Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Sugar Infusions and Pretreatment Conditions on Quality Characteristics of Dried Sweet Pumpkin

전처리 조건과 당침지액이 건조 단호박의 품질특성에 미치는 영향

  • Shin, Dong-Sun (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Adminstration.) ;
  • Yoo, Seon-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Adminstration.) ;
  • Hwang, Young (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Adminstration.)
  • 신동선 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황영 (농촌진흥청 국립농업과학원 농식품자원부)
  • Published : 2012.12.31
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Abstract

This study prepares dried sweet pumpkins to optimize pretreatment conditions of blanching, steaming and microwave heating and to investigate the quality characteristic of each method. The sweet pumpkin blanching treatment of moisture content decreased gradually with increasing temperature, and soluble solids, and weight loss was increased. Color temperature is lower, and a higher value of L value and b value increased. As for the sweet pumpkin steaming treatment of moisture content, it was observed that the longer the steaming time was decreased, sugar content was increased. Change of color in the L value, the longer the steaming time a and b values. Also, as for the microwave treatment of the sweet pumpkin, the longer the time the moisture content decreased, it slightly increased soluble solids and weight loss. Blanching showed the lowest hardness of texture, followed by steaming, and microwaves, in order. Penetration per 20 hours per type was determined by sensory evaluation of sugar, and sugar:fructose(1:2)ratio were higher in the composition.

단호박의 전처리 조건에 따라 건조 후의 품질의 변화를 조사하기 위하여 전처리 조건으로 블랜칭, 증숙 및 전자레인지의 방법으로 각각 전처리를 달리하여 품질특성을 조사하였다. 시료의 크기는 $2.5{\times}2.5{\times}1$ cm로 하였으며 블랜칭의 처리 온도는 50, 70, 90 및 $100^{\circ}C$으로 하여 각각 2분 동안 처리하였고 증숙 처리시간은 0, 1, 2, 4 및 6분, 전자레인지는 0, 5, 10, 20 및 60초 동안 각각 가열하여 10분 동안 식힌 후 실험을 진행하였다. 품질특성을 조사한 결과, 블랜칭 처리의 경우 수분함량은 대조구가 66.72%이었으나 온도가 높아질수록 점차적으로 감소하여 $100^{\circ}C$에서는 59.06%로 감소하였다. 당도는 온도가 높아질수록 점차적으로 증가하였다. 중량 감소율은 처리온도가 높을수록 오히려 증가하는 경향을 나타내었다. 색의 경우 온도가 높을수록 L값은 낮아지는 반면 a값은 증가하였고 b값은 증감하는 경향을 보였다. 증숙 시간에 따른 품질특성에서 증숙 시간이 길어질수록 수분함량은 감소하였으나 당도는 증가하였다. 중량 감소율은 계속적으로 증가하였으나 그 변화의 폭은 미미하였다. 색의 변화에서도 증숙 시간이 길어질수록 L값은 낮아졌으며 a값 및 b값은 다소 증가하였다. 전자레인지 처리는 시간이 길어질수록 수분함량은 감소하였고 당도와 중량 감소율은 다소 증가하였으며 색은 블랜칭과 중숙의 경우와 같은 경향으로 나타났다. 경도의 결과는 블랜칭 처리가 가장 낮았으며 그 다음이 증숙, 전자레인지 순으로 나타났다. 당 침투 시간은 20시간으로 결정되었으며 당 종류별 관능평가에서는 설탕과 설탕:과당(1:1) 조성물이 높게 평가되었다. 따라서 건조 단호박은 전처리로 증숙을 2분 처리하는 것이 좋으며 당침지액은 설탕:과당(1:1)이나 설탕:과당:플락토 올리고당(5:3:2)이 적당할 것으로 보인다.

Keywords

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