유산균 발효 커피의 품질특성 및 항산화 활성

연수지 충북대학교 2015 국내석사

Quality Characteristics of Tofu Made from Soybeans with Swelling and Drying Process

Han, In Beom 충북대학교 2022 국내석사

In this study, swelling dried soybeans (SDSs) were made, and the quality and functional characteristics of the SDSs were compared with those of regular soybeans. SDS is a semi-processed soybean that had a porous structure which formed in soaking and drying process. Although the SDSs had a higher water absorption rate and aglycone isoflavone content, their general quality and functional characteristics were similar to those of regular soybeans, indicating that soybean characteristics can improved by drying them after soaking. When SDS used as a food raw material, tofu is made rapidly by shortening the soaking time of soybean, and it can also be applied to other soybean processing products. In addition, tofu was manufactured using the SDSs, and the quality and functional characteristics of the SDS-tofu were compared with those of tofu made with regular soybeans. According to the results, the soaking time in the tofu manufacturing process can be shortened from 12 to 1 h by using SDSs, with the quality characteristics of the SDS-tofu remaining similar to those of the control tofu. Because the SDS-tofu was made using SDSs, it also had a higher aglycone isoflavone content. Therefore, this study provides information useful for enhancing tofu products and improving soybean processing. Namely, the use of SDSs can shorten the time required for soaking soybeans, thus enabling a rapid tofu manufacturing process and improving the functional properties of soybean products, as the aglycone isoflavone content is increased in both the made soybeans and SDS-tofu. 본 연구에서는 신속하고 기능성이 높은 두부 생산을 위해 팽윤 및 건조 처리 콩(Swelling Dried Soybeans, SDS)을 제조하여 품질 및 기능특성을 분석하였고, SDS의 적용 가능성을 확인하기 위해 SDS로 제조된 두부의 품질 및 기능적 특성을 분석하였다. SDS는 대두를 12시간 동안 충분히 불린 후, 각각 40, 50, 60℃에서 항량이 될 때까지 건조하여 제조하였다. 일반성분의 경우, 수분함량이 일반콩에 비해 SDS가 낮은 반면, 조단백, 조지방 등의 성분이 수분함량에 비례하여 증가하여 SDS와 일반콩 간의 일반성분 조성에 큰 차이가 없는 것으로 생각된다. 항산화 성분 및 활성은 일반콩과 SDS가 유사하게 나타났다. SDS의 이소플라본은 일반콩에 비해 비배당체 이소플라본의 함량이 크게 증가되었으며, 건조온도가 높을수록 높아져 SDS60에서 가장 높은 함량을 나타내었다. 이는 SDS의 제조 과정에서 침지과정을 거쳐 수분함량이 높은 콩을 장시간 열풍건조를 하였고, β-glucosidase의 최적 활성 온도가 60℃이기 때문에 배당체인 daidzin, glycitin, genistin이 β-glucosidase에 의해 가수분해 되어 비배당체인 daidzein, glycitein, genistein으로 분해된 것으로 생각된다. SDS와 일반콩의 침지시간에 따른 수분함량의 변화를 보았을 때, SDS가 일반콩에 비해 높은 수분흡수속도를 보였으며 일반콩은 12시간에서 수분평형상태가 나타나는 반면, SDS는 침지 1시간에서 수분평형상태를 나타내었다. 이는 SDS의 제조과정에서 수분의 흡수로 팽창되었고, 경도가 높은 콩의 특성에 따라 팽창되었던 공간이 수축하지 못하고 다공성 구조가 형성되었기 떄문으로 생각된다. 두부의 제조 공정은 먼저 일반콩을 12시간, SDS를 1시간 침지하고, 습식분쇄와 함께 여과하여 가열하여 두유를 제조하였다. 얻은 두유에 응고제를 가하여 응고시키고 압착 및 성형하여 두부를 제조하였다. SDS두부와 일반 두부 간의 일반성분의 차이가 없었다. 품질특성으로는 색도, 조직감 (경도, 씹힘성, 검성), 수율, 비지량에 대하여 분석하였는데, 모두 유의한 차이를 나타내지 않았다 (p>0.05). 두부의 비배당체 이소플라본의 함량을 비교하였을 때, 콩의 결과와 유사하게 SDS두부가 일반두부보다 높은 비배당체 이소플라본 함량을 나타내었다. 또한, 항산화 성분 및 활성도 콩의 결과와 유사하게 모든 두부 간에 유사하였다. SDS두부와 일반두부의 관능적 기호도를 색, 냄새(향), 맛, 부드러움, 전체적인 선호도에 대하여 32명의 대학생을 대상으로 평가하였는데, 모든 두부 시료에서 기호도가 유사하게 나타났다. 결론적으로 SDS를 활용하여 두부 제조의 침지공정 시간 단축과 두부의 품질 유지 및 기능성 향상을 확인함으로서 SDS를 활용한 두부의 부가가치 향상 가능성을 제시하였다고 생각한다.

