한국식품저장유통학회지 (Food Science and Preservation)

  • 제22권6호
  • /
  • Pages.915-919
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  • 2015
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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건조방법에 따른 히카마 감자분말의 품질특성 변화

Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods

  • 최선일 (강원대학교 식품생명공학과) ;
  • 이진하 (강원대학교 식품생명공학과) ;
  • 조명래 (강원대학교 식품생명공학과) ;
  • 신기해 (강원대학교 식품생명공학과) ;
  • 김재민 (강원대학교 식품생명공학과) ;
  • 오지원 (강원대학교 식품생명공학과) ;
  • 정태동 (강원대학교 식품생명공학과) ;
  • 이성갑 (강원대학교 식품생명공학과) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Choi, Sun-Il (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Cho, Myoung-Lae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Shin, Gi-Hae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Jae-Min (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Oh, Ji-Won (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Jung, Tae-Dong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Rhee, Seong-Kap (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 투고 : 2015.07.22
  • 심사 : 2015.11.18
  • 발행 : 2015.12.30
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초록

본 연구에서는 히카마의 식품성분들을 분석하고 건조방법에 따른 특성들을 비교하여 식품 가공시 활용될 수 있는 기초자료를 제공하고자 하였다. 히카마의 수분함량은 81.81%이었으며, 열풍건조물과 동결건조물의 수분함량은 $13.26{\pm}0.26$, $11.34{\pm}0.19%$ 이었다. 수분을 제외한 고형분의 조단백질, 조지방, 조회분, 탄수화물은 열풍건조물에서 $2.85{\pm}0.27$, $0.79{\pm}0.08$, $7.93{\pm}0.52$, $88.44{\pm}0.63%$ 이었으며, 동결건조물에서 $3.93{\pm}0.65$, $0.83{\pm}0.02$, $7.92{\pm}0.33$, $87.32{\pm}0.36%$ 이었다. 열풍건조물과 동결건조물의 색도에서는 명도(L값) 는 $88.01{\pm}0.67$와 $92.86{\pm}0.11$으로 동결건조물이 더 높았으며, 적색도(a값), 황색도(b값)는 각각 $0.43{\pm}0.11$와$-0.67{\pm}0.11$, $11.96{\pm}1.50$와 $3.21{\pm}0.31$으로 열풍건조물이 더 높았다. 건조방법에 따른 갈변을 살펴본 결과 열풍건조물이 $0.107{\pm}0.004$, 동결건조물이 $0.029{\pm}0.002$으로 열에 의한 갈변이 나타났다. 총당 측정은 열풍건조물이 $46.49{\pm}3.00mg/g$, 동결건조물이 $45.11{\pm}3.24mg/g$으로 유의적 차이를 보이지 않았으나, 아밀로오스의 경우는 열풍건물이 $5.66{\pm}0.21%$, 동결건조물이 $6.63{\pm}0.15%$으로 차이를 보였다. DPPH free radical 소거능은 열풍건조물과 동결건조물 시료 1 mg/mL, 0.5 mg/mL 0.1 mg/mL에서 각각 19.74, 17.61, 18.23%와 17.18, 17.54, 15.88%로 열풍건조물에서 높게 측정되었으나, 아스코르빈산과 비교하였을 때 낮은 수준을 보였다.

This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and analyzed. The moisture content of raw Jicama was 81.84%. The crude protein, crude fat, crude ash and carbohydrate content of hot air-dried Jicama powder were 2.85, 0.79, 7.93 and 88.44%, while those of freeze-dried Jicama powder were 3.93, 0.83, 7.92 and 87.32%, respectively on dry basis. Regarding the color values, the lightness of freeze-dried Jicama (92.86) was higher than that of the hot air-dried Jicama (88.01), whereas the redness (-0.67) and yellowness (3.21) of freeze-dried Jicama were lower than those of the hot air-dried Jicama (0.43) and (11.96), respectively. The brown index was lower in the freeze-dried Jicama (0.029) than in hot air-dried Jicama (0.107). The total sugar content showed no significant differences between freeze (46.49 mg/g) and hot air-dried Jicama (45.11 mg/g). Finally, the amylose content was higher in freeze-dried Jicama (5.66%) than in hot air-dried Jicama (6.63%).

키워드

참고문헌

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  2. 히카마 분말을 첨가한 제면의 품질 특성 vol.23, pp.5, 2015, https://doi.org/10.20878/cshr.2017.23.5.011
  3. 담금액 온도에 따른 히카마 피클의 저장 중 품질변화 vol.35, pp.6, 2015, https://doi.org/10.7318/kjfc/2020.35.6.582
  4. Effect of Browning Inhibitors NaCl and CaCl2 on the Qualities of Jeju Tamna Potatoes during Hot-Air Drying vol.50, pp.2, 2015, https://doi.org/10.3746/jkfn.2021.50.2.164