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

The International Promotion Agency of Culture Technology (국제문화기술진흥원)
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Antioxidant Activity of Jeolpyun Containing Chaenomeles sinensis Koehne Powder

모과분말을 첨가한 절편의 항산화활성

  • 이나겸 (장안대학교 건강과학부 식품영양학과)
  • Received : 2022.10.11
  • Accepted : 2022.11.01
  • Published : 2022.11.30
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Abstract

The recent various ingredients are used in the food industry. Among them the results of moisture content, Hunter color system, and antioxidant activity by making a section different Jeolpyun from the general Chaenomeles sinensis Koehne and Chaenomeles sinensis Koehne powder, which have a bitter and sour taste as follows. The moisture content of the Chaenomeles sinensis Koehne was 73.8% and the moisture content were Chaenomeles sinensis Koehne powder 10.2%. The fat content of Chaenomeles sinensis Koehne powder increased by 0.9% and the ash content also increased by 0.9%. As the result of the moisture content was reduced to 60.15~41.03% and values of Hunter color system, the L-values of the Chaenomeles sinensis Koehne powder Jeolpyeon significantly decreased(p<0.05). The a-values also significantly increased(p<0.05) and the b-values was the highest 35.94 for the 3 % Chaenomeles sinensis Koehne powder. There were significant Levels of total phenolics and TEAC found for the antioxidant activity of the jeolpyeon samples(1~7%) with Chaenomeles sinensis Koehne Powder added(p<0.05). We have the above results adding Chaenomeles sinensis Koehne powder to make a traditional rice cake will help to use it as basic data for making rice cakes with excellent antioxidant activity.

최근 식품산업에 있어 다양한 식재료들을 이용하고 있는데 그중에서 떫은맛과 신맛을 가지고 있는 모과의 일반성분과 모과분말의 첨가량을 달리하여 절편을 만들어 수분함량, 색도, 항산화활성을 분석한 결과는 다음과 같다. 모과의 수분함량은 73.8%이고 모과분말의 수분함량은 10.2%였다. 모과분말의 지방함량은 모과에 비해 0.9% 증가하였고, 회분함량도 0.9% 상승하였다. 모과분말 함량을 달리하여 제조한 절편의 수분함량은 60.15~41.03%로 감소하였으며, 분말의 첨가량이 많아 질수록 명도는 낮아지고(p<0.05), 적색도를 나타내는 a값은 첨가량이 증가할수록 적색을 띠는 것을 알 수 있었다. 황색도를 나타내는 b값은 3% 모과절편이 35.94로 가장 높았다. 모과분말 첨가량이 증가할수록 총페놀함량과 DPPH, FRAP의 항산화활성의 결과도 높은 값을 보였으며 유의적으로 증가하는 것을 알 수 있었다(p<0.05). 우리는 이상의 결과 전통떡인 절편을 만들 때 항산화 활성이 우수한 기능을 갖춘 모과분말을 첨가하여 떡을 만들 때 기초자료로 활용하는데 도움이 될 수 있을 것이라 생각한다.

Keywords

Acknowledgement

이 논문은 2022년도 장안대학교의 연구 지원에 의하여 연구되었음.

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