Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of Yanggaeng with extracts and powder of roasted coffee ground residue

커피박 추출물 및 분말 첨가 양갱의 품질 특성

  • Kim, Byeong-Guk (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Park, La Young (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu)
  • 김병국 (대구가톨릭대학교 식품공학과) ;
  • 박나영 (대구가톨릭대학교 식품공학과) ;
  • 이신호 (대구가톨릭대학교 식품공학과)
  • Received : 2015.10.30
  • Accepted : 2016.02.17
  • Published : 2016.10.30
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Abstract

Quality characteristics of Yanggaeng prepared with water extract (CRE) and powder (CRP) of roasted coffee ground (CR) were investigated. Total polyphenol content and DPPH raidcal scavenging ability of water extract of CRE were 13.52 g/mL and 78.75%, respectively. The pH ranges of Yanggaeng prepared with CRE (CREY) and CRP (CRPY) were 7.10~7.29 and 6.95~7.15, respectively. The DPPH radical scavenging activities of CREY containing 0.1~1.0% CRE showed 8.77~43.10% and CRPY containing 0.1~1.0% CRP showed 5.28~14.92%. The total polyphenol contents and DPPH radical scavenging activity of CREY and CRPY increased significantly with increasing CRE and CRP concentrations (p<0.05). Sensory evaluation which includes taste, flavor, texture, and overall acceptability of CREY and CRPY were higher than that of control. The overall acceptability showed the highest levels in Yanggaeng containing 0.5% CRE and containing 0.3% CRP. These results indicate the potential use of roasted coffee ground residue as a valuable resource for development of side menu in coffee restaurants.

커피박의 식품소재화를 위해 생리활성과 양갱 제조시 활용 가능성을 검토하기 위해 커피박 열수추출물 첨가 양갱(CREY)와 커피박 분말 첨가 양갱(CREP)를 제조하였다. 커피원두와 커피박 열수 추출물의 총 폴리페놀 함량과 DPPH 라디칼 소거능은 각각 $13.65{\mu}g/mL$와 78.75 %를 나타내었다. pH는 대조구가 7.42, CREY는 7.10~7.29의 범위를 나타내었고, CRPY는 6.95~7.15의 범위를 나타내었다. CREY의 수분 함량은 37.88~38.92%, CRPY는 39.3~40.0%의 범위로 대조구(36.34%)보다 높은 수분함량을 나타내었다. 당 함량은 대조구가 가장 높았다. 총 폴리페놀 함량은 CREY가 $15.88{\sim}66.19{\mu}g/mL$, CRPY는 $12.09{\sim}23.80{\mu}g/mL$의 범위를 나타내어 CRE와 CRP의 첨가농도(0.1, 0.3, 0.5 및 1.0 %)에 따라 유의적으로 증가하였다(p<0.05). DPPH 라디칼 소거능은 대조구가 1.88%, CREY는 8.77~43.10%로 농도 의존적으로 증가하였으며, CRYP도 5.28~14.92%의 범위를 나타내어 대조구보다 유의적으로 높았다(p<0.05). 양갱의 관능검사 결과, 색, 맛과 풍미 모두 CREY와 CRPY가 대조구에 비해 우수하였으며, 커피박 열수 추출물을 사용할 경우 0.5%, 커피박 분말을 사용할 경우 0.3%를 첨가한 양갱이 관능적으로 가장 우수하였다.

Keywords

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