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Quality Characteristics of Sulgi with Added Fresh or Frozen Red Onions

보관방법을 달리한 자색양파 첨가 설기의 품질 특성 평가

  • Im, Seok-Soon (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Jun, Mi-Ra (Dept. of Food Science and Nutrition, Dong-A University)
  • 임석순 (동아대학교 식품영양학과) ;
  • 전미라 (동아대학교 식품영양학과)
  • Received : 2011.10.19
  • Accepted : 2011.12.01
  • Published : 2012.02.29

Abstract

This study was performed to evaluate the quality characteristics of Sulgi (Korean steamed rice cakes) prepared with fresh or frozen red onions. Sulgi was prepared with different levels (10, 20 or 30%) of fresh or frozen onions and stored for 4 days. The L value significantly decreased with the addition of fresh red onions and the a value significantly increased with the addition of either fresh or frozen red onions. The pH value was also increased with the addition of fresh red onions. In terms of texture, the hardness of Sulgi with either fresh or frozen red onions was reduced. The gumminess and brittleness gradually decreased with the addition of fresh or frozen red onions. Sulgi composed of 30% red onions showed the best sensory results in terms of color, flavor, texture, taste, and overall acceptance.

여러 가지 약리활성 성분을 지니고 있는 양파 품종 중 자색양파의 효율적인 이용 방안으로 소비자의 기호에 맞는 자색양파설기의 개발을 위해 냉동보관 자색양파와 실온보관 자색양파의 첨가량을 달리하여 설기를 제조하고 자색양파설기의 최적 조건을 제시하기 위해 $25^{\circ}C$에서 저장하면서 색도 측정, pH 측정 및 기계적인 텍스쳐를 분석하였고, 아울러 소비자의 호에 맞는 자색양파설기의 맛과 질감을 알아보기 위해 관능평가도 수행하였다. 자색양파의 첨가량이 많을수록 명도 값은 실온보관 자색양파의 경우 유의적으로 감소하였으나, 냉동보관 자색양파의 경우 유의적으로 증가하였다. 저장기간에 따른 명도 값은 자색양파설기 제조당일부터 제조 2일 경과 후까지 유의적으로 감소하였지만 제조 3일 경과 후는 약간의 증가세를 보였다. 적색도(a값)는 자색양파를 첨가함으로써 유의적으로 높아졌으며 저장기간에 따라 전반적인 증가세를 보였지만 냉동 또는 실온 보관 자색양파 30%를 첨가한 설기는 유의적으로 감소함을 알 수 있었다. 황색도(b값)는 실온보관 자색양파의 첨가량이 늘수록 증가한 반면 냉동보관 자색양파의 첨가량이 늘면서 유의적인 감소세를 보였고 저장기간에 따라서는 실온 또는 냉동 보관 자색양파 첨가 설기 모두 유의적인 증가세를 나타내었다. 실온 및 냉동 보관 자색양파를 20% 첨가하여 제조한 설기의 pH가 가장 높았으며 2일 경과 후 증가, 3일 이후 다시 감소하는 경향은 전보의 팽창제 첨가에 따른 쑥설기 pH와 유사한 결과를 보였다. 기계적인 텍스쳐 분석결과, 전반적인 항목평가결과 자색양파를 첨가한 설기가 대조군에 비해 낮은 값을 나타내었으나 부착성은 냉동자색양파첨가 설기군이 대조군보다 높은 값을 나타내었고 저장기간이 늘어남에 따라 전반적인 항목평가에서 유의적인 증가세를 나타내었다. 관능적 품질 특성은 실온보관 자색양파 첨가량이 많을수록 색, 향, 질감, 맛 및 전반적인 기호도에서 유의적인 증가세를 나타내었고, 냉동보관 자색양파 첨가량이 늘수록 모든 항목에서 유의적으로 감소하였다. 이상의 연구를 통해 실온보관 자색양파 30% 첨가한 설기를 가장 선호하는 것으로 나타났다. 이상의 결과로부터 색감, 향미, 질감 및 전반적인 만족도를 고려한 자색양파설기 제조 시 실온에서 보관한 자색양파를 30% 수준으로 첨가하는 것이 현대인의 기호에 맞는 건강떡으로서의 이용 가능성을 확인하였으며 약리활성이 우수한 건강 기능성 음식으로 대중화될 수 있으리라 판단되었다.

Keywords

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