Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of noodle added with Aster scaber extracts solution and powder

참취 추출물을 첨가한 국수의 품질 특성

  • Kim, Guy-Min (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Kim, Hyun-Gi (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Hong, Ju-Yeon (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Choi, Young-Jun (Department of Food Nutrition & Culinary Arts, Daegu Technical University) ;
  • Nam, Hak-Sik (Food Institute, Environment Institute Woosol Co., Ltd.) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 김규민 (대구한의대학교 한방식품조리영양학부) ;
  • 김현기 (대구한의대학교 한방식품조리영양학부) ;
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 최영준 (대구공업대학교 호텔외식조리계열) ;
  • 남학식 ((주)우솔환경연구원 식품연구원) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부)
  • Received : 2015.04.08
  • Accepted : 2015.06.18
  • Published : 2015.06.30
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Abstract

The purpose of this study was to investigate the physicochemical and sensory characteristics of A. scaber noodle added with A. scaber extract solution or powder. The weight of cooked noodle and noodle added with A. scaber extract solution was higher than those of the non-added noodle (control) and dried A. scaber powder added noodle. As the amount of A. scaber extract solution or powder was increased, the water absorption rate of noodle was decreased. As the amount of A. scaber solution or powder was increased, the 'L' values of noodles were decreased. Since the 'a' values of all noodles were negative and the 'b' values of all noodles were positive, the color of all noodles were determined to be yellow green. The pH of noodles were 5 to 6 in control noodles and noodles with A. scaber powder. The pH of noodle added A. scaber extract solution was lower than those of others. As amount of A. scaber extract solution or powder was increased, the elasticity of all noodles was decreased. The chewiness of noodles was the highest in noodle added A. scaber extract powder. The quality of noodle added A. scaber extract solution was the excellent among the all other noodles. This result showed that, the quality characteristics and palatability of noodle added A. scaber extract solution or powder was higher than those of control noodle.

본 연구는 참취를 이용한 가공식품의 개발을 위하여 참취 착즙액 및 참취 분말을 첨가한 참취 국수의 개발과 더불어 이들 첨가량에 따른 수분함량, 재흡수률, 색도, 물성 등 이화학적 특성과 조리국수의 관능적 특성을 조사하였다. 참취 국수의 품질특성 결과, 참취 국수의 조리 후 중량은 대조군과 착즙액을 첨가한 국수에서 높았고, 수분흡수율은 참취 첨가량이 많을수록 낮게 나타났다. 참취 국수의 생면과 조리면의 색도 측정 결과 L값은 참취 첨가량이 증가할수록 감소했고, a값은 모두 음의 값을, b값은 모두 양의 값을 보여 녹황색임을 의미하였다. 참취 국수 생면의 pH는 대조군 및 분말 첨가 국수에서 pH 5~6을 보였으며, 착즙액을 첨가한 국수에서는 보다 낮은 pH값을 보였다. 참취 국수 생면의 물성 측정 결과 탄력성은 참취의 첨가량이 적을수록 높았고, 응집성은 대조군에서 가장 높았으며, 씹힘성은 참취 분말을 첨가한 국수에서 높았다. 참취 국수 조리면의 관능 평가는 대조군에 비해 참취 착즙액과 분말첨가 국수의 기호도가 비교적 높았으며, 특히 참취 착즙액을 첨가한 국수가 분말첨가 국수보다 기호도가 더 높았다. 따라서 참취 착즙액과 분말을 첨가한 참취 국수는 대조군에 비해 기호성 등이 우수하였으며, 참취를 이용한 다양한 가공식품의 개발은 국민 건강과 더불어 참취의 소비확대 및 부가가치 창출에 이바지할 수 있을 것으로 기대된다.

Keywords

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