율피분말 첨가가 양갱의 이화학적 및 관능적 특성에 미치는 영향 (Effect of the Addition of Chestnut Inner Shell Powder on the Physicochemical and Sensory Attributes of Yanggaeng)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 37권 / 1호 / 31 ~ 40페이지
· 저자명 : 이지예, 서정희

초록

Purpose: This study prepared and characterized yanggaeng containing chestnut inner shell powder (CIS) to utilize the byproducts from chestnut industrial processing. Methods: Yanggaeng was prepared by replacing a red bean paste with CIS at 0~5%, and its physicochemical and sensory attributes were analyzed. Results: With the addition of CIS, the moisture content of yanggaeng was increased significantly (p<0.001) and the hardness tended to decrease, presumably due to the superior water-holding capacity of CIS.
The redness (p<0.01) and yellowness (p<0.05) of the yanggaeng were increased significantly, with the intrinsic color properties of the CIS being reflected. The sensory evaluation revealed that the changes had no impact on the preference for the attributes. Furthermore, there were no significant differences in the sweetness and bitterness of all the yanggaeng prepared, indicating reciprocal taste suppression between the two tastes at the 1~5% addition levels. More than 95% of the total reducing capacity and DPPH radical scavenging activity of the CIS remained under the simulated heat treatment at 100℃ for 30 min, indicating that the CIS-added yanggaeng retained its antioxidant activity during thermal processing. Conclusion: CIS could impart antioxidant activity to a yanggaeng at a level of ≤5%, without adverse effects on the sensory preference. Overall, the superior water-holding capacity of CIS can be utilized for the development of gel-based elderly-friendly food.

영어초록

Purpose: This study prepared and characterized yanggaeng containing chestnut inner shell powder (CIS) to utilize the byproducts from chestnut industrial processing. Methods: Yanggaeng was prepared by replacing a red bean paste with CIS at 0~5%, and its physicochemical and sensory attributes were analyzed. Results: With the addition of CIS, the moisture content of yanggaeng was increased significantly (p<0.001) and the hardness tended to decrease, presumably due to the superior water-holding capacity of CIS.
The redness (p<0.01) and yellowness (p<0.05) of the yanggaeng were increased significantly, with the intrinsic color properties of the CIS being reflected. The sensory evaluation revealed that the changes had no impact on the preference for the attributes. Furthermore, there were no significant differences in the sweetness and bitterness of all the yanggaeng prepared, indicating reciprocal taste suppression between the two tastes at the 1~5% addition levels. More than 95% of the total reducing capacity and DPPH radical scavenging activity of the CIS remained under the simulated heat treatment at 100℃ for 30 min, indicating that the CIS-added yanggaeng retained its antioxidant activity during thermal processing. Conclusion: CIS could impart antioxidant activity to a yanggaeng at a level of ≤5%, without adverse effects on the sensory preference. Overall, the superior water-holding capacity of CIS can be utilized for the development of gel-based elderly-friendly food.

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