한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제32권1호
  • /
  • Pages.1-8
  • /
  • 2016
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

대추과육 분말의 특성과 이를 이용한 약밥, 약편, 대추죽의 조리법 연구

Properties of Jujube Pulp Powder and Its Application in Preparing Yakbap, Yakpyon, and Jujube Porridge

  • Kim, Su Jeong (Department of Food and Nutrtion, Chungbuk National University) ;
  • Kim, Hyang Sook (Department of Food and Nutrtion, Chungbuk National University)
  • 투고 : 2016.01.20
  • 심사 : 2016.02.23
  • 발행 : 2016.02.29
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study aimed to enhance the applications of dates as a food material that can be utilized and stored easily by improving the inefficient process of the traditional cooking procedure. To this end, this study investigated the physico-chemical and nutritional properties of jujube pulp powder, and compared the traditional and newly developed methods of making yakbap, yakpyon, and jujube porridge. According to the analysis of physical and chemical properties, the jujube pulp powder contained 5.4% moisture, 2.6% crude ash, 6.6% crude protein, 0.35% crude fat, and 4.7% crude fiber. The water activity was 0.95% in jujube pulp while it was 0.24% in jujube pulp powder. In addition, the jujube pulp powder had a total sugar content of 70.4% and reducing sugar content of 6.3%. The vitamin C was content was estimated to be 68.5 mg/100 g in the jujube pulp powder and the jujube pulp contained 6.2 g/100 g of dietary fiber. Major minerals were K, Mg, and Ca. After appointing jujube pulp powder (new method) to a test group and jujube pulp (traditional method) to a control group, the sensory evaluation and acceptance testing were conducted for yakbap, yakpyon, and jujube porridge. As a result, there was no significant difference in any sensory factors tested (p<0.05). It was found that making and storing jujube pulp powder by drying jujube pulp is a useful way of utilizing jujube because Yakbab, Yakpyun and jujube porridge were found to have a relatively good appearance, color, flavor, taste, texture and overall acceptance.

키워드

참고문헌

  1. Anonymous. Banchandeungsok. In Kim HS, Ji MS, Kim EH, Park KR editors. 2013. Chongjusi, Chongju, Korea. p 82
  2. AOAC. 1995. Official methods of analysis 15th ed. Association of Official Analytical Chemists, Washington DC, USA. pp 210-219
  3. Cha HS, Youn AR, Park PJ, Choi HR, Kim BS. 2007. Comparison of physiological activities of Rubus coreanus Miquel during maturation. J Korean Soc Food Sci Nutr 36(6):683-688 https://doi.org/10.3746/jkfn.2007.36.6.683
  4. Choi EJ. 2007. Quality characteristics of Dasik by the addition of jujube. Master's thesis. Sejong University, Seoul, Korea.
  5. Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. 1956. Colorimetric method for determination of sugars and related substances. Anal Chem 28(3):350-356 https://doi.org/10.1021/ac60111a017
  6. Hong JS. 2002. Quality characteristics of Daechupyun by the addition of jujube paste. Korean J Soc Food Cook Sci 18(6): 677-683
  7. Hong JY, Nam HS, Shin SR. 2012. Physicochemical properties of ripe and dry jujube (Ziziphus jujuba Miller) fruits. Korean J Food Preserv 19(1):87-94 https://doi.org/10.11002/kjfp.2012.19.1.087
  8. Kang IH. 1997. Korean Tteok and Kwajul. Mirae N Textbook Co., Seoul, Korea. p 25
  9. Kim DH. 2006. Tteok.hankwa.beverages. Baeksan Publishing Co., Seoul, Korea. p 99
  10. Kim IH, Jeong CH, Park SJ, Shim KH. 2011. Nutritional components and antioxidative activities of jujube (Ziziphus jujuba) fruit and leaf. Korean J Food Preserv 18(3):341-348 https://doi.org/10.11002/kjfp.2011.18.3.341
  11. Kim SK, Lee HJ, Kim MK. 2001. Effect of water and ethanol extracts of persimmon leaf and green tea different conditions on lipid metabolism and antioxidative capacity in 12-monthold rats. Korean J Nutr 34(5):499-512
  12. Kim YH, Kang YJ, Lee IS, Kim HS. 2010. Dietary fiber intake of middle school students in Chungbuk area and development of food frequency questionnaire. J Korean Soc Food Sci Nutr 39(2):244-252 https://doi.org/10.3746/jkfn.2010.39.2.244
  13. Kwon YI, Jung IC, Kim SH, Kim SY, Lee JS. 1997. Changes in properties of pitted jujube during drying and extraction. Agric Chem Biotechnol 40(1):43-47
  14. Lee BH, Kim SY. 1988. Studies on the changes of chemical components of dried jujube (Zizyphus jujuba Miller) during storage. Res Rep Agric Sci Tech Chungnam Natl Univ 15(1):95-113
  15. Lee HJ. 2004. Sieuycheonseo. Sinkwang Publishing Co. Ltd., Seoul, Korea. p 207
  16. Lee SM. 2010. Physicochemical activity of jujube and quality characteristics of jujube-added brown rice Yakpyun. Doctorate dissertation. Sejong University, Seoul, Korea. p 49
  17. Lee SM. 2010. Physicochemical activity of jujube and quality characteristics of jujube-added brown rice Yakpyun. Doctorate dissertation. Sejong University, Seoul, Korea. p 65
  18. Lee YK. Dasi Bogo Beawoonuen Josunmussang Sinsikyorijebub. In Antient Food Research Group editor. 2001. Institute of Korean Royal Cuisine, Seoul, Korea. p 268
  19. Min HY, Park EJ, Lee SK, Cho YJ. 2003. Effects of grape extracts on free radical scavenging activity and inhibition of pro-inflammatory mediator production in mouse macrophage cells. Korean J Food Sci Technol 35(1):132-137
  20. Noh WS, Kim YJ, Kim WJ, Son GM, Jung SW, Cho KY, Cho DB, Cho SG, Choe KS. 2007. New food microbiology. JIGU Publishing Co., Kyunggi, Korea. pp 188-189
  21. Rural Development Administration. 2008. Korean Traditional and Regional Food 4. Chungcheongbukdo. Gyomoon Publishers, Paju, Korea. p 231
  22. Rural Development Administration. 2010. Dictionary of traditional and regional food. Gyomoon Publishers, Paju, Korea.
  23. Seo YK. 2007. Imwonsibyukji. In Cho SH, Cheong NW editors. Gyomoon Publishers, Paju, Korea. p 238
  24. Yoo JR. Jeungbosanrimkyungje. In Lee KJ editor. 2003. Sinkwang Publishing Co. Ltd., Seoul, Korea. p 14-15

피인용 문헌

  1. Quality Characteristics of Jujube Brownie with Jujube Paste vol.31, pp.3, 2021, https://doi.org/10.17495/easdl.2021.6.31.3.191