Journal of Chitin and Chitosan (한국키틴키토산학회지)

The Korean Society for Chitin and Chitosan (한국키틴키토산학회)
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Quality Characteristics and Antioxidant Activities of Black Rice Muffins Added with Chito-Oligosaccharide

키토올리고당 첨가 흑미 머핀의 품질특성 및 항산화성

  • Park, Eo-Jin (Dept. of Hotel, Food Service and Culinary Art, Catholic Sangji College)
  • 박어진 (가톨릭상지대학교 호텔외식조리과)
  • Received : 2018.10.26
  • Accepted : 2018.11.19
  • Published : 2018.12.30
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Abstract

The purpose of this study was to investigate the quality characteristics and antioxidant activity of black rice muffins prepared with various concentrations of chito-oligosaccharide(0, 0.5, 1.0, 1.5, 2.0%). The the weight of the groups with chito-oligosaccharide was higher than that of the control group, but the height, volume, and specific volume of the groups with chito-oligosaccharide were lower than those of the control group. The moisture contents increased with the addition of chito-oligosaccharide. The pH decreased significantly with the addition of chito-oligosaccharide. The L value of Hunter's color decreased, but the a and b value increased significantly with the addition of chito-oligosaccharide. The muffin without the chito-oligosaccharide was the highest hardness. The textural properties revealed the cohesiveness, chewiness, and brittleness of groups with chito-oligosaccharide increased significantly with the addition of chito-oligosaccharide. Antioxidant activities of muffins increased as the amount of chito-oligosaccharide increased.

본 연구는 다양한 생리활성 기능을 가진 흑미를 사용하고 키토올리고당을 첨가하여 기능성을 높인 머핀의 품질특성과 항산화활성을 조사하였다. 흑미 머핀의 베이킹 특성 중 중량은 키토올리고당 무첨가구가 가장 낮았으며 키토올리고당 첨가량이 많을수록 증가하였다(p<0.001). 높이는 키토올리고당 첨가량이 많을수록 감소하였으며 부피와 비용적은 키토올리고당 무첨가구가 가장 높았고 키토올리고당 첨가량이 많을수록 감소하였다(p<0.001). 흑미 머핀의 수분함량은 키토올리고당 첨가량이 증가할수록 높게 나타났으며 pH는 키토올리고당 무첨가구에 비해 키토올리고당 첨가군이 낮게 나타났다. 색도측정에서 키토올리고당 흑미 머핀의 명도는 키토올리고당의 첨가량이 증가할수록 감소하였으며, 적색도와 황색도 값은 증가하는 것으로 나타났다. 조직감 측정에서 경도는 키토올리고당이 첨가할수록 무첨가구에 비해 낮게 나타났으며, 탄력성, 응집성, 씹힘성을 키토올리고당 첨가량이 많아질수록 높게 나 타났다(p<0.001). 키토올리고당 첨가 흑미 머핀의 항산화성에서 총페놀 함량은 키토올리고당 무첨가구가 9.20 mgGAE/100g로 키토올리고당 첨가군(14.16~24.89 mgGAE/100g)에 비해 높게 나타났으며 DPPH 라디칼 소거능 측정에서도 키토올리고당 첨가량이 많아질수록 높게 나타났다. ABTS 라디칼 소거능과 아질산염 소거능도 키토올리고당 첨가군이 무첨가구에 비해 높게 나타났으며 키토올리고당 첨가량이 증가할수록 유의적으로 높게 나타났다(p<0.001). 이상의 결과 흑미 머핀에 키토올리고당의 첨가가 머핀의 물성 및 품질특성을 높이고 항산화 활성을 증가시켜 흑미 머핀의 품질향상과 기능성을 높이는데 긍정적인 영향을 미치는 것으로 사료된다.

Keywords

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