Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Production of Sedum Extract Adding Jelly and Assessment of Its Physicochemical Properties

돌나물 즙을 첨가한 젤라틴 젤리의 제조 및 품질특성

  • Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation) ;
  • Kim, Hyun-Ho (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Seung-Mi (Department of Food Science and Technology, Chungnam National University) ;
  • Jo, Hyun-Ho (Department of Food Science and Technology, Chungnam National University) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University)
  • Published : 2007.12.01
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Abstract

Sedum sarmentosum, also blown as stonecrop (dolnamul), is a widely consumed herb, and is used as an ingredient in salads in Korea. Unfortunately, sedum is perishable and vulnerable to tissue damage during preservation. Therefore, this feasibility study was performed in order to increase the availability of sedum and increase its value. Various concentrations of sedum extract (0.5-3%) were added to gelatin jelly, and their physicochemical properties were determined. The ascorbic acid content of the sedum jelly increased in proportion to the sedum extract concentration. Calcium content of the sedum jelly was 4 to 28 times higher than that of the control. Contrary to the control, iron was detected in the sedum jelly (0.023-1.031 mg/100 g dry weight). Furthermore, magnesium and potassium levels were higher in the sedum extract groups. There were significant differences (p < 0.05) in greenness (a value) and yellowness (b value) between the control and the sedum extract groups. However, significant differences between the 2% and 3% sedum extract groups were not detected. As sedum extract concentration increased, the pH level of soft jellies (solid state) decreased. Therefore, hardness and gumminess were decreased significantly. These results are in agreement with the sensory evaluation. According to sensory tests, the values for palatability, appearance, and color in the 2% sedum extract group were higher than those of the 0.5-1% and 3% sedum extract groups.

돌나물(Sedum sarmentosum Bunge)은 영양성분을 많이 함유하고 있는 산채류이나 저장성이 낮고 이를 이용한 가공 식품이 없어 부가가치가 매우 낮은 식품이다. 따라서 본 연구에서는 돌나물의 이용률과 부가가치를 높이고자 돌나물추출액을 첨가하여 젤라틴 젤리를 제조하고, 그 물리화학적 특성을 평가하였다. 돌나물 젤리의 ascorbic acid 함량은 돌나물 즙의 첨가량에 비례하여 그 농도가 증가하였다. 돌나물 젤리에 함유된 양이온 농도를 측정한 결과, 칼슘은 대조구보다 4-28배가 증가하였고, 대조구에 없었던 철분은 각각 0.023-1.031 mg/100 g(젤리 건조 중량)을 함유하는 것으로 분석되었다. 따라서 돌나물 즙 첨가 젤리는 영양소 강화 등 별도의 공정을 거치지 않고도 ascorbic acid, 칼슘, 철분 및 마그네슘 등의 영양소 섭취를 증가시킬 수 있는 것으로 사료되었다. 돌나물 젤리의 녹색도(a value)와 황색도(b value)도 돌나물 즙 첨가량이 증가할수록 유의적으로 증가하였으나, 돌나물 즙 2% 첨가구와 3% 첨가구 간에 유의적인 차이는 관측되지 않았다. 돌나물 즙의 첨가량이 증가할수록 젤리(sol 상태)의 pH가 감소하였고, 이에 따라 돌나물 젤리의 hardness와 gumminess가 유의적으로 감소하였으나, 대조구와 0.5-1% 돌나물 즙 첨가구에서는 유의적인 차이가 나타나지 않았으며 이는 관능검사 결과와도 일치하였다. 또한 돌나물 즙을 2% 첨가한 젤리에 대한 선호도가 가장 높은 것으로 나타났다.

Keywords

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