자색고구마 분말 첨가량을 달리한 쿠키의 항산화 활성 및 품질 특성

유아남 ( Ya Nan Liu ),정다혜 ( Da Hye Jeong ),정지혜 ( Ji Hye Jung ),김현숙 ( Hyun Sook Kim ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.3

본 연구는 밀가루 대신 안토시아닌 함량이 풍부한 자색고구마 분말로 대체한 (10%, 20% 또는 30%) 자색고구마 쿠키를 제조하여 이화학적 및 항산화 특성을 분석하였다. 자색고구마 쿠키의 수분함량은 대조군이 5.22%로 가장 낮았고, 실험군 30%에서 6.19%로 가장 높은 수치를 보였다(p<0.05). 명도(lightness)와 황색도(yellowness)는 대조군이 각각 79.48와 36.36으로 가장 높았고 자색고구마 가루 첨가량이 증가할수록 명도와 황색도가 낮아졌으며, 적색도(redness)는 자색고구마 가루 첨가에 따라 유의적으로 증가하였다(p<0.05). 총 페놀 함량과 총 anthocyanin 함량은 모든 실험군이 대조군에 비해 유의적으로 증가하였다(p<0.05). DPPH radical 소거능 측정 결과, 4.82%로 가장 낮았던 대조군의 값이 자색고구마 가루를 첨가함에 따라 유의적으로 증가하여(p<0.05) 항산화능이 높아지는 것을 확인하였다. 기호도 검사 결과, 전반적인 기호도에서 실험군 10%가 5.67점으로 가장 높은 점수를 받았다. 이상의 연구결과에서 자색고구마 분말을 첨가한 쿠키는 기능성, 품질, 기호도 측면에서 충분히 경쟁력이 있을 것으로 보이며 전반적인 기호도와 항산화성 측면에서 고려할 때 가장 적합한 배합은 자색고구마 분말 첨가량이 10%에서 20%사이인 것으로 보인다. 본 연구를 바탕으로 자색고구마 분말의 첨가량을 10%와 20%사이의 함량으로 조절하여 최적의 쿠키 배합 비율을 찾는 연구가 계속 진행되어야 할 것으로 사료된다. This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies.

자색 고구마 분말 첨가 생면의 품질 특성

이재상(Jae-Sang Lee),유승석(Seung-Seok Yoo) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.4

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.

저항전분을 첨가한 자색고구마 묵의 최적화 및 품질특성

노준희,신말식 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.1

Purpose: To develop the purple sweet potato (SP) muk that was supplemented with resistant starch (RS), muks made from SP starches and cooked purple SP powders with cross-linked RS (RS4) were investigated to optimize the proper ingredients and quality properties. Methods: Three different concentrations of SP starches (8, 9, 10%), cooked purple SP powders (0, 1, 2%), and RS4 (0, 1, 2%) were used by response surface methodology. Results: The RS contents of SP muks with adding 1~2% of RS4 ranged from 7.73 to 18.83% (p<0.05). RS4 addition changed appearance of SP muk from transparent to opaque. The stability of SP muk improved with increasing the amount of cooked SP powder. The texture properties and color values of the fresh and reheated muks with cooked SP powder and RS4 showed similar values. Conclusion: From the above results, the optimal ratios of ingredients were 8.4356% of SP starch, 1.3426% of cooked purple SP powder, and 1.8788% of RS4. The results suggest that the purple SP muk which is suitable for consumers preference, should benefit health functionality.

자색고구마 농축액, 녹차가루, 단호박가루를 첨가한 간식용 비지 첨가 콩치즈의 품질특성

이숙영 ( Sook Young Lee ),김혜란 ( Hye Ran Kim ),김미연 ( Mi Yeon Kim ) 중앙대학교 생활문화산업연구소 [ 구-생활과학연구소] 2010 생활과학논집 Vol.29 No.-

