자색고구마 잼의 설탕함량에 따른 관능적 특성

목차

1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약
5. REFERENCES

본문내용

자색고구마는 다량의 안토시아닌을 함유하고 있어 외관은 물론 육색 자체가 자주색을 띠는 전분질 식품이다. 또한 현대인이 자주 먹는 잼은 과육의 50% 전후로 설탕을 첨가하여 제조되며, 펙틴 함량이 높은 과일인 사과, 복숭아, 딸기, 유자 등의 과육이 주로 사용된다. 본 연구에서는 자주색을 띠는 전분질 식품인 자색 고구마를 이용한 잼을 개발하기 위해 설탕, 레몬주스, 사과주스, 물을 첨가하여 제조된 자색고구마 잼의 색도, 조직감, 관능적 특성을 평가하였다.

<중 략>

자색고구마를 스테인리스 찜기에서 47분 동안 가열한 후 껍질을 제거하고, 속(flesh) 부분을 나무주걱으로으깨었다. 사과에 존재하는 갈변효소를 불활성화 시키기 위해 4등분 후 껍질이 제거된 사과를 찜기에서 14분 동안 가열처리하고, 동일한 중량의 물을 넣고 믹서기(Braun MX 2000,Praha, Czech Republic)로 분쇄한 후, 거즈 두 겹으로 짜서 고형분을 제거하였다. 레몬을 이등분하고, 손으로 짜서

참고자료

· Han KH, Lee JC, Lee GS, Kim JH, Lee JS (2002) Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato. Korean J Food Sci Technol 34(4): 673-677.
· Jin TY, Heo SI, Lee WG, Lee IS, Wang MH (2008) Manufacturing characteristics and physicochemical component analysis of bokbunja (Rubus coreanus Miquel) jam. J Korean Soc Food Sci Nutr 37(1): 48-52.
· Jung GT, Ju IO (1997) Studies on the preparation of yogurt from milk added purple sweet potato powder. Korean J Food & Nutr 10(4): 458-461.
· Jung JK, Lee SU, Kozukue N, Levin CE, Friedman M (2011) Distribution of phenolic compounds and antioxidative activities in parts of sweet potato (Ipomoea batata L.) plants and in home processed roots. J Food Comp Anal 24(1): 29-37.
· Kim HW, Kim JB, Cho SM, Chung MN, Lee YM, Chu SM, Che JH, Kim SN, Kim SY, Cho YS, Kim JH, Park HJ,
· Lee DJ (2012) Anthocyanin changes in the Korean purplefleshed sweet potato, shinzami, as affected by steaming and baking. Food Chem 130: 966-972.
· Kim JH, Lee KJ (2013) Antioxidative activities and gelatinization characteristics of sponge cake added with purple sweet potato. J East Asian Soc Dietary Life 23(6): 750-759.
· Kim SY, Ryu CH (1995) Studies on the nutritional components of purple sweet potato(Ipomoea batatas). Korean J Food Sci Technol 27(5): 819-825.
· Koh SH, Seo EO (2001) Quality characteristics of muffins containing purple colored sweet potato powder. J East Asian Soc Dietary Life 20(2): 272-278
· Kong JM, Chia LS, Goh NK, Chia TF, Brouillard R (2003) Analysis and biological activities of anthocyanins. Phytochemistry 64(5): 923-933.
· Lee GJ (2014) Preparation of the red vinegar produced through fermentation with purple-fleshed sweet potato and evaluation of its antioxidative activity. MS Thesis, Woosuk University, Jeonju. pp 1-3.
· Lee LS, Rhim JW (1997) Thermal kinetics of color changes of purple sweet potato anthocyanin pigment. Korean J Food Sci Technol 29(3): 497-501.
· Lee SM, Choi YJ (2009) Quality characteristics of Yanggeng by the addition of purple sweet potato. J East Asian Soc Dietary Life 19(5): 769-775.
· Lee SM (2013) A study on the quality characteristics of gruel supplemented with purple sweet potato. J East Asian Soc Dietary Life 23(2): 234-240.
· Markakis P, Livingstone GE, Fillers GR (1957) Quantitative aspects of strawberry pigment degradation. J Food Sci 22 (2): 117-130.
· Nishinari K, Watase M, Williams PA, Phillips GO (1990) κ- Carrageenan gels: Effect of sucrose, glucose, urea, and guanidine hydrochloride on the rheological and thermal properties. J Agric Food Chem 38(5): 1188-1193.
· Park EJ, Park GS (2012) Quality characteristics of jelly prepared with purple sweet potato powder. Korean J Food Culture 27(6): 730-736.
· Park YM, Kim MH, Yoon HH (2012) Quality characteristics of sulgidduck added with cooked purple sweet potato. Korean J Food Cook Sci 18(1): 54-64.
· Takenaka M, Nanayama K, Isobe S, Murata M (2006) Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing. Biosci Biotechnol Biochem 70(1): 172-177.
· Truong VD, Deighton N, Thompson RT, McFeeters RF, Dean LO, Pecota KV, Yencho GC (2010) Characterization of anthocyanins and anthocyanidins in purple-fleshed sweet potatoes by HPLC-DAD/ESI-MS/MS. J Agric Food Chem 58(1): 404-410.
· Xu J, Su X, Lim S, Griffin J, Carey E, Katz B, Tomich J, Smith JS, Wang W (2015) Characterization and stability ofanthocyanins in purple-fleshed sweet potato P40. Food Chem 186: 90-96.
· Yoshimoto M, Okuno S, Yamaguchi M, Yamakawa O (2001) Antimutagenicity of deacylated anthocyanins in purple-fleshed sweet potato. Biosci Biotechnol Biochem 65(7): 1652-1655.
· Yoshinaga M, Yamakawa O, Nakatani M (1999) Genotypic diversity of anthocyanin content and composition in purplefleshed sweet potato(Ipomoea batatas(L.) Lam). Breeding Science 49(1): 43-47.
· Zhang ZF, Fan SH, Zheng YL, Lu J, Wu DM, Shan Q, Hu B (2009) Purple sweetpotato color attenuates oxidative stress and inflammatory response induced by D-galactose in mouse liver. Food Chem Toxicol 47(2): 496-501.