디지털융복합연구 (Journal of Digital Convergence)

  • 제19권7호
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  • Pages.379-390
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  • 2021
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  • 2713-6434(pISSN)
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  • 2713-6442(eISSN)
한국디지털정책학회 (The Society of Digital Policy and Management)
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마(Dioscorea opposita)김치의 영양성분 및 관능적 특성

Nutrition and Sensory Properties of Kimchi prepared with Dioscorea oppasita

  • 양경미 (대구한의대학교 한방식품조리영양학부) ;
  • 공현주 (대구한의대학교 한방식품조리영양학부) ;
  • 권지은 (대구한의대학교 한방식품조리영양학부)
  • Yang, Kyung-Mi (Faculty of Cousine and Nutrition, Daegu Hanny University) ;
  • Kong, Hyun-Joo (Faculty of Cousine and Nutrition, Daegu Hanny University) ;
  • Kwon, Ji-Eun (Faculty of Cousine and Nutrition, Daegu Hanny University)
  • 투고 : 2021.05.10
  • 심사 : 2021.07.20
  • 발행 : 2021.07.28
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초록

본 연구는 마를 활용하여 마죽을 만든 다음 양념으로 마김치를 제조하였다. 마의 농도는 3%(W/W)로 하여 마맛김치, 마깍두기, 마포기김치를 제조한 다음 영양성분 및 관능 평가를 실시하였으며, 그 결과는 다음과 같다. 시료 100 g 당 3 종류의 마김치 열량은 35~40 kcal이였으며, 조지방, 포화지방, 트랜스지방 및 콜레스테롤은 검출되지 않았다. 나트륨 함량은 450~650 mg으로 마맛김치군 < 마깍뚜기군 < 마포기배추김치군 순으로 높은 함량을 보였다. 3종류 마김치의 비타민 C 함량은 저장 기간 28일에 급격히 높은 증가량을 보였으며, 마깍뚜기에 비해 마맛김치와 마포기배추김치에서의 비타민 C 함량이 크게 증가되었다. 3종류의 마김치 모두에서 Ca, K, Mg의 함량은 높았다. 마김치의 염도는 담금 직후부터 28일까지 맛김치와 깍두기에 비해 포기배추김치 염도가 2.38~ 2.72%의 적정염도를 유지하였다. 맛김치와 배추포기김치는 저장기간이 늘어나면서 명도값은 증가된 반면에 적색도값은 감소되는 경향을 보였으며, 대조군에 비해 마를 첨가한 실험군에서 높은 황색도값을 보였다. 3종류 마김치의 경도는 저장기간이 길어질수록 낮아졌다. 3종류 마김치의 관능검사에서는 대조군과 마를 첨가한 실험군 간에 큰 차이는 없었다.

In this study, we produced kimchi with cooked Dioscorea batatas yam. Sliced kimchi cabbage, processed white radish kimchi (kkakdugi), and whole kimchi cabbage were prepared with 3% Dioscorea batatas, the nutritional and sensory properties were evaluated. The three types of D. opposita kimchi showed energy content in the range of 35-40 kcal per 100 g, and no crude fat, saturated fat, trans fat, or cholesterol was detected. Sodium content was 450-650 mg, with sliced cabbage kimchi showing the highest concentration. The vitamin C content increased significantly after 28 days of storage, with the sliced cabbage kimchi and whole-cabbage kimchi showing larger increases than the radish kimchi. All three types of D. opposita kimchi showed high Ca, K, and Mg contents. The whole-cabbage kimchi maintained salinity at a level of 2.38-2.72% from immediately after preparation to 28 days of storage compared to sliced cabbage kimchi and radish kimchi. Sliced cabbage and whole kimchi cabbage kimchi showed an increase in lightness and a decrease in redness with longer storage duration. Compared to the control groups, the experimental groups (with added D. opposita) showed higher yellowness. The hardness of the three types of kimchi decreased with longer storage duration. In sensory evaluation, there were no significant differences between the control groups and the experimental groups.

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