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

  • 제42권9호
  • /
  • Pages.1433-1438
  • /
  • 2013
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

쑥 분말의 첨가량에 따른 떡국떡의 품질 특성 변화

Effects of Addition of Mugwort Powder on the Quality Characteristics of Korean Rice Cake Tteokgukdduk

  • 투고 : 2013.05.30
  • 심사 : 2013.08.28
  • 발행 : 2013.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

쑥 분말의 첨가량을 1, 3, 5, 7%로 하여 떡국떡을 제조한 다음 수분함량, 색도, 조리 특성, 기계적 품질특성, 관능적 품질특성 평가를 실시한 결과는 다음과 같다. 쑥 분말을 첨가한 떡국떡의 수분함량은 41.79~42.50%로 나타났으며 쑥 분말 첨가량에 따른 유의차는 나타나지 않았다. 색도는 쑥 분말 첨가량이 증가함에 따라 L값은 감소하였고, a값은 음(-)의 값을 나타내었으며 b값은 대조군보다 높은 값으로 첨가량이 증가할수록 감소하는 경향으로 나타났다. 쑥 분말첨가 떡국떡의 무게 증가율은 첨가량에 따라 증가하는 경향을 나타내었으나 부피 증가율은 쑥 분말 첨가에 따른 유의차가 나타나지 않았다. 쑥 분말 첨가 떡국떡의 기계적 조직감 측정 결과는 조리 전과 후로 나누어 측정하였으며, 조리 전에 떡국떡의 경도, 부착성, 응집성, 탄력성, 검성에서 쑥 분말의 첨가의 유무 및 첨가량에 따른 차이를 나타내지 않았으나 씹힙성은 대조군에 비해 쑥 분말 첨가군에서 유의적으로 낮게 나타났다. 조리 후에는 경도, 탄력성, 검성, 씹힘성이 대조군에 비해 쑥 분말 첨가군에서 유의적으로 높게 나타났으며 부착성과 응집성은 쑥 분말 첨가의 유무 및 첨가량에 따른 유의차가 나타나지 않았다. 색과 향의 강도평가는 쑥 분말 첨가량이 증가할수록 높은 점수로 평가되었다. 졸깃함의 강도는 대조구가 3.50점으로 가장 낮게 평가되었으며 색, 향, 맛, 조직감의 기호도는 3% 첨가구가 6.13~6.75점으로 가장 높은 기호도를 나타내었다. 전제적인 기호도는 쑥 분말 3% 첨가구가 6.38점을 평가받아 모든 시료 간에 유의적으로 가장 높은 기호도를 나타내어 쑥 분말을 첨가하여 떡국떡을 제조하는 경우 3%의 쑥 분말을 첨가하는 것이 적합하며 이는 관능적인 측면에서 좋은 기호도를 나타내는 것으로 나타났다.

In this study, we have investigated the quality characteristics of Tteokgukdduk, a traditional Korean rice cake, containing different amounts of mugwort powder (0, 1, 3, 5, 7 w/w %). We observed that the moisture content in Tteokgukdduk containing mugwort powder ranged at 41.79 to 42.50% was not significant when compared with Tteokgukdduk that is devoid of mugwort powder. We also noted that the Hunter color L value decreased in proportion to the added mugwort powder. Further, the weight of Tteokgukdduk was found to be increased with increasing levels of added mugwort powder. However, the volume of Tteokgukdduk did not varied significantly at the different mugwort powder concentrations (P>0.05). We also observed that the hardness of uncooked Tteokgukdduk containing 3% mugwort powder showed the lowest value among Tteokgukdduk containing mugwort powder. However, it did not varied significantly at the different mugwort powder concentrations (P>0.05). In cooked Tteokgukdduk, however, we found that the nature and quality of springiness and gumminess increased with corresponding increase in the amount of added mugwort powder. Further, with regard to the sensory evaluation, the intensity (of both color and flavor) of Tteokgukdduk was found to be increased with proportionate increase in the amount of added mugwort powder. The results of this study suggest that the acceptability qualities such as color, flavor, taste, texture, and overall acceptability were of the highest order for Tteokgukdduk containing 3% mugwort powder.

