한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제37권5호
  • /
  • Pages.266-272
  • /
  • 2024
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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소금 용액 농도 및 침지 시간에 따른 Textured Vegetable Protein의 품질특성 변화

Changes in Quality Characteristics of Textured Vegetable Protein according to Salt Solution Concentration and Soaking Time

  • 이경행 (한국교통대학교 식품영양학전공) ;
  • 이재준 (한국교통대학교 식품영양학전공) ;
  • 윤아름 (한국교통대학교 식품영양학전공) ;
  • 이예진 (한국교통대학교 식품영양학전공) ;
  • 장희연 (한국교통대학교 식품영양학전공) ;
  • 김주옥 ((주)시즈너) ;
  • 이지연 ((주)시즈너)
  • Kyung-Haeng Lee (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Jae-Jun Lee (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Ah-Rum Yoon (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Ye-Jin Lee (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Hye-Yeon Jang (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Ju-Ok Kim (Seasoner Co.) ;
  • Ji-Yeon Lee (Seasoner Co.)
  • 투고 : 2024.09.23
  • 심사 : 2024.10.10
  • 발행 : 2024.10.31
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초록

To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

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과제정보

본 과제(결과물)는 2024년도 교육부의 재원으로 한국연구재단의 지원을 받아 수행된 지자체-대학 협력기반 지역혁신사업의 결과입니다(2021RIS-001).

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