학술논문
겔화제 및 감미료에 따른 사과-콩젤리의 품질특성 연구 / Quality Characteristics of Apple-Soybean Jelly Depending on Gelling Agents and Sweeteners
Document Type
Dissertation/ Thesis
Author
Source
Subject
Language
English
Abstract
본 연구에서는 사과-콩젤리의 항산화성 및 품질특성의 향상을 위한 최적재료배합비 연구를 위하여, 젤라틴과 곤약의 비율, 콩 및 감미료의 종류와 함량을 달리한 시료의 pH, 당도, 색도, 총 폴리페놀 함량, DPPH 라디칼 소거능, 텍스쳐, 미세구조, 이액률, 혈당수치를 측정하였으며 관능평가를 실시하였다. 시료의pH는 곤약의 함량증가에 따라 높아졌으나, 사과주스의 함량증가 및 감미료의 함량감소에 따라 낮아졌다. 시료의 당도는 젤라틴의 함량감소 및 곤약의 함량증가에 따라 낮아졌으며, 사과주스의 함량증가에 따라 높아졌다. 자일리톨 첨가 시료의 당도는 설탕 또는 타가토스 첨가 시료들보다 낮았다. 시료의 색도에서는, 젤라틴의 함량감소에 따라 명도는 높아졌으나 적색도와 황색도는 낮아졌으며, 반면, 곤약의 함량증가에 따라 명도, 적색도, 및 황색도는 모두 낮아졌다. 시료의 명도는 백태두유의 함량증가, 검은콩두유의 함량감소, 및 감미료의 함량감소에 따라 높아졌다. 감미료들 중에서는 타가토스 첨가 시료의 적색도 및 황색도가 가장 높았다. 시료의 항산화성은 백태두유와 검은콩두유로 제조한 시료 모두 이들 두유 함량증가에 따라 높아졌으며, 검은콩두유 50% 첨가 시료에서 가장 높았다. 텍스쳐에서는, 곤약의 함량증가에 따라 시료의 경도, 탄력성, 및 검성이 높아졌다. 백태두유의 함량증가에 따라 시료의 경도, 탄력성, 응집성 및 검성이 높아졌고, 타가토스 첨가 시료의 탄력성이 가장 낮았다. 젤라틴만 첨가된 시료의 미세구조에서 많은 기공들이 관찰되었고, 곤약함량의 증가에 따라 기공의 수가 적어졌으며 거칠어졌다. 곤약함량 및 저장기간의 증가에 따라 시료의 이액률이 낮아졌으며, 타가토스 첨가 시료의 이액률이 가장 낮았다. 관능평가 결과, 젤라틴만 첨가한 시료의 외관이 가장 좋았으나, 색과 향미에서는 시료간의 유의차가 없었다. 곤약함량의 증가에 따라 시료의 관능적 특성인 탱탱한 정도, 입안에서의 질감, 전반적인 바람직성의 점수가 높아졌는데, 이는 시료의 텍스쳐가 관능평가에 큰 영향을 주었다고 사료되었다. 고소한 맛을 제외한 모든 관능검사 항목에서, 백태두유 첨가 시료가 검은콩두유 첨가 시료보다 더 높은 점수를 얻었다. 감미료의 함량증가에 따라 시료의 풍미, 입안에서의 질감, 전반적인 바람직성의 점수가 높아졌다. 혈당 변화에서는, 타가토스 첨가 시료의 혈당수치가 가장 낮았다. 따라서, 젤라틴과 곤약의 비율 1: 2(비교적 우수한 텍스쳐, 전반적인 바람직성, 및 이액률), 백태두유함량 40% 및 사과주스 함량 40%(비교적 우수한 관능적 특성), 타가토스 함량 10%(비교적 낮은 혈당수치 및 이액률)인 사과-콩젤리가 우수한 항산화성 및 품질특성을 보여 가장 바람직한 최적 재료배합비로 사료되었다.
