Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Coating Syrup with Water-Soluble Extracts of Gugija(Lycii fructus) on the Quality Characteristics of Yukwa

구기자의 수용성 추출물을 첨가한 집청액이 유과의 품질특성에 미치는 영향

  • Lee, Kyong-Ae (Department of Food Science and Nutrition, Soonchunhyang University)
  • 이경애 (순천향대학교 식품영양학과)
  • Published : 2008.08.31
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Abstract

In this study, Yukwa(YU-G) was prepared by coating in syrup with water-soluble extracts of Gugija(Lycii fructus). The Yukwa samples were stored with PE film packing with air for 12 weeks at room temperature, after which the quality and shelf-life of the Yukwa were assessed. During storage, the moisture contents of YU-G were higher than those of the Yukwa due to being coated in syrup without water-soluble extracts of Gugija(YU-NG), whereas the instrumental textural hardness values of the YU-G were lower than those of the YU-NG. Color determination indicated that YU-NG and YU-G assumed a darker color after storage, becoming both redder and yellower. The peroxide and acid values increased abruptly in the YU-NG during storage, but increased slowly in the YU-G. During the 12 weeks of storage after preparation, the peroxide and acid values of YU-G remained at less than 40 meq/kg and 4 KOH mg/g, respectively. Thus, the experimental method of syrup coating with water-soluble extracts of Gugija rendered the YU-G fairly stable against fat rancidity. The YU-G evidenced generally higher overall acceptability than YU-NG when stored.

구기자의 수용성 추출물을 첨가한 시럽에 집청한 유과(YU-G)를 제조하여 PE 필름 봉지에 넣고 함기 포장한 후 상온에서 12주간 저장하면서 유과의 품질 특성을 검토하였다. 저장하는 동안 YU-G는 구기자 추출물을 첨가하지 않은 시럽에 집청한 유과(YU-NG)에 비해 수분함량은 높았고 기계적 경도는 낮았다. 저장시 YU-NG와 YU-G의 L값은 감소하고 a값과 b값은 증가하였다. 상온 저장 시 유과의 과산화물가와 산가가 증가하였으며, YU-G는 YUNG에 비해 과산화물가와 산가가 낮았다. 12주 저장 후 YU-G 의 과산화물가는 식품공전 기준치인 40 meq/kg 보다 낮았고 산가는 식품공전기준치인 4 KOH mg/g 보다 낮은 값을 보였으나, YU-NG의 과산화물가는 6주 저장 후, 산가는 10주 저장 후 식품공전 기준치를 초과하였다. 유과의 관능검사 결과, YU-G는 YU-NG보다 저장하는 동안 전반적인 선호도가 높았다.

Keywords

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