Quality and Storage Characteristics of Green Juice Added with Centella asiatica

박우현 충북대학교 2022 국내석사

Centella asiatica L. Urban is a herbaceous perennial plant in the Centella genus of the Apiaceae family, and it is indigenous to the tropics of the Indian Ocean, where it grows in rather humid areas, and is used as a medicinal plant in many parts of the world. There are researches reporting that triterpenoid, the main physiologically active substance of Centella asiatica, contains madecasoside, madecassic acid, asiaticoside and asiatic acid, and has various effects such as wound healing, scar prevention, anti-inflammatory effect, antibacterial effect, antioxidant effect, anticancer effect, and whitening effect. The aim of this study the leaves and stems of Centella asiatica were separated dried in hot air, dried in cold air, and freeze-dried, and then pulverized to make powder, and the quality, functionality and antibacterial properties of each powder were analyzed. Based on the optimal antibacterial conditions of the powder, the juice, extract, and powder of Centella asiatica were added to the green juice and the quality, functionality, and microorganisms changes during storage were analyzed to confirm the possibility of improving the quality and storability. In comparison of proximate components and dietary fiber content of Centella asiatica leaves and stems by the drying method, moisture, crude protein, and crude fat contents were higher in leaves than in stems, and the content of minerals, carbohydrates and dietary fiber was higher in stems than in leaves, and both stems and leaves did not show any significant difference in proximate components and dietary fiber content by the drying method. The drying yields of Centella asiatica leaves and stems according to the drying method were 14.42 to 15.51% for leaves and 8.94 to 9.47% for stems, respectively, and there was no significant difference in each stems and leaves by the drying method. When comparing the chromaticity of Centella asiatica leaves and stems before and after drying, both the leaves and stems increased the L and b values ​​and decreased the a value. After drying, the triterpenoids content in the leaves of Centella asiatica was higher than in the stems, and in the order of cold air drying, freeze drying and hot air drying, the contents of madecassoside and asiaticoside were found to be significantly higher. After drying, the total polyphenol and flavonoid content and ABTS and DPPH radical scavenging ability were higher in leaves of Centella asiatica than in stems, and antioxidant properties were the highest in cold-air dried leaves. In the paper disc results for antibacterial activity analysis, in Centella asiatica leaves for each drying method, all of B. cereus, E. coli, St. aureus and S. typhimurium showed similar antibacterial activity. In the results of minimum inhibitory concentration (MIC), in Centella asiatica leaves for each drying method, since growth was inhibited from 50 mg/mL for all four strains, Centella asiatica extract and Centella asiatica powder were prepared based on the antibacterial concentration of 50 mg/mL and Centella asiatica juice was prepared by mixing Centella asiatica and Angelica keiskei juice in a 1:1 (w/w) ratio, which is the antibacterial concentration of Centella asiatica leaves dried by cold air, and added to the green juice. When comparing the proximate components and dietary fiber content of the green juice containing Centella asiatica juice, Centella asiatica extract and Centella asiatica powder, and the control, in the green juice containing Centella asiatica powder, the content of carbohydrate, crude protein, crude fat, mineral, and dietary fiber was highest, and the moisture content was the lowest, and every green juice did not show a significant difference according to the storage period. The pH was higher in the order of a control, Centella asiatica extract, Centella asiatica juice, and green juice containing Centella asiatica powder, and the total acidity was found to be low. On the other hand, as the storage period of each one of the green juices increased, the pH decreased and the total acidity increased. Comparing the chromaticity, the L value was highest in the green juice containing Centella asiatica powder, and the lowest in the green juice containing Centella asiatica juice. The a value was highest in the green juice to which Centella asiatica extract was added, and the lowest in the green juice to which the powder was added. The b value was highest in the green juice with powder added and the lowest in the control. In each one of the green juices, the L value was maintained as the storage period increased, but the a value decreased and the b value increased. It was found that the total polyphenol and flavonoid contents were higher in the order of Centella asiatica powder, Centella asiatica extract, Centella asiatica juice, and a control. In the case of ABTS radical scavenging ability, the scavenging ability showed higher in the order of Centella asiatica powder-added green juice, control, Centella asiatica juice, and Centella asiatica extract-added green juice, but the DPPH radical scavenging ability was all similar. And, as the storage period increased, the antioxidant property decreased in all of the Centella asiatica powder, Centella asiatica extract, Centella asiatica juice-added green juice, and a control. In both the control and the green juice to which the Centella asiatica extract and Centella asiatica powder were added, the number of total viable cell increased as the storage period increased. In the case of the number of total viable cell bacteria by the storage period, all of the green juice by type of addition of Centella asiatica at 0h showed Log 4.6 CFU/mL, and at 24h after storage, the control and the green juice with Centella asiatica juice showed Log 4.9 CFU/mL, and the green juice to which Centella asiatica extract and Centella asiatica powder were added was found to be Log 4.8 CFU/mL. At 48h after storage, compared to the control (Log 5.4 CFU/mL) and Centella asiatica juice added green juice (Log 5.3 CFU/mL), the green juice with Centella asiatica extract and Centella asiatica powder showed a low number of bacteria at Log 4.9 CFU/mL, which demonstrates improvement of storage. Therefore, cold-air dried Centella asiatica leaves showed high functionality and antibacterial properties, and they showed improvement in storage quality through the maintenance of quality, improvement of functionality, and inhibition of microbial growth of green juice to which it was added. Lastly, by adding cold-air dried Centella asiatica powder to the green juice, it is thought that antioxidant property and storage property were improved, and it is expected that it will contribute to the consumption and added value of green juice.