In this study, to find out optimal formula of samples and to improve the antioxidant activity and quality characteristics of jelly, the quality characteristics of apple-soybean jelly, such as pH, sweetness, color, texture, microstructure, antioxidant activity, degree of syneresis, sensory characteristics, and blood glucose levels were investigated. The pH of jelly increased as the konjac contents increased and decreased as the apple juice contents increased and the sweetener contents decreased. The sweetness of jelly decreased as the gelatin contents decreased but the konjac contents increased, while it increased as the apple juice contents increased but further decreased as xylitol was added than sucrose or tagatose was added. As the contents of gelatin decreased, the lightness increased, while redness and yellowness decreased. In contrast, as the contents of konjac increased, L, a, and b, all decreased. Lightness increased as the contents of soymilk increased, black soymilk decreased, and sweeteners decreased. High redness was observed in samples with tagatose. The yellowness was highest in samples with tagatose. Antioxidant activity was high when the soybean content was high, and was the highest in samples with black soy milk 50% of total amounts. The textural properties of hardness, springiness, and gumminess increased as the contents of konjac increased. Hardness, springiness, cohesiveness, and gumminess increased as the soybean content increased, and springiness was highest for samples with xylitol. In the microstructure of sample made with only gelatin, many pores were observed. As the content of konjac increased, the number of pores decreased, and samples appeared rough. The degree of syneresis decreased as the contents of konjac increased and was higher for longer storage periods and was lowest in samples with tagatose. In sensory characteristics, the sample made with only gelatin scored highest for appearance, but there were no significant differences between samples for color or flavor. As the contents of konjac increased, scores increased for degree of springiness, mouthfeel, and overall quality. The texture had a large impact on sensory evaluation. All sensory characteristics, except nutty flavors, were better in samples with soy milk than in samples with black soy milk, particularly for samples with soy milk 40%. Higher values in the sensory evaluation were obtained for samples with tagatose and xylitol more than 8%. Among the samples with sweeteners 10%, tagatose showed the lowest blood glucose level. Based on these results, the sample with a ratio 1:2 of gelatin to konjac (better texture, overall quality, and syneresis), with soy milk 40% and apple juice 40% (higher sensory evaluation), and with tagatose 10% (better blood glucose level and syneresis) was the most desirable.
In this study, to find out optimal formula of samples and to improve the antioxidant activity and quality characteristics of jelly, the quality characteristics of apple-soybean jelly, such as pH, sweetness, color, texture, microstructure, antioxidant activity, degree of syneresis, sensory characteristics, and blood glucose levels were investigated. The pH of jelly increased as the konjac contents increased and decreased as the apple juice contents increased and the sweetener contents decreased. The sweetness of jelly decreased as the gelatin contents decreased but the konjac contents increased, while it increased as the apple juice contents increased but further decreased as xylitol was added than sucrose or tagatose was added. As the contents of gelatin decreased, the lightness increased, while redness and yellowness decreased. In contrast, as the contents of konjac increased, L, a, and b, all decreased. Lightness increased as the contents of soymilk increased, black soymilk decreased, and sweeteners decreased. High redness was observed in samples with tagatose. The yellowness was highest in samples with tagatose. Antioxidant activity was high when the soybean content was high, and was the highest in samples with black soy milk 50% of total amounts. The textural properties of hardness, springiness, and gumminess increased as the contents of konjac increased. Hardness, springiness, cohesiveness, and gumminess increased as the soybean content increased, and springiness was highest for samples with xylitol. In the microstructure of sample made with only gelatin, many pores were observed. As the content of konjac increased, the number of pores decreased, and samples appeared rough. The degree of syneresis decreased as the contents of konjac increased and was higher for longer storage periods and was lowest in samples with tagatose. In sensory characteristics, the sample made with only gelatin scored highest for appearance, but there were no significant differences between samples for color or flavor. As the contents of konjac increased, scores increased for degree of springiness, mouthfeel, and overall quality. The texture had a large impact on sensory evaluation. All sensory characteristics, except nutty flavors, were better in samples with soy milk than in samples with black soy milk, particularly for samples with soy milk 40%. Higher values in the sensory evaluation were obtained for samples with tagatose and xylitol more than 8%. Among the samples with sweeteners 10%, tagatose showed the lowest blood glucose level. Based on these results, the sample with a ratio 1:2 of gelatin to konjac (better texture, overall quality, and syneresis), with soy milk 40% and apple juice 40% (higher sensory evaluation), and with tagatose 10% (better blood glucose level and syneresis) was the most desirable.