The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Cheonan Shingo Pear and Freeze-dried Pear Snack

천안 신고배의 품질 특성 및 이를 이용한 동결건조 배 스낵 제품 개발

  • 강병선 (천안연암대학 친환경원예과) ;
  • 황혜정 (천안연암대학 외식산업과)
  • Received : 2012.01.28
  • Accepted : 2012.05.30
  • Published : 2012.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The evaluated physicochemical and sensory properties of freeze-dried Shingo pears(Pyus pyritolia Niitaka), cultivated at Cheonan city, prepared using different sugar concentration of blanching solution we evaluated. Sliced Shingo pears(5 mm and 7 mm thickness) were blanched in sugar solution(0, 3, 5, 7, 10%) and freeze-dried to make dried fruits snack. The firmness of the pear snack sliced in 7 mm portions was greater than the pear snacks sliced in 5mm pieces. However in sensory evaluation, pear snacks sliced in 5 mm portions showed higher scores. pH and titratable acidity showed no significant difference in the blanching process. Concentration of total phenollic compound in fresh pear was 3.7 mg% but freeze-dried pear snacks showed higher values at 15 mg%. Sensory evaluation tests showed that the scores for texture decreased as the thickness of the snack and sugar concentration of blanching solution increased; however the score increased(p<0.05). Color intensity and overall acceptability scores were highest in pear snacks sliced in 7 mm pieces and blanched with 7% sugar solution.

당침액 농도와 건조 방법을 달리하여 제조한 신고배(var. Shingo, Niitaka pear) 스낵의 특성과 제조 조건에 관하여 연구하였다. 배의 껍질과 핵을 제거하고 5 mm와 7 mm으로 절단한 후 설탕물(0%, 3%, 5%, 7%, 10%)에서 데치기를 실시하였다. 제조한 시료를 $-40^{\circ}C$에서 1일 보관 후, 24시간 냉동건조하여 밀봉보관하여 배 스낵을 제조하였다. 배 스낵의 경도는 블랜칭 조건에 의해서는 큰 차이를 보이지 않았지만, 과육의 두께차에 의하여 5 mm 절단한 스낵이 7 mm 절단한 스낵보다 다소 증가하였다. pH와 총 산도는 생과의 경우 5.37이었으나, 스낵 제조시 pH 5.0 이하로 나타났으며, 이는 데치기할 때 사용되는 당 용액 농도나 두께에 큰 영향을 받지 않는 것으로 여겨진다. 총 페놀 성분은 생과육은 3.7 mg%이었으나, 건조과정 중 수분이 용출되어 스낵은 15 mg% 이상으로 나타났다. 제조한 배 스낵의 관능검사를 한 결과, 5 mm인 경우에는 데치기 액의 설탕농도가 7%인 경우가 색상, 조직감, 전체적인 기호도에서 관능검사치가 높게 나타났으나, 7 mm인 경우에는 3%와 5%인 경우가 높은 기호도를 나타내었다.

