국내 육성 귀리 품종의 이화학적 특성 및 식이섬유 함량 분포
The Physicochemical Properties and Dietary Fiber Contents in Naked and Hulled Korean Oat Cultivars
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초록
소비가 폭발적으로 증가하고 있는 귀리 관련 식품 수요에대처하기 위해 국내 육성 품종의 식용 및 가공소재로 이용하기 위한 품질 특성이 매우 중요하다. 본 연구에서는 겉귀리의식용으로 이용성을 제고하고, 최근 국내 육성 귀리 품종의 식품소재 확대를 위해 쌀귀리 5, 겉귀리 4품종을 대상으로 외관품질, 이화학적 특성, 베타글루칸을 포함한 식이섬유 함량을분석하였으며, 그 연구 결과를 요약하면 다음과 같다. 1. 귀리 종실 및 가루의 L값, 백도값이 겉귀리가 쌀귀리에비해 전체적으로 밝았으며, 겉귀리인 ‘하이스피드’가 가장 높았다. 겉귀리는 쌀귀리에 비해 지방함량은 적고 단백질 함량은 많았다. 지방산 조성은 C18:1, C18:2, C16:0, C18:0, C18:2 순이었으며, 불포화지방산은 79.7 ~ 83.0% 수준이었으며, 쌀귀리인 ‘대양’(83.0), 겉귀리인 ‘조풍’(82.0)%이 불포화지방산이 높았다. 2. 총 식이섬유는 품종별로 차이를 보였으며, 총 식이섬유함량은 13.2(‘중모’) ~ 20.6%(‘대양’)이었으며, 수용성 식이섬유도 쌀귀리인 ‘대양’, ‘조양’ 품종이 4.0%로 가장 많았다. 베타글루칸 함량은 3.4% ~ 4.1% 이었으며, ‘대양’(쌀귀리), ‘하이스피드’(겉귀리), ‘조풍’(겉귀리) 품종이 4.10, 4.09, 4.07% 로 가장 많았다. 3. 전분의 호화특성은 쌀귀리는 ‘대양’, 겉귀리는 ‘삼한’ 품종이 혼반용으로 좋은 특성을 가지는 것으로 판단되었다.
Abstract
Consumption of oat-based food is rapidly increasing due to consumer preference for functional foods. Until now, breeding is focused on the development of naked oat for food in Korea. Hulled oats recognized as forage have strong merits for yield and stability in cultivation except milling properties. Lately, advanced milling technology provides an opportunity to use hulled oats for food. Therefore, the processing characteristics of hulled oats are of great importance for food use. This study examined the physicochemical properties and dietary fiber of 9 Korean oat cultivars (4 hulled oats as compared with 5 naked oat cultivars). Findings showed that the color values (i.e. L and W) of hulled oat cultivars in seed and flours are lighter than the naked oats. The protein and ash contents are higher in hulled oats as compared with naked oats. The unsaturated fatty acid (USFA), mainly C18:1, C18:2 were 80~83%. USFA of ‘Daeyang’ (DY, naked) and ‘Jopung’ (JP, hulled) were 82.0 and 81.9% respectively. Total Dietary fiber and Total β-Glucan contents ranged from 13.2 to 20.6% and from 3.4 to 4.1% in oat flours. The ‘DY’ (4.10%, naked), ‘JP’(4.09%, hulled) and Highspeed (4.07%, hulled) showed high levels of β-Glucan contents. Findings of the study will provide useful information in extending the use of hulled oats for food.
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