The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality and Sensory Characteristics of Jinmal Dasik Using Pine Needle Powder

잣잎분말을 이용한 진말다식의 품질 및 감각 특성

  • Kim, Yoonji (Dept. of Food and Nutrition, Eulji University) ;
  • Park, Eunbin (Dept. of Food and Nutrition, Eulji University) ;
  • Ryu, Soo In (Seongnam Food R&D Support Center) ;
  • Lee, Minho (Dept. of Food Technology and Services, Eulji University) ;
  • Lee, Hyo-Jeong (Dept. of Science in Korean Medicine, College of Korean Medicine, Graduate School, Kyung Hee University) ;
  • Kang, Ahyoung (Dept. of Food and Nutrition, Eulji University) ;
  • Paik, Jean Kyung (Dept. of Food and Nutrition, Eulji University)
  • 김윤지 (을지대학교 식품영양학과) ;
  • 박은빈 (을지대학교 식품영양학과) ;
  • 유수인 (성남식품연구개발지원센터) ;
  • 이민호 (을지대학교 식품산업외식학과) ;
  • 이효정 (경희대학교 기초한의과학과) ;
  • 강아영 (을지대학교 식품영양학과) ;
  • 백진경 (을지대학교 식품영양학과)
  • Received : 2021.09.02
  • Accepted : 2021.10.04
  • Published : 2021.10.31
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Abstract

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

Keywords

Acknowledgement

본 연구는 중소벤처기업부와 한국산업기술진흥원의 "지역특화산업육성사업(R&D, S3004306)"으로 수행된 연구임.

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