Preparation and Quality Characteristics of Biji Noodles with Psyllium Husk(Plantago ovata Forsk) Addition and Steam Treatment

정의환 충북대학교 2021 국내석사

본 연구에서는 대두 가공품 제조시 발생한 Biji에 Psyllium Husk를 첨가하여 반죽을 제조하고 품질특성을 분석하여 고온 증기 처리에 의한 품질 변화 및 제면용 반죽 제조 가능성을 알아보고자 하였다. 먼저 Biji 함량 대비 Psyllium Husk를 5, 10, 15, 20 그리고 25 % 비율로 첨가하여 Psyllium Husk 함유 1차 반죽을 제조하였다. 제조된 반죽은 고온 증기 처리(130, 140 그리고 150℃)를 5, 10 그리고 15분간 처리하여 2차 반죽을 제조하였다. 제조된 반죽을 선절식 건면으로 제조하였다. 1차 및 2차 반죽의 품질특성으로 조직감, 색도, 일반성분, 총식이섬유 그리고 아이소플라본 함량을 분석하였다. 건면의 조리후 특성변화 분석을 위해 끓는 물에서 3, 6, 9분간 삶은 후 조직감, 수분흡수율, 부피변화율, 국물의 탁도를 분석하였다. 일단 Psyllium Husk가 함유되지 않은 대조구에서는 반죽이 형성되지 않았으나, Psyllium Husk의 함유량이 증가할수록 Biji 반죽은 잘 형성되었다. Psyllium Husk 함유량에 따른 1차 반죽의 품질특성에서 Hardness, Springiness, Chewiness, Gumminess and Cohesiveness는 Psyllium Husk 첨가 비율이 증가함에따라 유의적으로 증가하였고, Psyllium Husk 함유량 증가에 따라 L값과 b값은 증가하고 a값은 감소하였으며, crude protein, crude fat content는 유의적으로 감소하였다. total dietary fiber는 증가하였으나 Genistein을 제외한 Isoflavone content는 유의적으로 감소하였다. 고온 증기 처리한 2차 반죽은 처리 시간 증가에 따라 Gumminess, Cohesiveness, Springiness and Chewiness는 증가하다가 10분 이후부터 일정한 범위에서 유지되었으나, Hardness는 유의적인 차이가 없었다. 고온 증기 처리 온도별 Gumminess, Cohesiveness, Springiness and Chewiness은 130℃에서 가장 낮았고, 140와 150℃에서는 유사한 값을 나타내었다. 또한, 1차 반죽의 조직감에 비하여 유의적으로 향상된 결과를 나타내었다. Isoflavone content인 경우 스팀처리시 손실이 되어 1차 반죽에 비하여 유의적으로 감소하였으나, 스팀처리 시간, 온도를 증가시킴에 따라 isoflavone aglycone은 1차 반죽에 비하여 유의적으로 증가된 값을 나타내었다. 조리 후 특성 중 수분흡수율과 국물의 탁도는 조리시간을 증가 시킴에 따라 유의적으로 증가하였고, 조직감은 Cooking time을 증가시킴에 따라 Hardness, Gumminess는 유의적인 차이가 없었고, Cohesiveness, Chewiness는 유의적으로 감소하였다. 최종적으로 Biji 반죽에 Psyllium Husk 함유율을 증가시키고 고온 증기 처리를 하면 Biji 반죽이 형성되고 조직감이 향상된 Biji 반죽의 제조가 가능함을 확인하였다. 따라서 Psyllium Husk 함유 Biji 반죽에 고온 증기를 이용하면 글루텐이 함유되지 않은 면을 위한 반죽 제조가 Psyllium Husk의 부가가치 향상에 도움이 될 것으로 생각된다. 가능하다고 생각되며, 제면시장에서 Biji와 Psyllium Husk의 부가가치 향상에 도움이 될 것으로 생각된다. This study aims at making dough by adding Psyllium Husk to Biji, which is by product of soybean processing products, analyzing quality characteristics, and figuring out changes in quality due to high temperature steam treatment and possibilities of making dough for noodles. Firstly, adding Psyllium Husk in 5, 10, 20, and 25%, respectively, to Biji, the primary dough containing Psyllium Husk was made. The manufactured dough was treated with high temperature steam(130, 140 and 150℃) for 5, 10, and 15 minutes, respectively, for making dough. And then, linearly-cut and dried noodles were made of the dough. For quality characteristics of dough. Texture, color, total dietary fiber, and Isoflavone content were analyzed. For analyzing changes in characteristics after cookingnoodles, they were boiled in hot water for 3, 6, and 9 minutes, and then, their texture, water absorption content, volume change, and turbidity of stock were analyzed. In the control group not containing Psyllium Husk, the dough was not made, Biji dough was better formed, as the content of Psyllium Husk was increased. In quality characteristic of law dough according to Psyllium Husk contents is hardness, springiness, gumminess, cohesiveness and L, b-value were significantly increased as the rate of adding Psyllium Husk was increasing. Total dietary fiber was increasing. Isoflavone content excluding genistein was significantly decreased. In the secondary dough treated with high temperature steam, gumminess, cohesiveness, springiness, and chewiness were increased and then they were maintained at some scope after 10 minutes, hardness had no significant differences. For gumminess, cohesiveness, springiness and chewiness by temperature of steam treatment, it was lowest at 130℃ and those at 140℃ 150℃ were similar. In addition, compared to the texture of the dough after steam treatment, it showed significantly improved results. In case of Isoflavone content, because of loss from steam treatment, it was significantly decreased compared to dough, as steam treatment time was longer and temperature was higher, isoflavone aglycone was significantly increased compared to the one. After cooking, water absorption rate and turbidity of stock were significantly increased with longer cooking time, and for texture, hardness and gumminess were not significantly different as cooking time was longer, cohesiveness and chewiness were significantly decreased. Finally, when increasing Psyllium Husk content to Biji dough it with steam treatment, dough was made and it was available for making dough with better texture. Therefore, when using steam treatment on Biji dough Psyllium Husk adding, it is expected that making dough for not containing gluten will be helpful to improve added values of Psyllium Husk. It also will be helpful for improving added values of both Biji and Psyllium Husk.

