Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지
DOI QR코드

DOI QR Code

Characteristics and Optimization of the Formula of Mashed Potatoes Using Purple-fleshed Potato (Solanum tuberosum L.) by Mixture Design

혼합물 실험계획법을 이용한 유색감자 자영(Solanum tuberosum L.) 매쉬드 포테이토 분말의 혼합비 최적화 및 매쉬드 포테이토의 특성

  • Jung, Hwabin (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Choi, Ji-il (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Yoon, Won Byong (Department of Food Science and Biotechnology, Kangwon National University)
  • 정화빈 (강원대학교 식품생명공학과) ;
  • 최지일 (강원대학교 식품생명공학과) ;
  • 윤원병 (강원대학교 식품생명공학과)
  • Received : 2017.03.23
  • Accepted : 2017.04.26
  • Published : 2017.05.31
⟨ Previous Next ⟩

Abstract

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

본 연구에서는 고유의 자색 안토시아닌을 함유하고 있는 PFPP를 이용하여 매쉬드 포테이토를 제조하고 이의 물리화학적 특성을 확인하였다. PFPP와 전지분유, 덱스트린을 혼합하여 ready-to-eat (RTE) 매쉬드 포테이토 제품을 제조하기 위하여 세 구성 성분의 최적 혼합비를 도출하고자 혼합물 실험방법을 이용하였다. 다양한 배합비에서 매쉬드 포테이토의 색도, 안토시아닌 함량, 유변학적 특성의 차이를 관찰하였으며 PFPP와 전지분유의 배합비에 따라 매쉬드 포테이토의 구조가 변화하여 다른 유변학적 gel 특성을 나타내었다. PFPP의 함량은 주로 적색도와 안토시아닌 함량에 큰 영향을 미쳤으며, 전지분유의 함량은 전지분유의 친수성 및 수용성 특성에 의하여 유변학적 특성의 변화에 영향을 미쳤다. 매쉬드 포테이토의 유변학적 특성 및 다양한 배합비에 따른 특성은 모델링을 통하여 구조적 및 성분에 따른 경향을 정량적으로 나타낼 수 있었다. 본 연구를 통하여 적색도와 안토시아닌의 함량을 최대로 함유하면서 유변학적 특성은 시판되는 매쉬드 포테이토와 유사한 고품질의 기능성 매쉬드 포테이토의 최적 배합비는 PFPP 90.49%, 전지분유 4.86%, 덱스트린 4.65%임을 도출하였다.

