문화기술의 융합 (The Journal of the Convergence on Culture Technology)

  • 제4권4호
  • /
  • Pages.295-300
  • /
  • 2018
  • /
  • 2384-0358(pISSN)
  • /
  • 2384-0366(eISSN)
국제문화기술진흥원 (The International Promotion Agency of Culture Technology)
권호 표지
DOI QR코드

DOI QR Code

파래가루를 첨가한 절편의 품질특성

Quality Characteristics of Jeolpyeon by Different Ratios of Green Laver Powder

  • 이나겸 (장안대학교 건강과학부 식품영양과)
  • 투고 : 2018.07.27
  • 심사 : 2018.09.16
  • 발행 : 2018.11.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

절편에 영양적 가치와 약리적 효능이 있는 파래분말 첨가량(0~8%)을 달리하여 절편을 제조하고 관능검사 및 조직감 특성을 비교 검토 하엿다. 파래분말 첨가량을 달리한 절편의 색도중 명도 L값은 파래분말 첨가량이 증가할수록 감소하였으며, 적색도 a값은 첨가량이 많아 질수록 유의적인 값을 보였다(p<0.05). 황색도(b값)는 파래분말을 첨가한 절편이 무첨가군보다는 높은 점수를 보였으며, 파래분말 첨가량이 증가할수록 황색도가 낮아져 절편의 녹색이 강하게 나타났다. 텍스쳐 특성에서는 경도, 응집성, 검성은 파래분말 첨가량이 증가할수록 증가하였으며 유의적인 차이를 나타내었다(p<0.05). 전반적인 기호도에서는 4%를 첨가한 파래절편이 가장 좋게 평가되었다.

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making Jeolpyeon added to Laver powder(0~8%) in according to concentration which has nutritive value and medical effect of Jeolpyeon traditional dduk. As the result of the values of Hunter color system, the L-values of the laver powder Jeolpyeon significantly decreased, and the a-values also significantly increased(p<0.05). The b-values Jeolpyeon added with laver powder higher than the control group. As the amoung of laver powder added has increased, the b-values has dropped showing a green color. In case of texture analysis hardness, cohesiveness and gumminess of laver powder Jeolpyeon increased(p<0.05). Also, the results of the sensory evaluateion showed that the 4% laver powder Jeolpyeon had the highest scores.

키워드

표 1. 파래분말을 첨가한 절편의 제조배합비 Table 1. Formulas of Jeolpyeon containing various of Green Laver Powder

GJMGCK_2018_v4n4_295_t0001.png 이미지

표 2. 파래분말을 첨가한 절편의 수분활성비 Table 2. moist contents of Green Laver Powder

GJMGCK_2018_v4n4_295_t0002.png 이미지

표 3. 파래분말을 첨가한 절편의 색도 Table 3. Hunter's color values of Jeolpyeon added with Green Laver Powder

GJMGCK_2018_v4n4_295_t0003.png 이미지

표 5. 파래분말을 첨가한 절편의 관능검사 Table 5. Sensory acceptance Green Laver Powder added Jeolpyeon

GJMGCK_2018_v4n4_295_t0004.png 이미지

표 4. 파래분말을 첨가한 절편의 물성 Table 4. Texture properites of Jeolpyeon added with Green Laver Powder