Keywords

References

  1. AOAC. Official Methods Analysis. 14th ed. 1984. Association of Official Analytical Chemists, Washington, DC. USA
  2. Choi HD, Lee HC, Kim YS, Choi IW, Park YK, Seog HM. 2008. Effect of combined osmotic dehydration and hot-air drying on the quality of dried apple products. Korean J Food Sci Technol 40:36-41
  3. Choi HS, Li X, Kim WS, Lee Y. 2010. Comparison of fruit quality and antioxidant compound of 'Niitaka' pear trees grown in the organically and conventionally managed systems. Korean J Environ Agric 29:367-373 https://doi.org/10.5338/KJEA.2010.29.4.367
  4. Choi OJ, Park HR, Chough SH. 1998. Variation of free sugar and amino acid contents of pears during the ripening period. Korean J Soc Food Sci 14:250-254
  5. Doymaz I. 2005. Sun drying of figs: an experimental study. J Food Engin 71:403-407 https://doi.org/10.1016/j.jfoodeng.2004.11.003
  6. Franck C, Lammertyn J, Ho QT, Verboven P, Verlinden B, Nicolai BM. 2007. Browning disorders in pear fruit. Postharvest Biology Technol 43:1-13 https://doi.org/10.1016/j.postharvbio.2006.08.008
  7. Hwang IG, Koan SW, Kim TM, Kim DJ, Yang MH, Jeong HS. 2006. Change of physicochemical characteristics of Korean pear(Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean J Food Sci Technol 38:342-347
  8. Jeong ST, Kong MH, Yeo SW, Choi JH, Choi HS, Han GJ. 2010. Studies on the mixture wine processing using omija and pear. J East Asian Soc Dietary Life 20:896-902
  9. Kim GC, Lee SY, Kim KM, Kim Y, Kim JS, Kim HR. 2011 Quality characteristics of hot-air and freeze dried apples slices after osmotic dehydration. Korean Soc Food Sci Nutr 40:848-852 https://doi.org/10.3746/jkfn.2011.40.6.848
  10. Kim JG, Jeong ST, Jang HS, Kim YB. 1997. Quality properties of dried melon with different pretreatment. Korean J Post-Harvest Sci Technol Agri Products 4:147-153
  11. Kim MJ, Kim JH, Oh HK, Chang MJ, Kim SH. 2007. Seasonal variation of mineral nutrients in Korean common fruits and vegetables: Examining water, protein, lipid, ascorbic acid, and ${\beta}$-carotene contents. Korean J Food Cookery Sci 23: 423-432
  12. Lee JW, Kim SH, Hong SI, Jeong MC, Park HW, Kim DM. 2003a. Quality distribution of Korean Shingo pears. Korean J Food Preserv 10:162-168
  13. Lee KS, Park HM, Hong JS, Lee GH, Oh MJ. 2009. Changes of chemical components during fermentation of pear wine. Korean J Food Preserv 16:991-998
  14. Lee KS, Park KH, Lee SH, Choe EO, Lee HG 2003b. The quality properties of dried carrots as affected by blanching and drying methods during storage. Korean J Food Sci Technol 35:1086-1092
  15. Lenart A. 1996. Osmo-convective drying of fruits and vegetables: Technology and application. Dry Technol 14:391-413 https://doi.org/10.1080/07373939608917104
  16. Mandala IG, Anagnostaras EF, Oikonomou CK. 2005. Influence of osmotic dehydration conditions on apple airdrying kinetics and their quality characteristics. J Food Eng 69:307-316 https://doi.org/10.1016/j.jfoodeng.2004.08.021
  17. Park YO, Choi JH, Choi JJ, Yim SH, Lee HC, Yoo MJ. 2011. Physicochemical characteristics of yanggaeng with pear juice and dried pear powder added. Korean J Food Preserv 18:692-699 https://doi.org/10.11002/kjfp.2011.18.5.692
  18. Tanrioven D, Eksi A. 2005. Phenolic compounds in pear juice from different cultivars. Food Chem 93:89-93 https://doi.org/10.1016/j.foodchem.2004.09.009
  19. Yang YJ. 2002. Edible coating effects on storage life of 'Niikata' pear. J Korean Academic Industrial Society 3:216-220
  20. Zhang YB, Bae MJ, An BJ, Choi HJ, Bae JH, Kim S, Choi C. 2003. Effect of antioxidant activity and change in quality of chemical composition and polyphenol compound during longterm storage. Korean J Food Sci Technol 35:115-120

Cited by

  1. Effects of freeze-drying on antioxidant and anticholinesterase activities in various cultivars of kiwifruit (Actinidia spp.) vol.26, pp.1, 2017, https://doi.org/10.1007/s10068-017-0030-5
  2. Preparation and Keeping Quality of Snacks Prepared from Rice Oryza sativa and Dried Oyster Crassostrea gigas vol.49, pp.6, 2016, https://doi.org/10.5657/KFAS.2016.0750
  3. Effects of Complex Carbohydrase Treatment on Physiological Activities of Pear Peel and Core vol.43, pp.3, 2014, https://doi.org/10.3746/jkfn.2014.43.3.404
  4. Effect of Extraction Solvent on the Physiological Properties of Korean Pear Peel (Pyrus pyrifolia cv. Niitaka) vol.47, pp.2, 2015, https://doi.org/10.9721/KJFST.2015.47.2.254
  5. Quality Characteristics and Optimization of Ginger Pear Jam Prepared with Sugar, Pectin, and Citric Acid, Using the Response Surface Methodology vol.31, pp.1, 2012, https://doi.org/10.17495/easdl.2021.2.31.1.26