조리방법에 따른 공심채의 품질특성 및 항산화활성

박소미 충북대학교 2021 국내석사

This study compared and analyzed the quality characteristics and antioxidant activities among the cooking methods of Blanching, Boiling, Steaming and Microwaving by separating leaves and stems from water spinach (Ipomoea aquatica Forsk.) cultivated in Korea. The proximate composition of water spinach leaves was 83.20% moisture, 4.51% crude protein, 2.07% crude ash, 0.78% crude lipid and 9.45% carbohydrate. And the proximate composition of water spinach stems was 93.69% moisture, 0.72% crude protein, 1.56% crude ash, 0.21% crude lipid and 3.81% carbohydrate. Total polyphenol content, total flavonoid content, DPPH radical scavenging activity and ABTS radical scavenging activity were all higher in leaves than in stems. Total polyphenol content, total flavonoid content, DPPH radical scavenging activity and ABTS radical scavenging activity of water spinach leaves showed the largest increase in Microwaving sample. Total polyphenol content and total flavonoid content of water spinach stems decreased in all samples compared to control group. DPPH radical scavenging activity and ABTS radical scavenging activity of water spinach stems increased in Microwaving sample. Therefore the quality characteristics and antioxidant activities of water spinach cultivated in Korea were affected by cooking methods. So the selection of an appropriate cooking method can decrease, keep or increase of nutrient contents and antioxidant activities. This study provides basic information for improving utilization of water spinach cultivated in Korea as food material and is expected to improve the value added.

