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달걀대체재 Aquafaba를 첨가한 스펀지케이크의 품질특성
오지윤 ( Ji Yun Oh ),윤혜현 ( Hye Hyun Yoon ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.4
Purpose: This study examined the quality characteristics of sponge cakes after replacing eggs with aquafaba. Methods: Sponge cake samples were prepared with egg (CON) and by substituting eggs with various levels of aquafaba namely 25% (AF25), 50% (AF50), 75% (AF75), and 100% (AF100). The foaming capacity, foam stability, batter’s specific gravity, pH, cake’s specific volume and baking loss rate, baking quality, color value, texture analysis, sensory attribute test and consumer acceptance were measured. Results: The foaming capacity decreased with the addition of aquafaba, foam stability was highest in the CON and AF100 (p<0.001). The batter’s specific gravity was the highest in AF50, and the lowest in the CON and AF100 (p<0.001). The batter’s pH decreased with the addition of aquafaba (p<0.001). The cake’s specific volume and volume index decreased (p<0.001) and the baking loss rate increased (p<0.01) as the proportion of aquafaba increased. The symmetry was the highest in AF100 (p<0.001), and the uniformity was the lowest in AF75 (p<0.01). As aquafaba was added, Hunter’s L and b values of the crust increased. The hardness was the highest in AF100 and lowest in CON (p<0.001). Sensory attribute test showed that the volume decreased with the addition of aquafaba (p<0.001). Crumbleness, moistness and sticky were highest in AF100 (p<0.01). Overall consumer acceptance was high in CON, AF25, AF50, and AF75 with no significant difference. Conclusion: This study reported the effect of aquafaba on sensory quality properties of sponge cake, and showed the possibility of aquafaba as an egg replacer for vegetarians.
Saccharomyces cerevisiae와 Hanseniaspora uvarum 효모 혼합 발효가 증류식 소주의 휘발성 향기성분 및 관능적 품질에 미치는 영향
최규택(Kyu-Taek Choi),박춘우(Chun-Woo Park),이수현(Su-Hyun Lee),이예나(Ye-Na Lee),오지윤(Ji-Yun Oh),최준수(Jun-Su Choi),최덕영(Deokyeong Choe),이새벽(Sae-Byuk Lee) 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.6
본 연구는 기존에 과실주 발효 시, non-Saccharomyces 효모를 혼합 발효하여 향기성분을 증가시키는 기술을 확대하여 단독 및 혼합 발효로 제조한 탁주 술덧의 향기성분을 증가시킨 후 증류 과정을 통해 주질을 향상시킬 수 있다는 이론을 검증하고자 한 연구이다. 연구를 진행하기 전 예상한 것처럼 증류 전후로 비점이 낮은 휘발성 향기성분들의 함량이 크게 증가하였으며, 특히 혼합 발효 증류식 소주에서 과실 향을 나타내는 저분자 ester 계열의 휘발성 향기성분들의 함량이 증가하는 것이 확인되었다. 관능검사 결과, 휘발성 향기성분이 증가한 HU S6 혼합 발효구에서 SC NY21을 사용한 다른 증류식 소주들과 비교하여 유의적으로 큰 차이를 나타내지는 않았지만, 조금 더 높은 향미 점수를 얻은 것을 고려할 때, 향후 non-Saccharomyces 효모의 혼합 발효를 통한 증류식 소주의 품질을 향상시킬 수 있는 기초연구로써 중요한 의미를 가진다고 판단된다. 또한 H. uvarum 계열 효모의 경우에는 국내에서는 식품 원료로 등재되지 않았기 때문에, 향후 산업적 이용을 위한 안전성 검증 등의 연구가 추가되어야 할 것으로 사료된다. This study increased the volatile aromatic compounds in wine through the mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeasts to make distilled soju. The expectation was to induce changes in the metabolites, such as volatile aromatic compounds, before the distillation process, followed by concentrating these compounds through distillation to enhance the odor properties of distilled soju. When alcohol fermentation was conducted using S. cerevisiae NY-21, both single and co-fermentation showed slightly higher total acidity, and the reducing sugar began to deplete more quickly than when using S. cerevisiae 11215. When Hanseniaspora uvarum yeast was used, the content of low molecular weight volatile aroma compounds increased, particularly esters. The sensory evaluation results indicated a higher odor score in distilled soju co-fermented with S. cerevisiae and H. uvarum S6, suggesting that the mixed fermentation technology using H. uvarum could help improve the quality of distilled soju in the future.