생명과학회지 (Journal of Life Science)

  • 제29권5호
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  • Pages.588-595
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  • 2019
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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파래분말을 첨가한 떡볶이 떡의 품질 특성

Quality Characteristics of Topokkidduk Added with Enteromorpha intestinalis Powder

  • 정경임 (신라대학교 식품영양학과) ;
  • 방혜진 (신라대학교 식품영양학과) ;
  • 부효진 (농업회사법인 하얀햇살(주)) ;
  • 최영주 (신라대학교 식품영양학과)
  • 투고 : 2019.01.17
  • 심사 : 2019.02.21
  • 발행 : 2019.05.30
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초록

본 연구에서는 파래 열수 및 에탄올 추출물의 총 폴리페놀 함량과 DPPH radical 소거능을 측정하고, 파래분말 0%, 1%, 3% 및 5%를 첨가한 떡볶이 떡의 품질 특성을 알아보았다. 파래 열수 및 에탄올 추출물의 총 폴리페놀 함량은 각각 2.04 mg TAE/g과 6.73 mg TAE/g으로 나타났다. 파래 열수 및 에탄올 추출물의 DPPH radical 소거능은 농도 의존적으로 증가하였으며, 10 mg/ml 농도에서 각각 19.74%와 81.69%로 나타났다(p<0.05). 떡볶이 떡의 수분함량은 무첨가군이 가장 높게 나타났고, 색도를 측정한 결과 L값과 a값은 파래분말의 첨가량이 증가할수록 유의적으로 감소하였고(p<0.05), b값은 파래분말의 첨가량이 증가할수록 유의적으로 증가하였다(p<0.05). 떡볶이 떡의 기계적 특성을 측정한 결과 경도와 부착성, 탄력성, 씹힘성 및 파쇄성은 파래분말의 첨가량이 증가할수록 유의적으로 증가하는 경향이었고, 응집성은 3% 첨가군에서 가장 높게 나타났으나 무첨가군 및 1% 첨가군과는 유의적인 차이가 없었다. 파래분말을 첨가한 떡볶이 떡의 관능적 특성을 평가한 결과 색과 맛, 조직감은 무첨가군이 가장 높게 나타났고, 향은 1% 첨가군에서 가장 높게 나타났다. 전반적인 기호도는 무첨가군에서 가장 높게 나타났으나 1% 첨가군과는 유의적인 차이가 없었다. 떡볶이 떡의 총 폴리페놀 함량과 DPPH radical 소거능은 농도의존적으로 증가하였다(p<0.05). 이상의 결과에서 파래는 기능성 제품 개발을 위한 소재로써 가치가 있는 것으로 판단된다.

This study was carried out to investigate the total polyphenol content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of hot water (EIW) and 80% ethanol (EIE) extracts of Enteromorpha intestinalis and the quality characteristics of Topokkidduk prepared with different amounts (0, 1, 3, and 5%) of Enteromorpha intestinalis powder (EIP). The total polyphenol contents of the EIW and EIE extracts were 2.04 and 6.73 mg tannic acid equivalents (TAE)/g, respectively. The DPPH radical scavenging activities of EIW and EIE were markedly increased in a dose-dependent manner, and were about 19.74% and 81.69%, respectively, at 10 mg/ml. The moisture content was higher at 0% EIP (p<0.05). The L value and the a value of Topokkidduk significantly decreased when the amounts of EIP increased (p<0.05), but the b value of Topokkidduk significantly increased when the amounts of EIP increased (p<0.05). Hardness, chewiness, adhesiveness, springiness, and brittleness increased with increasing EIP concentration. The cohesiveness was higher at 3% EIP, but no significant difference was noted between 0% and 1% EIP. The total polyphenol content and DPPH radical scavenging activity significantly increased upon addition of EIP (p<0.05). A sensory evaluation revealed a higher color, texture, and taste of Topokkidduk in groups containing 0% EIP, but the flavor was highest for Topokkidduk with 0% EIP added. Overall acceptability was higher at 0% EIP, but no significant difference was noted between 0 and 1%. These results suggest that Enteromorpha intestinalis has great potential as a source for natural health products.

키워드

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Fig. 1. DPPH radical scavenging activity of the Enteromorpha intenstinalis extracts.

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Fig. 2. Moisture content of the Topokkidduk with Enteromorpha intenstinalis powder.

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Fig. 3. Total polyphenol content of the Topokkidduk with Enteromorpha intenstinalis powder.

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Fig. 4. DPPH radical scavenging activity of the Topokkidduk with Enteromorpha intenstinalis powder.

Table 1. Formula for preparation of the Topokkidduk with Enteromorpha intenstinalis powder

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Table 2. Total polyphenol contents of the Enteromorpha intenstinalis extracts

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Table 3. Color values of the Topokkidduk with Enteromorpha intenstinalis powder

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Table 4. Texture characteristics of the Topokkidduk with Enteromorpha intenstinalis powder

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Table 5. Sensory characteristics of the Topokkidduk with Enteromorpha intenstinalis powder

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