부산대학교 도서관

최근 갱년기를 맞이한 중년기 여성의 비만, 당뇨, 고혈압 및 골다공증과 같은 만성질환 증가에 따른 의료비 증가가 사회적 문제로 대두되고 있다. 이에 본 연구에서는 식이섬유소와 칼슘 및 칼륨이 풍부한 톳과 비타민 D가 풍부한 목이버섯을 이용하여 중년여성의 건강개선에 도움이 되는 쿠키를 제조하여 그 품질(항산화 활성, 효소 활성 및 영양학적 분석 등)을 평가하였다. 톳은 총 4가지 방법인 데친 후 열풍건조(BDH: hot-air drying Hizikia fusiforme after blanching), 데친 후 로스팅(BRH: roasting Hizikia fusiforme after blanching), 찐 후 열풍건조(SDH: hot-air drying Hizikia fusiforme after steaming), 찐 후 로스팅(SRH: roasting Hizikia fusiforme after steaming)으로 전처리 후 항산화 활성과 효소 활성 측정을 통해 가장 활성이 높은 시료를 쿠키 제조 시 선정하고자 하였다. 목이버섯도 백목이, 흑목이 혼합목이 총 3가지 시료로 생리활성을 측정하였다. 그 결과 톳의 경우, total polyphenol 함량은 BDH(75.42 mg TAE/g)가 가장 높았고, total flavonoid 함량은 BDH(43.95 mg QE/g)가 가장 높았다. DPPH radical 소거능은 SDH(87.56%)가 가장 높았고, ABTS radical 소거능은 BDH(90.29%)가 가장 높았다. 효소활성 중 α-glucosidase 저해 활성은 SDH(99.78%)에서 가장 높게 나타났으며, ACE 저해 활성은 BRH(47.02%)에서 가장 높게 나타났다. 전반적으로 BDH 시료가 생리활성이 가장 우수한 것으로 나타나 갱년기 여성의 건강개선을 위한 쿠키 제조에 첨가하였다. 목이버섯의 total polyphenol 함량과 total flavonoid 함량의 경우 각각 흑 목이버섯(12.97 mg TAE/g, 14.86 mg QE/g), 혼합목이버섯(9.73 mg TAE/g, 12.63 mg QE/g), 백 목이버섯(5.53 mg TAE/g, 9.39mg QE/g) 이었고, ABTS radical 소거능의 경우도 흑 목이버섯(28.79%), 혼합목이버섯(23.53%), 백 목이버섯(12.12%)의 순서로 흑 목이버섯의 생리활성이 우수하게 나타났으나 시각적인 관능평가를 고려하여 혼합목이버섯 시료를 갱년기 여성 건강개선용 쿠키 제조에 첨가하기로 결정 하였다. 위의 결과를 토대로 BDH와 목이버섯(백 목이버섯 1 : 흑 목이버섯 1)혼합 분말을 첨가하여 쿠키를 제조하고 피코시안과 클로로필 함량을 측정한 결과 톳 함량이 증가할수록 피코시안과 클로로필 함량이 증가 되었다. 영양학적 성분의 경우도 톳은 4%, 혼합목이버섯은 2%로 첨가한 쿠키(B4C)가 대조군에 비해 식이섬유, 조회분, 마그네슘이 증가 되었고, 특히 칼슘과 칼륨함량은 2배 이상 증가 되었다. 따라서 데쳐서 열풍 건조한 톳(BDH)을 4%, 혼합목이버섯 분말(TA)을 2%를 첨가하여 제조한 쿠키는 갱년기 여성의 만성질환을 개선하는데 도움이 될 것으로 사료된다.
Recently, the incidence of chronic diseases such as obesity, diabetes, hyperglycemia, hypertension, and osteoporosis has increased among middle-aged women at the onset of menopause, and the consequent increase in medical expenses has become a social problem. Thus, the present study investigated the use of Hizikia fusiforme with high dietary fiber, calcium, and potassium content and Auricularia auricula-judae enriched with vitamin D, in the production of cookies for improving the health of middle-aged women. The quality (antioxidant activity, enzyme activities, nutritional analysis, etc.) of the produced cookies were evaluated. Hizikia fusiforme was pretreated using four different methods to produce BDH (hot-air drying Hizikia fusiforme after blanching), BRH (roasting Hizikia fusiforme after blanching), SDH (hot-air drying Hizikia fusiforme after steaming), and SRH (roasting Hizikia fusiforme after steaming), and based on the measured values of antioxidant and enzyme activities, the sample exhibiting the highest activities was selected for use in the production of cookies.Likewise, for Auricularia auricula-judae, the physiological activities of three different samples, Tremella fuciformis, Auricularia auricula, and mixed Auricularia auricula, were determined.The results showed that, Hizikia fusiforme has the highest total polyphenol content (75.42 mg TAE/g) and total flavonoid content (43.95 mg QE/g) in BDH. DPPH radical scavenging activity was the highest in SDH (87.56%) and ABTS radical scavenging activity was the highest in BDH (90.29%). Among enzyme activities, α-glucosidase inhibitory activity was the highest in SDH (99.78%) and ACE inhibitory activity was the highest in BRH (47.02%). Overall, BDH sample showed the most outstanding physiological activities and was thus selected for use in the production of cookies for improving the health of menopausal women.For Auricularia auricula-judae, the total polyphenol and total flavonoid contents were as follows: Auricularia auricula; 12.97 mg TAE/g and 14.86 mg QE/g, mixed Auricularia auricula; 9.73 mg TAE/g and 12.63 mg QE/g, and Tremella fuciformis; 5.53 mg TAE/g and 9.39 mg QE/g. ABTS radical scavenging was highest in Auricularia auricula (28.79%), followed by mixed Auricularia auricula (23.53%), and Tremella fuciformis (12.12%). Despite the most outstanding physiological activities shown by Auricularia auricula, mixed Auricularia auricula sample was selected for use in the production of cookies for improving the health of menopausal women based on the visual results of sensory evaluation.Based on the findings, BDH and mixed Auricularia auricula powder (Tremella fuciformis 1 : Auricularia auricula 1) were added during the production of cookies, and when the phycocyanin and chlorophyll contents were measured, the contents increased as the Hizikia fusiforme content increased. Likewise, for nutritional ingredients, dietary fiber, crude ash, and magnesium contents an increase was observed, with a particularly high increase (≥2-fold) in the calcium and potassium content of the cookies (B4C) that contained 4% Hizikia fusiforme and 2% mixed Auricularia auricular, when compared to the control.Thus, cookies produced with the addition of 4% BDH Hizikia fusiforme and 2% mixed Auricularia auricula powder are likely to prove useful in improving the health of menopausal women for the prevention of chronic diseases.