Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Quality Characteristics of Jeung-pyun Added with Turmeric powder

강황 분말 첨가 증편의 품질 특성

  • Shin, Seung-Mee (Dept. of Hotel Culinary & Catering Management, Chungwoon University) ;
  • Joung, Kyung-Hee (Dept. of Hotel Culinary & Catering Management, Chungwoon University)
  • 신승미 (청운대학교 호텔조리식당경영학과) ;
  • 정경희 (청운대학교 호텔조리식당경영학과)
  • Received : 2017.10.19
  • Accepted : 2018.01.05
  • Published : 2018.01.31
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Abstract

This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.

본 연구는 쌀가루 중량의 0.5%, 1%, 1.5%. 2% 비율로 강황 분말을 첨가한 증편의 품질특성에 관한 것으로 수분, pH, 당도, 색도, 기계적 물성특성, 항산화능, 관능적 특성에 관하여 수행되었다. 그 결과로 증편의 수분함량은 51.26~51.99%로 유의적인 차이가 있었다(p<0.001). 색도 측정 결과 L값은 대조군에서 73.00으로 높았으며, 강황 분말이 첨가될수록 유의적으로 감소하였다(p<0.05). 황색도(b값)는 대조군이 4.24로 가장 낮았고 강황 분말을 첨가할수록 유의적으로 높게 나타났다(p<0.05). 물성 측정 결과 경도 및 부착성, 탄력성, 응집성, 씹힘성, 검성은 시료 간에 유의성이 나타나지 않았으며 경도의 경우는 대조군이 가장 낮게 나타났고 강황 첨가량이 증가할수록 경도가 증가하는 것으로 나타났다. 또한 증편의 DPPH 소거능에서 대조군에 비해 강황 첨가군이 높은 항산화 효과를 나타내었다(p<0.001). 관능평가 결과 강황 분말 1% 첨가군이 색, 맛, 향, 조직감, 전체적인 기호도에서 유의적으로 가장 높은 점수를 나타내었다(p<0.001). 따라서 강황 분말 첨가 증편 제조시 강황 분말 1% 첨가가 바람직하다고 판단되었고, 강황 첨가 증편의 개발 가능성을 확인하였으며 이러한 연구결과는 더 나아가 증편 제품개발 및 산업화에 활용할 수 있을 것으로 생각된다.

Keywords

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