다시마 분말을 첨가한 김부각의 품질 특성

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 24권 / 3호
· 저자명 : 양철영

영어초록

In this study, certain quality characteristics of kimbugak samples prepared with 2 different puffing methods, microwave oven and frying, and containing different levels of sea tangle powder(0, 2, 4, and 6%), were examined according to mineral content, moisture content, color values, photographic images, hardness and sensory evaluations. The mineral contents of Porphyra yezoensis were: K, 2, 612.400 ㎎; Ca, 116.970 ㎎; Na, 486.099 ㎎; Mg, 297.800 ㎎; Fe, 9.636 ㎎; Mn, 1.614 ㎎; and Cu, 0.973 ㎎. And those of the sea tangle powder were: K, 5, 115.000 ㎎; Na, 1, 848.931 ㎎; Ca, 763.030 ㎎; Mg, 525.700 ㎎; Fe, 15.125 ㎎; Zn, 4.639 ㎎; and Mn, 0.146 ㎎. Moisture content was not significantly different among the samples of kimbugak puffed by the microwave oven and frying. For the color of the kimbugak made with the microwave oven or frying, L values decreased as the level of sea tangle powder increased. Color a and b values were lowest in the control group. The color values(L, a, and b) of the kimbugak puffed by frying were higher than those made using the microwave oven. The hardness of the kimbugak samples puffed using the microwave oven were not significantly different according to levels of sea tangle powder, and in the kimbugak puffed by frying, the lowest hardness was in the sample with 6% sea tangle. In sensory evaluations, color and crispness were not significantly different among the samples. The flavor scores of the 4% and 6% samples puffed by frying were higher than those of the kimbugak samples puffed using the microwave oven. The overall acceptability of the kimbugak puffed by frying and containing 6% sea tangle powder was the highest. In conclusion, 4 and 6% sea tangle powder would be considered optimum amounts for kimbugak puffed by frying.

참고자료

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