가열 조건을 달리한 단호박 페이스트와 검 종류별 단호박 라떼의 품질특성 (Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin Latte with Various Gums)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 31권 / 3호 / 304 ~ 317페이지
· 저자명 : 박보람, 김나정, 유선미, 한귀정, 김하윤, 한혜민, 신동선, 신말식

초록

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 minutes, heated it with high pressure treatment for 0 minutes (A), 10 minutes (B), 20 minutes (C), 40 minutes (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 minutes was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 minutes was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 minutes to 40 minutes, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with Xanthan and Locust bean gum has a suspension stability effect that lasts 90 minutes. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

영어초록

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 minutes, heated it with high pressure treatment for 0 minutes (A), 10 minutes (B), 20 minutes (C), 40 minutes (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 minutes was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 minutes was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 minutes to 40 minutes, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with Xanthan and Locust bean gum has a suspension stability effect that lasts 90 minutes. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

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