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탈지 인삼씨박 분말을 첨가한 영양바의 품질 특성

Quality Characteristics of Nutrition Bar Substituted with Defatted Ginseng Seed Meal

  • 조성아 (서울대학교 식품영양학과.생활과학연구소) ;
  • 유경미 (숭의여자대학교 식품영양과) ;
  • 이슬 (서울대학교 식품영양학과.생활과학연구소) ;
  • 김경탁 (한국식품연구원) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Cho, Seong-Ah (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Yoo, Kyung-Mi (Department of Food and Nutrition, SoongEui Women's College) ;
  • Lee, Seul (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Kim, Kyung-Tak (Korean Food Research Institute) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
  • 투고 : 2012.12.10
  • 심사 : 2013.04.19
  • 발행 : 2013.06.29

초록

본 연구에서는 압착추출방법으로 착유한 후 얻은 탈지 인삼씨박 분말의 식품 소재로서의 이용 가능성을 알아보기 위하여 탈지 인삼씨박 분말의 첨가량(밀가루 중량의 0, 5, 10, 20%)을 달리하여 영양바를 제조하여 품질 특성을 알아보았다. 영양바의 품질특성을 알아보기 위하여 반죽의 pH와 밀도, 영양바의 비용적, 손실률과 팽창률, 색도, texture, 관능검사를 실험한 결과는 다음과 같다. 영양바 반죽의 밀도와 pH는 인삼씨박 첨가 수준 증가에 따른 뚜렷한 경향이 나타나지 않았다. 인삼씨박 분말의 첨가량이 높아질수록 인삼씨박 분말무첨가군 대비 비용적, 손실률과 팽창률 모두 감소하였다. 영양바의 crust와 crumb 모두 L값(명도)와 b값(황색도)는 인삼씨박 분말을 첨가할수록 유의적으로 감소하는 반면 a값(적색도)과 대조군 대비 총 색차(${\triangle}$)는 증가하는 경향을 보였다. 영양바의 texture 특성은 모든 항목에서 유의적인 차이가 나타났으며, 특히 경도(hardness)는 인삼씨박 분말 첨가량이 증가함에 따라 높아지는 경향을 나타났다. 관능검사를 통해 인삼씨박 분말 첨가 영양바의 갈색의 정도, 인삼씨의 향과 맛, 쓴맛, 경도와 입안에서 알갱이가 느껴지는 정도에 대한 특성 강도를 평가한 결과, 모든 항목에서 첨가량이 증가할수록 대조군에 비해 강도가 높게 평가되었다. 특성 강도에 따른 각 시료의 기호도를 조사한 결과, 5-10% 첨가군에서 각 항목에 대한 기호도가 높게 나타났으며, 10% 인삼씨박 분말 첨가 영양바에서 전반적인 기호도가 가장 높은 것으로 나타났다. 이상의 결과로 보았을 때, 영양바에 인삼씨박 분말을 첨가는 관능평가에 긍정적인 영향을 미치며, 이로써 식품 소재로써 탈지 인삼씨박의 이용가능성이 있다고 사료된다.

The objectives of this study were to investigate the quality characteristic of the nutrition bar with various concentrations (0, 5, 10, 20%) of defatted ginseng seed meal(DGSM). Specific gravity and pH of bar batters were lower in bars containing DGSM. Specific volume, loss rate and leavening rate of bars were decreased as DGSM increased. In color of bar crust and crumb, the L and bcolor values decreased according to the level of DGSM added, whereas the a color valuesand ${\triangle}$ increased. The bars with 5, 10 and 20% DGSM had significantly higher hardness value than control bar (p < 0.05). The result of sensory evaluation showed that intensity scores for color, flavor, taste, after taste and texture were highest for the nutrition bar substituted with 20% DGSM. The nutrition bar with 10% DGSM attained the highest overall acceptability score. Results indicated that optimal concentration of DGSM into the nutrition bar was 10%.

키워드

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