Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Evaluation of the Nutrtional Cereal Bar with Citrus Fruit Extract

감귤 농축액 첨가에 따른 영양바의 품질 평가

  • Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University/Research Institute of Biomaterial, Hallym Polytechnic University) ;
  • Choi, Young-Bum (Agro Foodtech Holdings O'JEJU) ;
  • Ko, Jung-Rim (Agro Foodtech Holdings O'JEJU) ;
  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University) ;
  • Lee, Hyeon Yong (Dept. of Food Science and Technology, Seowon University)
  • 박성진 (한림성심대학교 관광외식조리과/한림성심대학교 생물소재연구소) ;
  • 최영범 (농업회사법인 (주)오'제주) ;
  • 고정림 (농업회사법인 (주)오'제주) ;
  • 나영아 (을지대학교 식품산업외식학과) ;
  • 이현용 (서원대학교 식품공학과)
  • Received : 2014.07.12
  • Accepted : 2014.12.05
  • Published : 2014.12.30
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Abstract

The objectives of this study were to investigate the quality characteristics of nutritional cereal bars with various concentrations (0, 5, 10, 15, 20%) of Citrus fruit extract. Regarding the color of nutritional cereal bars, the L value decreased according to the amount of nutritional cereal bars added, whereas a, b color values increased. The nutritional cereal bar with 5, 10, 15, and 20% Citrus fruit extract had a significantly lower hardness value than the control nutritional cereal bar. The result of a sensory test showed that the scores for color, taste, texture, and overall acceptability were the highest for the nutritional cereal bar with 15% Citrus fruit extract. The nutritional cereal bar with 20% Citrus fruit extract attained the highest flavor score. The results indicated that optimal concentration of Citrus fruit extract in nutritional cereal bars were 15%. The quality characteristics of the nutritional cereal bar were also potential materials for good healthy food.

본 연구에서는 순환형 감압건조 및 초고압 추출공정을 이용하여 제조한 감귤농축액을 소비자의 건강과 편의성을 위해 첨가량을 달리하여 영양바에 적용 제조하여 품질특성을 알아보았다. 영양바의 색도에서 명도는 대조군이 72.3으로 가장 높았으며, 적색도는 15%와 20% 첨가군에서 2.7로, 황색도도 첨가량이 증가함에 따라 증가하는 경향을 나타내었다. 영양바의 pH는 대조군이 7.10, 첨가군이 6.57~6.97의 범위로 대조군의 pH 보다는 낮게 나타났다. 영양바의 경도는 감귤농축액이 증가함에 따라 감소하는 경향을 나타내었지만 유의적인 차이는 나타내지 않았다. 탄력 및 응집성은 감귤 농축액 증가에 따라 감소하였으며, 씹힘성은 대조군에 비해 감소하는 경향을 나타내었다. 영양바의 색의 기호도는 15% 첨가군이 가장 높게 평가되었으며, 향의 기호도는 20% 첨가군이 가장 높게 평가되었다. 맛에 대한 기호도는 15% 첨가군에서 높은 값을 나타내었다. 영양바의 조직감에 대한 기호도는 15% 첨가군에서 높은 기호도를 나타내었다. 전체적인 기호도는 15% 감귤농축액을 첨가한 영양바가 대조군보다 선호되는 것을 알 수 있었다. 상관관계에 대한 결과는 flavor에 대한 상관관계가 각 측정항목에 대해 우수하게 나타났다. 이상의 결과를 종합하여 감귤농축액 15% 첨가수준에서 영양바 제조 시 영양바에 대한 기호도를 높여줄 수 있을 것으로 판단된다.

Keywords

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