Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder

땅콩분말을 첨가한 죽의 품질 특성

  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Kim, Seon-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Park, Kyung-Jo (Department of Food and Nutrition, Mokpo National University) ;
  • Cho, Hee-Sook (Department of Culinary Art, Chodang University)
  • 박복희 (목포대학교 식품영양학과) ;
  • 김선희 (목포대학교 식품영양학과) ;
  • 박경조 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부)
  • Received : 2015.07.17
  • Accepted : 2015.10.05
  • Published : 2015.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to evaluate the effects of peanut (Arachis hypogaea L.) powder on the physicochemical and sensory characteristics of Jook. The proximate composition of peanut powder was as follows: moisture, 1.8%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.9%; and carbohydrates, 22.1%. Each sample of Jook contained 20%, 40%, 60% and 80% of peanut powder when compared to the control, and their physicochemical properties were assessed. As the peanut powder content increased, there was a significant decrease in pH (p<0.05) In addition, Hunter's color L value decreased, whereas Hunter's color a and b values increased with increasing addition of peanut powder. The Jook showed lower spreadability and higher viscosity values as the peanut powder content increased. The results of the sensory evaluation showed that the Jook containing 40~60% peanut powder had the highest score. According to the overall preference, addition of 40% peanut powder positively affected the quality characteristics of Jook. These results suggest that peanut powder can be applied to Jook to achieve beneficial effects on the quality and functionality.

본 연구는 땅콩의 우수한 영양적 효능과 생리활성을 활용하여 영양적으로도 우수하면서 손쉽게 많은 양을 소비할 수 있는 땅콩분말을 첨가한 죽을 제조하여 그 품질특성을 조사하였다. 땅콩분말 첨가량에 따른 땅콩 죽의 pH는 땅콩분말 첨가량이 증가함에 따라 감소하는 경향을 나타내었다. 색도는 땅콩분말 첨가량이 증가할수록 L값(명도)은 감소하였고, a값(적색도)과 b값(황색도)은 증가하였다. 땅콩분말 첨가 죽의 퍼짐성은 대조군 6.44에서 80% 첨가군 6.14로 감소하였으나(p<0.05), 점도의 경우 대조군 4753.25에서 80% 첨가군 7825.22로 증가하는 경향을 보였다. 관능적 특성 검사 결과 색과 향미는 땅콩분말 20% 첨가군의 경우에 가장 기호도가 높게 나타났다. 고소한 맛과 씹힘성은 땅콩분말 60%와 40% 첨가군의 죽이 기호도가 높았다. 전체적인 기호도에 있어서 대조군의 경우 가장 낮은 기호도를 나타냈고, 40% 첨가군이 가장 높게 나타났다. 이상의 결과로 볼 때 땅콩분말을 첨가하여 물성과 기호도를 고려한 죽을 제조할 경우 땅콩분말을 40% 첨가하는 것이 죽의 전통적인 품질 특성에 큰 영향을 주지 않으면서 기능성을 더해 줄 수 있을 것으로 사료된다.

