Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Morus alba Root Bark, Ecklonia stolonifera, and Curcuma aromatica Extracts on Shelf-life and Quality of Castella

상백피, 곰피 및 강황 추출물 첨가에 의한 카스텔라의 저장성 및 품질증진 효과

  • Yoon, So-Young (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Choi, Jung-Soo (Subdivision of Food Science, Kyungnam College of Information and Technology) ;
  • Lee, So-Young (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Tae-Wan (Dept. of Food Science & Biotechnology, Andong National University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University)
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 최정수 (경남정보대학 식품과학계열) ;
  • 이소영 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 김서진 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Published : 2009.10.31
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Abstract

This study was to examine the shelf life and qualities of castellas added with mixture of Morus alba root bark (MA), Ecklonia stolonifera (ES), and Curcuma aromatica (CA) extracts (MECE). The result of total microbial cell count showed that castellas with MECE were increasing storage time, especially at the rate of MA : ES : CA＝0.75:0.75:0.5, and was reduced about 3 log cycle as compared to that of control. Also castellas with MECE were shown to have the highest antioxidant effect by Rancimat method. In the color, redness of castellas diminished with increasing amounts of MECE in castellas while conversely, lightness and yellowness increased. In sensory evaluation, the castella containing MA 0.25%, ES 0.25% and CA 0.125% were preferred than the control. These results suggest that the addition of MA 0.25%, ES 0.25% and CA 0.125% in castella positively improved the preservation and development of quality.

상백피, 곰피 및 강황 혼합 추출물 첨가가 카스텔라의 저장성과 품질에 미치는 영향에 대해서 알아보았다. 15일간 저장하여 일반세균수와 곰팡이수를 측정한 결과 저장기간 전반에 걸쳐 무처리구에 비하여 첨가구의 미생물 생육이 억제되었으며, 첨가구의 산화보호지수가 높아 산화방지에도 효과가 있음을 알 수 있었다. 색도의 경우 무처리구에 비하여 첨가구의 명도와 적색도는 감소하였으며, 황색도는 증가하였다. 관능평가에서는 모든 항목에서 상백피 0.25%, 곰피 0.25% 및 강황 0.125% 첨가구가 가장 높은 점수를 받았으나 상백피 0.75%, 곰피 0.75% 및 강황 0.5% 처리구가 가장 낮은 점수를 받았다. 이상의 결과를 종합해 볼 때 상백피, 곰피 및 강황 혼합 추출물을 각각 0.25%, 0.25% 및 0.125%의 농도로 첨가할 경우 카스텔라의 저장성, 품질 증진 및 관능 개선 효과가 있을 것으로 사료된다.

Keywords

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