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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Pretreatment and Drying Methods on the Quality and Physiological Activities of Garlic Powders

전처리조건 및 건조방법에 따른 분말마늘의 품질특성 및 생리활성

  • Chang, Young-Eun (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Jin-Sook (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA)
  • 장영은 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2011.10.06
  • Accepted : 2011.11.28
  • Published : 2011.12.31
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Abstract

This study was performed to determine the effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. Fresh garlic was boiled, baked, steamed or left untreated before hot-air drying or freeze-drying. Electron-donating abilities were higher in the untreated group for each drying method. Relative EDA of baked group was 32.8%, whereas those of the boiling and steaming groups were 12.4% and 20.1%, respectively. Nitrite-scavenging effects were slightly affected by processing methods. Polyphenol content of the processing group was higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated freeze-dried group. The value of polyphenol in the baked group was significantly higher than those of the boiling and steaming groups. Tyrosine contents of garlic powder were higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated group of each drying method. Antimicrobial activities of the garlic powders were higher in freeze-drying group compared to the hot-air drying group. Therefore, antimicrobial activities of garlic powder were affected by heating treatments.

마늘을 무처리(control), 자숙(boiling), 굽기(baking), 증자(steaming)의 처리방법과 열풍건조 및 동결건조의 방법으로 분말마늘을 제조하여 품질특성과 생리활성을 비교조사 하였다. 열처리 후 열풍건조한 분말마늘은 동결건조분말마늘보다 수분함량이 높았고, 수분활성도 역시 같은 경향을 보였다. 색차계로 분말마늘의 색도를 조사한 결과, 열풍건조구가 동결건조구에 비하여 모든 처리구에서 밝기를 나타내는 L 값은 낮았고, 적색도를 나타내는 a 값과 황색도를 나타내는 b 값은 높았으며 특히 굽기 처리를 한 경우 갈변현상이 강하게 나타났다. 분말마늘의 항산화능을 평가한 결과, 전자공여능과 총 폴리페놀 함량은 가열처리를 하지 않고 건조시킨 경우 유의적으로 높았고, 자숙, 굽기, 증자 등의 열처리를 한 경우는 열풍건조방법이 동결건조보다 항산화 활성이 높게 나타났으나, 아질산염소거능은 전처리방법에 따른 영향을 받지 않았다. 혈전용해능은 가열처리과정 없이 열풍건조 방법으로 제조된 분말마늘이 가장 우수하였고, 가열처리를 한 경우는 열풍건조로 제조된 분말마늘의 혈전용해능이 동결건조분말마늘보다 2배 정도 더 높은 활성을 나타내었다. 전처리방법 중에서는 굽는 방법은 자숙처리법에 비해 비교적 높은 항산화능과 혈전용해능을 갖는 것으로 나타났다. 식중독균에 대한 항균활성 검사 결과, 모든 열처리구에서 항균활성을 나타내지 않았으나, 무처리구의 경우 동결건조가 열풍건조보다 높은 항균성을 나타냈으며, 균주별로는 Bacillus cereus, Salmonella Typhimurium, Staphylococcus aureus에 대해 유의적으로 높은 항균활성을 나타내었다.

Keywords

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