Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physical and sensory characteristics of brownies containing whey powder

유청 분말을 첨가한 브라우니의 품질 및 관능 특성

  • Shin, Jang-Ho (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Chae, Min Joo (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Han, Jung-Ah (Department of Food and Nutrition, Sangmyung University)
  • 신장호 (상명대학교 일반대학원 외식영양학과) ;
  • 채민주 (상명대학교 일반대학원 외식영양학과) ;
  • 한정아 (상명대학교 식품영양학과)
  • Received : 2021.02.18
  • Accepted : 2021.04.29
  • Published : 2021.06.30
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Abstract

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.

유청 분말의 밀가루 대체가 브라우니의 품질특성에 미치는 영향을 알아보기 위해 밀가루의 0-40%를 유청 분말로 대체하여 브라우니를 제조하고 그 특성을 평가하였다. 먼저 외관에서 20% 첨가군까지는 대조군과 차이가 없었으나 30% 첨가군부터 표면의 붕괴현상이 관찰되었다. 브라우니의 굽기손실률은 유청 분말을 대체할수록 유의적으로 감소하였고(p<0.05), 구운 후 무게는 증가하였으나(p<0.05), 부피는 10% 대체군을 제외하면 감소하는 경향을 나타내었다(P<0.05). 이에 비용적은 대조군이 1.66 mL/g이었으나 첨가량에 따라 40% 대체군이 1.33 mL/g까지 감소하여 유의적인 차이를 보였으며(p<0.05), 10% 대체군은 1.73 mL/g으로 가장 높은 결과를 보였다(p<0.05). 수분함량은 11.87-13.62%의 범위로 유청 분말의 대체량이 증가할수록 증가하였으며(p<0.05), pH는 대조군이 7.78로 가장 높고, 유청분말의 첨가량이 증가할수록 감소하는 경향을 나타내었다(p<0.05). 색도 측정에서 껍질의 명도는 유청 분말을 첨가할수록 낮아졌으나, 적색도와 황색도는 30% 대체군까지는 증가하다가 40% 대체군은 감소하여 대조군보다 낮은 결과를 보였다(p<0.05). 속질의 명도와 적색도, 황색도는 첨가량에 따라 감소하는 경향을 보였다(p<0.05). 브라우니의 경도와 응집성은 대조군과 10% 대체군간에는 유의적인 차이가 없었으나(p<0.05), 첨가량이 증가할수록 유의적으로 감소하였고(p<0.05), 점착성은 30% 첨가군부터 크게 증가하였으나(p<0.05), 탄력성은 대조군과 대체군간 유의적인 차이가 없었다(p<0.05). 씹힘성은 유청 분말을 첨가할수록 유의적으로 낮아지는 결과를 보였다(p<0.05). DPPH 라디칼 소거능은 대조군이 35.28%로 가장 낮았으며, 유청 첨가량이 증가함에 따라 유의적으로 증가하여 40% 대체군이 51.47%로 가장 높은 것으로 확인되었다(p<0.05). 기호도 검사 결과 외관, 향, 고소함은 대조군과 대체군 간에 유의적인 차이를 보이지 않았으며, 20-30% 대체군이 질감, 맛, 전반적인 기호도에서 가장 높은 선호도를 보였다. 이상의 결과로 유청 분말의 첨가가 브라우니의 항산화 특성을 향상시키면서 물성을 개선하는 것을 확인할 수 있었으며, 외관의 유지와 선호도를 고려하면 밀가루 함량의 20% 수준에서 대체하는 것이 바람직할 것으로 보인다.

Keywords

Acknowledgement

본 연구는 2020년도 상명대학교 교내연구비를 지원받아 수행하였습니다.

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