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이혜원(Hye Won Lee),이소윤(So Yoon Lee),정윤조(Yun Jo Jung),조연재(Yeon Jae Jo),정미남(Mi Nam Chung),이준수(Jun Soo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.11
본 연구는 육색이 다른 세 품종의 고구마 분말을 첨가한 양갱의 품질특성 및 항산화 활성을 평가하였다. 양갱의 색도는 주황미 첨가 양갱의 명도 및 황색도가 높았으며, 신자미 첨가 양갱의 적색도가 가장 높고 명도가 가장 낮았다. 당도는 54.00~56.33°Brix의 범위로 나타났다. 조직감은 경도에서 대유미를 첨가한 양갱이 1,985.13 g로 가장 낮았고, 씹힘성 및 검성에서는 신자미를 첨가한 양갱이 399.19 및 579.39로 가장 높았다. 총 폴리페놀 및 플라보노이드 함량은 신자미를 첨가한 양갱이 각각 124.81 mg GAE/100 g 및 47.30 mg CE/100 g으로 가장 많았고 주황미, 대유미가 그다음 순이었다. ABTS 및 DPPH 라디칼 소거능은 대유미 첨가 시 나타나지 않았으나 신자미 첨가 시 각각 34.76 mg AAE/100 g 및 70.88 mg AAE/100 g으로 높았다. 관능평가 결과 색, 맛, 식감을 비롯한 전체적인 기호가 신자미가 우수했고 주황미는 낮았다. 이러한 결과를 통해 고구마 고유의 육색을 살려 양갱을 제조할 수 있으며, 씹힘성, 검성, 기능성분과 항산화 활성이 높고 색과 향에서 선호도가 우수한 자색고구마인 신자미가 3품종 중 가장 적합한 것으로 나타났다. This study evaluated the quality characteristics and antioxidant activity of yanggaeng prepared with the addition of three different colored sweet potato powders (Juwhangmi, Sinjami, and Daeyumi). The brightness and yellowness values of yanggaeng with the addition of Juwhangmi were high. The highest redness value was observed in yanggaeng with the addition of Sinjami. With the addition of Daeyumi, the hardness showed the lowest value of 1,985.13 g, and the chewiness and gumminess showed the highest values of 399.19 and 579.39, respectively, with the addition of Sinjami. The total polyphenol and flavonoid contents were observed to have the highest values of 124.81 mg GAE/100 g and 47.30 mg CE/100 g, respectively, with the addition of Sinjami. Also, the ABTS and DPPH radical scavenging activities were observed to be 34.76 mg AAE/100 g and 70.88 mg AAE/100 g, respectively, with the addition of Sinjami. As per the results of sensory evaluation, yanggaeng with the addition of Sinjami had the highest sensory score in overall acceptance, including color, taste and texture, and preference. These results demonstrated that it was possible to manufacture yanggaeng by adding colored sweet potato powders, and the Sinjami cultivar was found to be the most suitable for this purpose.
김빛샘(Bichsaem Kim),허온숙(Onsook Hur),이재은(Jae-Eun Lee),Awraris Derbie Assefa,고호철(Ho-Cheol Ko),정윤조(Yun-Jo Chung),이주희(Ju-hee Rhee),한범수(Bum-Soo Hahn) 한국자원식물학회 2021 한국자원식물학회지 Vol.34 No.6
The edible roots of radish (Raphanus sativus L.) are consumed worldwide. For characterization and evaluation of the agronomic traits and health-promoting chemicals in radish germplasms, new germplasm breeding materials need to be identified. The objectives of this study were to evaluate the phenotypic traits and glucosinolate contents of radish roots from 110 germplasms, by analyzing correlations between 10 quantitative phenotypic traits and the individual and total contents of five glucosinolates. Phenotypic characterization was performed based on descriptors from the UPOV and IBPGR, and glucosinolate contents were analyzed using liquid chromatography-tandem mass spectrometry in multiple reaction monitoring mode (MRM). Regarding the phenotypic traits, a significant correlation between leaf length and root weight was observed. Glucoraphasatin was the main glucosinolate, accounting for an average of 71% of the total glucosinolates in the germplasms; moreover, its content was significantly correlated with that of glucoerucin, its precursor. Principal component analysis indicated that the 110 germplasms could be divided into five groups based on their glucosinolate contents. High levels of free-radical scavenging activity (DPPH) were observed in red radishes. These results shed light on the beneficial traits that could be targeted by breeders, and could also promote diet diversification by demonstrating the health benefits of various germplasms.