인삼분말을 첨가한 크림수프의 품질 특성

권강식 충북대학교 2020 국내석사

인삼은 세계적으로 약리학적 효능이 있다고 알려진 대표적인 식품재료로써 진세노사이드 및 항산화 활성 성분 등 인체에 유용한 다양한 성분들을 함유하고 있다. 이 성분들은 인체의 생리활성에 긍정적으로 작용하여 질병 예방 및 치료와 건강의 유지, 증진 등의 목적으로 사용되고 있다. 수프는 식생활의 서구화로 인해 수요가 증가하고 있으며 특히, 간편 영양식과 아침식사 대용으로 소비가 증가하고 있다. 따라서 본 연구에서는 인삼 분말 함량이 다른 크림 스프 제조 및 최적의 레시피 결정하고, 생리 활성 성분의 품질 특성 및 항산화 활성 분석 과 관능평가를 수행하여 수프의 산업 생산 기본 자료로 이용하는데 있다. 최종 연구결과는 다음과 같다. 인삼분말 첨가한 크림수프의 일반성분에서 수분은 74.2%, 조단백질은 3.7%, 조지방은 7.1%, 조회분은 1.3%였다. 인삼분말을 첨가한 수프의 품질특성으로 염도는 인삼분말을 첨가하지 않은 대조구(Control)가 가장 낮은 7.7%를 보였고 인삼분말을 가장 많이 첨가한 GS10이 9.1%를 나타내 유의적으로 높게 나타났다(p<0.05). 당도는 대조구(Control)의 경우 12 °Brix로 나타났으며, 가장 많이 첨가한 GS10의 경우 12.1 °Brix로 나타나 각 시료간의 유의적인 차이는 없었다. 열량의 경우 1,358-1,292 kcal/g로 나타나 인삼분말 첨가량이 증가할수록 유의적으로 감소하였다(p<0.05). pH와 총산도는 각각 측정결과 pH는 6.57–6.62 범위에서 나타났으며, 총산도는 0.054-0.064%로 나타나 pH와 총산도 모두 대조구(Control)와 첨가량을 달리한 각 시료간의 유의적 차이가 나타나지 않았다. 인삼분말을 첨가한 수프의 색도는 인삼분말의 첨가량이 많아질수록 L값(명도)은 93.56–78.66으로 나타나 유의적(p<0.05)으로 감소하였고, b값(황색도)도 5.84–3.94로 유의적으로 감소하였다. 점도는 7337 에서 9650 cP(centipoise) 범위에서 측정되었는데, 이는 인삼분말의 첨가량이 많아질수록 점도가 유의적(p<0.05)으로 증가하는 것으로 나타났다. 총식이섬유의 경우 대조구(Control)은 5.232 g/100g으로 나타났고 첨가량이 많은 GS10 경우 5.872 g/100g로 증가했지만, 유의적 차이는 없었다. 조사포닌의 경우 대조구(Control)이 0.435 mg/g을 보였고, 첨가량이 가장 많은 GS10의 경우 0.697 mg/g로 첨가량이 많아질수록 유의적(p<0.05)으로 증가하는 것으로 측정되었다. 인삼분말을 첨가한 크림스프의 항산화 분석의 경우 총폴리페놀 함량은 0.408에서 0.546 mg GAE/g의 범위에서 나타나 인삼분말의 첨가량이 많아질수록 유의적(p<0.05)으로 증가하는 것으로 나타났고, 총플라보노이드의 경우 0.007에서 0.009 mg CAE/g 의 범위에서 측정되어 인삼분말 첨가량에 따른 차이가 유의적이지 않았다. DPPH 라디컬소거능 활성분석은 0.043에서 0.071 mg AAE/g의 범위에서 측정되어 인삼분말의 첨가량이 많아질수록 유의적(p<0.05)으로 증가했다. ABTS 라디컬소거능 활성 분석은 0.082에서 0.146 mg AAE/g의 범위에서 측정되었고, 인삼분말의 첨가량이 많아질수록 유의적(p<0.05)으로 증가하는 것으로 나타났다. 인삼분말을 첨가한 크림수프의 관능평가결과는 색(Color), 향(Flavor), 맛(Taste), 점도(Viscosity), 전체적인 선호도(Overallpreference)의 순으로 평가했는데 5가지 전체 항목에서 인삼분말을 첨가하지 않은 대조구(Control)와 인삼분말의 첨가량을 달리하여 제조한 시료 GS3, GS5, GS7, GS10, 간의 유의적 (p<0.05) 차이를 확인하지 못했다. 따라서 인삼의 기능성 성분을 첨가하여도 기존 크림수프와 맛이 유사하여 인삼 맛에 대한 거부감이 없이 소비가 가능 할 것으로 생각된다. 이상의 결과를 종합해 볼 때 인삼분말을 첨가하여 제조한 크림수프의 품질특성과 항산화 활성은 인삼분말을 첨가할수록 생리활성 성분이 유의적으로 증가하는 것으로 밝혀졌다. 그러므로 영양학적 측면에서 우수한 우유를 넣어 만든 크림수프에 신체 건강에 좋은 인삼을 함께 섭취하게 되어 건강증진에 대한 효과를 기대할 수 있을 것으로 생각한다. 또한 본 연구에서 실시한 관능평가 결과 시판중인 크림수프와 인삼분말을 첨가한 크림수프에서 유의적 수준의 차이가 없으므로 산업 생산 가능성이 있는 것으로 확인되었다. 따라서 본 연구가 건강과 기호를 충족하는 크림수프의 생산을 위한 기초자료로 이용이 가능하다고 생각한다. 키워드:인삼,사포닌,수프,품질,항산화 Ginseng is a common food ingredient known worldwide for its pharmacological effects, with various components useful for the human body, including ginsenoside and antioxidant compounds. These ingredients benefit the physiological activity of the human body and are used to prevent and treat disease while maintaining and promoting health. The Westernization of dietary patterns has resulted in an increased demand for soup, particularly as a convenient and nutritious food source as well as a breakfast alternative. Thus, this study aimed to prepare cream soups with different ginseng powder contents and determine the best recipe analyze the quality characteristics and antioxidant activity of physiologically active ingredients, along with a sensory evaluation; and provide basic data for the industrial production of soup. The final results of this study are summarized below. Cream soup supplemented with ginseng powder typically demonstrated 74.2% moisture, 3.7% crude protein, 7.1%, crude fat, and 1.3% crude ash. Regarding quality characteristics of the creamsoup supplemented with ginseng powder, the salinity of the control soup without ginseng powder was lowest at 7.7%, while the salinity of the GS10 with the highest ginseng powder content was significantly higher at 9.1% (p<0.05). The sugar content of the control soup was determined to be 12 °Brix, and that of GS10 was 12.1 °Brix, with no significant difference between the groups. The calorie content was found to be 1,358-1,292 kcal/g, which significantly decreased as the amount of supplemented ginseng powder increased (p<0.05). According to the measurements, the pH and total acidity were determined to be 6.57–6.62 and 0.054-0.064%, respectively, with both measurements showing no significant difference between the samples with various amounts of supplemented ginseng compared to the control soup. Regarding the color value of the cream soup supplemented with ginseng powder, as the amount of ginseng powder increases, the L value (lightness) of the soup significantly decreased (p<0.05) within a range of 93.56–78.66, and the b value (yellowness) also significantly decreased within the range of 5.84 to 3.94. The viscosity ranged from 7337 to 9650 cP (centipoise), significantly increasing with higher levels of supplemented ginseng powder (p<0.05). The total dietary fiber of the control soup was 5.232 g/100g, and that of GS10 increased to 5.872 g/100g, which was not significantly different. The crude saponin of the control soup was 0.435 mg/g, while that of GS10 was found to be 0.697 mg/g, a significant increase with higher amounts of supplemental ginseng powder (p<0.05). According to the antioxidant analysis of the cream soup supplemented with ginseng powder, the total polyphenol content was measured in the range of 0.408 to 0.546 mg GAE/g, which demonstrated a significant increase with higher amounts of supplemented ginseng powder (p<0.05). The total flavonoid content was measured in the range of 0.007 to 0.009 mg CAE/g, with no significant difference according to ginseng powder amount. DPPH radical scavenging ability was measured in the range of 0.043 to 0.071 mg AAE/g, demonstrating a significant increase with higher levels of ginseng powder (p<0.05). ABTS radical scavenging ability was measured in the range of 0.082 to 0.146 mg AAE/g, showing a significant increase with ginseng powder content (p<0.05). The sensory evaluation of the cream soup supplemented with ginseng powder was conducted for the factors of color, flavor, taste, viscosity, and overall preference. According to the evaluation results, there were no significant differences in these five items between the control soup without ginseng powder and the samples GS3, GS5, GS7, and GS10 with varying ginseng powder content (p<0.05). Thus, these results suggest that this cream soup would be consumed without any aversion to the taste of ginseng because the taste of this cream soup is similar to that of the existing cream soup even if the functional ingredient of ginseng is added. The overall results show that, regarding the quality characteristics and antioxidant activity of cream soup supplemented with ginseng powder, the physiologically active ingredients significantly increased with higher amounts of ginseng powder. Thus, ingestion of cream soup composed of nutritional milk with a good ginseng content may promote health. Furthermore, according to the sensory evaluation performed in this study, commercially available cream soup supplemented with ginseng powder showed no significant difference, confirming the commercial potential of this product. Therefore, this study can be used as basic data for the production of cream soup that can meet demands for both health and preference. Key words : Ginseng, Saponin, Soup, Quality, Antioxidant

