유아용 쌀죽의 양파추출액 적정 첨가 비율 모색을 위한 품질 연구 (Quality Study on Determining the Optimal Addition Rate of Onion Extract on Infant Rice Porridge)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 34권 / 4호 / 384 ~ 393페이지
· 저자명 : 이나래, 신한나, 현지은, 김정리, 박보석, 장혜자

초록

Purpose: Onion has been widely used in meal preparation as an ingredient playing a role of antioxidant functional material as well as sweetness enhancer. This study aimed to examine the effects of onion extract on sensorial, chemical, rheological, microbial and anti-oxidative capacity of rice porridge during storage days. Methods: Quality changes of rice porridge samples with 0%, 3%, and 5% onion extract were compared in terms of the four dimensions. Results: Onion extracts influenced pH levels of the rice porridge. The values of pH of samples ranged 5.81 to 6.06, showing a tendency that increasing 0.1 to 0.2 pH by adding onion extract (p<0.05), but no showing of consistent tendency of pH change patterns by the levels of onion flesh and the levels of onion peel. Salinity and viscosity of samples did not show statistically difference according to the onion extract concentration and types. In terms of color, only b value showed statistically significant difference, indicating increase of the value with increase of onion peel concentration. Microbiological quality of all samples of PCA, coliforms, E. coli, Salmonella, Bacillus cereus, and Staphylococcus aureus was safe for 21 days, except on the 21th day of the 5% onion flesh group and the 5% onion peel group. Antioxidant effects of samples decreased with storage days and the samples mixed with onion peel and flesh showed higher antioxidant effects rather than the only onion flesh and the only peel group, but no showing significant differences. In sensory evaluation, overall satisfaction and taste of the 3% and 5% onion extract groups indicated higher scores than no addition group of onion extract (p<0.05). Conclusion: Addition of 3% onion extract mixed with onion peel and flesh is recommended as the proper rate for the best quality of infant rice porridge and the product could be safe on microbial quality for 21days in cold chain distribution.

영어초록

Purpose: Onion has been widely used in meal preparation as an ingredient playing a role of antioxidant functional material as well as sweetness enhancer. This study aimed to examine the effects of onion extract on sensorial, chemical, rheological, microbial and anti-oxidative capacity of rice porridge during storage days. Methods: Quality changes of rice porridge samples with 0%, 3%, and 5% onion extract were compared in terms of the four dimensions. Results: Onion extracts influenced pH levels of the rice porridge. The values of pH of samples ranged 5.81 to 6.06, showing a tendency that increasing 0.1 to 0.2 pH by adding onion extract (p<0.05), but no showing of consistent tendency of pH change patterns by the levels of onion flesh and the levels of onion peel. Salinity and viscosity of samples did not show statistically difference according to the onion extract concentration and types. In terms of color, only b value showed statistically significant difference, indicating increase of the value with increase of onion peel concentration. Microbiological quality of all samples of PCA, coliforms, E. coli, Salmonella, Bacillus cereus, and Staphylococcus aureus was safe for 21 days, except on the 21th day of the 5% onion flesh group and the 5% onion peel group. Antioxidant effects of samples decreased with storage days and the samples mixed with onion peel and flesh showed higher antioxidant effects rather than the only onion flesh and the only peel group, but no showing significant differences. In sensory evaluation, overall satisfaction and taste of the 3% and 5% onion extract groups indicated higher scores than no addition group of onion extract (p<0.05). Conclusion: Addition of 3% onion extract mixed with onion peel and flesh is recommended as the proper rate for the best quality of infant rice porridge and the product could be safe on microbial quality for 21days in cold chain distribution.

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