Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics and Antioxidant Activity of Sulgidduk Prepared by Addition of Aronia Powder (Aronia melanocarpa)

아로니아 분말을 첨가하여 제조한 설기떡의 품질 특성 및 산화방지 활성

  • Hwang, Young-ran (Department of Nutrition and Culinary Science, Hankyong National University) ;
  • Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University)
  • 황영란 (한경대학교 영양조리과학과) ;
  • 황은선 (한경대학교 영양조리과학과)
  • Received : 2015.03.13
  • Accepted : 2015.06.09
  • Published : 2015.08.31
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Abstract

The effects of aronia powder on the rheological and sensory characteristics of Sulgidduk were investigated. The moisture content of Sulgidduk ranged from 40.86 to 44.40%; however, addition of aronia powder to Sulgidduk tended to decrease its moisture content. With regard to the rheological properties, the addition of aronia powder decreased the hardness, springiness, adhesiveness, cohesiveness, chewiness, gumminess, and brittleness of Sulgidduk. Chromaticity determination revealed a decrease in L and b values, while the a value increased with the increasing amounts of aronia powder. Total polyphenol, total flavonoid and total anthocyanin contents increased with the increasing amounts of aronia powder. Antioxidant activity, measured by DPPH and ABTS radical scavenging activities, was significantly higher than that of the control, and increased proportionally with the amount of aronia powder. During 4 day storage, the growth of total aerobic colony and coliform content significantly decreased with increasing levels of aronia powder in Sulgidduk. Sensory evaluation demonstrated the best score in color, taste and overall acceptance when aronia powder was added at 5% of rice powder. These results suggest that 5% aronia powder can be added for the preparation of Sulgidduk.

본 연구에서는 아로니아 분말의 함량을 달리하여 설기떡을 제조하고 이화학적 품질특성, 관능적 특성, 기능성 성분의 함량, 항산화 활성 및 미생물 생육 정도를 측정하여 아로니아 분말 첨가 설기떡의 최적 배합비를 선정하고 제품화 가능성을 탐색하였다. 설기떡의 수분함량은 대조구에 비해 아로니아 분말 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 보였다. 기계적인 조직감은 경도, 탄력성, 부착성, 응집성, 깨짐성은 대조구에 비해 아로니아 분말 첨가량이 증가함에 따라 감소하였다. 탄성은 각 시료간 유의적인 차이를 나타내지 않았다. 아로니아 분말 첨가 설기떡의 색도는 아로니아 분말 첨가량이 증가할수록 L값과 b값은 낮아지고 a값은 증가하였다. 총폴리페놀, 총 플라보노이드 및 총 안토시아닌 함량은 대조군에 비해 아로니아 분말 첨가량이 증가할수록 높게 나타났다. 또한 DPPH와 ABTS 라디칼 소거능으로 측정한 항산화 활성도 아로니아 분말 함량이 증가할수록 높게 나타났다. 설기떡을 4일 동안 저장하면서 일반세균과 대장균의 변화를 관찰한 결과 대조군에 비해 아로니아 함량이 높은 설기떡에서 이들 균의 증식이 유의적으로 억제됨을 확인하였다. 관능적인 특성은 아로니아 분말의 첨가량이 증가할수록 색, 맛, 향, 전반적인 선호도 등에서 높은 점수를 나타냈다. 이상의 결과로 볼 때, 아로니아 분말을 첨가한 설기떡의 제품화 가능성은 긍정적이라 생각되며 아로니아 분말 첨가 설기떡의 제조시에는 쌀가루 대비 5%의 분말을 첨가하는 것이 품질, 항산화활성, 미생물 생육억제 및 관능적인 측면에서 적합할 것으로 기대된다.

Keywords

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