사과박 분말을 첨가한 그래놀라 바 결착제와 쿠키의 품질 및 항산화 특성

김영경 충북대학교 2019 국내석사

Cookies have a low moisture content and give a crispy texture and have a sweet taste. Recently, income level and baking demand have increased (Park et al., 2005). Cookie has a high preference in all age groups and is a favorite snack especially for children and young women. The consumption pattern of food is increasing in demand of confectionery and baking which can be easily eaten by simplifying diet and westernization (Chung, 2007). In addition, there is a growing demand for health-orientated confectionery and bakery products, and development of products with various flavors and functional materials is getting more attention and researches are actively being carried out (Lee and Lim, 2013). So, need to research about free-gluten and cookies with various flavors and functionality. In previous study, we adjusted the ratio of apple pomace and starch syrup to predict the possibility of making cookies. We thought that it would be possible to produce gluten-free cookies by making cookies with apple pomace and starch syrup instead of wheat flour. Therefore, the purpose of this study is to make cookies with only apple pomace and starch syrup, and to investigate the quality and antioxidant properties. The purposes of this study were to evaluate the possibility of texture improvement for granola bar by binding agent added with apple pomace powder and to investigate the quality and antioxidant properties of cookies added with apple pomace powder. And then we compared the quality and antioxidant properties among cookies added with apple pomace powder from various apple cultivars. In Chapter Ⅱ, the proximate composition, total dietary fiber content, water activity, viscosity, chromaticity, total polyphenol content, total flavonoid content, DPPH radical scavening activity and ABTS radical scavening activity of the binding agent added with apple pomace powder into starch syrup (5, 10, 15, 20%) were analyzed. And, Hardness and chewiness of granola bar prepared with binding agent were investigated. The quality and antioxidant properties increased with increasing apple pomace content, and binding agent added with 10% apple pomace content showed the lowest hardness and the highest chewiness for granola bar. Therefore, we suggested that the binding agent added with 10% apple pomace powder was suitable to prepare the granola bar. In Chapter Ⅲ, cookie was prepared with apple pomace powder and starch syrup instead of wheat flour, and then the proximate composition, total dietary fiber content, density, pH, spread factor, leavening rate, loss rate, chromaticity hardness, total polyphenol content, total flavonoid content, DPPH radical scavening activity, ABTS radical scavening activity, and quercetin content of cookie were analyzed. Without the addition of flour, we confirmed that preparation of cookies added with apple pomace and starch syrup was possible. the cookie quality properties was the best with 80% apple pomace content, the antioxidant properties increased with increasing with apple pomace content. Therefore, it was possible to manufacture a free-gluten cookie by making cookies with apple pomace and starch syrup. In Chapter IV, cookies were prepared with starch syrup and apple pomace powder from three apple cultivars such as Fuji, Tsugaru, and Honk-ok, and then the proximate composition, total dietary fiber content, density, pH, spread factor, leavening rate, loss rate, chromaticity, hardness, total polyphenol content, total flavonoid content, DPPH radical scavening activity, ABTS radical scavening activity and quercetin content of cookies were analyzed. Through this study, we compared the quality and antioxidant properties of cookies added with apple pomace powder according to cultivars, and confirmed that adverbs have optimum processing suitability for the production of cookies. Therefore, we confirmed that Fuji is the most suitable for apples when manufacturing cookie. In conclusion, we demonstrated the application possibility of apple pomace in the food industry because the quality and antioxidant properties of binding agent(for granola bar) and cookie were improved by adding apple pomace powder. Granola bar prepared with only starch syrup as the binding agent is difficult to eat due to so hard. The aim of this study was to assesses the applicability of apple pomace (AP) in cereal industry, by analyzing the quality and antioxidant properties of binding agent prepared with apple pomace powder (BA-AP) for improving the texture of granola bar. The control as binding agent was prepared with only starch syrup and the BA-AP was prepared with starch syrup and various content (5, 10, 15, 20% (w/w)) of AP powder. The proximate composition, total dietary fiber (TDF) content, water activity, viscosity, and chromaticity of BA-APs were analyzed. Compared with the control, moisture content and water activity of BA-APs decreased, and the crude fat, crude protein, TDF content, total carbohydrate content, and viscosity of BA-AP increased with increasing apple pomace content. As AP content increased, the L-value of BA-AP decreased, the a and b-values increased, and the color difference (△E) values increased. The total polyphenol and total flavonoid content, and antioxidant activities (DPPH and ABTS radical scavenging activity) were increased with increase of AP content. It was also confirmed that the hardness of granola bars prepared with BA-APs were lower than that of the control. Consequently, we confirmed that the texture of granola bar was improved by using BA-AP, and suggested that the application of AP as a binding agent in cereal industry was possible. It is known that there are differences in proximate composition, chromaticity and weights depending on the apple cultivars. In this study we investigated the quality and antioxidant properties of cookies prepared by adding apple pomace (Fuji, Tsugaru, and Hong-ok) and starch syrup to each kind of flour instead of wheat flour to evaluate which cultivars have the most suitable processing adaptabillity for cookie production. We analyzed density, pH, leavening rate, loss rate and spread factor for cookie dough. And we analyzed for proximate composition, total dietary fiber content, chromaticity, hardness, total polyphenol content, total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, and quercetin content for cookies prepared with various apple cultivars. The density of cookie dough was not different among the cultivars, pH was the lowest in hong-ok, and the leavening rate, loss rate and spread factor were the highest in hong-ok. The moisture content of cookies was the highest in hong-ok, and the total dietary fiber content was the highest in fuji. In the chromaticity, the L-value was the highest in the tsugaru, the a-value in the hong-ok, and the b-value in the tsugaru. Hardness was the fuji was most similar to the control. Total polyphenol content, total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity and quercetin content were the most fuji. Therefore, it was confirmed that fuji were most suitable for the production of cookies in fuji, tsugaru, and hong-ok.