This study was investigated to find the plan of inflection of soybean curd residue, so we substitute some parts of caseinate when manufacturing the soybean cheese. Soybean cheese is composed of purple-fleshed sweet potato concentrate 7%, green tea powder 3%, pumpkin powder 5%. The pH value was increased by the addition of the assistant materials group and the acidity is opposite to the pH. The moisture content is 22-28%. Spreadability, the spread-out nature is not highly effect on the assistant materials because there is no innate difference between the materials. L(Lightness) value of control group was higher than those of adding the assistant materials. a(redness), b(yellowness) value were higher in pumpkin powder compared with others. Hardness, gumminess and adhesiveness at texture properties of pumpkin powder were higher than those of others, but the cohesiveness and springiness was the highest in the added green tea powder.14) In the sensory evaluations, purple-fleshed sweet potato concentrate was shown to have good taste, color, flavor, mouth feel, appearance, beany flavor and bitter taste. With this, the concentrate is most suitable for the soybean cheese on increasing the quality of the specific character which is added the soybean curd residue.

자색고구마 분말과 자색 색소를 이용한 소시지의 아질산염 대체 효과

이남례(Namrye Lee),김청식(Chung Sick Kim),유건성(Gun Sung Yu),박만춘(Man Chun Park),정완오(Wan Ou Jung),정운권(Un Kwon Jung),조윤정(Yoon Joung Jo),김경희(Kyung Hee Kim),육홍선(Hong Sun Yook) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.6

자색고구마를 이용하여 아질산염에 대한 대체 가능성을 알아보고자 자색고구마 분말과 자색 색소를 혼합하여 첨가하였다. 자색고구마 분말의 함량은 소시지 식품유형을 고려하여 최대 10%까지 사용하였다. 아질산나트륨 0.15% 첨가구를 대조구(F1)로 하고, 자색 색소 0.2%를 첨가한 것을 F2, 자색 색소 0.2%와 자색고구마 분말 5%, 10%를 각각 첨가한 것을 F3, F4로 하였다. 아질산나트륨을 대신하여 첨가한 자색 색소 0.2%는 소시지의 적색도를 감소시키고 황색도를 증가시켜 아질산나트륨에 대한 대체 효과가 미흡하였다. 그러나 자색 색소 0.2%에 자색고구마 분말 5%를 추가함으로써 소시지의 적색도가 높아지고 황색도는 낮아졌다. 자색고구마 분말 함량 증가에 따라 적색도의 증가와 황색도의 감소는 유의적 비례관계를 나타내었다. 자색고구마 분말 5%와 자색 색소 0.2%의 첨가는 아질산나트륨 0.15%를 첨가한 소시지에서 나타나는 색도와 가장 유사해졌다. 자색고구마 분말은 첨가량이 증가함에 따라 칼슘, 칼륨, 마그네슘의 무기질이 증가하였고 경도, 검성, 씹힘성의 조직감이 떨어졌다. 관능평가 결과 자색고구마의 첨가가 소시지의 외관과 향에 영향을 미치지 않았고 자색고구마 분말 5% 이상 첨가에 대한 색의 유의차를 보이지 않았다. 그러나 자색고구마 분말 10%의 첨가는 소시지의 맛과 질감을 떨어뜨렸다. 전체 기호도는 질감(0.901)> 외관(0.895)> 색(0.877)> 맛(0.844)> 향(0.688)의 순서로 유의적으로 양의 상관관계가 있었고 전체 기호도와 색도의 상관성은 밝기에서만 유의적인 양의 상관성을 나타내었다. 적색도와 황색도는 서로에 대해 음의 상관성을 보였다. 자색고구마를 이용한 소시지의 아질산염대체 효과는 자색고구마 분말 5%와 자색 색소 0.2%를 사용하는 것이 적절한 것으로 나타났다. The objective of this study was to investigate the effect of nitrite substitution of sausage with purple sweet potato by examining the quality characteristics of sausage. Four sausage samples were prepared as follows: F1 (0.15% sodium nitrite), F2 (0.2% pigment), F3 (0.2% pigment and 5% powder), and F4 (0.2% pigment and 10% powder). A substitution of sodium nitrite with 0.2% purple sweet potato pigment reduced redness while increased yellowness. However, the addition of 5% purple sweet potato powder to 0.2% purple sweet potato pigment increased redness while reduced yellowness, which was similar to those of sausage with 0.15% addition of sodium nitrite. Further, color change increased as the content of purple sweet potato increased. As the amount of purple sweet potato increased, the contents of Ca, K, and Mg increased but hardness, gumminess, and chewiness decreased. In the sensory evaluation, the addition of purple sweet potato did not influence on appearance, color, or flavor. However, the addition of 10% purple sweet potato decreased the taste and texture of sausage. Correlation coefficients between overall acceptability, texture, appearance, color, taste, and flavor were 0.901, 0.895, 0.877, 0.844, and 0.688, respectively. Therefore, proper content of purple sweet potato powder and purple sweet potato pigment were determined to be 5% and 0.2%, respectively, for the substitution of sodium nitrite.

