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발효정도가 다양한 녹차의 첨가가 유과의 저장 중 품질 특성에 미치는 영향

Effects of Tea Powder with Different Fermentation Status on the Quality Characteristics of Yukwa during Storage

  • 박재남 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 권석임 (세종대학교 생활과학과) ;
  • 박진규 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 한인준 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 송범석 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 최종일 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 김재훈 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 변명우 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발) ;
  • 김종군 (세종대학교 생활과학과) ;
  • 이주운 (한국원자력연구원 방사선연구소 방사선식품생명공학기술개발)
  • Park, Jae-Nam (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kweon, Seok-Yim (Dept. of Human Life Science, Sejong University) ;
  • Park, Jin-Gyu (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Han, In-Jun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jong-Gun (Dept. of Human Life Science, Sejong University) ;
  • Lee, Ju-Woon (Dept. of Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 발행 : 2008.03.31

초록

본 연구는 발효정도가 다른 가루녹차 첨가가 유과의 저장 중 품질특성에 미치는 영향을 평가하기 위해 불발효차(부초차, 옥로차), 반발효차(오룡차), 발효차(홍차)를 첨가하여 유과를 제조하였다. 제조된 유과샘플들은 수분, 조지방 함량 측정, 조직감 분석, TBA 측정, 관능평가에 사용하였다. 수분 및 조지방 함량에 있어 각각의 실험구들간의 유의적인 차이는 없었으며 조직감 역시 실험구들간의 유의적 차이는 없었다. 또한 가루녹차가 첨가된 모든 실험구들에서 저장기간 동안 TBA 값의 증가가 대조구에 비해 유의적으로 낮게 나타났으며, 특히 불발효차의 항산화 효과가 가장 높은 것으로 나타났다. 그러나 종합적인 관능적 수용도에 있어 불발효차가 반발효차와 발효차보다 유의적으로 높게 나타났다. 이상의 결과를 종합하여 볼 때, 불발효차 첨가가 유과 제조 시 품질 및 저장성 향상에 기여할 것으로 판단되었다.

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피인용 문헌

  1. Quality Characteristics of Yukwa (Fried Glutinous Rice Cake) with Curry Powder vol.47, pp.2, 2015, https://doi.org/10.9721/KJFST.2015.47.2.211
  2. Physical Properties of Yukwa Base According to the Extrusion Processing Conditions (Ⅰ): Manufacturing of Yukwa Base with Combination of Glutinous Rice Flour and Rice Flour vol.38, pp.12, 2009, https://doi.org/10.3746/jkfn.2009.38.12.1760
  3. Quality Characteristics of Yukwa Added with Various Sugar Alcohols vol.29, pp.5, 2014, https://doi.org/10.7318/KJFC/2014.29.5.428
  4. Effects of the addition of green tea powder on the quality and antioxidant properties of vacuum-puffed and deep-fried Yukwa (rice snacks) vol.55, pp.1, 2014, https://doi.org/10.1016/j.lwt.2013.08.022
  5. Study on Quality of Yukwa by Substitution with Resistant Starch vol.26, pp.5, 2016, https://doi.org/10.17495/easdl.2016.10.26.5.407
  6. Effects of Punching and Drying Process on Quality Characteristics of Yukwa Dough and Yukwa Bandegi during Preparation of Yukwa vol.25, pp.6, 2015, https://doi.org/10.17495/easdl.2015.12.25.6.1029
  7. Quality Characteristics of Yukwa Bases with Different Quantities of Soju in Storage vol.41, pp.7, 2012, https://doi.org/10.3746/jkfn.2012.41.7.988
  8. Inhibitory Effects of Sargassum thunbergii Ethanol Extract against α-amylase vol.43, pp.6, 2010, https://doi.org/10.5657/kfas.2010.43.6.648