Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Physicochemical properties of dacquoise made with sugar or sugar replacements, tagatose, and erythritol

타가토스와 에리스리톨로 제조한 다쿠아즈의 물리화학적 특성 연구

  • Lee, Na Ra (Department of Nanobiotronics, Hoseo University) ;
  • Kang, Suna (Department of Food and Nutrition, Institute of Basic Science, Hoseo University) ;
  • Kim, Ji Hyun (Department of Food and Nutrition, Institute of Basic Science, Hoseo University) ;
  • Kim, Ha Hyoung (Department of Food and Nutrition, Institute of Basic Science, Hoseo University) ;
  • Lee, Jung Ah (Department of Food and Nutrition, Institute of Basic Science, Hoseo University) ;
  • Park, Sunmin (Department of Nanobiotronics, Hoseo University)
  • Received : 2017.01.07
  • Accepted : 2017.01.31
  • Published : 2017.03.30
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Abstract

The objective of this study was to investigate the physicochemical characteristics and sensory evaluation of dacquoise made with sugar or sugar replacement (tagatose, erythritol). Sugar (S) was replaced with tagatose (T), and sugar powder was replaced with tagatose (TS), and erythritol (TE). S showed the highest sugar contents compared with TS and TE (p <0.05) but there were no significant differences with T. There were not significant differences in specific gravity and spread factor among the sweeteners. S and T tended to have higher loss factors than TS & TE. The more tagatose was increased, the more the redness value increased compared with S, and sucrose showed similar tendency for lightness (redness; TS > T > TE > S, lightness; S > T > TS > TE). TE showed good results for physical characteristics whereas T was better in the sensory test. The above results bear out that tagatose and erythritol both are suitable as alternative sweeteners for making dacquoise, but tagatose was better. Tagatose appeared to be a better replacement for sucrose in baking dacquoise, and dacquoise with 33% of the sugar replaced tagatose (T) could be suitable for use by diabetic and obese people. 95.1% tagatose (TS) maybe appropriate for diabetic patients. In conclusion, tagatose is a suitable sugar replacement for making dacquoise.

우리나라의 경우 서구화된 식생활과 식습관으로 인하여 케이크류, 비스킷류 등의 다양한 서양식 제과를 접하게 되었다. 하지만 제과의 특성상 주재료인 설탕을 넣어 제조하고 열량과 당지수가 높아져 당뇨병환자들에게는 제한 될 수 밖에 없다. 그래서 본 연구에서는 설탕을 타가토스와 에리스리톨로 대체한 다쿠아즈를 제조하여, 물리화학적인 특성과 관능평가를 통하여 열량과 당지수가 높은 제과의 단점을 보완하고자 하였다. 실험 결과 비중의 경우 TE가 가장 높은 값을 나타내었으나 군들간에 유의적인 차이를 보이지 않았으므로, 다쿠아즈 제조 시 부피(품질)에 영향을 미치지 않은 것으로 보였다. 퍼짐성에서는 비중의 결과와 유사하였고, 손실률에서는 S가 가장 높은 값을 나타내었는데, 설탕의 함량이 높을수록 높은 손실률을 나타내었다. 색도의 경우 명도와 황색도 값은 S가 가장 높았고, 적색도 값은 타가토스가 첨가 되었던 TS와 T가 높았다. 당도의 경우 S가 가장 높았고 TE가 가장 낮았으며, T는 S와 TE사이 값을 나타내었고, 열량에서는 당도 결과와 유사한 양상을 보였다. 마지막으로 관능평가에서 T가 향미와 조직감을 제외한 모든 평가에서 S와 유사한 결과를 나타내었으며, TE가 가장 낮은 평가를 받은 것으로 나타났다. 대체감미료를 사용하여 제조한 다쿠아즈의 물리적 특성 실험 결과, 에리스리톨 함유 다쿠아즈(TE)는 손실률과 열량에서 가장 좋은 결과 값을 나타내었으나 관능평가에서 전체적으로 낮은 평가를 받았고, 38.3 % 타가토스를 함유 다쿠아즈(TS)는 손실률과 열량이 낮고, 관능평가에서 TE보다 높은 점수를 받았다. 13.4 % 타가토스로 제조한 다쿠아즈(T)는 설탕으로 제조한 다쿠아즈(S)와 물리적 특성 실험결과와 관능평가 결과가 유사했는데, 이는 유사한 설탕함량으로 인한 결과로 사료된다. 본 연구에서는 혈당 변화 실험은 하지 않았지만, 선행 연구에서 타가토스를 사용하여 초콜릿을 제조 하였을 때, 설탕을 사용한 대조군에 비해 유의적으로 혈당 상승을 억제시키는 효과가 있었으므로, 다쿠아즈도 같은 경향을 나타낼 것으로 사료된다. 다쿠아즈는 탄수화물에서 밀가루의 비중이 적고 설탕이 대부분이므로, 설탕을 타가토스로 대체하여 제조한 다쿠아즈(TS)는 당뇨병환자의 간식으로 제공될 수 있다. 또한 혈당 상승 억제 효과가 뛰어나고 당지수가 낮은 타가토스로 제조한 다쿠아즈를 제품화할 경우, 당뇨병환자뿐만 아니라 비만이거나 혈당조절이 필요한 환자의 간식으로 적절하므로, 혈당 조절과 체중증가 억제 효과가 있는 다쿠아즈를 섭취할 수 있는 기회를 제공할 것으로 사료된다.

Keywords

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