Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Tangor Jam including Fructo Oligosaccharide and Isomalto Oligosaccharide

프락토 올리고당과 이소말토 올리고당을 첨가한 국내산 한라봉잼의 품질특성 연구

  • Choi, So-Rye (Department of Korean Master-Work Culinary Arts, Jaeneung Educational Institute) ;
  • Park, Hyun-Ju (Department of Food Service Management, Sejong University) ;
  • Jin, Hyun-Hee (Department of Korean Master-Work Culinary Arts, Jaeneung Educational Institute)
  • 최소례 (인천재능대학교 한식명품조리과) ;
  • 박현주 (세종대학교 조리외식경영학과) ;
  • 진현희 (인천재능대학교 한식명품조리과)
  • Received : 2014.10.27
  • Accepted : 2014.12.10
  • Published : 2014.12.30
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Abstract

The present study relates to the development of a processed product for expansion of use of Tangor which is mostly eaten raw in winter. Furthermore, Tangor jam containing fructo oligosaccharide and isomalto oligosaccharide was prepared, and thus quality characteristics of the jam have been determined according to the sugar concentration by making a low-sugar jam by adding substitute sweeteners instead of sugar, because low-sugar products are recently preferred in the market. Furthermore, the general elements of flesh and rind of Tangor, DPPH free radical scavenging activity, chromaticity, sugar content, pH, acidity, and preference have been checked. As a result of the experiment, the chromaticity, luminosity (L), the sugar content, and pH were the lowest in the control group. In F1, F2, and F3, which gradually added fructo oligosaccharide, and I1, I2, and I3, which slowly added isomalto oligosaccharide, luminosity significantly increased with the addition of oligosaccharide. In contrast, as the amount of addition of oligosaccharide increases, red chromaticity (a), yellow chromaticity (b), and sugar content have significantly decreased. Lastly, in the preference test using a 9 point test scheme, F2 and I2 have been considered most appropriate when producing Tangor jam.

이 연구는 프락토 올리고당 및 이소말토 올리고당의 첨가량을 달리하여 제조한 잼으로 저감미잼의 최적 첨가량을 결정하고, 프락토 올리고당 및 이소말토 올리고당의 첨가량을 달리한 한라봉잼에 대한 기초자료를 제공하고자 하였다. 프락토 올리고당 및 이소말토 올리고당을 설탕비율에 20, 40, 60%로 대체하여 한라봉잼을 제조한 후, 품질 특성으로 기계적 특성과 관능검사를 실시하였다. 프락토 올리고당 및 이소말토 올리고당의 첨가량을 달리하여 제조한 잼의 수분 함량과 당도는 이소말토 올리고당 및 프락토 올리고당의 함량이 많아질수록 수분함량의 유의적으로 높아지는 경향을 보였으며, 가용성 고형분에서는 대조군에 비해 올리고당의 함량이 증가할수록 유의적으로 감소하였다(p<0.05). 환원당 함량은 프락토 올리고당 및 이소말토 올리고당의 첨가량이 증가할수록 환원당 함량도 유의적으로 증가하였으며, pH는 이소말토 올리고당 및 프락토 올리고당의 함량이 많아질수록 증가할수록 값이 증가하였고, 총산도는 비슷한 값을 나타내며, 시료간에 유의적인 차이를 보이지 않았다(p<0.05). 색도에서 L값은 프락토 올리고당 및 이소말토 올리고당의 첨가량이 증가할수록 명도가 유의적으로 증가하였으며, DPPH free radical 소거활성 측정 올리고당을 첨가할수록 대조군에 비해 높은 활성을 보이며, 유의적인 차이를 보였다. 총 폴리페놀함량은 이소말토 올리고당이 60%일 때, 가장 높은 값을 나타내었고, 그 다음으로 이소말토 올리고당 40% 순으로 총페놀 함량을 보였다. 기호도 검사에서 전반적인 기호도(overall acceptability)는 프락토 올리고당 및 이소말토 올리고당을 40%을 대체하여 제조한 잼의 가장 높은 것으로 나타났다. 위의 결과로부터 프락토 올리고당 및 이소말토 올리고당을 첨가하여 한라봉잼을 제조시 40% 정도의 수준에서 첨가한다면 한라봉잼의 기호도와 품질을 향상시킬 수 있을 것으로 기대된다.

Keywords

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