Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Yukwa with Citrus Peel Powder

감귤과피를 함유하는 유과의 품질특성

  • 배화순 (대구가톨릭 대학교 식품산업학부) ;
  • 이예경 (대구가톨릭 대학교 식품산업학부) ;
  • 김순동 (대구가톨릭 대학교 식품산업학부)
  • Published : 2002.10.01
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Abstract

Quality characteristics of Yukwa, Korean traditional rice cookie, added with citrus peel (2, 4 and 6%) were investigated. Yukwa was prepared by adding the water homogenate of the peel and the quality characteristics were evaluated by the expansion rate, texture, color, sensory quality and content of total carotenoid, hesperidine and naringin. The expansion rate (1,517~855%) of Yukwa with higher concentrations of citrus peel powder was lower than that of control product (1,740%) and the brittleness followed the same trend. However, the values were in the range of those of the traditional Korean Yukwa. The color of the control Yukwa (L* value: 63.3~49.9, a* value: 10.6~17.8, b* value: 12.6~56.4) was white, but with citrus peel (2~6%) light yellow~yellow (L* value. 63.3~49.9. a* value: 10.6~17.8, b* values: 12.6~56.4). Carotenoid, hesperidin and naringin contents of Yukwa with the addition of peel powder were 0.18~0.51 mg%, 36.55~101.60 mg% and 24.65~70.81 mg%, respectively. The color and the overall acceptability of yukwa with 4% of citrus peel powder were the best. This combination had some orange flavor, but no differences in both sweet and sour taste.

유과의 품질을 향상과 기능성 부여를 목적으로 감귤과피(0, 2, 4 및 6%)를 첨가하여 제조한 유과의 품질특성을 조사하였다. 팽화율은 대조구(1,740%)보다 첨가구(855~l,517%)에서 낮았다. 감귤과피의 첨가량이 증가할수록 경도는 증가한 반면 아삭아삭한 정도는 감소하였으나 전통유과의 텍스쳐 범위에 속하였다. 색상은 대조구(L*값 70, a*값 3.30, b*값 12.6)의 경우는 백색을 띄었으나 첨가구(L*값 63.3~49.9, a*값 10.6~17.5, b*값 12.6~56.4)는 연황~황색을 띄었다. 감귤과피를 첨가한 유과의 carotenoid, hesperidin 및 naringin의 함량은 각각 0.18~0.5lmg%, 36.55~101.60mg%, 24.65~70.8lmg%범위였다. 관능검사에 의하여 펑가된 색상에 대한 기호도 및 종합적 기호도는 감글 과피륵 4% 첨가한 유과에서 가장 양호하였으며 감귤의 향긋한 냄새가 있었다. 그러나 대조구와 첨가 구간의 단맛과 신맛은 유의적인 차이를 보이지 않았다.

Keywords

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