유의적으로 높게 나타났다(p<0.001). DPPH radical 소거능과 ABTS도 블랙커런트 첨가 요구르트 드레싱군이 대조군보다 높게 나타났으며 아질산염 소거능 또한 블랙커런트 첨가량이 증가할수록 높게 나타나 블랙커런트를 첨가함으로써 요구르트 드레싱의 항산화 효과를 증진시킬 수 있을 것으로 사료된다.

This study was carried out to investigate the quality characteristics and antioxidant activity of yogurt dressing prepared with different amounts (0, 5, 10, 15, and 20%) of black currant (Ribes nigrum L) extract. All samples were evaluated for chemical composition, pH, viscosity, sugar content, color, organic acid content and antioxidant activity. Our findings revealed that with increasing amounts of black currant extract in yogurt dressing, the moisture, crude protein and crude lipid contents decreased. The pH and viscosity gradually decreased, whereas the sugar increased with increase in black currant extract. Further, the lightness (L) value decreased, while the redness (a) and yellowness (b) values increased with increase in added black currant extract. Among the organic acids, the contents of citric acid, malic acid, succinic acid and acetic acid increased, while that of tartaric acid and lactic acid decreased with increasing levels of added black currant extract. The total polyphenol and total anthocyanin contents were 5.90-245.97 mg/100 g and 0.62-190.09 mg/100 g, respectively. In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-thylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added black currant extract.

키워드

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피인용 문헌

  1. Quality Characteristics of Sulgidduk Prepared with Black Currant Extracts vol.31, pp.5, 2018, https://doi.org/10.17495/easdl.2021.10.31.5.355