사과박 분말을 첨가한 메밀국수의 품질 특성 및 항산화 활성

이정윤 충북대학교 2018 국내석사

The aim of this study was prepared buckwheat noodles with various amounts of apple pomace powder (APP) and investigated their quality characteristics and antioxidant activities to confirm the possibility of their application in the food industry. Buckwheat noodles were prepared using buckwheat flour (BF) and wheat flour (WF) mixed with different ratios of APP. The total dietary fiber (TDF) content, water binding capacity, solubility and swelling power of APP were the highest, but pH was the lowest. Crude protein content of BF was highest. The moisture content, crude ash content, TDF content, hardness, chewiness, gumminess, resilience, a value and b value of uncooked buckwheat noodle (UBN) and cooked buckwheat noodle (CBN) were increased with increasing of APP content (p<0.05). Whereas, the crude protein, pH, L value, and adhesiveness were decreased (p<0.05). The weight, water absorption, volume and turbidity of CBN were increased with increasing APP content (p<0.05). In antioxidant activities, total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging, ABTS radical scavenging and quercetin content of APP were the higher than those of BF and WF. The rutin content of BF was the highest. TPC, TFC, DPPH radical scavenging, ABTS radical scavenging, rutin content and quercetin content of UBN and CBN were significantly increased (p<0.05) as the addition of APP content. TPC, TFC, DPPH radical scavenging, ABTS radical scavenging, rutin content and quercetin content of 60BN-10AP were the higher than 60BN and 60BN-5AP. In conclusion, we confirmed the possibility of making buckwheat noodles with improved quality characteristics and antioxidant activities by adding APP and confirmed the possibility of using apple pomace in the food industry.

Optimization of Extraction Conditions for Bio-active Compounds of Dutch Coffee (Brazil santos NY2) using Response Surface Methodology

