Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics and Antioxidant Activities of Peach Makphyun

복숭아 막편의 품질 특성 및 항산화성

  • Shim, Eun Kyoung (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Hyun Jeong (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
  • 심은경 (충남대학교 식품영양학과) ;
  • 김현정 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2014.07.25
  • Accepted : 2014.10.14
  • Published : 2014.11.30
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Abstract

The objective of this study was to develop peach Makphyun, a kind of rice cake, added with peach and Makgeolli. The effects of peach paste (0, 5, 10, or 20%) on quality characteristics of Makphyun were evaluated during storage at $20{\pm}2^{\circ}C$ for 3 days. As the concentration of peach paste increased, pH decreased and acidity increased. Reducing sugar contents (%) increased with the amount of peach paste. Hunter color b (yellowness) value of rice cake increased with increasing amount of peach paste, whereas L (lightness) and a (redness) values decreased. Contents of total phenols increased with increasing amount of peach paste. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities of peach Makphyun decreased with increasing amount of peach paste. The sensory evaluation results showed that overall preference of Makphyun containing peach paste content of 20% is higher than other groups.

본 연구는 시판되고 있는 복숭아 통조림을 선택하여 복숭아 페이스트를 만든 후 0, 5, 10 또는 20%를 첨가한 막편을 제조하여 품질 특성 및 항산화성을 분석하였다. 복숭아 첨가량이 증가할수록 pH는 낮아지고 산도는 증가하였다(P<0.05). 복숭아 첨가량이 증가할수록 막편의 환원당이 증가하였다(P<0.05). 색도는 복숭아 첨가량이 증가할수록 명도와 적색도는 감소하고, 황색도는 증가하였다(P<0.05). 총페놀 함량은 복숭아 첨가량이 증가할수록 증가하였다. DPPH 라디칼 소거능 및 hydroxyl 라디칼 소거능은 복숭아 첨가량이 증가할수록 $IC_{50}$ 값이 낮아져 항산화능이 높았다. 기호도는 복숭아를 첨가할수록 외관, 향미, 맛, 조직감, 전체적인 기호도가 증가하는 것으로 나타났다. 특히 전체적 기호도는 복숭아 20% 첨가군이 가장 높은 점수를 받았다(P<0.05). 이상의 결과로 보아 복숭아 첨가가 떡의 항산화능과 기호도를 증가시켜 저장성이 낮은 복숭아의 활용도를 높이고 설기떡의 가치를 높일 수 있을 것으로 사료된다. 복숭아 20%를 첨가하여 복숭아 막편을 제조할 경우 전반적인 기호도와 항산화능에서 가장 적합할 것으로 판단된다. 향후 다양한 복숭아 통조림과 막걸리 제품을 이용한 비교 분석으로 최대 가치를 창출하는 복숭아 막편에 대한 연구도 필요하리라 생각된다.

Keywords

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