Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant activity and quality characteristics of Jeung-pyun containing Rudbeckia laciniata L. powder

삼잎국화 분말을 첨가한 증편의 항산화 활성 및 품질특성

  • Yang, Eun Young (Departmen of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Myung Hyun (Departmen of Food and Nutrition, Sookmyung Women's University) ;
  • Han, Young Sil (Departmen of Food and Nutrition, Sookmyung Women's University)
  • 양은영 (숙명여자대학교 식품영양학과) ;
  • 김명현 (숙명여자대학교 식품영양학과) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Received : 2022.05.18
  • Accepted : 2022.06.27
  • Published : 2022.08.31
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Abstract

The purpose of this study was to evaluate the quality characteristics and antioxidant activity of Jeung-pyun containing 0, 2.5, 5, 7.5, and 10% Rudbeckia laciniata L. powder. In this study, increase in the content of Rudbeckia laciniata L. powder led to an increase in pH, hardness, adhesiveness, chewiness, and gumminess while moisture of Jeung-pyun had decreased. Scanning electron microscopy analysis showed that the pores in Jeung-pyun merged leading to a decrease in the number of pores, while the pore size increased along with the increase in R. laciniata L. content. In the sensory evaluation tests, Jeung-pyun with 5% R. laciniata L. powder showed the best results. Moreover, the antioxidant activity of Jeung-pyun increased with the addition of R. laciniata L. powder. Based on these results, we conclude that R. laciniata L. has good quality characteristics and antioxidant activity, making it a good ingredient for Jeung-pyun.

본 연구는 우수한 생리활성과 항산화 활성을 가지고 있는 삼잎국화 분말을 증편에 첨가하여 기능성을 가진 식품소재로써 삼잎국화의 이용 가능성을 높이고자 실시하였다. 삼잎국화 분말을 쌀가루 대비 0, 2.5, 5, 7.5, 10% 비율로 첨가하여 증편을 제조하였고, 항산화 활성과 품질 특성을 평가하였다. 삼잎국화 분말 첨가 증편의 수분함량은 첨가량이 증가할수록 감소하였고, pH는 높아졌다. 색도는 명도인 L값과 황색도인 b값은 삼잎국화를 첨가할수록 낮아졌고 적색도인 a값은 대조군이 삼잎국화 첨가군보다 높았으며 삼잎국화를 첨가할수록 높아졌다. 기계적 조직감은 삼잎국화 첨가량이 많아질수록 부착성과 응집성은 낮아졌고, 경도, 탄력성, 씹힘성과 검성은 높아졌으며 탄력성에는 유의적이지 않았다. 전자현미경 분석에서 삼잎국화의 첨가량이 많아질수록 무첨가군에 비해 기공의 크기가 커지고 기공의 개수는 적으며, 기공과 기공이 합쳐지는 형상을 보였다. 삼잎국화 첨가 증편의 관능평가에서 색, 향, 맛, 조직감, 전반적인 기호도 모두 삼잎국화를 5% 첨가하였을 때 가장 높은 기호도를 나타냈다. 총 폴리페놀 함량, 총 플라보노이드 함량, DPPH 라디칼 소거능, 환원력 모두 삼잎국화 분말의 첨가량이 증가할수록 항산화 활성이 높아져 기능성 식품으로 증편의 개발 가능성을 확인하였다. 이상의 결과로, 삼잎국화를 증편에 5% 첨가할 때 전반적인 기호도가 가장 높은 것으로 나타나 증편 제조 시 삼잎국화를 5% 첨가하는 것이 증편의 가치를 높일 수 있을 것으로 기대된다.

Keywords

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