류지은 충북대학교 2017 국내석사

Coffee, is one of the most consumed beverages in the world, is prepared through roasting, grinding, and extraction process. Coffee is rich in various bio-active substances such as caffeine, tannin, organic acids, polyphenol compounds, and antioxidants, and its consumption has been associated with many beneficial effects in human body. The sensory, physicochemical and functional characteristics of brewed coffee depend on multiple factors such as green bean type, roasting degree, particle size, extraction method, and extraction temperature. In particular, roasting degree, particle size, and extraction temperature influence on the bio-active, chemical, and antioxidant compounds of the coffee. Therefore, we investigate the influence of extraction conditions such as roasting degree, particle size, and extraction temperature for preparing dutch coffee and optimize the extraction condition for improvement of bio-active compounds of dutch coffee using response surface methodology. We evaluated quality characteristics of brewed dutch coffee such as pH, total acidity, total solid content, brown color, turbidity, and chromaticity and analysis bio-active compounds of brewed dutch coffee using high performance liquid chromatography. The pH of brewed dutch coffee was in the range of 5.38-6.81. The total acidity and total solid content of brewed dutch coffee were in the range of 0.507-1.078% and 1.226-2.495%, respectively. The brown color and turbidity of brewed dutch coffee were in the range of 0.080-0.737 nm and 0.048-0.299 nm, respectively. Brown color and turbidity significantly increased with increasing extraction temperature and roasting degree. On the other hand brown color and turbidity increased inversely with particle size. As the roasting degree increased, the overall color of brewed dutch coffee changed to a brown color. The L value (brightness) decreased as the roasting degree increased, a value (red) increased as the roasting degree increased. The caffeine content, chlorogenic acid content, and caffeic acid content of brewed dutch coffee were in the range of 0.226-0.380 mg/mL, 0.054-0.702 mg/mL, and 0.017-0.045 mg/mL, respectively. The total polyphenol contents, DPPH radical scavenging activity, and ABTS radical scavenging activity of brewed dutch coffee were in the range of 64.970-160.764 mg GAE eq/g, 71.158-76.275 mg AA eq/g, and 139.073-236.774 mg AA eq/g, respectively. The predicted extraction condition of caffeine content was 14.51℃ extraction temperature, 783.34 μm particle size, and 53.59 min roasting degree. The predicted extraction condition of chlorogenic acid and caffeic acid was 21.39℃ extraction temperature, 586.80 μm particle size, and 56.11 min roasting degree, and 16.87℃ extraction temperature, 843.15 μm particle size, and 41.10 min roasting degree, respectively. The optimal extraction condition of total polyphenol contents, DPPH radical scavenging activity, and ABTS radical scavenging activity was 24.92℃ extraction temperature, 589.98 μm particle size, and 42.25 min roasting degree, 24.84℃ extraction temperature, 601.10 μm particle size, and 36.55 min roasting degree, and 24.81℃ extraction temperature, 642.34 μm particle size, and 41.65 min roasting degree, respectively. Consequently, by these results such as biological activities and quality characteristics of dutch coffee, we confirmed that bio-active compounds of brewed dutch coffee were affected by the roasting degree, particle size, and extraction temperature. Therefore, extraction condition to improve bio-active compounds of brewed dutch coffee was optimized using response surface methodology. These result can provide optimal extraction condition to prepare dutch coffee improved with bio-active compounds, and suggest the possible use in functional coffee market.

복숭아즙 및 분말 첨가 마들렌의 품질 및 저장 특성

임윤택 충북대학교 대학원 2013 국내석사

In this study, we investigated the quality and storage characteristics for madeleine with peach (Prunus persica L.) juice and powder. First, we investigated the quality characteristics and the sensory evaluation for madeleine with peach (Prunus persica L.) juice. The pH and specific volume of madeleine decreased with increasing volume of peach juice, whereas the moisture content and volume loss rate were increased. In terms of the color of the madeleine crust, L and b values were decreased with increasing of peach juice, and these results were significantly different compared to the control (p<0.05). The color of the madeleine crumb showed less significant changes from that of the control. In terms of texture, the hardness, chewiness, gumminess and cohesiveness of madeleine were increased with increasing peach juice, whereas the adhesiveness was decreased. In the sensory evaluation of taste, color, flavor and overall preference, madeleine containing 20% (w/w) peach juice showed the highest value. Second, we investigated the quality characteristics, the antioxidant effects and the sensory evaluation of Madeleine with increasing content of peach (Prunus persica L.) powder. The pH, specific volume, moisture and loss rate of Madeleine decreased with increasing content of peach powder. In terms of the color of the Madeleine, L and b values of both crust and crumbs were decreased with increasing content of peach powder, whereas a value was increased. Regarding the texture of Madeleine with increasing content of peach powder the hardness, chewiness, and adhesiveness were increased, whereas the cohesiveness was decreased. The total polyphenol content, DPPH activities radical scavenging and ABTS radical scavenging activities were increased with increasing content of peach powder. These results were significantly different to the control (p<0.05). In the sensory evaluation, the taste, color, flavor and overall preference were determined. Madeleine containing 10% (w/w) peach powder exhibited the highest values for all parameters. Consequently, these results should provide for the possible use of peach juice and powder in the bakery industry, as the addition of peach juice enhanced the quality and sensory characteristics of madeleine. Third, we investigated the storage characteristics of madeleine added with peach (Prunus persica L.) juice and powder at 5℃ and 25℃. The pH and moisture contents of madeleine were decreased during storage at both temperatures, whereas the specific volume were increased. In terms of the color of the madeleine, L values for crust and crumbs were decreased, whereas a and b values of crumbs in madeleine added with peach juice and powder were increased during storage at 25℃. Regarding the texture of madeleine, the hardness, the adhesiveness and chewiness of madeleine were increased during storage at both temperatures, whereas the cohesiveness was decreased. The total polyphenol content, DPPH radical scavenging activity and ABTS radical scavenging activity of madeleine added with peach powder were decreased slowly during storage. The total polyphenol content and ABTS radical scavenging activity of the madeleine stored at 5℃ after 5 days were higher than those of madeleine stored at 25℃, DPPH radical scavenging activity of madeleine stored at 5℃ after 3 days showed slightly, whereas that of madeleine stored at 25℃ was disappeared. Therefore, we thought that the addition of peach as component for madeleine preparation enhance the storage characteristic of madeleine.