Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Quality and Hypoglycemic Effect of Omija Sauce

혈당강하 기능 오미자 소스의 이화학적 품질 및 생리활성

  • Park, Eun-Joo (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Ahn, Jae-Jun (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Kang, Sun-Ae (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Kim, Hyo-Young (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Kwon, Joong-Ho (School of Food Science & Biotechnology, Kyungpook National University)
  • Received : 2013.03.04
  • Accepted : 2013.04.17
  • Published : 2013.07.31
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Abstract

This study investigated how different amounts of omija fruit (Schisandra chinensis) juice concentrate (0~5%) in sauces affect perceived sensory and quality characteristics. Sauce samples were subjected to chemical analysis for different quality parameters such as Brix, reducing sugars, total phenolic compounds, alpha-amylase inhibition, and alpha-glucosidase inhibition activity. A decrease in pH values was observed with increasing concentrate percentage. As for color, the more concentrate added, the more the L value decreased and other values ($a^*$, $b^*$ and ${\Delta}E$ values) increased. Hypoglycemic effect, as determined by alpha-glucosidase, valuably increased in 4% juice concentrate. As the percentage of concentrate increased, the chemical component values also increased. Significant differences were observed between sauce samples in the sensory evaluation, with the highest overall acceptance being sauce containing 4% juice concentrate. When evaluated with marinated chicken breasts, sauce containing 5% juice concentrate achieved the maximum score.

본 연구에서는 오미자 농축액 첨가량(0~5%)에 따른 소스의 품질특성과 혈당강하능 및 관능적 특성에 미치는 영향에 대해 조사하였다. 오미자 농축액 첨가량이 증가할수록 수분함량, 총 페놀함량 및 환원당은 증가하였고 pH는 감소하였다. 소스의 이화학 시험 결과 당도, 환원당, 총 페놀함량, ${\alpha}$-amylase 저해율 및 ${\alpha}$-glucosidase 저해율 등은 오미자 농축액의 첨가량에 따라 증가하였다. 소스의 색도는 오미자 농축액 첨가량이 증가함에 따라 명도는 감소하였고, 적색도, 황색도 및 ${\Delta}E$ 값은 증가하였다. 관능적 특성은 소스만 섭취 하였을 때 4% 첨가한 오미자 소스에서 가장 높은 기호도를 나타내었고, 닭 가슴살과 함께 섭취하였을 때 5% 첨가한 오미자 소스의 기호도가 가장 높았다.

Keywords

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