Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Effect of Lotus Leaf Powder on the Quality of Dasik

연잎가루 첨가 다식의 품질 특성에 관한 연구

  • Published : 2009.02.28
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Abstract

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared by additions of lotus leaf powder at differing levels (0%, 3%, 6%, 9%, 12%). The proximate composition of the lotus leaf powder was 6.00% moisture, 19.56% crude protein, 0.78% crude fat, 64.7% carbohydrate, and 8.93% crude ash. As the lotus leaf powder level increased, the moisture content of the lotus leaf Dasik increased however, the L, a, and b values of the lotus leaf Dasik significantly decreased. According to the mechanical evaluation results, hardness increased as the level of lotus leaf powder increased, adhesiveness and springiness were not significantly different among the groups, and cohesiveness was evaluated as higher in the control group as compared to the lotus leaf groups. In the sensory evaluations, the 6% lotus leaf Dasik prepared with 188 g of flour, 12 g of lotus leaf powder, and 200 g of honey showed the highest preference scores and was therefore chosen as the optimal product.

본 연구는 기능성을 가지고 있는 연잎을 우리나라 대표적인 과자류인 다식에 0%, 3%, 6%, 9%, 12%로 첨가하여 품질특성을 평가 한 후 연잎 다식의 표준량을 제시하고자 하였다. 실험 결과를 요약하면 다음과 같다. 연잎 가루의 수분 함량은 6.00%, 조단백질은 19.56%, 조지방은 0.78%, 탄수화물은 64.7%, 조회분은 8.93%였다. 다식의 수분함량은 연잎 가루 첨가량이 증가할수록 유의적으로 증가하였다. L 값은 연잎 가루의 첨가량이 증가할수록 유의적으로 감소하는 경향이었으며 a 값은 대조군에 비해 연잎 가루를 첨가한 실험군에서 현저하게 낮았으며 b 값은 연잎 가루 첨가량이 증가할수록 유의적으로 감소하였다. 다식의 경도(hardness)는 연잎 가루 첨가량이 증가할수록 증가하는 경향이었으며, 부착성(adhesiveness)과 탄력성(springiness)은 각 시료별로 유의적인 차이를 보이지 않았다. 응집성(cohesiveness)은 대조군이 연잎 가루 첨가군보다 유의적으로 높았다. 검성(gumminess)과 씹힘성(chewiness)은 대조군보다 3% 첨가군이 낮았는데, 연잎 가루 첨가량이 증가할수록 증가하여 12% 첨가군에서는 대조군보다 유의적으로 높았다. 연잎 다식의 정량적 묘사분석에서 연잎 가루 첨가량이 증가할수록 색, 향, 씁쓸한 맛, 견고성의 강도가 높았으며, 기호도 검사에서는 연잎가루 6% 첨가군이 색, 맛, 전체적 기호도에서 가장 높았다. 이상의 연구를 통해 연잎 다식으로 가장 적당한 제조방법은 밀가루 188 g, 연잎 가루 12 g, 꿀 200 g으로 제조한 연잎 다식이었다.

Keywords

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