Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality characteristics of Kangjung with added gromwell (Lithospermum erythrorhizon Sieb. et zucc.) extracts

지치 추출물 첨가 강정의 품질특성

  • Kim Jin-Soot (National Rural Resources Development Intitute) ;
  • Han Young-Sil (Department of Food Nutrition Sookmyung Women's University)
  • 김진숙 (농촌자원개발연구소) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Published : 2005.12.01
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Abstract

The effects of adding Lithospermum erythrorhizon(gromwell) extract on the quality characteristics of Kangjung were examined to improve tunctionality of Kangjung and usage of gromwell extract. There was no significant difference of moisture quantity in the quality of Kangjung at 0, 0.25, $0.5\%$ level of added wild and cultivated gromwell extract, whereas there was a significant difference at $0.5\%$ addition level. Expansion rates of Kangjung were $25\%$ for control, $23\%$, and $19\%$ for $0.25\%$, and $0.5\%$ cultivated gromwell extract added groups, respectively, and $24\%$, and $24\%$ and for $0.25\%$and $0.5\%$ wild groinwell extract added groups, respectively. The rates were slightly decreased with increasing addition level. The hardness and crispness as determined by texture analyser were lower in Kangjung with added $0.5\%$ wild and cultivated gromwell extracts than in the others. The sensory characteristics such as appearance, tenderness, taste and overall acceptability of Kangjung prepared with $0.25\%$ gromwell extract showed no significant difference compared to the controlled group. However, there was significant difference in Kangjung with $0.5\%$ gromwell extract added(p<0.05).

야생 및 재배 지치 추출물을 $0\%\;0.25\%\;0.5\%$ 각각 첨가하여 제조한 강정의 품질을 조사하여 지치의 식품 소재로서 활용가능성을 제시하였다. 지치 첨가 강정의 수분 함량은 야생 및 재배 지치 추출물에 따라서 유의한 차이는 없었지만, 대조군은 야생 및 재배 지치 추출물 $0.5\%$ 첨가군(WG50, CG50) 및 야생 및 재배 지치 추출물 $0.25\%$ 첨가군(WG25, WG50)과는 유의적 차이를 나타내었다(p<0.05). 대조군에 비해 수분 함량이 많은 야생 및 재배 지치 추출물 $0.5\%$ 첨가군(WG50, CG50)은 다른 처리군에 비해 팽화율 및 기름흡수율도 떨어지는 경향을 보였다. 또한 강정의 팽화도, 맛, 부드러움, 전반적인 기호도 등의 관능 평가 결과, 대조군은 야생 및 재배 지치 추출물 $0.25\%$ 첨가군(WG25, CG25)과는 유의적이지 않았으나 지치 추출물 $0.5\%$ 첨가군(WG50, CG50)과는 유의적으로 차이를 보였으나 첨가 수준이 찹쌀 무게 대비 $0.5\%$일 때보다는 $0.25\%$ 일 때 양호한 것으로 판단되었다(p<0.05). 이상의 결과로부터 지치 추출물 $0.25\%$를 첨가하여 제조한 강정이 지치 추출물을 첨가하지 않은 대조군보다는 품질이 좋았다. 이에 앞으로는 지치 추출물의 항산화성을 초점으로 지치 추출물 첨가 강정에 대한 저장성을 검토할 필요가 있다.

Keywords

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