건조 및 로스팅 조건에 따른 미역자반의 생리활성 성분 및 품질 특성 변화 = Changes in Bioactive Compounds and Quality Characteristics of Undaria pinnatifida-Jaban as Affected by Drying and Roasting Conditions

다국어 초록 (Multilingual Abstract)

This study aimed to establish a low-salt processing method for Undaria pinnatifida and to examine the effects of roasting conditions on its physicochemical and functional properties for
Miyeok-Jaban production. The seaweed was desalted by immersion in fresh water (20±2℃, 10–60 sec) and hot-air dried (60℃, 6–10 h), followed by roasting at 160, 180, and 200℃ for
10–20 min. A 30-sec immersion reduced salinity from 25.15% to 8.26% (≈67% reduction), and drying at 60℃ for 8 h lowered moisture content from 92.0% to 8.3%. Increasing roasting
temperature decreased lightness (L*) and increased redness (a*), while a pronounced reduction in yellowness (b*) occurred at 180℃. Chlorophyll and carotenoid contents decreased significantly at 180–200℃. Total polyphenol and phlorotannin contents reached their highest levels at 180℃ for 15 min, and antioxidant activities (DPPH, ABTS) were elevated at 180–200℃. Vitamin B12 generally decreased under high-temperature and long-time conditions, with transient increases observed in limited ranges. Miyeok-Jaban prepared using 180℃ for 15 min showed proximate composition comparable to the dried raw material, and consumer evaluation indicated relatively high acceptability. These results provide baseline information for developing low-salt, roasted Undaria pinnatifida products and for applying controlled heating processes to functional seaweed foods.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 재료 및 방법 6
• 1. 실험 재료 6
• 2. 저염 미역 제조 6
• 3. 색도(Color values) 분석 10
• 4. DPPH 라디컬 소거능 분석 10
• 5. ABTS 라디컬 소거능 분석 11
• 6. 총 폴리페놀(Total Polyphenol) 함량 분석 11
• 7. 총 플로로탄닌(Total Phlorotannin) 함량 분석 12
• 8. 총 클로로필(Total Chlorophylls) 함량 분석 12
• 9. 총 카로티노이드(Total Carotenoids) 함량 분석 13
• 10. 비타민 B12(Cobalamins) 함량 분석 14
• 11. 소비자 기호도 평가 16
• 12. 일반성분 분석 17
• 13. 통계 분석(Statistical analysis) 17
• Ⅲ. 결과 및 고찰 18
• 1. 저염미역 제조 특성 18
• 2. 로스팅 조건별 미역의 항산화능 변화 20
• 3. 로스팅 조건별 미역의 총 폴리페놀 함량 변화 24
• 4. 로스팅 조건별 미역의 플로로탄닌 함량 변화 27
• 5. 로스팅 조건별 미역의 클로로필 함량 변화 29
• 6. 로스팅 조건별 미역의 카로티노이드 함량 변화 31
• 7. 로스팅 조건별 미역의 비타민 B12 함량 변화 32
• 8. 로스팅 조건별 미역의 색도 변화 34
• 9. 품질 특성 분석 36
• Ⅳ. 결론 40