DOI QR코드

DOI QR Code

백년초열매 분말 첨가 컵케이크의 품질특성

Quality Characteristics of Cupcakes Added with Opuntia ficus-indica var. saboten Powder

  • 김나영 (중부대학교 식품영양학과) ;
  • 조아라 (중부대학교 식품영양학과) ;
  • 정수지 (단국대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 이효정 (충남대학교 식품영양학과) ;
  • 이슬 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Kim, Na-Young (Dept. of Food Science and Nutrition, Joongbu University) ;
  • Cho, A-Ra (Dept. of Food Science and Nutrition, Joongbu University) ;
  • Jung, Su-Ji (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Hyo-Jeong (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Seul (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 발행 : 2007.01.31

초록

본 연구에서는 백년초 분말의 1, 3, 5% 첨가가 항산화성 및 컵케이크의 품질과 관능적 기호도, 저장성에 어떠한 영향을 주는지 확인하여 제품화의 최적조건 및 기능성 식품 소재로서의 이용가능성을 조사하였다. 백년초 분말의 각 농도에 대한 전자공여능 실험결과 백년초 분말의 농도가 증가함에 따라 항산화 활성이 증가하였다. 백년초 분말과 백년초 분말을 첨가한 컵케이크에서의 미생물 분석 결과 효모, 곰팡이, 대장균군은 검출되지 않았고 일반세균은 백년초 분말에서 4.41 log CFU/g로 나타났고 컵 케이크에서는 검출한계 ($10^2$ CFU/g) 이하로 나타났다. 컵케이크의 수분함량은 백년초 분말을 첨가한 구가 첨가하지 않은 구보다 높았으나 유의적인 차이는 없었다(p<0.05). 색도는 첨가량이 증가할수록 crust와 crumb에서 명도와 황색도가 감소하고 적색도는 증가하였다. 물성은 백년초의 첨가 및 저장기간의 증가에 따라 견고성(hardness), 검성(gumminess), 씹힘성(chewiness)이 증가하였고 응집성(cohesiveness), 탄력성(springiness)은 감소하였다. 관능검사 결과 대조군 및 1% 백년초 분말 첨가 컵케이크가 색, 향, 맛, 조직감, 전체적 인 기호도면에서 높은 점수를 받았다. 이러한 결과로 볼 때 백년초 분말을 컵케이크에 첨가하였을 때 항산화효과를 기대할 수 있으나 저장성에는 큰 영향을 미치지 않을 것으로 사료되었고, 컵케이크의 품질 및 관능특성, 기능성을 고려할 때 1% 첨가구가 최적조건일 것으로 판단되었다.

