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가루녹차가 유과의 품질 특성에 미치는 영향
Effect of Green Tea Powder on the Quality Characteristics of Yukwa (Korean Fried Rice Cake)

박재남   (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실CC0186830  ); 권석임   (세종대학교 생활과학과UU0000792  ); 김종군   (세종대학교 생활과학과UU0000792  ); 박진규   (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실CC0186830  ); 한인준   (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실CC0186830  ); 송범석   (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실CC0186830  ); 김재훈   (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실CC0186830  ); 변명우   (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실CC0186830  ); 이주운   (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실CC0186830  );
  • 초록

    본 연구는 유과의 저장안전성 및 관능적 품질개선을 위한 연구의 일환으로 가루녹차를 첨가하여 유과를 제조한 후 품질특성을 비교 평가하고 최종적으로 가루녹차 첨가 유과의 품질 및 저장성 증진에 미치는 영향을 평가하고자 실시하였다. 그 결과 가루녹차 1, 2, 3% 첨가량에 따른 수분 함량은 변화가 없었으며, 조지방 함량은 첨가량이 증가할수록 유의적으로 낮아지는 것으로 나타났다. 가루녹차 첨가 유과의 기공크기와 팽화율은 가루녹차 첨가량이 증가할수록 감소하는 것으로 나타났으며 유과의 경도는 2% 이상의 가루녹차 첨가시 유의적으로 증가하였다. 관능평가 결과 녹차첨가량이 증가할수록 모든 평가항복에서 유의적으로 낮은 점수를 얻었으나 1%의 첨가구는 대조구와 유의적인 차이가 없었다. 항산화 효과는 가루녹차 첨가량이 증가할수록 증가되었으며 이러한 결과들에 의해 1% 가루녹차의 첨가가 품질 및 저장성 향상에 적합한 것으로 판단되었다.


    This study investigated the effects of green tea powder (GTP) on the quality characteristics of Yukwa during storage, to improve shelf-stability and sensory quality. The crude lipid contents of Yukwa decreased with increasing levels of GTP, but significant changes in moisture contents were not found. 'The blowhole size and expansion rate of Yukwa decreased with increases in GTP. The hardness of Yukwa samples with over 2% (w/v) GTP significantly increased, but no notable changes in hardness during storage were found. Sensory evaluation tests indicated that all sensory characteristics decreased with increasing GTP levels, but there was no significant difference in overall acceptability between Yukwa samples with 1% (w/v) GTP and control. Antioxidant activity increased as the concentration of GTP increased 'The results indicate that addition of 1% (w/v) G1P yielded optimal quality of Yukwa during storage.


  • 주제어

    Yukwa .   green tea powder .   sensory evaluation .   color .   texture.  

  • 참고문헌 (25)

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  • 이 논문을 인용한 문헌 (12)

    1. Chung, Hai-Jung ; Kim, Sung-Joon ; Baek, Jung-Eun ; Sung, Dae-Kyung ; Song, Hwa-Youn ; Lee, Jin-Young ; Kim, Gyu-Heun 2008. "Studies on the Quality Characteristics and Shelf-life of Maejackwa Containing Nuts and Seeds Prepared by Baking Method" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 24(6): 811~817     
    2. Lee, Kyong-Ae 2008. "Effects of Coating Syrup with Water-Soluble Extracts of Gugija(Lycii fructus) on the Quality Characteristics of Yukwa" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 24(4): 480~486     
    3. Cho, Sang-Hoon ; Chung, Chang-Ho 2010. "Quality Characteristics of Pork Meat Patties Formulated with either Steam-dried Green Tea Powder or Freeze-dried Raw Tea Leaf Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(5): 567~574     
    4. Shim, Eun-Kyoung ; Kim, Hyo-Jin ; Kim, Hye-Ran ; Kim, Mee-Ree 2010. "Quality Characteristics of Riceyeotgangjung with Added Spirulina Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(6): 888~895     
    5. Park, In-Duck ; Cho, Hee-Sook 2010. "Quality Characteristics of Maejakgwas Containing Various Levels of Enteromorpha intenstinalis Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(4): 473~479     
    6. Park, Bock-Hee ; Yang, Hyo-Hyun ; Cho, Hee-Sook 2012. "Quality Characteristics and Antioxidative Effect of Yukwa Prepared with Lycii fructus Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(6): 745~751     
    7. Joo, Shin-Youn 2013. "Quality Characteristics and Antioxidant Activity of Gaeseong-Juak prepared with Prunus yedoensis Matsumura Extract" 한국식품영양학회지 = The Korean journal of food and nutrition, 26(1): 92~100     
    8. Jeon, Yongseop ; You, Yanghee ; Jun, Woojin 2014. "Anti-obesity Effects of Extracts from Young Akebia quinata D. Leaves" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(2): 200~206     
    9. Choi, Ok Ja ; Jung, Hee Nam ; Kim, Young Doo ; Shim, Jae-Han ; Kwak, Sang Ho ; Shim, Ki Hoon 2014. "Optimization of the Preparation of Rice Snack by Response Surface Methodology" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(4): 454~462     
    10. Shin, Suk-Kyung ; Kim, Hyun-Jeong ; Kim, Mee-Ree 2014. "Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage" 한국식품저장유통학회지 = Korean journal of food preservation, 21(4): 483~490     
    11. Seo, Jae-Sil 2015. "Effect of Mulberry Leaf(Morus alba Linne) Powder Addition on Quality of Yukwa" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 25(4): 643~650     
    12. Cho, Hee-Sook ; Kim, Kyung-Hee 2016. "Effects of Chlorella Powder on Quality Characteristics of Yukwa" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 31(2): 178~187     

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