Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods

건조방법에 따른 고사리와 취나물의 이화학적 및 관능적 특성

  • Jiang, Gui-Hun (Department of Food Science and Technology, Chonnam National University) ;
  • Na, Mi Og (Department of Nursing, Hanlyo University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
  • 강귀훈 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 라미옥 (한려대학교 간호학과) ;
  • 은종방 (전남대학교 식품공학과 및 기능성식품연구센터)
  • Received : 2016.04.12
  • Accepted : 2016.09.05
  • Published : 2016.11.30
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Abstract

The changes in physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods sun-dried, hot-air-dried and freeze-dried were investigated. The freeze-dried Aster scaber showed the lowest moisture content than those of sun-dried and hot-air-dried. Freeze-dried bracken and Aster scaber showed higher rehydration rate than sun-dried and hot-air-dried. In the color values, the freeze-dried bracken and Aster scaber had the highest $L^*$ value of 29.48 and 32.73, respectively, while freeze-dried Aster scaber showed the lowest $a^*$ value of -6.78. Rehydrated bracken and Aster scaber after freeze-dried were the highest value in $L^*$ and $b^*$, while the lowest in $a^*$ value. In sensory evaluation, freeze-dried bracken and Aster scaber showed the highest in color, appearance, flavor, texture and overall acceptability. There were no significant differences in texture between hot-air-dried bracken and freeze-dried bracken after rehydrating. However, freeze-dried bracken and Aster scaber were the highest in color, appearance, flavor and overall acceptability. In conclusion, freeze-dried bracken and Aster scaber showed the best rehydrated rate, color and sensory properties.

본 연구에서는 건조방법을 달리하여 수화복원 전후 건조된 고사리와 취나물의 이화학적 및 관능적 특성을 조사하였다. 수분함량에서 동결건조 된 취나물이 천일건조와 열풍건조 된 취나물보다 낮은 값을 나타내었으며, 수화복원력은 동결건조 된 고사리와 취나물이 천일건조와 열풍건조 된 고사리와 취나물보다 모두 높은 복원력을 나타내었다. 색도 $L^*$값에서는 동결건조 된 고사리와 취나물이 천일건조와 열풍건조 된 취나물보다 유의적으로 높은 값을 나타내었으며, 반면에 동결건조 된 취나물의 경우 가장 낮은 $a^*$값을 나타내었다. $b^*$값에서는 동결건조 된 고사리와 취나물이 모두 높은 값을 나타내었다. 수화복원 된 고사리와 취나물의 색도에서는 동결건조 된 고사리의 $L^*$, $a^*$ 및 $b^*$값이 높은 값을 나타내었고, 취나물의 경우 $L^*$과 $b^*$값이 높은 값을 나타내었으며, $a^*$값은 가장 낮게 나타내었다. 관능평가에서는 수화복원 전 후 동결 건조된 고사리와 취나물의 색, 향, 외관 및 전체적인 기호도에서 천일건조와 열풍 건조된 고사리와 취나물보다 모두 유의적으로 높은 값을 나타내었으나, 결론적으로 동결건조 고사리와 취나물이 열풍건조와 천일 건조된 고사리와 취나물 보다 수화복원력이 가장 빠르고, 나물의 고유 색상을 유지하며 또한 관능적으로도 아주 우수한 것으로 보아 만약 상품화한다면 비록 가격은 비싸지만 바쁜 현대인들을 대상으로 빨리 섭취 할 수 있는 간편식 제품으로 이용 가능할 것으로 사료된다.

Keywords

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