Quality Characteristics of Injeulmi Containing Different Ratios of Citrus Mandarin Powder

감귤분말 첨가량에 따른 인절미의 품질 특성

  • Kim, Chul-Woong (Dept. of Food & Cooking Science, Sunchon National University) ;
  • Song, Eun (Dept. of Food & Cooking Science, Sunchon National University)
  • 김철웅 (순천대학교 조리과학과) ;
  • 송은 (순천대학교 조리과학과)
  • Published : 2009.06.30

Abstract

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi containing different ratios of Citrus mandarin powder(0, 3, 6, 9 and 12%). The moisture content of the control group was 45.37%. As the ratio of Citrus mandarin powder increased, moisture content decreased. The water holding capacity of glutinous rice flour with Citrus mandarin powder decreased gradually in proportion to the amount of Citrus mandarin powder added. An analysis of Hunter's color values for Gamgyul-Injeulmi indicate that the addition of Citrus mandarin powder leads to lower L value and higher a and b value compared to the control. Textural analysis of Gamgyul-Injeulmi showed that the hardness, cohesiveness, gumminess and chewiness increased as Citrus mandarin powder was added, whereas adhesiveness and springiness decreased. According to the sensory evaluation of Gamgyul-Injeulmi, as the ratio of Citrus mandarin powder was increased, the flavor, sweetness and hardness all increased. Gamgyul-Injeulmi with 6% Citrus mandarin powder was rated as the best in terms of color and for overall preference in the sensory evaluation.

