Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Sikhe Prepared with Cnidium officinale Makino Water Extracts

천궁 열수 추출물을 첨가한 식혜의 품질 특성

  • Kim, Gui-Soon (Dept. Hotel Culinary & Bakery, Gumi College) ;
  • Park, Geum-Soon (Dept. of Food Science and Technology, Catholic University of Daegu)
  • 김귀순 (구미대학교 호텔조리제빵과) ;
  • 박금순 (대구가톨릭대학교 외식식품산업학부)
  • Received : 2012.06.29
  • Accepted : 2012.12.21
  • Published : 2012.12.31
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Abstract

This study was conducted to assess the characteristics of Sikhe prepared with Cnidium officinale Makino water extracts. pH decreased as the amount of Cnidium officinale Makino water extract increased.-, as did moisture. The sweetness of the Sikhe increased as the amount of the extract increased. Moreover, the L decreased while a and b values increased as Cnidium officinale Makino water extracts increased. The hardness and springiness of the Sikhe also increased with increasing amounts of extract. The DPPH radical scavenging activities of Sikhe increased as the amount of Cnidium officinale Makino increased. Finally, Sikhe containing 40 and 60% Cnidium officinale Makino water extracts showed significantly high appearance, flavor, taste, after swallow and overall-acceptability values (p<0.05).

기능성 식품 소재로 천궁을 활용하고자 하는 연구의 일환으로 천궁 추출물의 첨가량은 달리하여 전통 음료인 식혜를 제조한 후 품질 특성을 살펴본 결과는 다음과 같다. 식혜의 pH는 천궁 추출물 첨가량이 증가할수록 감소하였으며 저장기간에 따라 감소하였다. 산도는 pH와 반대의 경향으로 나타났으며, 천궁 추출물 첨가 식혜의 밥알의 수분함량은 천궁 추출물 첨가량이 많아질수록 감소하였다. 당도는 천궁 추출물 첨가량이 많아질수록 증가하였으며, 저장 기간에 따라 다소 증가하였다. 탁도는 대조군이 가장 낮게 나타났으며, 천궁 추출물 첨가량이 많을수록 높게 나타났다. L값은 천궁 추출물의 첨가량이 많을수록 감소하였으며, 저장 기간에 따라 증가하였다. a와 b값은 천궁 추출물의 첨가량이 증가할수록 높게 나타났으며, texture에서는 경도와 탄력성이 천궁 추출물의 첨가량이 증가할수록 높게 나타났으며 응집성은 낮게 나타났다. DPPH radical 소거능은 천궁 추출물의 첨가량이 높을수록 높은 항산화력을 보였으며, 식혜의 관능검사에서 외관, 맛, 향, 조직감, 전체적인 기호도에서 천궁 추출물 40~60% 첨가 시 유의적으로 높은 기호도를 보였다(p<0.05).

Keywords

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