클로렐라 분말 첨가 콩다식의 품질특성

Quality Characteristics of Soybean Dasik Supplemented with Chlorella Powder

  • 김주현 (중부대학교 호텔외식산업학과) ;
  • 성숙경 (우송공업대학 푸드코디네이트) ;
  • 장경호 (중부대학교 호텔외식산업학과)
  • Kim, Joo-Hyun (Dept. of Hotel & Food Service Industry, Joongbu University) ;
  • Sung, Suk-Kyung (Major in Food Coordinate, Woosong Technical College) ;
  • Chang, Kyung-Ho (Dept. of Hotel & Food Service Industry, Joongbu University)
  • 발행 : 2007.12.31

초록

This study was performed to observe the quality characteristics of Eunhakong dasik and Small Black Soybean dasik prepared with different addition rates of chlorella powder. For the Hunter's color values, the $L^*,\;a^*,\;and\;b^*$ values of both dasiks decreased with the addition of chlorella powder. The cohesiveness and gumminess of both dasiks were not dependant on the chlorella powder additions. However, the hardness of the Eunhakong dasik with 8% chlorella powder increased. The springiness and brittleness of the Eunhakong dasik had a tendency to decrease as the addition rate of the chlorella powder increased. In terms of sensory quality, both the dasiks were improved by the addition of 4% chlorella powder. Therefore, in subsequent examinations, the chemical characteristics of both dasiks were determined for the 4% addition of chlorella powder. The moisture and crude lipid contents of both dasiks were not influenced by the addition of chlorella powder. Carbohydrate content was highest in the Eunhakong dasik with 0% chlorella powder, and in the Small Black Soybean dasik with 4% chlorella powder. Conversely, crude protein content was highest in the Eunhakong dasik with 4% chlorella powder, and in the Small Black Soybean dasik with 0% chlorella powder. The crude lipid content of the Small Black Soybean dasik with 4% chlorella powder was lower than that of the control without chlorella powder. For mineral content, the K content of both dasiks was not influenced by the addition of chlorella powder. The Ca, Mg, and P contents of both dasiks with 4% chlorella powder, respectively, were lower than those of the dasik with 0% chlorella powder. Finally, the total amino acid content of the Eunhakong dasik tended to decrease, while that of the Small Black Soybean dasik incrased, with the 4% addition of chlorella powder.

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