늙은 호박(Cucurbita moschata D.) 가루 첨가량에 따른 호박편의 품질특성 및 저장성 = Quality Characteristics and Storage Properties of Hobakpyeon with Different Amounts of Pumpkin (Cucurbita moschata D.) Powder

다국어 초록 (Multilingual Abstract)

The objective of this study was to investigate the effects of different amounts of pumpkin powder on the quality characteristics of hobakpyeon using physicochemical and sensory properties, as well as on its retrogradation rate during storage. As the amount of pumpkin powder increased, the following effects on the quality characteristics were observed: moisture and amylose contents decreased while protein content increased (p<0.05), and in vitro protein digestibility (IVPD) decreased (p<0.05). Levels of slowly digestible starch and resistant starch fractions increased, while the content of rapidly digestible starch decreased. The starch digestion index and rapidly available glucose content also decreased. Among the physical properties, the L-value decreased while the b-value increased (p<0.05). Texture profile analysis revealed that all textural properties except adhesiveness decreased, and presented significant differences in hardness and chewiness (p<0.05). Sensory properties such as color, flavor, and sweetness increased while others such as wetness and chewiness decreased (p<0.05). Effects on the physicochemical properties during refrigerated storage were also compared between the control and 9% hobakpyeon (9%HP). According to the results, moisture content gradually decreased in the 9%HP compared to the control. Amylose content significantly increased in 9%HP whereas no significant changes were observed in the control. In both types of hobakpyeon, IVSD decreased significantly, showing higher values in 9%HP, whereas mechanical hardness increased, showing lower values in 9%HP. The L-value decreased significantly in the 9%HP whereas no significant changes were observed in the control. In conclusion, the above results suggest that hobakpyeon with low IVSD may be obtained by the addition of 9% pumpkin powder, and also showed that pumpkin powder delayed the rate of retrogradation in 9%HP during storage.

참고문헌 (Reference)

1 윤선주, "한국재래종 호박 완숙과의 섬유질, 단백질 및 아미노산 함량 비교분석" 한국응용생명화학회 47 (47): 403-408, 2004

2 정효선, "한국 전통 떡류에 대한 대학생들의 인지도 및 기호도에 관한 연구" 한국식생활문화학회 17 (17): 594-604, 2002

3 이효지, "칡전분을 첨가한 칡설기의 재료배합비에 따른 관능적·텍스쳐 특성" 한국식품조리과학회 18 (18): 372-380, 2002

4 조미자, "저장기간에 따른 참깨 다식의 조직 특성 변화" 한국식품영양학회 18 (18): 1-3, 2005

5 김정미, "은행 분말을 첨가한 죽 및 떡의 물리적 및 관능적 특성" 한국식품과학회 36 (36): 410-415, 2004

6 박혜연, "어린보릿가루 첨가가 설기떡의 저장성에 미치는 영향" 한국식품조리과학회 24 (24): 487-493, 2008

7 이귀주, "아밀로즈 함량별 타락죽의 효소저항전분 함량, 물리적 및 관능적 특성" 한국식생활문화학회 21 (21): 171-178, 2006

8 김완수, "쌀의 저장기간에 따른 쌀가루와 생전분의 특성" 한국생활과학회 14 (14): 1037-1046, 2005

9 오현의, "생고구마를 첨가한 설기떡의 품질특성" 한국식품조리과학회 24 (24): 501-510, 2008

10 강양선, "떫은 감 농축액을 첨가한 백미？현미？흑미 감절편의 품질특성에 관한 연구" 한국식품조리과학회 23 (23): 50-61, 2007

11 김성란, "단호박과 늙은 호박의 영양성분 및 항산화활성 비교" 한국식품과학회 37 (37): 171-177, 2005

12 배종호, "단호박 분말을 첨가한 반죽의 물성 및 빵의 품질특성" 한국식생활문화학회 21 (21): 311-318, 2006

13 최은미, "늙은 호박의 혼합비율을 달리하여 제조한 호박양갱의 품질 특성" 한국식품조리과학회 20 (20): 138-143, 2004

14 문혜경, "늙은 호박 동결건조분말을 첨가한 식빵의 품질 특성" 한국식품조리과학회 20 (20): 126-132, 2004

15 황성희, "건조 방법에 따른 호박 분말 및 죽의 품질 특성" 동아시아식생활학회 16 (16): 180-185, 2006

16 이선미, "건조 단호박을 첨가한 냉동쿠키의 제조조건 최적화" 한국식생활문화학회 20 (20): 516-524, 2005

17 Koh MH, "The quality properties of selgiddeok with persimmon powder"

18 Singh U., "Studies on desi and kabuli chickpea (Cicer arietinum L.) culitivars. The levels of amylase inhibitors, levels of oligosaccharides and in vitro starch digestibility" 47 (47): 510-512, 1982

19 Shaikh IM, "Staling of chapatti (Indian unleavened flat bread)" 10 (10): 113-119, 2007

20 Caili F., "Some properties of an acidic protein-bound polysaccharide from the fruit of pumpkin" 100 (100): 944-947, 2007

21 Kwon YH, "Sensory and mechanical characteristics of hongwhasulgi depending on mix ratio of ingredients"

22 A.O.A.C, "Official Methods of Analysis, 5th edition"

23 Sharavathy MK, "Nutritionally important starch fractions in cereal based Indian food preparations" 75 (75): 241-247, 2002

24 Nofraras M, "Long-term intake of resistant starch improves colonic mucosal integrity and reduces gut apoptosis and blood immune cells" 23 (23): 861-866, 2007

25 Rathi A., "Influence of depigmentation of pearl millet (Pennisetum gluacum L.) on sensory attributes, nutrient composition, in vitro protein and starch digestibility of pasta" 85 (85): 275-280, 204

26 Aarathi A., "In vitro starch digestibility and nutritionally important starch fraction in cereals and their mixture" 55 (55): 94-99, 2003

27 Baixauli R., "Distinctive sensory features in produced by resistant starch in baked products" 1 (1): 1-7, 2008

28 Tas AA, "Determination of nutritionally important starch fractions of some Turkish breads" 70 (70): 493-497, 2000

29 Englyst HN, "Classification and measurement of nutritionally important starch fractions" 46 (46): 33-50, 1992

30 Juliano BO, "A simplified assay for milled-rice amylose" 16 (16): 334-338, 1971

31 Hsu HW, "A multienzyme technique for estimating protein digestibility" 42 (42): 1269-1273, 1977

32 농수산물유통공사, "2005 년 주요 식량자원 소비패턴"