GJMGCK_2018_v4n4_295_t0005.png 이미지

참고문헌

  1. Lee MY, Kim GK, "Quality Characties of Jeolpyeon by Different Ratios of Lycil fructus Poweder", Korean J Food Cookery Sci, Vol 23(6), pp 818-823, 2007
  2. Yoon SS, Korean Food, Soohaksa, pp 252-255, 1986
  3. Kim HK, The Functional Effects of Anti-microbial Activity and Anti-inflammatory of Seaweed polysaccharide Extracts, The Journal of the Convergence on Culture Technology, Vol 4(2),pp 161-169, 2018 https://doi.org/10.17703/JCCT.2018.4.2.161
  4. Hwang SJ, Ahn JC, "Quality Characties of Jeolpyeon containg Astragalus membranaceus extract", Korean J Food Cookery Sci, Vol 24(2), pp 266-271, 2008
  5. Hong JS, Kwon YJ, Kim YH, Kim MK, Park IW, Kang KH, "Fatty acid composition of Miyeok and Pare", J Korean Soc Food Nutr, Vol 20, pp 376-380, 1991
  6. Ministry for Food, Argriculture, Forestry and Fisheries(www.mifaff.go.kr)
  7. Lim EJ, Lee YH, Huh CO, Kwon SH, Kim JY, Han YB, "Rheological properties of bread dough added with Enteromorpha intenstinalis". Korean J Food Sci Technol, Vol 39, pp 652-657, 2007
  8. Lee BH, Choi SW, Chun JH, Yu BS, "Extraction of water soluable antioxidants from seaweeds". J of korean Ind & Eng Chemistary Vol 7(6), pp 1069-1077, 1996
  9. Lee Ys, Kim DS, Lyu BH, Lee Sh, "Antitumor and immunomodulating effects of seaweeds toward sarcoma-180cell". J Korean Soc Food Nutr, Vol 21(5), pp 544-550, 1992
  10. Lim EJ," Quality Characteristics of cookies with added enteromorpha intenstinalis". Korean J Food & Nutr, Vol 21(3), pp300-305, 2008
  11. Baek SH, Kang KH, Choe SN, " Effect of seaweeds added in preparation of tofu". Korean J Food & Nutr, Vol 9(4), pp 529-535, 1996
  12. Kim SJ, Han YS. " Effect of green lavor on the extention of shelf-life of muk(Starch jelly)". Korean J Food Sci Nutr, Vol 38(1), pp 116-120, 1998
  13. Lim EJ, Cho KR, Kim JY, Lee YH, Ho JN, Kim YJ, Cho HY,."The anticoagulant and anticancer activities of enteromorpha intestinalis extracts", Korean J Food & Nutr, Vol 21(1) ,pp 7-14, 2008
  14. Kim HS, Lyu ES, "Optimization of Sulgidduk with Green Laver Powder Using a Response Surface Methodology". Korean J Food Cookery Sci, Vol 26(1), pp 54-61, 2010
  15. Joo HK, Food Analysis method, Yulim Culture History, 1990
  16. Joo HS, Park JE, Jang MS, " Preference and Quality Characteristics of Jeolpyun Containing Citron Leaf Powder", Korean J Food Cookery Sci, Vol 26(2), pp 111-120, 2010
  17. Jang MS, Lee HS. "A Study on Quality Characteristics and Storage of Julpyun Affected by Chungmirae Leaf powder", Korean J Food Cookery Sci, Vol 21(4), pp 482-489, 2005
  18. Kim EJ, Lim YH, Kim MW, Kim MH, Woo KJ, "Mineral contents and Properties of Pongihp Julpyun Preparation by adding Mulberry Leaves Powder" Korean J Food Cookery Sci, Vol, 16(4), pp 311-315, 2000
  19. Kim HH, Park GS, "The Sensory and Texture Characteristics of Julpyun and Sulgidduk in according to Concentrations of Greentea Powder" East Asian Society of Dietary Life, Vol 8(4), pp 454-461, 1998
  20. Kim MH, Park MW, Park YG, Jang MS, "Effect of the Addition of Surichwi on Quality Characteristics of Surichwijulpyurn". Korean J Food Cookery Sci, Vol 10(2), pp 94-98, 1994
  21. Yoon SJ, "Quality Characteristics of Sulgitteok Added with Lotus Leaf Powder", Korean J Food Cookery Sci, Vol 23(4), pp 433-442, 2007
  22. Hong JS, Cho MS, "Quality Characteristics of Sulgidduck by the Addition of Sea tangle", Korean J Food Cookery Sci, Vol 22(1), pp37-44, 2006