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설탕 대체 올리고당 첨가 ‘으뜸’ 도라지 정과의 이화학적 품질특성 및 항산화성
김은지(Eun Ji Kim),백승연(Seung Yeon Baek),이복이(Fuyi Li),최현진(Hyun Jin Choi),김미리(Mee Ree Kim) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.6
Purpose: This study evaluate the physicochemical characteristics and antioxidant activities of ‘Etteum’ doraji Jungkwa, a traditional sweet made with Platycodon grandiflorum, substituted sucrose. Methods: ‘Etteum’ doraji Jungkwas were prepared with different oligosaccharides (fructo oligosaccharide (DJF), isomalto oligosaccharide (DJI), corn syrup (DJC) or rice starch syrup (DJR) instead of sucrose. Results: The moisture contents of Jungwa samples were in the range of 14-18%, which is proper for doraji Jungkwa. The reducing sugar concentrations (%) were highest in DJC at 5.35% or DJR but lowest in the control at 1.62% (p<0.05). The browning degree was higher in DJR than the other samples. The L (lightness) in the Hunter color system were higher in DJF, DJI or control than in DJR or DJC, whereas a and b-values were higher in DJR than in DJF or DJI (p<0.05). The hardness, adhesiveness, gumminess and chewiness were high in control or DJR, whereas springiness was not significantly different among samples. Total phenol contents of DJI and DJF were higher than that of control. Antioxidant activities including DPPH radical scavenging and hydroxyl radical scavenging activities of DJI was highest among samples (p<0.05). In the sensory test, DJF showed the highest score in terms of overall preference. Conclusion: The ‘Etteum’ doraji Jungkwa replaced sucrose with fructo oligosaccharide may be of high quality with antioxidant activity. It is suggested fructo oligosaccharide is a good sweetener to be replaced with sucrose for making sweets such as Jungkwa with low sucrose.
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