풋마늘 분말의 일반성분 및 풋마늘 첨가 식빵의 미생물학적 특성
Proximate Compositions of Green Garlic Powder and Microbiological Properties of Bread with Green Garlic
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초록
풋마늘의 이용성을 증대시키고 합리적인 소비를 촉진시키기 위해 풋마늘의 영양성분을 조사하였고, 풋마늘 분말을 첨가한 빵을 제조하여 관능검사 및 미생물학적 특성을 조사하였다. 동결건조하여 분쇄한 풋마늘 분말의 일반성분은 수분 6.99%, 조단백질 7.62%, 조지방은 1.84%, 회분 6.60%, 탄수화물이 76.95%였고, 유리당은 glucose, fructose와 sucrose가 확인되었다. 무기성분은 K이 1,140 ㎎/100 g으로 가장 많았으며, Ca, P, Na의 함량이 높았다. 총아미노산과 유리 아미노산은 methionine, cystine, proline과 glutamic acid 등의 함량이 높게 나타났다.풋마늘 분말을 0.5, 1.0% 첨가하여 제조한 빵의 세균 성장이 대조구 보다 약 1일 정도 느렸으며, 관능검사 결과 0.5% 정도까지 풋마늘 분말을 첨가하여 제조한 빵의 텍스쳐는 대조구와 큰 차이가 없었다. 이러한 결과 풋마늘 분말을 빵에 0.5% 정도까지 첨가함에 따라 빵의 기능성은 향상시킬 뿐만 아니라 제품의 shelf-life 연장 효과를 가져올 것으로 보인다. 본 실험에서는 동결건조한 풋마늘을 빵에 다양한 수준으로 첨가하여 풋마늘 첨가빵의 개발가능성을 살펴보았다. 빵의 제조시 제조방법을 개선하고 표준화하여 우수한 품질의 풋마늘 첨가빵 개발한다면 풋마늘의 이용성을 높임과 동시에 기능성을 고려한 제품이 될 수 있다고 생각된다.
Abstract
To enhance the utilization of green garlic as food materials, the nutritional and microbiological properties of green garlic powder and bread were investigated. Proximate compositions of green garlic powder were as follows; moisture 6.99%, crude protein 7.62%, crude lipid 1.84%, crude ash 6.60%, crude fiber 9.88% and carbohydrate 76.95%. Free sugars were composed of glucose, fructose and sucrose. The major minerals of green garlic powder were K(1,140 mg/100 g), Ca(679.05 mg/100 g), P(342.09 mg/100 g) and Na(130.42 mg/100 g). In the total and free amino acid analysis, the major amino acids were methionine, cystine, proline and glutamic acid. When various amount of freeze dried green garlic powder were added in bread, bread with 0.5% green garlic powder had lower level of total bacterial count compared with the control group at ambient temperature(30±1℃). Results of sensory evaluation showed that the preference scores decreased as the green garlic powder contents increased. Through the results of these experiments we can conclude that the highest quality of green garlic powder contents is no more than 0.5% in making bread added with green garlic powder.
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