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

  • 제45권9호
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  • Pages.1344-1350
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  • 2016
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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가식성 코팅처리가 토종다래(Actinidia arguta) 동결건조 스낵의 흡습과 품질에 미치는 영향

Effect of Edible Coating on Hygroscopicity and Quality Characteristics of Freeze-Dried Korean Traditional Actinidia (Actinidia arguta) Cultivars Snack

  • 김아나 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 소슬아 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 박찬양 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 이교연 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 샤피어라만 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 최성길 (경상대학교 식품공학과)
  • Kim, Ah-Na (Division of Applied Life Science, Gyeongsang National University) ;
  • So, Seul-Ah (Division of Applied Life Science, Gyeongsang National University) ;
  • Park, Chan-Yang (Division of Applied Life Science, Gyeongsang National University) ;
  • Lee, Kyo-Yeon (Division of Applied Life Science, Gyeongsang National University) ;
  • Rahman, M. Shafiur (Division of Applied Life Science, Gyeongsang National University) ;
  • Choi, Sung-Gil (Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University)
  • 투고 : 2016.06.01
  • 심사 : 2016.07.28
  • 발행 : 2016.09.30
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초록

본 연구는 수분 흡습으로 인해 건조 후 저장이 어려운 다래 동결건조 스낵의 저장성 및 상품성을 증가시키기 위해 다양한 가식성 코팅제를 처리한 스낵의 품질 특성과 흡습 저해효과를 분석하였다. 따라서 가식성 코팅처리제로는 albumin, dextrin, whole soy flour를 이용하였고, 5%의 농도로 코팅제를 증류수에 용해한 코팅액에 슬라이스를 침지하여 제조하였다. 스낵의 주요 품질 특성인 수분 함량, 수분활성도, 수율, 수분용해지수 및 수분흡착지수, 수화 복원성을 분석한 결과 모든 시료에서 가식성 코팅처리에 따른 유의적인 차이가 나타나지 않아 코팅처리는 다래 동결건조 스낵의 기본적인 품질 특성에 영향을 미치지 않는 것으로 나타났다. 가식성 코팅처리는 다래 동결건조 스낵의 흡습을 저해하는 것으로 나타났으며 dextrin으로 처리한 시료의 흡습 저해 효과가 가장 우수한 것으로 나타났다. 흡습 저해가 스낵의 이화학적 특성에 미치는 영향을 알아보기 위해 흡습 시간에 따른 경도와 총페놀 함량 및 항산화 활성을 측정하였다. 흡습 시간이 길어질수록 모든 시료의 경도가 감소하였고 코팅처리는 흡습으로 인한 경도의 감소를 저해하는 것을 확인하였으며, dextrin 처리가 가장 높은 경도를 가지는 것으로 나타났다. 또한, 스낵의 총페놀 함량 및 항산화 활성은 흡습시간이 경과함에 따라 감소하는 것으로 나타났으며, 가식성 코팅처리군의 총페놀 함량과 항산화 활성은 비처리군보다 비교적 높게 유지하였고, dextrin으로 코팅한 스낵이 가장 높은 총페놀 함량과 항산화 활성을 가지는 것으로 나타났다. 이상의 결과를 바탕으로 토종다래 동결건조 스낵의 흡습을 방지하고 품질을 보존하는 방법으로 가식성 코팅제인 dextrin으로 코팅하는 것이 가장 효과적일 것으로 생각되며, 가식성 코팅은 여러 가공식품의 상품성 및 저장성을 향상시킬 것으로 생각한다.

The purpose of this study was to evaluate the effect of edible coating on hygroscopicity and quality characteristics of a freeze-dried Actinidia arguta snack. Freeze-dried A. arguta snacks were coated with various edible coating materials such as albumin, dextrin, and whole soy flour. There were no significant effects of coating on major quality properties such as moisture content, water activity, yield, water soluble index, water absorption index, and rehydration properties of all samples. Compared with non-coated samples, edible coated samples effectively inhibited hygroscopicity as a function of hygroscopic time. The samples coated with dextrin showed lower hygroscopicity than the other coated samples. In addition, the effects of edible coating treatment on hardness, total phenolic content, and antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity were investigated. Edible coated samples had higher hardness, total phenolic content, and antioxidant activity than the non-coated samples as a function of hygroscopic time. Among edible coating materials, dextrin was the most effective coating material. Dextrin as an edible coating material for freeze-dried A. arguta snack may help to prevent hygroscopicity and extend market quality and shelf-life during storage.

키워드

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피인용 문헌

  1. Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment vol.28, pp.3, 2016, https://doi.org/10.11002/kjfp.2021.28.3.325