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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Studies on Quality Characteristics and Biological Activities of Macaroons supplemented with GABA(γ-Aminobutyric Acid) Rice Powder and Xylose

마카롱 제조 시 가바쌀 가루와 자일로스의 첨가에 따른 품질 특성과 생리 활성에 대한 연구

  • 최수영 (서울대학교 식품영양학과.생활과학연구소) ;
  • 임수연 (베이크 폴린) ;
  • 정우석 (베이크 폴린) ;
  • 유경미 (숭의여자대학 식품영양과) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2015.06.11
  • Accepted : 2015.10.08
  • Published : 2015.10.30
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Abstract

The purpose of this study was to evaluate the biological activities and quality properties of macaroons made with GABA rice powder and xylose. GABA rice powder was added to macaroons at weight percentages of 0, 2.5, and 3.5%. Hunter's color values ($L^*$, $a^*$, $b^*$), total sugar contents, total phenolics, ABTS and DPPH radical scavenging activities, textures, and sensory characteristics supplemented with different xylose and GABA rice powder contents were measured. As the ratio of GABA rice powder in macaroons increased, total phenol contents and ABTS and DPPH radical scavenging activities increased. In the texture profile analysis, fracturability and brittleness were lower as GABA rice powder content increased. In the sensory evaluation, significant differences (p<0.05) were observed in color, sweetness, texture, and overall acceptability depending on the addition of GABA rice powder to macaroons. Overall qualities of macaroons were different from GABA rice powder and xylose added ones. Therefore, xylose and GABA rice powder may be used to make healthy macaroons.

본 연구는 자일로스와 가바쌀 가루를 첨가한 마카롱을 제조한 후 마카롱의 품질 특성과 생리 활성을 분석함으로써, 대체감미료와 곡류를 이용한 기능성 디저트류 개발을 위한 기반자료를 제공하고자 하였다. 색도의 분석 결과, 명도는 가바쌀 가루와 자일로스의 첨가에 따라 모두 감소하는 경향을 보였다. 또한, 자일로스와 가바쌀 가루를 첨가한 경우, 자일로스의 카라멜 반응과 가바쌀에 함유된 아미노부티르산의 마이얄 반응 촉진 작용으로 인해 갈변이 더 활발하게 일어남으로써 적색도와 황색도를 감소시키는 것으로 나타났다. 총 당함량은 자일로스로 설탕을 일부 대체함에 따라 감소하는 경향을 보였다. 마카롱에 대한 총 페놀 함량, ABTS 및 DPPH 분석 결과, 설탕의 일부만 자일로스로 대체한 군(GABA0)은 대조군과 유의적인 차이를 보이지 않았으나, 가바쌀 가루첨가군(GABA50, GABA70)은 가바쌀 가루에 함유되어 있는 페놀 화합물의 영향을 받아 첨가량에 따라 값이 증가하는 경향을 보였다. 조직감의 분석 결과, 자일로스와 가바쌀 가루를 첨가한 마카롱은 표면 경화 현상이 강화됨에 따라 대조군에 비해 부서짐성과 깨짐성이 낮아지고, 경도는 증가하는 것으로 나타났다. 관능검사 결과, 자일로스의 첨가는 단맛을 낮추고, 종합적 기호도를 감소시켰으나(p<0.05), 가바쌀 가루의 첨가는 색을 어둡게 하고, 관능적으로 감지되는 조직감의 강도를 감소시키며, 종합적 기호도를 높이는 것으로 나타났다. 종합적으로, 자일로스와 가바쌀 가루를 모두 첨가함으로써 표면의 색이 어둡고, 부드러운 내부 구조를 지닌 GABA70이 가장 선호도가 높은 것으로 확인되었다. 이러한 연구결과는 가바쌀 가루와 자일로스를 이용하여 마카롱을 제조할 경우, 항산화성이 향상되고, 관능적으로 선호도가 높은 기능성 마카롱을 개발할 수 있음을 시사한다.

Keywords

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