커피박 추출물 및 분말 첨가 양갱의 품질 특성
Quality characteristics of Yanggaeng with extracts and powder of roasted coffee ground residue
2
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
Quality characteristics of Yanggaeng prepared with water extract (CRE) and powder (CRP) of roasted coffee ground (CR) were investigated. Total polyphenol content and DPPH raidcal scavenging ability of water extract of CRE were 13.52 g/mL and 78.75%, respectively. The pH ranges of Yanggaeng prepared with CRE (CREY) and CRP (CRPY) were 7.10~7.29 and 6.95~7.15, respectively. The DPPH radical scavenging activities of CREY containing 0.1~1.0% CRE showed 8.77~43.10% and CRPY containing 0.1~1.0% CRP showed 5.28~14.92%. The total polyphenol contents and DPPH radical scavenging activity of CREY and CRPY increased significantly with increasing CRE and CRP concentrations (p<0.05). Sensory evaluation which includes taste, flavor, texture, and overall acceptability of CREY and CRPY were higher than that of control. The overall acceptability showed the highest levels in Yanggaeng containing 0.5% CRE and containing 0.3% CRP. These results indicate the potential use of roasted coffee ground residue as a valuable resource for development of side menu in coffee restaurants.
Abstract
Quality characteristics of Yanggaeng prepared with water extract (CRE) and powder (CRP) of roasted coffee ground (CR) were investigated. Total polyphenol content and DPPH raidcal scavenging ability of water extract of CRE were 13.52 g/mL and 78.75%, respectively. The pH ranges of Yanggaeng prepared with CRE (CREY) and CRP (CRPY) were 7.10~7.29 and 6.95~7.15, respectively. The DPPH radical scavenging activities of CREY containing 0.1~1.0% CRE showed 8.77~43.10% and CRPY containing 0.1~1.0% CRP showed 5.28~14.92%. The total polyphenol contents and DPPH radical scavenging activity of CREY and CRPY increased significantly with increasing CRE and CRP concentrations (p<0.05). Sensory evaluation which includes taste, flavor, texture, and overall acceptability of CREY and CRPY were higher than that of control. The overall acceptability showed the highest levels in Yanggaeng containing 0.5% CRE and containing 0.3% CRP. These results indicate the potential use of roasted coffee ground residue as a valuable resource for development of side menu in coffee restaurants.
참고문헌 (26)
- Rim SH, "A Study on removal of Pb, Cr, Cd in wastewater using exhausted coffee", Korean J Environ Health Sci, 21, pp.21~28 (1995)
- 이승범, "식물성 폐기물로부터 오일추출을 위한 최적용매 선정", 한국폐기물자원순환학회지, 27(2), pp.137~143 (2010), 한국폐기물자원순환학회
- Sohn KH, "A Study on the factors affecting the consumption of coffee and tea among female in Seoul", J Korean Soc Food Cult, 15, pp.398~412 (2000)
- Silva MA, "The use of biomass residues in the Brazilian soluble coffee industry", Biomass Bioenergy, 14, pp.457~467 (1998)
- 고영현, "사료 내 항산화원으로서 커피박 첨가가 닭의 사양성적, 혈액생화학성상 및 항산화 작용에 미치는 영향", 한국가금학회지, 39(3), pp.223~232 (2012), 한국가금학회[DOI]
- Rhi JW, "Physicochemical properties of antioxidant fractions extracted from freeze-dried coffee by various solvents", Korean J Food Sci Technol, 28, pp.109~116 (1996)
- 송유진, "커피박 추출물이 간고등어의 저장성과 품질에 미치는 영향", 한국식품영양과학회지, 38(6), pp.780~786 (2009), 한국식품영양과학회
- 유경미, "커피 폐원두박을 이용한 초콜릿 제조 및 관능적 특성", 한국식품영양학회지, 24(1), pp.111~116 (2011), 한국식품영양학회
- 정사무엘, "커피추출 잔여물을 첨가한 쿠키의 품질 특성", 한국식품저장유통학회지, 18(1), pp.33~38 (2011), 한국식품저장유통학회
- 표서진, "오디즙 첨가 양갱의 제조 조건 최적화", 한국식생활문화학회지, 26(3), pp.283~294 (2011), 한국식생활문화학회
- 박초희, "포도즙을 첨가한 양갱의 품질특성 및 유리기 소거능", 한국식품영양학회지, 27(4), pp.596~602 (2014), 한국식품영양학회
- 박성혜, "연근과 오미자를 이용하여 제조한 양갱의 특성", 동의생리병리학회지, 18(5), pp.1437~1442 (2004), 한의병리학회
- 최은정, "녹차가루를 첨가한 양갱의 품질 특성", 동아시아식생활학회지, 20(3), pp.415~422 (2010), 동아시아식생활학회
- 박미란, "전처리를 달리한 냉동송이의 첨가량에 따른 송이양갱의 품질 특성", 한국식생활문화학회지, 20(6), pp.738~743 (2005), 한국식생활문화학회
- 문광덕, "입도별 홍화씨 분말 첨가가 양갱의 품질에 미치는 영향", 한국식품저장유통학회지, 9(3), pp.309~314 (2002), 한국식품저장유통학회
- 박은영, "파프리카 분말을 첨가한 양갱의 품질 특성", 농업생명과학연구, 43(4), pp.37~43 (2009), 농업생명과학연구원
- 박나영, "파프리카 첨가 형태 및 첨가량에 따른 양갱의 품질특성", 한국식품영양과학회지, 43(5), pp.729~734 (2014), 한국식품영양과학회
- Singleton VL, "Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent", Method Enzymol, 299, pp.152~178 (1999)
- Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
- 곽은실, "발효숙성마늘 페이스트의 양을 달리하여 제조한 발효숙성마늘 양갱의 품질특성 및 항산화성", 한국식품조리과학회지, 25(6), pp.739~746 (2009), 한국식품조리과학회
- AOAC, "Official Methods of Analysis", pp.1~26 (1995), Association of Official Analytical Chemists
- 황은선, "아로니아즙 첨가 양갱의 품질특성 및 항산화활성", 한국식품영양과학회지, 42(8), pp.1220~1226 (2013), 한국식품영양과학회
- Niseteo T, "Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition", Food Chem, 134, pp.1870~1877 (2012)
- 박초희, "효소 발효 자이언트 흑마늘 페이스트를 첨가한 양갱의 항산화 활성 및 품질 특성", 한국식품영양학회지, 27(6), pp.1014~1021 (2014), 한국식품영양학회
- 김애정, "발효홍삼 농축액을 이용한 노인용 기능성 간식(양갱)의 항산화성 및 품질특성", 한국식품영양학회지, 25(1), pp.83~89 (2012), 한국식품영양학회
- Pyun YR, "Studies on the rheological properties of Yanggaeng", Korean J Food Sci Technol, 10, pp.344~349 (1978)