한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제34권6호
  • /
  • Pages.641-649
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  • 2021
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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와인 농축액을 첨가한 모짜렐라 치즈의 품질 특성 및 기능성

Quality Characteristics and Functionality of Mozzarella Cheese with Wine Concentrate

  • 신혜림 (충북농업기술원 와인연구소) ;
  • 황온빛 (충북농업기술원 와인연구소) ;
  • 박혜진 (충북농업기술원 와인연구소) ;
  • 최성열 (충북농업기술원 와인연구소) ;
  • 박의광 (충북농업기술원 와인연구소) ;
  • 김민자 (충북농업기술원 와인연구소)
  • Shin, Hyerim (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Hwang, On Bit (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Hyejin (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Choi, Sungyeol (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Park, Eui Kwang (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Min-Ja (Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services)
  • 투고 : 2021.11.10
  • 심사 : 2021.12.10
  • 발행 : 2021.12.31
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초록

The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.

키워드

과제정보

본 논문은 충청북도농업기술원 연구사업(주관과제명: 와인 소비 활성화를 위한 가공제품 개발)의 지원에 의한 것으로, 이에 감사드립니다.

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