Keywords

References

  1. 김광옥, 김상숙, 성내경, 이영춘. 1993. 관능검사방법 및 응용. pp.161-169. 신광출판사
  2. 김창명. 2006. 제주 감귤 산업의 발전전략. pp.39-56. 한국식품 저장유통학회 학술대회 특별강연Ⅱ. Cheju
  3. 육창수. 1997. 아세아 생약도감. pp.305. 도서출판 경원
  4. 윤숙자. 2001. 한국의 떡.한과.음청류. pp.9-11. 지구문화사
  5. 이효지. 1998. 한국의 음식문화. pp.297-304. 신광출판사
  6. 허창걸. 2003. 북한 동의보감. pp.131. 창조문화사
  7. AOAC. 1984. Official Methods Analysis 14th ed. pp.31-47. The Associations of Official Analytical Chemists. Washington D.C
  8. Bae HS, Lee YK, Kim SD. 2002. Quality characteristics of Yukwa with citrus peel powder. J East Asian Soc Dietary Life 12:388-396
  9. Bok SH, Lee SH, Park YB, Bae KH, Son KH, Jeong TS, Choi MS. 1999. Plasma and hepatic cholesterol and hepatic activities of 3-hydroxy-3 methylglutaryl CoA reductase and acyl CoA: Cholesterol transferase are lower in rat fed Citrus peel extract on a mixture of citrus bioflavonoids. J Nutr 129:1182-1185
  10. Cha GH, Lee HG. 2001. Sensory and physicochemical characteristics and storage time of Daechu-Injeulmi added with various levels of chopping jujube. Korean J Soc Food Sci 17:29-42
  11. Chang HN, Hur JH. 1977. Studies on the utilization of Korean Citrus peel waste. Korean J Food Sci Technol 9:245-250
  12. Cho JA, Cho HJ. 2000. Quality properties of Injulmi made with black rice. Korean J Soc Food Sci 16:226-231
  13. Chung SK, Kim SH, Choi YH, Song EY, Kim SH. 2000. Status of citrus fruit production and view of utilization in Cheju. Food Industry and Nutrition 5:42-52
  14. Collins JL, Post AR. 1981. Peanut hull flour as a potential source of dietary fiber. J Food Sci 46:445-448 https://doi.org/10.1111/j.1365-2621.1981.tb04881.x
  15. Crandall PG, Kesterson JW, Dennis S. 1983. Storage stability of carotenoids in orange peel oil. J Food Sci 48:924-927 https://doi.org/10.1111/j.1365-2621.1983.tb14931.x
  16. Emim JA, Oliviera AB, Lapa AJ. 1994. Pharmacological evaluation of the anti-inflammatory activity of a citrus bioflavonoid, hesperidin and the isoflavonoids, duartin and claesseqinone, in rats and mice. J Pharm Pharmacol 46:118-122 https://doi.org/10.1111/j.2042-7158.1994.tb03753.x
  17. Eun JB, Jung YM, Woo GJ. 1996. Identification and determination of dietary fibers and flavonoids in pulp and peel of Korean Tangerine(Citrus aurantium var.). Korean J Food Sci Technol 28:371-377
  18. Ha KY, Kim YD, LeeJK, Shin HT, Kim SD. 2001. Quality characteristics of Injulmi made from different glutinous rice varieties. Korean J Breed 33:306-310
  19. Jung JY, Kim WJ, Chung HJ. 2006. Effects of germinated soybean powder addition on isoflavone contents and characteristics of Injulmi. Korean J Food Cookery Sci 22:545-551
  20. Kawaii S, Tomono Y, Katase E, Ogawa K, Yano M. 1999. Quantization of flavonoid constituents in citrus fruits. J Agri Food Chem 47:3565-3571 https://doi.org/10.1021/jf990153+
  21. Kim HJ, Bae KH, Lee HJ, Eun JB, Kim MK. 1999. Effect of hesperidin extracted from tangerine peel on Cd and lipid metabolism and antioxidative capacity in rats. Korean J Nutr 32:137-149
  22. Kim JH, Kim MK. 2003. Effects of different part of mandarin intake on antioxidative capacity in 15-month-old rats. Korean J Nutr 36:559-569
  23. Kim JH, Kwon SH, Kim JK, Kim MK. 2006. Effects of different Mandarin formulations on antioxidative capacity and oxidative DNA demage in fifteen-month aged rats. Kor J Nutr 39:610-616
  24. Kim JO, Shin MS. 2000. Effect of sugar on the textural properties of Injulmi made from waxy rice flours by different milling methods. Korean J of Human Ecology 3:68-76
  25. Kim JO, Shin MS. 2002a. The effect of added water volume on the texture properties of Injulmi made from waxy rice flours using different milling methods. Korean J of Human Ecology 5:33-43
  26. Kim JO, Shin MS. 2002b. Effects of autoclaving-cooling waxy rice starch on the texture of Injulmi. Korean J of Human Ecology 5:23-31
  27. Kwon MY, Lee YK, Lee HG. 1996. Sensory and mechanical characteristics of Heunmi-nokcha-injulmi supplemented by infused green tea powder. Korean J of Human Ecology 34:233-243
  28. Laura B. 1998. Polyphenols: Chemistry, dietary sources, metabolism and nutritional significance. Nutrition Rev 56:317-333 https://doi.org/10.1111/j.1753-4887.1998.tb01670.x
  29. Lee GD, Yoon SR. 2003. Monitoring of quality properties with drying of citrus. Korean J Food Preservation 10:470-475
  30. Lee HG, Cha GH, Park JH. 2004. Quality characteristics of Injeulmi of different ratios of Kugija(Lycii fructus) powder. Korean J Food Cookery Sci 20:409-417
  31. Lee HY, Seog HM, Nam YJ, Chung DH. 1987. Physico - chemical properties of Korean Mandarine(Citrus reticula) orange juices. Korean J Food Sci Technol 19:338-345
  32. Lee JE, Choi EJ, OH MS. 2007. Studies on quality characteristics of Jeju mandarin orange jelly for the aged. Korean J Food Culture 22:475-481
  33. Lee MG, Kim SS, Lee SH, Oh SL, Lee SW. 1990. Effects on retrogradation of Injeulmi(Korean glutinous rice cake) added with the macerated tea leaves during storage. J Korean Agric Chem Soc 33:277-281
  34. Lee SM, Cho JS. 2001. Sensory and mechanical characteristics of Surichwi-Injulmi by adding Surichwi contents. Korean J Soc Food Sci 17:1-6
  35. Min SH, Park HO, Oh HS. 2002. A study on the properties of hot water extracts of Korean dried tangerine peel and development of beverage by using it. Korean J Soc Food Cookery Sci 18:51-56
  36. Moon SW, Kang SH, Jin YJ, Park JG, Lee YD, Lee YK, Park DB, Kim SJ. 2004. Fermentation of Citrus unshiu Marc. and functional characteristics of the fermented products. Korean J Food Sci Technol 36:669-676
  37. Park YS. 2007. Quality properties of pound cake with Citrus mandarin powder. Master's Thesis, The Sunchon National Uni. Sunchon. Jeonnam
  38. Seo SS, Kim MH, No HK, Kim SD. 2002. Cooking characteristics of coated rice with water homogenate of citrus fruit peel. J East Asian Soc Dietary life 12:318-325
  39. Seo SS, Youn KS, Shin SR, Kim SD. 2003. Optimal condition for manufacturing water extract from mandarin orange peel for colored rice by coating. Korean J Food Sci Technol 35:884-892
  40. Shin SM, Song TH. 2008a. A study of the traditional Korean festival foods for the construction of a traditional Korean food data integration system. Korean J Food Nutr 21:243-255
  41. Shin SM, Joung KH. 2008b. A study on the Korean local foods for the construction of a traditional Korean food data integration system. Korean J Food Nutr 21:227-242
  42. Son HS, Kim HS, Kwon TB, Ju JS. 1992. Isolation, purification and hypotensive effects of bioflavonoids in Citrus sinensis. J Korean Soc Food Nutr 21:136-142
  43. Song EY, Choi YH, Kang KH, Koh JS. 1998. Free sugar, organic acid, hesperidin, naringin and inorganic elements changes of Cheju citrus fruits according to harvest date. Korean J Food Sci Technol 30:306-312
  44. Whang HJ, Yoon KR. 1995. Carotenoid figment of Citrus fruits cultivated in Korea. Korean J Food Sci Technol 27:950-957
  45. Yoon CH, Jwa SM. 2006. Isolation of anti-tumor promoters from Citrus peels. J Korean Soc Appl Biol Chem 49:25-29