참고문헌

  1. Shin DH, Lee YW. 2005. Quality characteristics of bread added with prickly pear powder. Korean J Food Nutr 18: 341-348
  2. Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22: 62-68
  3. Shin JU, Joo MJ, Lee YC, Moon YI, Kim DH. 2002. Antidiabetic activity Opuntia ficus-indica var. saboten on db/db mice. J Korean Pharmacogn 33: 332-336
  4. Shin TK, Kim SJ, Moon CJ, Wie MB, Hyun BH. 1999. Opuntia ficus-indica ethanol extract ameliorates steptozotocin-induced hyperglycemia in rats. Korean J Gerontol 9: 78-83
  5. Paik SK, Kim HY, Yang SD, Song CW, Shin TK, Han SS. 1999. The effects of Opuntia ficus-indica fruit powder in antioxidant parameters in senescence-accelerated mouse (SAM). Korean J Gerontol 9: 70-77
  6. Chung HJ. 2000. Antioxidative and antimicrobial activities of Opuntia ficus indica var. saboten. J Korean Soc Food Sci 16: 160-166
  7. Kim SH, Kwon NH, Kim JY, Kim JY, Bae WK, Kim JM, Noh KM, Hur J, Jung WK, Park KT, Lee JE, Ra JC, Park YH. 2002. Antimicrobial activity of natural product made Opuntia ficus indica var. saboten against Salmonella spp. and Escherichia coli O157:H7. J Fd Hyg Sefety 17: 71-78
  8. Kim HN, Kwon DH, Kim HY, Jun HK. 2005. Antimicrobial activities of Opuntia ficus indica var. saboten Makino methanol extract. J Life Sci 15: 279-286 https://doi.org/10.5352/JLS.2005.15.2.279
  9. Park EH, Hwang SE, Kahng JH. 1998. Anti-inflammatory activity of Opuntia ficus-indica. Yakhak Hoeji 42: 621-626
  10. Choi JW, Lee CK, Moon YI, Park HJ, Han YN. 2002. Biological activities of the extracts from fruit and stem of prickly pear- III. Effects on subacute alcoholic hyperlipidemia in rats. Korean J Pharmacohn 33: 238-244
  11. Cho AR. 2005. Quality properties of sponge cake prepared with Opuntia ficus-indica var. saboten powder. MS Thesis. Joongboo University, Daejeon, Korea
  12. Kyung JH, Lee MK. 2003. Trends in technology of bakery. Food Sci Industry 36: 13-17
  13. Kim CS, Lee YS. 1997. Characteristics of sponge cakes with replacement of sucrose with oligosaccharides and sugar alcohols. Korean J Food Cookery Sci 13: 204-212
  14. Byun MW, Jo SK, Cho HO, Yook HS, Kim SA, Choi KJ. 1994. Application of gamma irradiation for quality improvement of red ginseng. J Fd Hyg Safety 9: 151-161
  15. APHA. 1976. Compendium of methods of the microbiological examination of foods. Speck M, ed. American Public Health Association, Washington, DC
  16. Seo KI, Yang KH, Shim KH. 1999. Antimicrobial and antioxidative activities of Opuntia ficus-indica var. saboten. extracts. Korean J Postharvest Sci Technol 6: 355-359
  17. Hyung DG, Lee KH, Kim HJ, Lee EH, Lee JY, Song YS, Lee YH, Jin CB, Lee YS, Cho JS. 2003. Neuroprotective effects of antioxidative flavonoids, quercetin, (+)-dihydroquercetin and quercetin 3-methyl ether, isolated from Opuntia ficus indica var. saboten. Brain Research 965: 130-136 https://doi.org/10.1016/S0006-8993(02)04150-1
  18. Chung HJ. 2000. Antioxidative and antimicrobial activities of Opuntia ficus-indica var. saboten. Korean J Soc Food Sci 16: 160-166
  19. Chang HS, Park CS. 2003. Quality of noodle added powder of Opuntia ficus-indica var. saboten. Korean J Food Preservation 10: 200-205
  20. Joung HS. 2004. Quality of characteristics of Paeksulgis added powder of Opuntia ficus indica var. saboten. Korean J Food Cookery Sci 20: 93-98
  21. Kim ML, Park GS, An SH, Choi KH, Park CS. 2001. Quality changes of breads with spices powder during storage. Korean J Food Cookery Sci 17: 195-203

피인용 문헌

  1. A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.226
  2. Quality Characteristics and Antioxidant Activities of Macaron with Opuntia ficus-indica var. saboten Powder vol.27, pp.3, 2017, https://doi.org/10.17495/easdl.2017.6.27.3.332
  3. Quality Characteristics of Noodles Supplemented with Dried Beta vulgaris L. Root Powder vol.44, pp.2, 2015, https://doi.org/10.3746/jkfn.2015.44.2.302
  4. Comparative Efficacy of Antifungal Agents for Aquaculture Fish and their Eggs vol.42, pp.1, 2009, https://doi.org/10.5657/kfas.2009.42.1.034
  5. A Study on Liking/Disliking Attributes of Commercial Yugwa (Korean oil pastry product) Containing Baeknyeoncho (Opuntia ficus-indica var. saboten) vol.31, pp.5, 2015, https://doi.org/10.9724/kfcs.2015.31.5.623