Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical and Sensory Properties of Pan Bread Made with Various Amounts of Squeezed Perilla Leaf Juice

깻잎착즙액을 이용하여 제조한 식빵의 이화학적 및 관능적 특성

  • Oh, Suk-Tae (Department of Culinary Arts, Woosong University) ;
  • Kim, Kee-Hyuk (Department of Culinary Arts, Woosong University) ;
  • Kim, Won-Mo (Department of Baking & Pastry, Woosong College) ;
  • Lee, Gyu-Hee (Culinary Science Research Center, Woosong University)
  • 오석태 (우송대학교 외식조리학부) ;
  • 김기혁 (우송대학교 외식조리학부) ;
  • 김원모 (우송정보대학 제과제빵학과) ;
  • 이규희 (우송대학교 조리과학연구센타)
  • Received : 2017.04.24
  • Accepted : 2017.06.22
  • Published : 2017.07.31
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Abstract

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

다양한 생리 기능성을 가지며 우리나라 전 지역에서 쉽게 재배가 가능한 깻잎의 활용 범위를 넓히고자 깻잎착즙액(squeezed perilla leaf juice, SPLJ) 첨가량을 달리하여 제조한 식빵의 물리 화학적 및 관능적 특성을 확인하였다. 깻잎착즙액을 첨가한 반죽의 특성을 farinigraph로 분석하였을 때 견도와 반죽형성에 도달하는 시간은 대조구와 거의 차이가 없었으나 반죽의 안정도는 깻잎착즙액의 양이 증가할수록 반죽안정도 시간이 길어지는 경향을 나타내어 깻잎착즙액 고형분 함량을 2% 미만 첨가할 경우에는 깻잎착즙액의 첨가가 반죽 특성을 좋게 하였다. 반죽의 발효 팽창력은 깻잎착즙액 첨가량이 많을수록 줄어드는 경향을 나타내었다. 깻잎착즙액의 첨가량을 달리하여 제조한 식빵의 부피, 비용적, 굽기손실률은 깻잎착즙액의 첨가량이 증가할수록 줄어들었으며, 색도는 깻잎착즙액의 첨가량이 많을수록 청록색이 진해졌다. 물성 특성은 깻잎착즙액 첨가량이 많을수록 탄력성과 점착성은 낮은 값을 나타냈으며, 깨짐성, 씹힘성과 경도성은 높아지는 경향을 나타내었다. 깻잎착즙액의 첨가량을 달리하여 제조한 빵의 강도에 대한 관능평가를 시행한 결과 깻잎착즙액의 첨가량이 많을수록 기공이 균일한 정도와 부드러운 조직감은 낮아지는 경향을 나타내었고, 빵 표면의 녹갈색 정도, 깻잎냄새, 깻잎맛과 쫄깃한 조직감은 높아지는 경향을 나타내었다. 전체적인 기호도는 1.5% SPLJ가 가장 높은 소비자 기호도를 나타내었으나 1.5%와 1.0% SPLJ 사이에는 통계적 유의차가 없었다. 관능평가 강도 측정 결과(undependent variable)와 소비자 기호(dependant variable)도 사이의 관계를 부분최소제곱(partial least squares, PLS)을 이용하여 회귀 분석한 결과, 본 실험에 참가한 소비자들은 깻잎착즙액의 양을 달리하여 제조한 빵에 대하여 초록색이 있으며 깻잎 향과 맛이 느껴지는 부드럽고 쫄깃한 느낌을 갖는 빵을 선호함을 알 수 있었다. 본 실험의 결과로 물리적 특성은 0.5%가 적당하였으나, 기호성은 1.5%까지도 적당함을 알 수 있었다. 결론적으로 깻잎착즙액을 이용하여 식빵을 만들 때 반죽특성은 좋으나, 발효력 및 부피팽창이 낮아 물리적 특성이 바람직하지 못함을 알 수 있었다. 하지만 기호성은 우수한 것으로 평가되어 깻잎식빵을 제조하기 위한 제빵 적성을 높이는 연구가 필요함을 알 수 있었다.

Keywords

References

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