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상백피, 곰피 및 강황 추출물 첨가에 의한 카스텔라의 저장성 및 품질증진 효과

Effect of Morus alba Root Bark, Ecklonia stolonifera, and Curcuma aromatica Extracts on Shelf-life and Quality of Castella

  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 최정수 (경남정보대학 식품과학계열) ;
  • 이소영 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 김서진 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Yoon, So-Young (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Choi, Jung-Soo (Subdivision of Food Science, Kyungnam College of Information and Technology) ;
  • Lee, So-Young (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Tae-Wan (Dept. of Food Science & Biotechnology, Andong National University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University)
  • 발행 : 2009.10.31

초록

상백피, 곰피 및 강황 혼합 추출물 첨가가 카스텔라의 저장성과 품질에 미치는 영향에 대해서 알아보았다. 15일간 저장하여 일반세균수와 곰팡이수를 측정한 결과 저장기간 전반에 걸쳐 무처리구에 비하여 첨가구의 미생물 생육이 억제되었으며, 첨가구의 산화보호지수가 높아 산화방지에도 효과가 있음을 알 수 있었다. 색도의 경우 무처리구에 비하여 첨가구의 명도와 적색도는 감소하였으며, 황색도는 증가하였다. 관능평가에서는 모든 항목에서 상백피 0.25%, 곰피 0.25% 및 강황 0.125% 첨가구가 가장 높은 점수를 받았으나 상백피 0.75%, 곰피 0.75% 및 강황 0.5% 처리구가 가장 낮은 점수를 받았다. 이상의 결과를 종합해 볼 때 상백피, 곰피 및 강황 혼합 추출물을 각각 0.25%, 0.25% 및 0.125%의 농도로 첨가할 경우 카스텔라의 저장성, 품질 증진 및 관능 개선 효과가 있을 것으로 사료된다.

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