The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

An Investigation the Preparation and Physicochemical Properties of Oddi Jelly using Mulberry Fruit Powder

오디 분말을 이용한 젤리 제조 및 이화학적 특성에 관한 연구

  • Kim, Ae-Jung (Dept. of Food Nutrition, Hyejeon College) ;
  • Bang, In-Soo (Dept. of Food Science and Technology, Kongju National University) ;
  • Park, Hee-Yong (Dept. of Food Science and Technology, Kongju National University) ;
  • Lee, Gun-Soon (Dept. of Living Sciences, Korea National Agricultural College) ;
  • Yuh, Chung-Suk (Dept. of Food Nutrition, Hyejeon College)
  • 김애정 (혜전대학 식품영양과) ;
  • 방인수 (공주대학교 식품공학과) ;
  • 박희용 (공주대학교 식품공학과) ;
  • 이건순 (국립한국농업대학 생활과학부) ;
  • 여정숙 (혜전대학 식품영양과)
  • Published : 2007.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

An investigation evaluating the preparation and physicochemical properties of Oddi Jelly(jelly using mulberry fruit powder) with various increments of sericultural products(0.5, 1, 1.5 and 2%) derived from mulberry fruit powder was performed. The effects of the different increments of mulberry fruit powder added to Oddi Jelly were assessed using physicochemical, sensory and texture analysis properties. The moisture and crude protein content of the Oddi Jelly were significantly higher than the control(p<0.05). Conversely, the crude fat content of the Oddi Jelly were significantly lower than the control(p<0.05). A positive trend was observed for both mineral content and dark color with increased mulberry fruit powder. Similarly, a positive relationship was observed for texture analysis, hardness, gumminess and chewiness of the Oddi Jelly with increasing levels of mulberry fruit powder(p<0.05). Color, taste, texture and overall preference of Oddi Jelly were significantly highest in the Oddi Jelly containing 2% mulberry fruit powder(p<0.05). Results suggest that the optimal amount of mulberry fruit powder added in the manufacturing of Oddi Jelly was 2% of the total weight.

본 연구는 기능성 식품 소재로서 기호성이 높고 먹기 편하며 농가의 새로운 소득원으로서 부가가치를 높일 수 있는 오디 젤리를 제조하기 위해 오디 분말을 0%, 0.5%, 1%, 1.5%, 2% 첨가하여 만든 오디 젤리의 일반성분, 무기질 함량, 색도, 물성 및 관능평가를 실시한 결과는 다음과 같다. 오디 젤리의 일반성분 함량에서 수분 함량과 조단백질 함량이 오디 분말 첨가군에서 높게 나타났으며(p<0.05), 조지방 함량은 대조군이 가장 높고 오디 분말 첨가량이 증가함에 따라 낮게 나타났다. 무기질 함량은 대조군에 비해 오디 분말을 첨가한 군에서 칼슘, 마그네슘 및 칼륨 함량이 높았으며 특히 오디 분말 2% 첨가군에서 가장 높게 나타났다(p<0.05). 색도 검사에서 L값과 a값은 대조군에서 보다는 오디 분말 첨가량이 증가함에 따라 감소하는 경향이었으나 b값은 증가하는 경향이었다. 조직감은 Hardness, Gumminess 및 Chewiness가 대조군보다 오디 분말을 첨가한 군에서 높아지는 경향이었다(<0.05). 관능 검사에서는 오디 분말을 2% 첨가한 군에서의 색, 향미, 맛, 질감 그리고 전체적인 기호도가 가장 높게 평가되었다. 이상의 연구결과를 통해 기능성 식품 소재로서 다양한 소비자의 기호도를 충족시키며 이용성을 증대시킬 수 있고, 먹기 편한 바람직한 오디 젤리의 오디 분말 첨가량은 2%로 밝혀졌다.

