호박을 이용한 식사대용식 발효 호박죽 제조
Development of fermented pumpkin porridge as a meal replacement
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참고문헌
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초록
This study was performed to investigate the effects on addition rate of dried pumpkin leaf and seed to pumpkin porridge, as well as to examine the quality characteristics of fermented pumpkin porridge. For enzyme activities amylase and protease from fermented pumpkin porridge were examined. Fermented pumpkin porridge was prepared with different amount of pumpkin leaf and seed powder in the ratio of 0.25, 0.5, or 1.0% according to the quantity of porridge. With an increase in the quantity of fermented pumpkin leaf and seed powder added, the carbohydrate and crude protein contents of pumpkin porridge increased, whereas the crude lipid contents decreased. The total sugar contents in the control sample (without fermented pumpkin powder) was higher (26.23±2.15%) than that of the others (18.31-19.05%). Major free sugars in the samples were sucrose, glucose and fructose. The total free sugar contents in the control samples was higher (36.54±1.41%) than that in the other samples containing fermented pumpkin porridge powders. The Hunter’s L, a, and b value decreased as the contents of fermented pumpkin leaf and seed powder increased. Our results reveal that, adding fermented pumpkin leaf and seed powder could improve the quality of pumpkin porridge and addition of 1% powder is optimal.
Abstract
This study was performed to investigate the effects on addition rate of dried pumpkin leaf and seed to pumpkin porridge, as well as to examine the quality characteristics of fermented pumpkin porridge. For enzyme activities amylase and protease from fermented pumpkin porridge were examined. Fermented pumpkin porridge was prepared with different amount of pumpkin leaf and seed powder in the ratio of 0.25, 0.5, or 1.0% according to the quantity of porridge. With an increase in the quantity of fermented pumpkin leaf and seed powder added, the carbohydrate and crude protein contents of pumpkin porridge increased, whereas the crude lipid contents decreased. The total sugar contents in the control sample (without fermented pumpkin powder) was higher (26.23±2.15%) than that of the others (18.31-19.05%). Major free sugars in the samples were sucrose, glucose and fructose. The total free sugar contents in the control samples was higher (36.54±1.41%) than that in the other samples containing fermented pumpkin porridge powders. The Hunter’s L, a, and b value decreased as the contents of fermented pumpkin leaf and seed powder increased. Our results reveal that, adding fermented pumpkin leaf and seed powder could improve the quality of pumpkin porridge and addition of 1% powder is optimal.
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