자색고구마 색소와 분말 혼합 첨가에 의한 소시지의 항산화 활성 및 품질 특성

이남례(Namrye Lee),조윤정(Yoon-Jeong Jo),육홍선(Hong-Sun Yook) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.9

자색고구마 분말과 자색색소를 소시지에 첨가하여 나타나는 항산화 활성과 지방산패 및 단백질 변패, 세균증식 억제효과를 알아보고자 각각의 농도를 달리하여 5종 소시지를 제조하였다. 대조구와 아질산나트륨 0.15% 첨가구, 자색색소 0.2% 첨가구, 자색색소(0.2%)와 자색고구마 분말 5%와 10% 혼합 첨가구로 구분하여 소시지의 총 폴리페놀, 2,2-diphenyl-l-picrylhydrazyl(DPPH) 라디칼 소거능, 산가, 과산화물가, pH, 휘발성염기질소(VBN) 및 일반세균에 대한 실험을 실시하였다. 소시지의 총 폴리페놀 및 DPPH 라디칼 소거능은 자색고구마 함량 증가(0%, 5%, 10%)에 따라 높아져 자색고구마는 소시지의 항산화 활성능을 높여주었다. 지방산패 및 단백질 변패 여부를 알 수 있는 산가와 과산화물가, VBN은 자색고구마 함량 증가에 따라 낮아져 자색고구마의 항산화능으로 인해 지방산패나 단백질 변패에 대한 억제 효과가 나는 것을 알 수 있었다. 자색색소 0.2% 첨가구는 무첨가구보다 지방산패 및 단백질 변패에 대한 억제효과는 나타났으나 아질산나트륨 0.15% 첨가구의 효과에는 미치지 못하였다. 그러나 자색색소의 pH가 2.52로 상당히 낮아 자색색소 첨가구의 pH가 저장기간 내내 가장 낮은 pH를 유지하였고 아질산나트륨보다 일반세균 증식에 대한 억제 효과를 더 나타내었다. 따라서 자색고구마 분말과 자색색소의 혼합 첨가는 소시지의 항산화 활성을 높여 지방산패, 단백질 변패 억제 효과를 보였으며 자색색소의 낮은 pH로 인해 일반세균에 대한 증식 억제 효과도 나타나 소시지 제조에 적합한 것으로 나타났다. The objective of this study was to examine both antioxidant activities and quality characteristics of sausages made from a mixture of purple sweet potato powder and pigment. Five sausages were manufactured: F0 (control), F1 (0.15%-sodium nitrite), F2 (0.2%-purple sweet potato pigment), F3 (0.2%-purple sweet potato pigment and 5%-purple sweet potato powder), and F4 (0.2%-purple sweet potato pigment and 10%-purple sweet potato powder). Sausages were stored at 4±1°C for 30 days. Total polyphenol, 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging activity, acid value, peroxide value, volatile basic nitrogen (VBN), and total bacterial cell contents were analyzed. Total polyphenol content and DPPH radical scavenging activity increased according to the amount of purple sweet potato, whereas acid value, peroxide value, and VBN decreased. Addition of 0.2% purple sweet potato pigment increased lipid oxidative stability and protein deterioration inhibitory effect compared to F0, but not to the levels of 0.15% sodium nitrite. However, F2 showed the lowest pH during storage due to the pH (2.52) of the pigment. Microorganism analysis revealed that total bacterial counts of sausage added with 0.2% purple sweet potato pigment were significantly lower (P<0.05) than that of sodium nitrite-supplemented sausage. As a result, purple sweet potato powder and pigment demonstrate antioxidative activity and lipid oxidative stability in sausages, making them suitable ingredients for manufacturing sausages.