Keywords

Acknowledgement

Supported by : 한국산업기술진흥원

References

  1. Basu ST, Shivhare US, Singh TV, Beniwal VS. 2011. Rheological, textural and spectral characteristics of sorbitol substituted mango jam. J. Food Eng. 105: 503-512. https://doi.org/10.1016/j.jfoodeng.2011.03.014
  2. Bayod E, Willers EP, Tornberg E. 2008. Rheological and structural characterization of tomato paste and its influence on the quality of ketchup. LWT-Food Sci. Technol. 41: 1289-1300. https://doi.org/10.1016/j.lwt.2007.08.011
  3. Choi PS, Kim HS, Chin KB. 2013. Antioxidant activities of water or methanol extract from cherry (Prunus yedoensis) and its utilization to the pork patties. Korean J. Food Sci. An. 33: 268-275. https://doi.org/10.5851/kosfa.2013.33.2.268
  4. Depypere F, Verbeken D, Thas O, Dewettinck K. 2003. Mixture design approach on the dynamic rheological and uniaxial compression behavior of milk desserts. Food Hydrocolloid. 17: 311-320. https://doi.org/10.1016/S0268-005X(02)00092-9
  5. Jang MS, Park JE. 2006. Optimization of ingredient mixing ratio for preparation of sulgidduk with saltwort (Salicornia herbacea L.). J. Korean Soc. Food Sci. Nutr. 35: 641-648. https://doi.org/10.3746/jkfn.2006.35.5.641
  6. Jang HL, Hong JY, Kim NJ, Kim MH, Shin SR, Yoon KY. 2011. Comparison of nutrient components and physicochemical properties of general colored potato. Korean J. Hort. Sci. Technol. 29: 144-150.
  7. Jeon TW, Cho YS, Lee SH, Cho SM, Cho HM, Chang KS, Park HJ. 2005. Studies on the biological activities and physicochemical characteristics of pigments extracted from Korean purplefleshed potato. Korean J. Food Sci. Technol. 37: 247-254.
  8. Jung HB, Kim JA, Pan CH, Yoon WB. 2014. Antioxidant activity and quality characteristics of cookies prepared with colored potato (Ja-young) flour. Food Eng. Prog. 18: 325-331. https://doi.org/10.13050/foodengprog.2014.18.4.325
  9. Jung HB, Pan CH, Yoon WB. 2015. Effect of the particle size of red-fleshed potato (Solanum tuberosum L.) on the physical properties of dough and noodle. Food Eng. Prog. 19: 201-208. https://doi.org/10.13050/foodengprog.2015.19.3.201
  10. Jung SJ, Kim NY, Jang MS. 2008. Formulation optimization of salad dressing added with bokbunja (Rubus Coreanum Miquel) juice. J. Korean Soc. Food Sci. Nutr. 37: 497-504. https://doi.org/10.3746/jkfn.2008.37.4.497
  11. Karaman S, Yilmaz MT, Kayacier A. 2011. Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties. Food Hydrocolloid. 25: 1319-1326. https://doi.org/10.1016/j.foodhyd.2010.12.007
  12. Kavanagh GM, Simon BR. 1998. Rheological characterisation of polymer gels. Prog. Polym. Sci. 23: 533-562. https://doi.org/10.1016/S0079-6700(97)00047-6
  13. Lamberti M, Geiselmann A, Conde-Petit B, Escher F. 2004. Starch transformation and structure development in production and reconstitution of potato flakes. LWT- Food Sci. Technol. 37: 417-427. https://doi.org/10.1016/j.lwt.2003.10.015
  14. Lee HJ. 2013. Antioxidant activity and properties characteristics of pound cakes prepared by using frozen blueberry powder & anthocyanin extracted from black beans. Korean J. Food Nutr. 26: 772-782. https://doi.org/10.9799/ksfan.2013.26.4.772
  15. Lee JM, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J. AOAC Int. 88: 1269-1278.
  16. Lee YJ, Kim DB, Lee OH, Yoon WB. 2016. Characterizing texture, color and sensory attributes of cookies made with jerusalem artichoke (Helianthus tuberosus L.) flour using a mixture design and browning reaction kinetics. Int. J. Food Eng. 12: 107-126. https://doi.org/10.1515/ijfe-2015-0248
  17. Mimouni A, Deeth HC, Whittaker AK, Gidley MJ, Bhandari BR. 2010. Rehydration of high-protein-containing dairy powder: slow-and fast-dissolving components and storage effects. Dairy Sci. Technol. 90: 335-344. https://doi.org/10.1051/dst/2010002
  18. Kolasa KM. 1993. The potato and human nutrition. Am. Potato J. 70: 375-384. https://doi.org/10.1007/BF02849118
  19. Rhim JW, Kim SJ. 1999. Characteristics and stability of anthocyanin pigment extracted from purple-fleshed potato. Korean J. Food Sci. Technol. 31: 348-355.
  20. Ross-Murphy SB. 1992. Structure and rheology of gelatin gels: recent progress. Polym. 33: 2622-2627. https://doi.org/10.1016/0032-3861(92)91146-S
  21. Staffolo MD, Bertola N, Martino M. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. Int. Dairy J. 14: 263-268. https://doi.org/10.1016/j.idairyj.2003.08.004
  22. Steffe JF. 1996. Rheological Methods in Food Process Engineering. Freeman Press, East Lansing, MI, USA.
  23. Yoo JS, Hong ES, Hong KW, Yoon WB. 2016. Optimization and quality characteristic of noodles with hydrolysate of sea cucumber (Stichopus Japonicas) using a mixture design. Food Eng. Prog. 20: 143-151. https://doi.org/10.13050/foodengprog.2016.20.2.143