산업식품공학 (Food Engineering Progress)

  • 제21권2호
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  • Pages.167-173
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  • 2017
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  • 1226-4768(pISSN)
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  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
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혼합물 실험계획법을 이용한 유색감자 자영(Solanum tuberosum L.) 매쉬드 포테이토 분말의 혼합비 최적화 및 매쉬드 포테이토의 특성

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

  • 정화빈 (강원대학교 식품생명공학과) ;
  • 최지일 (강원대학교 식품생명공학과) ;
  • 윤원병 (강원대학교 식품생명공학과)
  • 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)
  • 투고 : 2017.03.23
  • 심사 : 2017.04.26
  • 발행 : 2017.05.31
⟨ 이전 논문 다음 논문 ⟩

초록

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.

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.

키워드

과제정보

연구 과제 주관 기관 : 한국산업기술진흥원

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