Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Characteristics of Quality for Sulgidduk with Momordica charantia L. Powder

여주분말을 첨가한 설기떡의 품질 특성 연구

  • Received : 2016.11.14
  • Accepted : 2016.12.18
  • Published : 2016.12.31
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Abstract

This study was performed to examine the characteristics of Sulgidduk with different amounts of Momordica charantia powder (0%, 2.5%, 5%, 7.5%, and 10%). The pH of Sulgidduk was dose-dependently decreased with the addition of Momordica charantia powder (p<0.001). The lightness (L-values) of Sulgidduk was significantly decreased with the addition of Momordica charantia powder, but the redness (a-values) and yellowness (b-values) were significantly increased (p<0.001). In addition, hardness, cohesiveness, and chewiness were significantly decreased, and the springiness and gumminess were significantly decreased with the addition of Momordica charantia powder in Sulgidduk. The Sulgidduk with Momordica charantia powder presented significant DPPH radical scavenging activities in a dose-dependent manner. In sensory evaluation, the color, flavor, bitterness, sweetness, softness, and mastication of Sulgidduk were dose-dependently increased with the addition of Momordica charantia powder (p<0.001). The ranking of overall preference was 5%> 2.5%> 7.5%> 10%> 0%. Through this study, it was considered that the Momordica charantia powder can be used to make functional Sulgidduk.

본 연구에서는 여주 분말을 5가지 농도(0%, 2.5%, 5%, 7.5%, 10%)로 첨가한 설기떡의 품질 특성과 항산화능을 평가하였다. 설기떡의 pH는 여주분말 첨가량이 증가함에 따라 유의적으로 감소하였으며(p<0.001), 가용성 고형분 함량은 여주분말 첨가량이 증가함에 따라 유의적 증가하였다(p<0.001). 여주 분말 첨가량이 증가함에 따라 L값(명도)은 유의적으로 감소한 반면, a값(적색도), b값(황색도)는 시료간의 차이를 나타내며, 유의적으로 증가하였다(p<0.001). 또한, 경도(p<0.001), 응집성(p<0.01), 씹힘성(p<0.01)은 여주분말 첨가량이 증가할수록 유의적으로 감소하였으며, 탄력성, 검성은 여주분말의 첨가량이 증가할수록 유의적으로 증가하였다(p<0.001). 설기떡의 항산화능은 DPPH 방법을 통해 분석되었으며, 여주분말의 첨가량이 증가할수록 항산화 소거능이 증가하였다. 또한, 여주분말을 첨가한 설기떡의 관능검사 결과, 여주분말의 첨가량이 증가할수록 색, 향, 쓴맛, 단맛, 부드러운 정도, 씹힘성이 유의적으로 증가하였다(p<0.001), 전반적인 기호도는 5% > 2.5% > 7.5% > 10% > 0% 순으로 평가되었다. 본 연구를 통하여 여주분말을 설기떡에 첨가하였을 때 기능성 떡 제조에 활용가능하다고 판단된다.

Keywords

References

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