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

  • 제46권1호
  • /
  • Pages.92-99
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  • 2017
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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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현미 식이섬유를 대체한 다쿠아즈의 품질 특성 및 소비자 기호도

Quality Characteristics and Consumer Perception of Dacquoise with Rice Bran Dietary Fiber

  • 염경훈 (순천대학교 식품영양학과) ;
  • 빙동주 (순천대학교 식품영양학과) ;
  • 김성현 (경남도립남해대학 호텔조리제빵과) ;
  • 최갑성 (순천대학교 식품공학과) ;
  • 전순실 (순천대학교 식품영양학과)
  • Yeom, Kyung Hun (Department of Food & Nutrition, Sunchon National University) ;
  • Bing, Dong Joo (Department of Food & Nutrition, Sunchon National University) ;
  • Kim, Sung Hyun (Department of Hotel Culinary Arts & Bakery, Gyeongnam Provincial Namhea College) ;
  • Choi, Kap Seong (Department of Food Science and Technology, Sunchon National University) ;
  • Chun, Soon Sil (Department of Food & Nutrition, Sunchon National University)
  • 투고 : 2016.09.29
  • 심사 : 2016.10.11
  • 발행 : 2017.01.31
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초록

현미 식이섬유 5, 10, 15, 20%를 대체한 다쿠아즈의 이화학적 특성 및 관능검사는 다음과 같다. 반죽의 점도는 대조군이 66,585.44 cP로 유의적으로 가장 낮았으며(P<0.05), 20% 대체군이 116,877.56 cP로 유의적으로 높게 나타났다(P<0.05). 반죽의 비중은 5% 대체군이 0.63 g/mL로 유의적으로 가장 낮았으며(P<0.05), 현미 식이섬유 대체량이 증가할수록 높게 나타났다. 비중은 5% 대체군이 0.63 g/mL로 유의적으로 가장 낮았다(P<0.05). 수분함량은 실험군 간에 유의적인 차이가 없었으며(P>0.05), 수분활성도는 대조군이 0.872로 가장 높게 나타났다. 비용적은 대조군이 2.78 mL/g으로 유의적으로 가장 높았으며(P<0.05), 명도는 현미식이섬유 대체량이 증가할수록 유의적으로 낮아졌다(P<0.05). 견고성은 15% 대체군과 20% 대체군이 531.67~568.47 g으로 유의적으로 가장 높게 나타났다(P<0.05). 관능특성 용어 간 상관관계 분석 결과는 전체적인 기호도와 가장 높은 양의 상관관계로는 단맛(0.256)으로 나타났고, 이와 반대로 텁텁함(-0.338)이 음의 상관관계로 나타났다. 주성분 분석을 시행한 결과는 현미 식이섬유 대체량이 증가할수록 쓴맛, 탄향, 떫은향, 텁텁함을 나타내었다. 전체적인 기호도에서는 5% 대체군이 5.02로 가장 높게 나타났다(P<0.05). 따라서 현미 식이섬유를 대체한 다쿠아즈 제조 시 5% 대체량이 가장 적합한 것으로 판단되었다.

People have become more interested in fiber intake due to the rise of noncommunicable diseases such as hyperlipemia and abdominal obesity. This study was carried out to develop dacquoise incorporating different amounts of rice bran dietary fiber (5%, 10%, 15%, and 20%). Dacquoise characteristics such as viscosity, specific volume, moisture content, color, and texture were measured. Consumer acceptance and check-all-that-apply on characteristics of dacquoise with rice bran dietary fiber were observed. Increasing amounts of rice bran dietary fiber resulted in increasing viscosity of batter as well as higher specific volume, lightness, and hardness of finished product. On the contrary, yellowness and redness of dacquoise increased as the amount of rice bran dietary fiber increased. While there was no effect of rice bran dietary fiber on moisture content (range of 26.53~25.35%). According to the consumer acceptance test, dacquoise with 5% of rice bran dietary fiber showed the highest liking score in color and overall acceptance (5.9 and 5, respectively). The findings from the principle component analysis of principle component (PC) 1 (71.04% explanation) showed that as rice bran dietary fiber increased, texture of the product got drier, and consumers described the product with 20% rice bran dietary fiber as cotton mouth and 5% rice bran dietary fiber as sticky. PC2 (16.54% explanation) demonstrated 5% and 10% rice bran dietary fiber, and dacquoise had nutty and soybean notes while 15% and 20% rice bran dietary fiber dacquoise had flour, bitter, and salty flavors. Based on these results, the optimum addition level of rice bran dietary fiber for dacquoise is 5%.

키워드

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피인용 문헌

  1. 카무트 전립분을 대체한 아메리칸 와플의 품질 특성 vol.33, pp.2, 2017, https://doi.org/10.9799/ksfan.2020.33.2.183