타트체리 주스 첨가 농도에 따른 곤약젤리의 품질특성 = Quality Characterisitics of Konjak Jelly According to Different Concentration of Tart Cherry Juices

국문 초록 (Abstract)

타트체리(Tart cherry, Prunus cerasus. L.)는 체리의 한 종류로 Prunus 종 Cerasus 속에 속하며 신맛이 강해서 sour 체리, 신양앵두라고도 불린다. 타트체리의 색은 일반 체리보다 더 붉고 선명하며, 타트체리는 스위트 체리보다 습한 기후에서 잘 자라고, 병충해에도 강한 것으로 알려져 있다. 주로 말린 형태 또는 냉동이나 주스 형태로 섭취하고, 당 함량이 낮고 유기산의 비율은 높아 유럽에서는 파이나 시럽 등 요리에 많이 사용한다(Kim K.H. 2009). 타트체리는 플라보노이드, 안토시아닌 등 항산화 물질이 풍부하여 노화방지 및 항암효과가 있다고 알려져 있다. 타트체리 100 g에는 50 kcal, 단백질 1 g, 탄수화물 12.2 g, 당분함량 8.5 g, 섬유질 1.6 g과 비타민 A, 비타민 C, 비타민 K 등의 각종 비타민과 미네랄이 풍부하며, 포화지방과 콜레스테롤은 들어 있지 않아 심혈관 건강과 염증 완화 등에 도움이 된다고 알려져 있다(Pigeon et al. 2010). 특히 멜라토닌은 부추의 25배, 마늘의 5배, 브로콜리의 31배, 새송이버섯의 46배에 달하는 것으로 알려졌다. 멜라토닌은 체내 독소 제거 및 노화 세포 재생, 혈액 속 지질 제거 효능이 있어 전통 의학에서는 심혈관질환, 염증성질환과 당뇨병과 같은 만성질환의 예방제로 사용되었다(Kelley D.S. Adkins Y & Laugero K.D. 2018). 또한, 타트체리의 베타카로틴 함량은 딸기나 블루베리보다 높고, 붉은색을 띠는 안토시아닌은 강한 항산화 활성과 항염,
항노화 활성을
가지고 있다(Wang et al. 1999). 곤약(Amorphophalus Konjac)은 천남성과의 식물인 구약 감자로 만드는 묵으로서 주성분은 글루코만난(glucomannan)이다. 글루코만난은 물을 흡수하여 특유의 겔을 형성하고, 팽윤작용에 의해 공복감을 채워주며 정장 작용의 기능이 있어 다이어트 건강식품으로 각광받고 있다(Sim et al. 2014). 글루코만난은 장내 콜레스테롤 및 담즙산을 흡착시켜 대변으로 배설하고, 장내 정장 작용과 식후 포만감을 지속시킨다. 장내를 산성으로 유지시킬 뿐 아니라 혈당 증가와 인슐린 분비를 촉진하지 않아 장 건강에 도움을 준다(Kim et al. 2008). 젤리(Jelly)는 과일즙에 펙틴과 설탕을 넣어 조려서 응고시킨 식품으로 모든 연령층에서 기호도가 높은 식품이다(Kim A.J. et al. 2007). 본 연구는 항산화 활성, 심혈관질환 및 뇌혈관질환 효능이 알려진 타트체리 착즙액을 이용하여 건강 기능성 젤리를 개발하고자 하였다. 타트체리 착즙액을 이용하여 곤약젤리를 제조한 후 품질특성 및 항산화 활성을 살펴보았다.

목차 (Table of Contents)

• Ⅰ. 서론 ····································································································································1
• Ⅱ. 재료 및 방법 ····················································································································3
• 1. 실험재료 ···························································································································3
• 2. 타트체리 곤약젤리 ·········································································································3
• 가. 타트체리 곤약젤리의 제조 ·····················································································3
• 나. 타트체리 곤약젤리의 품질특성 ·············································································6
• 1) pH ·····························································································································6
• 2) 당도 ···························································································································6
• 3) 수분 ···························································································································6
• 4) 색도 ···························································································································6
• 5) 조직감 ·······················································································································6
• 다. 타트체리 곤약젤리의 항산화 활성 ·······································································6
• 1) 타트체리 곤약젤리 추출물 제조 ·········································································7
• 2) 총 페놀 함량 ·········································································································7
• 3) DPPH radical 소거능 ····························································································7
• 4) ABTS⁺ radical 소거능 ·························································································7
• 5) 환원력 ·····················································································································8
• Ⅲ. 결과 및 고찰 ····················································································································9
• 1. 타트체리 곤약젤리의 품질특성 ···················································································9
• 가. pH ································································································································9
• 나. 당도 ···························································································································11
• 다. 수분 ···························································································································13
• 라. 색도 ···························································································································15
• 마. 조직감 ·······················································································································17
• 2. 타트체리 곤약젤리의 항산화 활성 ·············································································17
• 가. 총 페놀 ·····················································································································19
• 나. DPPH radical 소거능 ····························································································19
• 다. ABTS⁺ radical 소거능 ··························································································19
• 라. 환원력 ·······················································································································21
• Ⅳ. 요약 및 결론 ·················································································································22
• Ⅴ. 참고문헌 ··························································································································23