동결건조 양파분말을 첨가한 두부의 품질특성
Quality Characteristics of Soybean Curd Mixed with Freeze Dried Onion Powder
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초록
동결건조 양파분말을 첨가하여 기능성 두부를 제조하고 품질특성 변화를 조사하였다. 두부의 수분함량은 양파건조분말의 첨가량이 증가할수록 그 값이 다소 증가하는 현상을 나타내었다. 색도 변화에 있어 백색도(L값)는 양파건조분말 0.1%를 첨가했을 때 83.06으로 가장 높게 나타났다. 적색도(a값)는 대조구나 양파건조분말 첨가구에서 -1.03～-1.54로 거의 변화가 없었다. 황색도(b값)의 경우 양파건조분말 첨가구는 13.00～13.93으로 비슷하게 나타났다. Sucrose함량은 0.2% 첨가구가 303.50 μg/100 g로 가장 높았고, fructose, glucose 및 maltose함량은 0.2% 첨가구에서 각각 67.48 μg/100 g, 44.60 μg/100 g 및 43.37 μg/100 g으로 높게 나타났다. 주된 유기산은 tartaric acid로 대조구가 282.62 μg/100 g으로 가장 많았으며, citric과 oxalic acid함량 또한 대조구가 94.83 μg/100 g과 11.53 μg/100 g으로 가장 많았다. 주요 유리아미노산은 L-glutamic acid, L-arginine, L-valine, L-serine, L-tyrosine 및 L-threonine 등 이였고, 0.2%첨가구에서는 L-glutamic acid, L-arginine 및 L-valine가 144.17 μg/100 g, 141.40 μg/100 g 및 124.30 μg/100 g으로많은 함량을 나타내었다. 페놀성분으로는 quercitrin, protocatechuic acid, cafferic acid 등이 주요 페놀성분으로 확인되었다. 무기질로는 P, Ca, Mg의 경우는 0.2% 첨가구가 206.46 mg%, 170.88 mg% 및 70.49 mg%로 많은 함량을 나타내었다. 조직감 특성 중 견고성의 경우는 대조구, 0.1% 첨가 및 0.2% 첨가는 서로 비슷하게 나타났으며 첨가량이 증가할수록 견고성이 낮았다. 관능적 품질특성은 색, 냄새, 맛, 조직감, 전체적인기호도는 양파분말을 첨가함에 따라 낮아지는 경향을 보였다. 따라서 위의 결과를 종합해 볼 때 두부제조시 동결건조 양파분말의 첨가량은 0.2% 정도가 가장 바람직할 것으로 판단된다.
Abstract
Soybean curd was mixed with onion powder to develop new foods, and changes in quality characteristics were investigated. The moisture content of onion soybean curd rose as the proportion of onion powder increased. Whiteness (as measured by the L value) was high in soybean curd admixed with 0.1% (w/v) onion powder. Redness (the a value) was not significantly altered (the readings were 1.031.54) on addition of various onion powder concentrations. Yellowness (the b value) was similarly unaffected (readings 13.0013.93) when various levels of onion powderwere added. Free sugar analysis showed that glucose was high in soybean curd (67.22 g/100 g) admixed with 0.1% (w/v) onion powder. The main organic acid was tartaric acid, and control organic acids included citric and oxalic acids at high levels. The major free amino acids were L-arginine, γ-Amino-n-butyric acid, L-histidine, L-glutamic acid, L-serine, L-tyrosine and L-threonine, and amino acid contents were high in soybean curd admixed with 0.2% (w/v) onion powder. The major minerals were P, Ca and Mg, and these were high in soybean curd admixed with 0.2% (w/v) onion powder. Major phenolic compounds of onion soybean curd were quercitrin, protocatechuic acid and caffeic acid. The hardness of onion soybean curd was similar to that of the control when onion powder was added to 0.1% or 0.2% (w/v), and decreasedmore onion powder was added. Organoleptic qualities dropped as onion powder levels increased. In summary, onion powder addition to soybean curd is optimal at the 0.2% (w/v) level.
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