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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activities and Quality Characteristics of Jelly Added with Saengmaegsan Concentrate

생맥산 농축액의 양을 달리하여 제조한 젤리의 품질 특성 및 항산화성

  • Kim, Hyun Jeong (Department of Food & Nutrition, Chungnam National University) ;
  • Hong, Seul Kee (Department of Food & Nutrition, Chungnam National University) ;
  • Min, A Young (Department of Food & Nutrition, Chungnam National University) ;
  • Shin, Suk Kyung (Department of Food & Nutrition, Chungnam National University) ;
  • Sim, Eun Kyoung (Department of Food & Nutrition, Chungnam National University) ;
  • Yoon, Jun Hwa (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
  • 김현정 (충남대학교 식품영양학과) ;
  • 홍슬기 (충남대학교 식품영양학과) ;
  • 민아영 (충남대학교 식품영양학과) ;
  • 신숙경 (충남대학교 식품영양학과) ;
  • 심은경 (충남대학교 식품영양학과) ;
  • 윤준화 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2014.09.29
  • Accepted : 2015.02.11
  • Published : 2015.03.31
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Abstract

In this study, antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0, 25, 50, and 75%) of saengmaegsan concentrate (SC) were investigated. As the concentration of SC increased, the pH level of SC-added jelly decreased while acidity increased. Hunter a (redness) value of jelly increased as the amount of SC increased, whereas L (lightness) and b (yellowness) values decreased. Texture properties for springiness and resilience were higher in the SC-added groups compared to those of control. Moreover, antioxidant activities such as DPPH radical and hydroxyl radical scavenging activities increased according to increase of SC amount. Total phenol content was the highest in 75% SC-added jelly. Regarding overall preference of sensory properties, 50% SC-added jelly showed the highest scores among all treatments. From these results, the optimal amount of SC was 50% for preparation of high quality jelly.

본 연구는 생맥산 농축액을 기호도가 높고 먹기 편리한 젤리에 첨가하여 젤라틴 젤리를 제조한 후 품질 특성 및 항산화성 분석을 실시하였다. 생맥산 젤리의 pH는 생맥산 농축액의 첨가량이 증가할수록 유의적으로 낮아졌고(P<0.05), 산도는 유의적으로 높아졌다(P<0.05). 가용성 고형물 함량은 대조군이 $46.8^{\circ}Brix$였고, 환원당은 생맥산 농축액 첨가군이 대조군에 비하여 높았다(P<0.05). 색도에서 명도값(L값)과 황색도(b값)는 대조군에 비해 생맥산 농축액의 첨가량이 많아질수록 감소하였으며(P<0.05), 적색도(a값)는 증가하였다(P<0.05). 경도와 씹힘성은 생맥산 농축액 첨가군이 대조군에 비하여 유의적으로 감소하였다(P<0.05). 부서짐성은 대조군에서 가장 높게 나타났으며 생맥산 농축액 첨가량이 증가할수록 점차 낮아지는 경향을 보였다. 탄력성은 생맥산 농축액 첨가량이 증가할수록 점차 증가하는 경향을 보였다. 탄성은 대조군에 비해 생맥산 농축액 첨가군이 높았다. DPPH radical 소거능 및 hydroxyl radical 소거능 측정 결과 생맥산 농축액 첨가량이 증가할수록 항산화 활성이 증가하였다. 총 phenol 함량의 경우 생맥산 농축액 첨가량이 증가할수록 높았다. 관능검사에서 강도 특성 및 기호도 평가결과, 전체적인 기호도에서 생맥산 농축액 농도 50% 첨가군이 가장 높은 점수를 받았다. 위와 같은 결과들을 종합해보면 젤리 제조 시 생맥산으로 인해 항산화능이 우수할 것으로 기대되며, 기호도 검사와 강도 검사를 고려할 때 생맥산 25~50% 첨가군이 가장 적합한 것으로 결정되었다.

Keywords

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