Keywords

References

  1. Kim, IS, Lee, JY, Rhee, SJ, Youn, KS and Choi, SW. Preparation of minimally processed mulberry(Morus spp.) juices. Kor. J. Food Sci. Technol. 36:321-328. 2004
  2. Kim, AJ, Kim, MW, Woo, NY, Kim, MH and Lim, YH. Quality characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract. Kor. J. Soc. Food Cookery Sci. 19:708-714. 2003
  3. Kangjoshineuihakwon. Jungyakdaesajon, pp.3717. Sohakkwyan. Sanghai. China. 1985
  4. Yu, SM and Chang, CM. Development of processed foods using mulberry fruit. Rural Resource Development Institute. Korea. 1996
  5. Hong, V and Wrolstad, RE. Use of HPLC seperation photodiode array detection for characterization of anthocyanin. J. Agric. Food Chem. 38:708-715. 1990 https://doi.org/10.1021/jf00093a026
  6. Kim, TW, Kwon, YB, Lee, JH, Yang, IS, Youm, JK, Lee, HS and Moon, JY. A study on the antidiabetic effect of mulberry fruits. Kor. J. Seri. Sci. 38:100-107. 1996
  7. Kim, SY, Park, KJ and Lee, WC. Antiinflannnatory and antioxidative effects of Morus spp. fruit extract. Kor. J. Med. Corp. Sci. 6:204-209. 1998
  8. Park, CW, Jung, YS and Ko, KC. Quantitative analysis of anthocyanins among mulberry cultivars and their pharmacological screening. Kor. Soc. Hortical. Sci. 38:722-724. 1997
  9. Tamura, Hand Yamagami, A. Antioxidative activity of monoacylated antho-cyanins isolated from muscat bailey a grape. J. Agric. Food Chem. 42:1612-1615. 1994 https://doi.org/10.1021/jf00044a005
  10. Kim, HB, Kim, SY, Ryu, KS, Lee, WC and Moon, JY. Effect of methanol extract from mulberry fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats. Kor. J. Seri. Sci. 43:104-108. 2001
  11. Lees, R and Jackson, EB. Sugar confectioneary and chocolate manufacture. p.226. Leonard Hill Books. Aylesbury. 1990
  12. Lee, TW, Lee, YH, Yoo, MS and Rhee, KS. Instrumental and sensory characteristics of jelly. Kor. J. Food Sci. Technol. 23:336-340. 1991
  13. Paik, JE, Joo, NM, Sim, YJ and Chun, HJ. Studies on making jelly and mold salad with grape extract. Kor. J. Soc. Food Sci. 12:291-294. 1996
  14. Lee, HO, Sung, HS and Suh, KB. The effect of ingredients on the hardness of ginseng jelly by response surface methodology. Kor. J. Food Sci. Technol. 18:259-263. 1986
  15. Kim, IC. Manufacture of citron jelly using the citron-extract. J. Kor. Soc. Food Sci. Nutr. 28:396-402. 1999
  16. Kim, YK, Kim, SS and Chang, KS. Textural properties of ginger jelly. Food Engineering Progress. 4:33-38. 2000
  17. Lee, GD, Kim, SK, Kwon, DY and Park, SR. Monitoring the manufacturing characteristics of aloe gel-state food. J Kor. Soc. Food Sci. Nutr. 32:89-95. 2003 https://doi.org/10.3746/jkfn.2003.32.1.089
  18. Lee, GD, Yoon, SR and Lee, MH. Monitoring of organoleptic and physical properties on preparation of oriental melon jelly. J. Kor. Soc. Food Sci. Nutr. 33:1373-1380. 2004 https://doi.org/10.3746/jkfn.2004.33.8.1373
  19. Park, GS and Cho, JW. The effects on addition of agar on the texture characteristics of peach jelly. Kor. J. Food & Nutr. 11:61-67. 1998
  20. Kim, JE and Chun, HJ. A study on making jelly with Omija extract. Kor. J Soc. Food Sci. 6:17-24. 1990
  21. A.O.A.C. Official Methods of Analysis. 15th ed., pp.8-35. The Association of Official Analytical Chemists, Washington, DC. 1990
  22. Im, JN. Analysis of food mineral contents. Food & Nutr. Rural Devel. Admin. 17:42-46. 1986
  23. Kim, AJ, Yuh, CS, Bang, IS and Park, SH. The physicochemical properties and sensory evaluation of jelly with silkworm powder. J. East Asian Soc. Dietary Life. 16: 308-314. 2006
  24. Kim, AJ, Yuh, CS, Bang, IS and Woo, KJ. Study on preparation and quality of jelly using mulberry leaf powder. Kor. J. Food Cookery Sci. 22:56-61. 2006
  25. Lee, HW,Shin, DH and Lee, WC. Morphological and chemical characteristics of mulberry(Morus) fruit with varieties. Kor. J. Seri. Sci. 40:1-7. 1998
  26. Kim, HB, Bang, HS, Lee, HW, Seuk, YS and Sung, GB. Chemical characteristics of mulberry syncarp. Kor. J. Seri. Sci. 41:123-128. 1999
  27. Kim, HB. Sensory characteristics of mulberry fruit jam and wine. Kor. J. Seri. Sci. 42:73-77. 2000
  28. Kim, HB, Lee, YW, Lee, YJ and Moon, JY. Physiological effects and sensory characteristics of mulberry fruit wine with Chongilpong. Kor. J. Seri. Sci. 38:100-107. 1996
  29. Chun, HJ. Influence of carrageenan addition on the rheological properties of Omija extract jelly. Kor. J. Soc. Food Sci. 11:33-36. 1995
  30. Sim, YJ, Paik, JE, Joo, NM and Chun, HJ. Influence of carrageenan and pectin addition on the rheological properties of Omija extract jelly. Kor. J. Soc. Food Sci. 11:362-364. 1995
  31. Son, MJ, Whang, K and Lee, SP. Development of jelly fortified with lactic acid fermented prickly pear extract. J. Kor. Soc. Food Sci. Nutr. 34:408-413. 2005 https://doi.org/10.3746/jkfn.2005.34.3.408