Keywords

References

  1. Kim YH, Lim JK (2007) Korea tradition foods. Hyoilbooks, Seoul. Korea, p 35-41
  2. Zhang X, Lee FZ, Kum JS, Eun JB (2002) The effect of processing condition on physicochemical characteristics on pine nut gruel. Korean J Food Sci Technol, 34, 225-231
  3. Lee SJ, Park JH, Lee C, Moon BK (2013) Quality characteristics of seasoning with different particle size of Hericium erinaceus powder. Korean J Food Cookery Sci, 29, 741-747 https://doi.org/10.9724/kfcs.2013.29.6.741
  4. Cho HS, Kim KH (2009) Assessment of quality characteristics of the shrimp power, Jook, for elderly foodservice operation. J Korean Soc Food Culture, 24, 419-425
  5. Park BH, Cho HS (2009) Quality characteristics of Jook prepared with lotus root powder. J Korean Home Economics Association, 47, 79-85
  6. Park BH, Cho HS, Jeon ER, Kim SD (2009) Quality characteristics of Jook prepared with lotus leaf powder. Korean J Food Cookery Sci, 25, 55-61
  7. Shin KE, Choi SK, Rha YA (2009) Quality characteristics of tarakjuk added with ginseng (Panax ginseng C.A. Meyer). Korean J Culin Res, 15, 86-98
  8. Kim JS, Kwak EJ (2011) Quality characteristics of gruel with added yam. J Korean Soc Food Culture, 26, 184-189
  9. Song WJ, Jeong GY, Kim YS, Hong WS, Han JA, Lee JS (2012) A study on the quality of the rice porridge added seaweed powder. Academic publication of the Korean society of food & cookery science, Seoul, Korea, 2, p 132
  10. Lee SM (2013) Quality characteristics of gruel added with ramie leaves. Korean J Culin Res, 19, 76-86
  11. Lee SM (2013) A study on the quality characteristics of gruel supplemented with purple sweet potato. J East Asian Soc Dietary Life, 23, 234-240
  12. Ahn JS, Kong SG, Cho SH (2013) Quality characteristics of Tarakjuk (milk porridge) prepared with brown rice. Korean J Food Nutr, 26, 508-514 https://doi.org/10.9799/ksfan.2013.26.3.508
  13. Hong II, Choi SK (2014) A study on the development of burdock gruel. Korean J Culin Res, 20, 18-26
  14. Park BH, Ko GM, Jeon ER (2015) Quality characteristics of Jook prepared with Hericium erinaceum powder. J Korean Soc Food Culture, 30, 227-232 https://doi.org/10.7318/KJFC/2015.30.2.227
  15. Kwon SC, Park GY, Jeong JH, Lee KH (2008) Chemical composition Hericium erinaceum cultured by the extracts of Angelica keiskei and the byproduct of Angelica keiskei. J Korean Soc Food Sci Nutr, 37, 1168-1173 https://doi.org/10.3746/jkfn.2008.37.9.1168
  16. Lee SE, Park CH, Bang JK, Seong NS, Chung TY (2004) Comparison on antioxidant potential of several peanut varieties. J Korean Soc Food Sci Nutr, 33, 941-945 https://doi.org/10.3746/jkfn.2004.33.6.941
  17. Park CH, Park HW (2002) Review of the studies on the qualities in peanut. Korean J Crop Sci, 47, 163-165
  18. Lim JD, Yang DC, Yun SJ, Chung IM, Sung ES, Kim MJ, Yu CY (2004) Isolation and biological activity of resveratrol-3-O-${\beta}$-D-glucoside in transgenic Rehmannia glutinosa L. transformed by peanut resveratrol synthase gene (RS3). Korean J Medicinal Crop Sci, 12, 406-414
  19. Wang KH, Lai YH, Chang JC, Ko TF, Shyu SL, Chiou RY (2005) Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable. J Agric Food Chem, 53, 242-246 https://doi.org/10.1021/jf048804b
  20. Kang HI, Kim JY, Kwon SJ, Park KW, Kang JS, Seo KI (2010) Antioxidative effects of peanut sprout extracts. J Korean Soc Food Sci Nutr, 39, 941-946 https://doi.org/10.3746/jkfn.2010.39.7.941
  21. Reaven PD (1994) Mechanisms of atherolsclerosis role of LDL oxidation. In Free Radicals in Diagnostic Medicine. Armstrong D, ed. Plenum Press, New York, p 113-128
  22. Chanvitavapongs S, Draczynska LB, Sun AY (1997) Amelioration of oxidative stress by antioxidants and resveratrol in PC 12 cells. Neuroreport, 14, 1499-1502
  23. Hwang JY, Shue YS, Chang HM (2001) Antioxidative activity of roasted and defatted peanut kernels. Food Res Int, 34, 639-647 https://doi.org/10.1016/S0963-9969(01)00083-7
  24. Wee JH, Park KH (2000) Identification of 3-methyoxy-4-hydroxybenzoic acid with antioxidative and antimicrobial activity from Arachis hypogaea shell. Korean J Biotechnol Bioeng, 15, 464-468
  25. Sekhon KS, Ahuja KL, Sandju RS, Bhatia IS (1972) Variability in fatty acid composition in peanut. I. Bunch group. J Sci Food Agri, 23, 919-924 https://doi.org/10.1002/jsfa.2740230802
  26. Kim NS, Lee KT (2004) Enzymatic synthesis of structured lipids containing conjugated linoleic acid from extracted corn and peanut oil. J Korean Soc Food Sci Nutr, 33, 1000-1005 https://doi.org/10.3746/jkfn.2004.33.6.1000
  27. Koh YH, Yoon SJ, Park JW (1999) Inactivation of copper, zinc superoxide dismutase by the lipid peroxidation products malondialdehyde and 4-hydroxynonenal. Biochem Molecular Biol, 32, 440-444
  28. Inai ME, Kanbak G, Sunal E (2001) Antioxidant enzyme activities and malondialdehyde levels related to aging. Clinica Chimica Acta, 305, 75-80 https://doi.org/10.1016/S0009-8981(00)00422-8
  29. Lee JI, Park HW, Han ED (1988) Review of the studies on the qualities in peanuts. Korean J Crop Sci, 33, 64-85
  30. AOAC (1995) Official method of analysis 16th ed. Association of official analytical chemists, Washington DC, USA, p 10-40
  31. Ryu SY, Cho YS, Cho YK, Jung AR, Shin JH, Yeo IO, Joo NM, Han YS (2007) The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds. Korean J Food Cookery Sci, 23, 832-838
  32. Lee MK, Choi SH, Lim HS, Ahn JS (2010) Quality characteristics of Jook prepared with green laver powder. Korean J Food Cookery Sci, 26, 552-558
  33. Kim KH, Cho HS (2008) The physicochemical and sensory characteristics of Jook containing different levels of skate (Raja kenojei) flour. J East Asian Soc Dietary Life, 18, 207-213
  34. Manohar RS, Manohar B, Rao PH (1998) Rheological characterization of wheat porridge (cooked dalia), a semi liquid breakfast. Food J Cereal Sci, 27, 103-108 https://doi.org/10.1006/jcrs.1997.9999
  35. Kim JM, Suh DS, Kim YS, Kim KO (2004) Physical and sensory properties of pice gruels and cakes containing different levels of ginkgo nut powder. Korean J Food Sci Technol, 36, 410-415
  36. Kim HA, Kim JH (2015) Optimization on Hobakjook (pumpkin soup) with added glutinous rice powder. J East Asian Soc Dietary Life, 25, 162-175 https://doi.org/10.17495/easdl.2015.2.25.1.162

Cited by

  1. Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.155