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와송 분말을 첨가한 쌀머핀의 품질 특성 및 항산화 활성

Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder

김수빈|최진희|최해연|황정민|김예지
한국식품저장유통학회 (The Korean Society of Food Preservation)|2024.08|Food Science and Preservation|제31권 제4호|pp. 660-672|DOI 10.11002/fsp.2024.31.4.660

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antioxidant activityOrostachys japonicusrice flourquality characteristicsmuffin
주제분류식품과학

초록

본 연구에서는 와송 분말을 첨가한 머핀의 건강식으로서 기능성을 확인하고 첨가량을 0%(Con), 3%(O3), 5%(O5), 7% (O7), 9%(O9)로 달리하여 머핀의 품질 특성과 항산화 활성 및 기호도를 측정함으로써 최적의 첨가량을 제시하고 와송 첨가 식품에 대한 기초자료를 제공하고자 하였다. 와송 쌀 머핀의 수분함량은 와송 분말의 첨가량이 증가함에 따라 머핀의 수분함량이 감소하였으나, O3은 대조군과 유의적인 차이를 보이지 않았으며, O5, O7 및 O7은 시료 간 유의적인 차이가 나타나지 않았다. pH는 첨가량이 증가함에 따라 유의적으로 감소하였으며, 무게는 와송 분말 첨가량이 증가함에 따라 유의적으로 증가하였지만, O7과 O9 시료 간 유의적인 차이는 없었다. 부피는 와송 분말 첨가량이 증가함에 따라 유의적으로 감소하는 경향이 나타났고, 비체적과 굽기손실률은 와송 분말 첨가량이 증가할수록 유의적으로 감소하였다. 머핀의 색도는 첨가량이 증가할수록 L값이 유의적으로 감소하였고(p<0.001), a값(+red/-green)은 유의적으로 증가하는 경향을 보였으며, b값(+yellow/-blue)은 와송 분말 첨가량이 증가함에 따라 감소하였지만, 와송 분말 첨가군 사이에서 유의적인 차이가 나타나지 않았다. 조직감을 측정한 결과, 경도, 검성, 씹힘성은 유의적으로 증가하였고, 부착성, 탄력성, 응집성은 유의적으로 감소하였다. 폴리페놀, 플라보이드, DPPH 및 ABTS+ radical 소거활성, 환원력은 와송 분말 첨가량이 증가함에 따라 유의적으로 증가하였다. 관능검사는 외관, 색, 향, 맛, 조직감, 전체적인 기호도에서 5-7% 첨가군에서 높은 점수가 나타났으며, 9% 첨가군에서 가장 낮게 측정되었다. 특성강도 평가 항목인 와송의 향과 쓴맛의 정도에서는 와송 분말의 첨가량이 증가함에 따라 증가하였으며, 촉촉함 정도에서 감소하였다. 따라서 와송 분말을 5-7% 첨가하는 것이 머핀의 품질 특성과 기호도에 긍정적인 영향을 주고, 항산화 활성을 증가시킬 수 있어 바람직한 것으로 생각된다. 또한, 본 연구를 통해 와송 분말의 활용 가능성과 쌀 가공제품의 개발 가능성을 확인하였다.

Abstract

This study aimed to suggest the usability and optimal amount of Orostachys japonicus in foods. Orostachys japonicus powder was added at 0% (Con), 3% (O3), 5% (O5), 7% (O7), and 9% (O9) to rice muffins and the quality and antioxidant characteristics of the muffins were determined. The moisture content and pH of the muffins decreased as the amount of Orostachys japonicus powder added increased. The weight increased as the amount of Orostachys japonicus powder added increased, but the volume, specific volume, and baking loss rate decreased. The L- and b-values of the muffins decreased as the a-value increased. The texture, hardness, gumminess, and chewiness of muffins increased while adhesiveness, springiness, and cohesiveness decreased. Polyphenol, flavonoid, DPPH, and ABTS+ radical scavenging activity, as well as reducing power, increased as the amount of Orostachys japonicus powder added increased. In the sensory test, the 5-7% addition group showed high scores in appearance, flavor, taste, texture, and overall preference. The degree of flavor and astringency of muffins, which are evaluation items for characteristic strength, increased as the amount of Orostachys japonicus powder added increased, and the level of moistness decreased. Therefore, the addition of 5-7% of Orostachys japonicus powder is thought to have a positive effect on the muffins. The purpose of this study was to suggest the usability and optimal addition amount of Orostachys japonicus powder and to provide basic data on foods with Orostachys japonicus added.

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관련 논문AI추천

와송 분말을 첨가한 증편의 품질 특성 및 항산화 활성김수빈, 김연진, 김예지, 최해연, 황정민한국식품저장유통학회 · Food Science and Preservation2025 · 제32권 제2호아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향박효정, 정해정한국식품저장유통학회 · Food Science and Preservation2014 · 제21권 제5호쌀가루 첨가량에 따른 자색고구마 머핀의 품질특성김경은, 박금순, 박신연한국식품저장유통학회 · Food Science and Preservation2012 · 제19권 제6호산사분말을 첨가한 머핀의 품질특성채경연한국외식산업학회 · 한국외식산업학회지2017 · 제13권 제4호Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins김수빈, 김예지, 김인범, 안현도, 최진희, 최해연, 황정민한국식품저장유통학회 · Food Science and Preservation2024 · 제31권 제2호뜰보리수 분말 첨가 머핀의 품질특성홍주연한국식품저장유통학회 · Food Science and Preservation2019 · 제26권 제1호

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