Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Physical and Sensory Properties of Rice Gruels and Cakes Containing Different Levels of Ginkgo Nut Powder

은행 분말을 첨가한 죽 및 떡의 물리적 및 관능적 특성

  • Kim, Jung-Mi (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Suh, Dong-Soon (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Young-Suk (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Food and Nutritional Sciences, Ewha Womans University)
  • 김정미 (이화여자대학교 식품영양학과) ;
  • 서동순 (이화여자대학교 식품영양학과) ;
  • 김영석 (이화여자대학교 식품영양학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 2004.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

본 연구에서는 열풍건조를 통해 제조된 은행분말을 식품에 적응해 보고자 은행분말의 첨가수준을 달리하여 은행죽과 은행떡을 제조하고, 물리적, 관능적 특성 및 소비자 기호도 검사를 통해 바람직한 은행분말 첨가 수준을 조사하였다. 은행죽의 경우 물리적 특성 검사에서는 은행분말 첨가수준이 높아질수록 녹색도와 점도가 감소되었고, 퍼짐성이 증가되었다. 관능적 특성 중 바람직한 특성인 색의 강도와 은행향미는 은행분말 첨가량이 많아질수록 증가하였다. 소비자 기호도 검사를 한 결과, 4:6의 배합 비율로 섞인 은행죽이 전반적인 기호도와 향미 기호도에서 높은 수치를 나타냈다. 은행떡의 경우 물리적 특성 검사에서 은행분말 첨가수준이 증가할수록 녹색도와 부착성이 감소되었다. 관능적 특성 검사 결과, 은행분말 첨가수준이 높아질수록 색의 강도와 은행향미 및 가루끼는 증가하였고 경도와 덩어리 응집성은 감소하였다. 소비자 기호도 검사를한 결과, 16:84의 배합비율을 지닌 은행떡이 전반적인 기호도에서 가장 높은 경향이 나타났다. 은행의 과다 섭취에 따른 문제 가능성을 고려하면 앞으로 은행의 하루 가능 섭취량에 관한 연구 및 은행 첨가량을 줄이면서 다른 부재료의 첨가를 고려하는 연구가 지속적으로 이루어져야겠다고 본다.

Keywords

References

  1. Chung KF, Dent G, McCuster M, Page CP, Dent G, Guinoit P, Barnes PJ. Effect of a ginkgolide mixtures (BN 52063) in antagonizing skin and platelet response to platelet activating factor in man. Lancet 1: 248-251 (1987)
  2. Koltringer P, Eber O, Lind P. Mikrozirculation and viskoelastizitat des vollblutes unter ginkgo-biloba-extract. Eine plazebokontrollierte, randomisiete doppelblind-studie. Perfusion 1: 28-30 (1989)
  3. Kang SR, Lee DJ, Cha JH, Kim YW. An experimental study on the effect of Ginkgo Biloba extract (EGb 761) on the healing process after weak crush injury. J. Korean Sec. Plast Reconstr. Surg. 27: 60-64 (2000)
  4. Kleijnen J, Knipschild P. Ginkgo biloba. Lancet 340: 1136-1139 (1992) https://doi.org/10.1016/0140-6736(92)93158-J
  5. Miller L. Herval Medicinals: Selected clinical considerations focusing on known or potential drug-herb interactions. Ach. Int. Med. 158: 2200-2211 (1998) https://doi.org/10.1001/archinte.158.20.2200
  6. Jeong TH. Animals and plants circulations of the Republic of Korea. Sam-wha Press, Seoul, Korea (1965)
  7. Farming Association of Du-Chun Agriculture and Industry. The Producing Method of a Seasoned Ginkgo Nut. Korea Intellectual Property Office, Seoul, Korea (1997)
  8. Sung DM. The Processing Method of Refining Salt in Ginkgo Nut. Korea Intellectual Property Office, Seoul, Korea (1993)
  9. Han JY, Lee YC, Kim KO. Physical and sensory properties of peeled ginkgo nuts prepared under the different dehydration conditions. Korean J. Food Sci. Technol. 35: 84-91 (2003)
  10. Kim JM, Lee YC, Kim KO. Effect of convection oven dehydration conditions on the physicochemical and sensory properties of ginkgo nut powder. Korean J. Food Sci. Technol. 35: 393-398 (2003)
  11. Kang IH. Taste of Korean. Korea Text Publishing Co., Seoul, Korea (1987)
  12. Kim KS. Scientific study for the standardization of the preparation methods for paeksolgi (I). Korean Home Econ. Assoc. 25: 79-87 (1987)
  13. Basker D. Critical values of differences among rank sums for multiple comparisons. Food Technol. 42(9): 79 (1988)
  14. Anastasiades A, Thanou S, Loulis D, Stapatoris A, Karapantsios TD. Rheological and physical characterization of pregelatinized maize starches. J. Food Eng. 52: 57-66 (2002) https://doi.org/10.1016/S0260-8774(01)00086-3
  15. Leach HW. Determination of intrinstic viscosity of starches. Cereal Chem. 40: 593-600 (1963)
  16. Ghiasin K, Varriano-Marston E Hoseney RC. Gelatinization of wheat starch. IV. Amylograph viscosity. Cereal Chem. 59: 262- 266 (1982)
  17. Christensen CM. Effects of solution viscosity on perceived salti-ness and sweetness. Percep. Psychophys. 28: 347-353 (1980) https://doi.org/10.3758/BF03204394
  18. Sim YJ, Paik JE, Chun HJ. A study on the texture characteristics of ssooksulgis affected by mugworts. Korean J. Soc. Food Sci. 7: 35-43 (1991)
  19. Lii CY, Tsai ML, Tseng KH. Effect of amylose content on the rheological property of rice starch (1). Cereal Chem. 73: 415-420 (1996)
  20. Perez CM, Juliano BO. Varietal difference in quality characteristics of rice layer cake and fermented cakes. Cereal Chem. 65: 40-43 (1988)
  21. Lee YH, Lee KY, Lee SR. Textural characteristics of various food products by texturometer. Korean J. Food Sci. Technol. 6: 42-54 (1974)
  22. Cha GH, Lee HG. Texture characteristics of seoktanbyung as affected by ingredients. Korean J. Soc. Food Sci. 8: 65-71 (1992)