건조 방법을 달리한 생강가루를 첨가한 배잼의 품질 특성 = Quality Characteristics of Pear Jam with Added Ginger Powder

다국어 초록 (Multilingual Abstract)

This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture,crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation,a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.

참고문헌 (Reference)

1 김민희, "흑마늘잼의 이화학적․관능적 특성 및 항산화성" 한국식품영양과학회 37 (37): 1632-1639, 2008

2 이정옥, "흑마늘을 첨가한 쿠키의 품질 특성" 동아시아식생활학회 19 (19): 71-77, 2009

3 이지연, "흑마늘을 이용한 기능성 젤리의 품질특성" 한국식생활문화학회 25 (25): 832-838, 2010

4 張云彬, "한국산 배의 저장기간에 따른 polyphenol화합물의 함량 및 성분변화와 항산화효과" 한국식품과학회 35 (35): 115-120, 2003

5 최희진, "한국산 배로부터 분리한 Polyphenol 분획물이 지질대사에 미치는 영향" 한국식품영양과학회 33 (33): 299-304, 2004

6 송인선, "올리고당을 첨가한 호박잼 저장 중 품질 특성 변화" 한국식품조리과학회 20 (20): 279-286, 2004

7 문관심, "약초의 성분과 이용" 일월서각 93-96, 1991

8 유태종, "식품보감" 무문당 166-, 1989

9 김철암, "복분자잼의 제조특성 및 이화학적 성분분석" 한국식품영양과학회 37 (37): 48-52, 2008

10 김선재, "미역귀를 이용한 잼의 제조" 한국식품영양과학회 33 (33): 598-602, 2004

11 박정은, "무 잼 재료 혼합비율의 최적화" 한국식품영양과학회 38 (38): 235-243, 2009

12 정정숙, "모시대 분말을 첨가한 설기떡의 품질 특성" 한국식품영양학회 23 (23): 147-153, 2010

13 조미숙, "난소화성 전분을 첨가한 딸기잼의 품질 특성" 한국식품영양학회 21 (21): 457-462, 2008

14 조원준, "국내산 블루베리의 품종별 성분분석 및 반응표면분석법을 이용한 잼 제조" 한국식품영양과학회 39 (39): 319-323, 2010

15 Kim JS, "Volatileflavor components of Korean ginger(Zingiber officinale Roscoe)" 23 : 141-149, 1991

16 Kim KS, "The effects of addition of oligosaccharideon the quality characteristics of tomato jam" 13 : 348-355, 1997

17 Kim MY, "The effect of fructo-oligosaccharideon the quality characteristics of strawberry jam" 16 : 530-537, 2000

18 Shin DH, "Survey on consumer concept and acceptabilityof convenient ginger product" 9 : 323-327, 1994

19 Jo KS, "Storage stability of ginger(Zingerber officinale Roscoe) paste" 26 : 1140-1146, 1997

20 Fisher RB, "Role of cell wall hydrolase infruit ripening" 42 : 675-703, 1991

21 Tehchien DC, "Rheological properties and conformationof tomato paste pectins, citrus and apple pectins" 52 : 1658-1664, 1987

22 Byun MW, "Qualityevaluation of strawberry jams prepared with refined dietaryfiber from Ascidian(Halocynthia roretzi) Tunic" 32 : 1068-1072, 2000

23 Koh JS, "Preparation of fig jam and it qualitycharacteristics" 8 : 169-174, 2001

24 A.O.A.C, "Official methods of analysis, 15th ed. The associationof official analytical chemists" Washington DC. USA 1990

25 Kim MY, "Effect of onion on the quality characteristicsof strawberry jam" 17 : 316-322, 2001

26 Ji IC, "Changein the volatile compounds and physical of Yali pear(Pyrusbertschneideri Reld) during storage" 97 : 248-255, 2006

27 Ahn CB, "A trial for preparation of jamusing sea mustard stem" 33 : 423-430, 2000