깻잎 착즙액을 이용하여 제조한 식빵의 저장기간에 따른 물리 화학적 및 관능적 특성

국문 초록 (Abstract)

우리나라 전 지역에서 재배가 가능하고 소비자들에게 기호성이 높으며 기능성분을 다량 함유한 깻잎의 활용도를 높이기 위해 깻잎 착즙액을 이용하여 식빵을 제조하여 저장기간 동안 물리 화학적 및 관능적 특성을 조사하였다. 수분 함량변화는 저장기간이 증가할수록 모든 처리구에서 감소하는 경향을 나타내었으며 저장 3일 후 깻잎 착즙액을 첨가한 식빵의 수분 함량이 더 낮았다. 색도 명도는 깻잎 착즙액 함량이 높을수록 낮은 값을 나타내었으나, 저장기간이 증가함에 따라 높아지는 것을 알 수 있다. 물성에서 탄력성과 응집성은 저장기간이 증가함에 따라 낮아지는 경향을 나타내었으며, 깻잎 착즙액 첨가량이 높을수록 저장기간 동안 더 급격히 낮아지는 경향을 나타내었다. 관능특성에서 부드러운 조직감은 저장기간 동안 깻잎 첨가량이 많을수록 낮아지는 속도가 빠름을 알 수 있었다. 기호도 변화는 소비자들이 제빵직후와 1일 저장 후 깻잎을 첨가한 빵을 선호하는 경향을 나타내었으나 통계적으로 유의차를 나타내지는 않았다. 그러나 저장 3일째에는 깻잎 착즙액 첨가량이 높을수록 기호도가 통계적으로 유의차를 나타내며 감소하는 경향을 나타내었다. 식빵의 저장기간 동안 물성, 관능특성 및 기호도 사이의 상관관계를 비교 분석하기 위해 주성분 분석을 실시한 결과 0일째의 IWC-0, DWC-0, 0.5% SPLJ-0, 1.0% SPLJ-0 및 1일째의 0.5% SPLJ-1이 촉촉하고 부드러우며 기호도가 높음을 알 수 있었다. 따라서 0.5% 깻잎 착즙액을 이용했을 때 좋은 빵을 만들 수 있는 가능성이 있음을 알 수 있었다. 그러나 3일 저장기간 동안 대조구(IWC, DWC)에서는 경도, 씹힘성, 부서짐성의 변화가 거의 없었는데 깻잎 착즙액을 첨가한 처리구에서는 0.5% SPLJ에서 조차도 경도, 씹힘성, 부서짐성이 증가하여 빵에 대한 기호도가 낮아졌다. 결론적으로 깻잎 착즙액을 이용하여 제빵하였을 때 소비자들의 기호성이 높으므로 깻잎을 활용한 식빵의 제조는 바람직하지만 저장기간 동안 경도, 씹힘성, 부서짐성 증가로 인한 기호성의 감소에 대한 해결 방법이 필요하다고 판단된다.

다국어 초록 (Multilingual Abstract)

Perilla leaf has many healthy functions and is cultured easily in Korea. For the wider application of perilla leaf, squeezed perilla leaf juice was used to produce pan bread. The physicochemical and sensory characteristics of the pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. The moisture contents of all breads decreased during storage, and those of the bread made with increasing SPLJ amounts showed low values. In the physical properties, the springiness and cohesiveness decreased during storage, whereas those of the bread made with increasing SPLJ showed dramatically low values. In the sensory evaluation, the soft texture decreased during storage, whereas that of the bread made with increasing SPLJ showed low values. In overall acceptance analysis, the consumers preferred the bread made from SPLJ until one day storage, but they did not enjoy the bread made with SPLJ after 3 days storage than the control. The correlations among physicochemical properties, sensory characteristics, and consumer acceptability were analyzed using principle component analysis (PCA). In PCA, the variance portion of PC1 was 0.69, whereas that of PC2 was 0.18. The fresh bread made with imported wheat (IWC-0), with domestic wheat (DWC-0), with 0.5% SPLJ-0 (0.5% SPLJ-0), and with 1.0% SPLJ (1.0% SPLJ-0) as well as the bread made with 0.5% SPLJ after one day storage (0.5% SPLJ-1) were located in the first dimension, which was both positive PC1 and PC2. The sensory and physicochemical properties of the first dimension were the moistened and soft texture and high consumer acceptability. In conclusion, 0.5% SPLJ could be a good amount of SPLJ addition for making bread. To produce good pan bread with SPLJ, a bread making method will be developed to decrease the hardness, chewiness, and brittleness.

목차 (Table of Contents)

• ABSTRACT
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• REFERENCES

참고문헌 (Reference)

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