돼지감자분말을 첨가한 도토리묵의 제조 및 품질평가
Quality Evaluation of Acorn Muk added with Jerusalem Artichoke Powder
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참고문헌
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초록
This study examined the quality characteristics to evaluate the optimal mixing ratio of a Jerusalem artichoke powder (among 0%, 2%, 4%, and 6%) in Acorn Muk. The moisture contents of a Acorn Muk increased significantly (76.13~84.01%) with increasing amount of Jerusalem artichoke powder. The a and b values of the Hunter's color value decreased significantly in proportion to the amount of Jerusalem artichoke powder. In the physical properties, the hardness, chewiness and springiness of Acorn Muk decreased significantly and the cohesiveness of Acorn Muk increased significantly in proportion to the amount of Jerusalem artichoke powder. The total polyphenol contents(22.37~26.35 mg/mL), DPPH free radical scavenging activities(9.58~15.13%) and ABTS free radical scavenging activities(61.23~79.33%) of Acorn Muk increased significantly in groups of Jerusalem artichoke powder. The Acorn Muk containing 4% Jerusalem artichoke powder showed a high score with regard to flavor, moistness, chewiness and overall acceptance. These results suggest that the appropriate amount of Jerusalem artichoke powder for making Acorn Muk is 4%. This study indicate that Acorn Muk treated with Jerusalem artichoke powder had the highest functional component and antioxidant activity.
Abstract
This study examined the quality characteristics to evaluate the optimal mixing ratio of a Jerusalem artichoke powder (among 0%, 2%, 4%, and 6%) in Acorn Muk. The moisture contents of a Acorn Muk increased significantly (76.13~84.01%) with increasing amount of Jerusalem artichoke powder. The a and b values of the Hunter's color value decreased significantly in proportion to the amount of Jerusalem artichoke powder. In the physical properties, the hardness, chewiness and springiness of Acorn Muk decreased significantly and the cohesiveness of Acorn Muk increased significantly in proportion to the amount of Jerusalem artichoke powder. The total polyphenol contents(22.37~26.35 mg/mL), DPPH free radical scavenging activities(9.58~15.13%) and ABTS free radical scavenging activities(61.23~79.33%) of Acorn Muk increased significantly in groups of Jerusalem artichoke powder. The Acorn Muk containing 4% Jerusalem artichoke powder showed a high score with regard to flavor, moistness, chewiness and overall acceptance. These results suggest that the appropriate amount of Jerusalem artichoke powder for making Acorn Muk is 4%. This study indicate that Acorn Muk treated with Jerusalem artichoke powder had the highest functional component and antioxidant activity.
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