키워드

참고문헌

  1. Yun SS. 1986. Korean food (History and Cooking). Soohaksa, Seoul, Korea. p 46.
  2. Ahn GJ. 2010. Quality characteristics of Sulgidduk prepared with amount of purple sweet-potato powder. Korean J Culinary Res 16: 127-136.
  3. Lee JS. 1998. Study on university students' consumption pattern and preference of Korean rice cake. Korean J Soc Food Sci 14: 133-139.
  4. Kim CH, Lee JH. 2007. The study on the consumers' perception and purchasing behavior of rice cake as a meal. Korean J Culinary Res 13: 59-68.
  5. Kim MY, Jeong YK, Son CW, Jhon EW, Kim MR. 2009. Quality characteristics and antioxidantive activities of Spirulina added Korean rice cake (Garaeduk) during storage. Korean J Food Preserv 16: 8-16.
  6. Eun SD, Kim MY, Chun SS. 2008. Quality characteristics of Sulgidduk prepared with Houttuynia cordata Thunb. powder. Korean J Food Cookery Sci 24: 22-30.
  7. Jang MS, Park JE. 2006. Optimization of ingredient mixing ratio for preparation of Sulgidduk with saltwort (Salicornia herbacea L.). J Korean Soc Food Sci Nutr 35: 641-648. https://doi.org/10.3746/jkfn.2006.35.5.641
  8. Sin MJ, Park YM. 2006. Quality characteristics of gasiogapidduk by different ratio of ingredients. J East Asian Soc Dietary Life 16: 747-752.
  9. Shin SM, Kim AJ, Cho HC, Joung KH. 2008. Quality characteristics of Seolgiddeok prepared with added Paecilomyces japonica powder. Korean J Food & Nutr 21: 22-27.
  10. Yoon SJ, Lee MY. 2004. Quality Characteristics of sulgidduk added with concentrations of Hericium erinaceus powder. Korean J Food Cookery Sci 20: 575-580.
  11. Shin Sm, Jung JS, Han MR, Kim AJ, Kim YH. 2009. Quality characteristics of Sulgidduk containing added red ginseng powder. Korean J Food Cookery Sci 25: 586-592.
  12. Jo JS, Han YS. 2003. Effects of Mokdanpi (Paeonia suffruticosa) addition on the shelf-Life and the characteristics of rice cake and noodle. Korean J Soc Food Cookery Sci 19: 114-120.
  13. Lee HJ. 1998. Food culture of Korean. Shinkwang publisher, Seoul, Korea. p 303.
  14. Kim OS. 2003. The study on the current situation of traditional rice cake consumption with an emphasis on the regions of seoul and its vicinities. MS Thesis. Kyunghee University, Seoul, Korea. p 40-46.
  15. Kang IH. 1997. Korean rice cake and candy prepared by frying sweetened dough. Daehantextbook, Seoul, Korea. p 124-125.
  16. Kim SS, Chung HY. 2007. Effects of carbohydrate materials on retarding retrogradation of a Korean rice cake (Karedduk). J Korean Soc Food Sci Nutr 36: 1320-1325. https://doi.org/10.3746/jkfn.2007.36.10.1320
  17. Shin WC, Park HJ, Song JC. 2006. Optimization of modified starches on retrogradation of Korean rice cake (Garaeduk). Korean J Food & Nutr 19: 279-287.
  18. Kim SS, Chung HY. 2007. Texture properties of a Korean rice (Karedduk) with addition of carbohydrate materials. J Korean Soc Food Sci Nutr 36: 1205-1210. https://doi.org/10.3746/jkfn.2007.36.9.1205
  19. Lee HJ. 2001. Effects of hydrocolloids on the retrogradation and the change of texture of Korean rice cake. MS Thesis. Korea University, Seoul, Korea. p 1-53.
  20. Choi EH. 2009. Quality characteristics of Garaedduk with raw rice bran. Korean J Culinary Res 15: 94-104.
  21. Lee HJ, Park JH, Yoo SS. 2009. Quality characteristics of Karedduk containing cactus fruit (Opuntia humifusa) powder. J East Asian Soc Dietary Life 19: 610-617.
  22. Ahn JW. 2009. Properties of rice cakes for Topokki with curry powder. Korean J Food Cookery Sci 25: 467-473.
  23. Yook CS. 1977. Medicinal botany introduction. Jinmyong publisher, Seoul, Korea. p 293.
