와송 착즙액 첨가 식혜의 항산화 활성 및 품질특성 (Antioxidant Activities and Quality Characteristics of Sikhye added with Orostachys japonicus juice)

서지정보

· 발행기관 : 한국외식산업학회
· 수록지 정보 : 한국외식산업학회지 / 20권 / 3호 / 157 ~ 170페이지
· 저자명 : 황수정

초록

The study, based on the research results that verified the various health functional effects of Orostachys japonicus, we attempted to develop a health functional drink by manufacturing sikhye, a representative Korean traditional dessert drink, with the bioactive ingredient Orostachys japonicus. As a result of a study on the antioxidant activity of sikhye with the addition of juice, the total polyphenol content and total flavonoid content increased as the amount of Orostachys japonicus juice added increased, and the DPPH radical scavenging activity measurement result was 77.23% at 20%, where Orostachys japonicus juice was added the most. was the highest. The sugar content showed the highest sugar content value of 11.20 when 20% was added, and the pH was found to decrease as the amount of Orostachys japonicus added increased. The color measurement results showed that the L value (Lightness) tended to decrease as the amount of Orostachys japonicus juice added increased, while the a value (redness) and b value (redness) increased as the amount added increased. The results of measuring turbidity showed that the greater the amount of Orostachys japonicus juice added, the higher the turbidity. In the sensory test results, taste was found to be high at 7.41 in the group with 15% added, and color was similarly high at 6.76 for 10% and 6.72 for 5%, which was significantly(p<0.001). The control group was evaluated at 6.43, and sikhye with 5% and 10% Orostachys japonicus juice was evaluated higher. For flavor, the group with 5% received the highest rating at 6.92, and for turbidity, the score was lower as the amount of Orostachys japonicus juice added increased. As a result of the overall acceptability measurement, the group with 10% received the highest rating of 7.28, so it is judged that it is appropriate to add 15% when making Orostachys japonicus juice sikhye.

영어초록

The study, based on the research results that verified the various health functional effects of Orostachys japonicus, we attempted to develop a health functional drink by manufacturing sikhye, a representative Korean traditional dessert drink, with the bioactive ingredient Orostachys japonicus. As a result of a study on the antioxidant activity of sikhye with the addition of juice, the total polyphenol content and total flavonoid content increased as the amount of Orostachys japonicus juice added increased, and the DPPH radical scavenging activity measurement result was 77.23% at 20%, where Orostachys japonicus juice was added the most. was the highest. The sugar content showed the highest sugar content value of 11.20 when 20% was added, and the pH was found to decrease as the amount of Orostachys japonicus added increased. The color measurement results showed that the L value (Lightness) tended to decrease as the amount of Orostachys japonicus juice added increased, while the a value (redness) and b value (redness) increased as the amount added increased. The results of measuring turbidity showed that the greater the amount of Orostachys japonicus juice added, the higher the turbidity. In the sensory test results, taste was found to be high at 7.41 in the group with 15% added, and color was similarly high at 6.76 for 10% and 6.72 for 5%, which was significantly(p<0.001). The control group was evaluated at 6.43, and sikhye with 5% and 10% Orostachys japonicus juice was evaluated higher. For flavor, the group with 5% received the highest rating at 6.92, and for turbidity, the score was lower as the amount of Orostachys japonicus juice added increased. As a result of the overall acceptability measurement, the group with 10% received the highest rating of 7.28, so it is judged that it is appropriate to add 15% when making Orostachys japonicus juice sikhye.
As a result of the overall acceptability measurement, the group with 10% received the highest rating of 7.28, so it is judged that it is appropriate to add 15% when making Orostachys japonicus juice sikhye.

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