자색고구마 가루 첨가 발아현미 쿠키의 제조조건 최적화

김보람 ( Bo Ram Kim ),주나미 ( Na Mi Joo ) 대한영양사협회 2010 대한영양사협회 학술지 Vol.16 No.4

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P< 0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

반응표면분석법을 이용한 자색고구마가루 첨가 타락죽의 제조조건 최적화

조유현(Yu Hyeon Jo),이린오(Rheeno Lee),이지은(Ji Eun Lee),노정옥(Ok Rho) 동아시아식생활학회 2024 동아시아식생활학회지 Vol.34 No.3

This study determined the optimal mixture of purple sweet potato powder and rice flour for preparing Tarakjuk. The experiment was based on the central composite response surface methodology (RSM) design, and the independent variables were purple sweet potato powder and rice flour. The experimental data on the physicochemical properties and sensory evaluation were fitted to various models. Among the responses, the physicochemical properties of the moisture content (p<0.001), pH (p<0.01), viscosity (p<0.001), L-value (p<0.001), a-value (p<0.001), b-value (p<0.001), the sensory properties of taste (p<0.01), mouthfeel (p<0.01), and overall acceptability (p<0.01) showed significant correlations according to the amounts of purple sweet potato powder and rice flour. The optimal formulation calculated using numerical and graphical methods was 20.01 g of purple sweet potato powder and 99.64 g of rice flour. In conclusion, this study contributes to meeting consumer preferences and enhancing Korean traditional porridge.

자색 고구마 분말 제조를 위한 건조 조건 최적화

김형석(Kim, Hyung-Suk),차상미(Cha, Sang-Mee),성혜윤(Seong, Hye-Yoon),정유진(Jung, Yu-Jin),인만진(In, Man-Jin) 한국외식산업경영학회 2014 외식산업경영연구 Vol.10 No.1

자색고구마를 열풍건조 방법으로 건조하여 고구마 분말을 제조하기 위하여 건조시간과 온도, 시료 두께의 영향을 조사하고, 건조 과정에서 변화를 방지할 수 있는 갈변방지제를 선별하여 전체적인 제조공정을 확립하였다. 자색고구마를 1.7mm, 2.6mm, 5.0mm의 두께로 각각 절단하여 50℃, 70℃, 90℃의 dry oven에 각각 넣고 건조기간에 따른 수분함량 변화를 측정한 결과, 두께가 얇을수록 빠르게 건조되어 1.7mm 두께의 고구마는 50℃에서도 신속하게 수분함량이 감소하였으며, 2.6mm 두께의 고구마는 70℃ 이상에서 빠른 건조를 보였다. 따라서 약 2mm 두께로 세절한 고구마를 50℃에서 약 3시간 건조하는 것이 적합하였다. 세절 한 고구마를 비타민 C, 구연산, 초산 용액에 침지한 후 건조하여 분말의 색을 측정하여 건조과정에서 갈변억제 효과를 조사한 결과, 구연산이 자색고구마의 갈변방지에 가장 효과적이었다. pilot scale로 분말을 제조한 결과, 수율 28.24%, 고형분 회수율 98.30%를 보여 효율적으로 자색고구마 분말 제조에 적용할 수 있을 것으로 판단되었다. To develop the production process of purple sweet potato powder, the effects of drying conditions on powder quality were investigated in cabinet dryer. The convective air drying was carried out under three temperature: 50, 70, and 90℃ and three sweet potato slices of 1.7, 2.6 and 5.0mm thickness. Residual moisture contents were analyzed and decreasing thickness. The Optimal drying conditions were determined at 2mm thickness. 50℃ and 3hr. And then, the anti-browning effects of 1% citric acid and 1% vitamin C were examined by measurement of Hunter values. Citric acid was the most effective anti-browning agent in purple sweet potato drying process. When purple sweet potato was dried according to optimal conditions, yield and solid recovery of purple sweet potato powder were calculated as 28.24% and 98.30%, respectively.

자색 고구마 분말 첨가량을 달리한 설기떡의 품질 특성

안기정(Gee Jung Ahn) 한국조리학회 2010 한국조리학회지 Vol.16 No.1