  24. Joung HS. 1993. A study on the sensory of Ssooksulgis added with mugworts. J East Asian Soc Dietary Life 2: 175-180.
  25. Sim YJ, Han YS, Chun HJ. 1992. Studies on the nutritional components of mugwort, Artemisia mongolica Fischer. Korean J Food Sci Technol 24: 49-53.
  26. Lee HJ. 2010. Evaluation of the quality characteristics of sponge cake containing mugwort powder. J East Asian Soc Dietary Life 20: 95-102.
  27. Shim YJ, Paik JE, Chun HJ. 1991. A study on the texture characteristics of Ssooksulgis affected by mugworts. Korean J Soc Food Sci 7: 35-43.
  28. Yashphe J, Segal R, Breuer A, Erdreich-Nartali G. 1979. Antibacterial activity of Artemisia herba-alba. J Pharm Sci 68: 924-925. https://doi.org/10.1002/jps.2600680742
  29. Lee GD, Kim JS, Bae JO, Yoon HS. 1992. Antioxidative effectiveness of water extract and ether extract in wormwood (Artemisia montana Pampan). J Korean Soc Food Nutr 21: 17-22.
  30. Ryakhovskaya TV, Ushbaeva GG, Zhemaletdinov FG. 1989. The antitumor activity of phenol compounds from some Artemisia spp. L. Rastit Resur 25: 249-253.
  31. Haw IW, Lee SD, Hwang WI. 1985. A study on the nutritional effects in rats by feeding basal diet supplemented with mugwort powder. J Korean Soc Food Nutr 14: 123-130.
  32. Kim MH, Lee SD, Ryu CK. 1985. A study on the nutritional effects of boiling water extracts of mugwort powder in rats. J Korean Soc Food Nutr 14: 131-136.
  33. Bae YJ, Hong JS. 2007. The quality characteristics of sulgidduk with added with buchu (Allium tuberosum R.) powder during storage. J East Asian Soc Dietary Life 17: 827-833.
  34. Cho JS, Choi MY, Chang YH. 2002. Quality characteristics of sulgiduk added with Lentinus edodes Sing powder. J East Asian Soc Dietary Life 12: 55-64.
  35. Choi HY. 2009. Antimicrobial activity of Paeonia japonica extract and its quality characteristic effects in Sulgidduk. Korean J Food Cookery Sci 25: 435-444.
  36. Lee HS, Jang MS. 2005. A study on quality characteristics and storage of julpyun affected by Chungmirae (Smilax china L.) leaf powder. Korean J Food Cookery Sci 21: 482-489.
  37. Choi EJ, Lee SM. 2010. Quality characteristics of Sulgidduk with added ssukgat (Chrysanthemum coronarium L. var. spatiosum) powder. J East Asian Soc Dietary Life 20: 509-515.
  38. Kang YS, Cho TO, Hong JS. 2009. Quality characteristics of Sulgidduk containing added Aralia elata leaf powder. Korean J Food Cookery Sci 25: 593-599.
  39. Hong JS. 2008. Quality characteristics of Sulgidduk with added perilla leaves. J East Asian Soc Dietary Life 18: 376-383.
  40. Kim MH, Park MW, Park YK, Jang MS. 1994. Effect of the addition of Surichwi on quality characteristics of Surichwijulpyum. Korean J Soc Food Sci 10: 94-98.
  41. Ahn GJ. 2010. Quality characteristics of Sulgidduk added by different amount of bamboo leaf flour. Korean J Culinary Res 16: 104-111.
  42. Han MJ, Shin JE, Han YO, Kim NY, Lee KH. 2001. The effect of mugwort and storage on quality characteristics of Ssookgaedduck. Korean J Soc Food Cookery Sci 17: 634-638.

피인용 문헌

  1. Quality Characteristics of Tomato Sauce added Freeze Dried Mugwort vol.27, pp.6, 2014, https://doi.org/10.9799/ksfan.2014.27.6.1006
  2. Quality Evaluations of Cookies Containing Mugwort Powder vol.27, pp.3, 2014, https://doi.org/10.9799/ksfan.2014.27.3.427
  3. 쑥 분말을 첨가한 스펀지케이크의 품질 특성 vol.22, pp.5, 2013, https://doi.org/10.20878/cshr.2016.22.5.015
  4. Changes in Quality of Dried Rice Cake Using Perforation Process and Drying Methods vol.23, pp.2, 2013, https://doi.org/10.13050/foodengprog.2019.23.2.134
  5. 체계적 문헌고찰을 통한 한국음식의 선호도와 인지도 분석 vol.35, pp.6, 2013, https://doi.org/10.7318/kjfc/2020.35.6.503