Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Properties of Guava (Psidium guajava L.) Leaves Processed Using Different Methods

구아바 잎의 가공방법에 따른 품질특성

  • Hong, Chun-Suk (Department of Food Science and Technology, Kyungpook National University) ;
  • Yoon, Sung-Ran (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Gee-Dong (Bio Industry Center, Daegu TechnoPark) ;
  • Kim, Mi-Ok (Department of Health and Diet, Daegu Health College) ;
  • Kim, Hyun-Ku (Korea Food Research Institute) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • 홍춘숙 (경북대학교 식품공학과) ;
  • 윤성란 (경북대학교 식품공학과) ;
  • 이기동 (대구테크노파크 바이오산업지원센터) ;
  • 김미옥 (대구보건대학 건강다이어트과) ;
  • 김현구 (한국식품연구원) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2007.12.31
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Abstract

The quality of guava (Psidium guajava L.) leaves processed using different methods, such as fermentation, steaming, and roasting were investigated. The total phenolics content was highest in the roasted guava leaves. While tyrosinase inhibition and electron donating abilities were highest in steamed guava leaves. The overall palatability showed higher scores in both fermented and steamed guava leaves compared to roasted ones. Upon blanching and steaming of guava leaves, the total phenolics content, tyrosinase inhibition ability, and electron donating ability decreased as the treatment time increased. The overall quality properties were significantly higher in steamed than the blanched samples. The sensory scores, however, were low mainly due to the astringent taste of guava leaves. Thus, it was found that the removal or masking of the astringent taste of guava leaves is of primary concern for their further use.

구아바 잎을 이용한 가공제품개발의 기초자료를 마련하고자 구아바 잎을 발효, 증숙 및 볶음 처리하여 품질특성을 살펴보았다. 그 결과 총 페놀성 화합물 함량의 경우 볶음 처리한 것이 높게 나타났으며, tyrosinase 저해활성 및 전자공여능은 증숙 처리한 것이 우수한 것으로 나타났다. 또한 전반적인 기호도에 있어서는 발효 및 증숙 처리한 것이 우수한 것으로 나타났다. 한편 데침 및 증숙 처리 시간에 따른 품질특성을 살펴본 결과, 총 페놀성 화합물 함량, tyrosinase 저해활성 및 전자공여능은 처리시간이 길어질수록 전반적으로 감소하는 경향이었으며, 증숙 처리한 것이 데침 처리한 것에 비해 우수한 것으로 나타났다. 데침 및 증숙 처리된 구아바 잎의 관능검사 결과, 통계적으로 유의적인 차이가 없었으나, 구아바 잎의 떫은맛으로 인해 전반적으로 관능평점이 낮게 나타났다. 따라서 구아바 잎을 사용한 가공제품 개발에서는 떫은맛을 감소시킬 수 있는 방안의 연구가 필요한 것으로 나타났다.

Keywords

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