재료 배합비를 달리한 블루베리떡의 품질특성에 관한 연구 = Quality Characteristics of Blueberrydduk by difference ratio of ingredients
저자
발행사항
서울 : 경희대학교 대학원, 2008
학위논문사항
학위논문(석사)-- 경희대학교 대학원 : 조리외식경영학과 2008. 8
발행연도
2008
작성언어
한국어
DDC
641.7 판사항(22)
발행국(도시)
서울
형태사항
103p. : 도표 ; 26cm
일반주기명
지도교수: 신민자
참고문헌 : p.86-94
소장기관
최근 기능성 식품으로 주목받고 있는 블루베리와 전통의 설기떡을 접목시키고자 하는 목적을 갖고 블루베리 분말, 블루베리 즙, 블루베리 열매의 첨가량을 달리하여 블루베리 떡을 만들어 떡의 기계검사와 관능검사를 통해 가장 바람직한 기능성 떡을 개발하고자하였다. 실험조건으로는 블루베리 재료의 첨가율은 블루베리 분말 0.25, 0.5, 0.75, 1%(BP0.25, BP0.5, BP0.75, BP1), 블루베리 즙 20, 40, 60, 80%(BJ20, BJ40, BJ60, BJ80), 블루베리 열매 10, 20, 30, 40%(BF10, BF20, BF30, BF40)을 첨가하여 기계적 검사와 관능검사를 알아보고 블루베리 분말, 블루베리 즙, 블루베리 열매를 첨가한 각각의 떡 중 바람직한 3가지 떡을 선정하여 대조군과 비교하여 관능검사를 통해 가장 바람직한 떡의 배합비율을 찾았다.
더보기This study is motivated by the aim that combine traditional Rice Cake with Blueberry which attracts attention as functional food. The main purpose of this study is to explore the possibility of the overall quality Bluberrydduk.
This study was conducted as the following procedure. Bluberrydduks were designed to the different ratio of Blueberry powder(0.25, 0.5, 0.75, 1% = BP0.25, BP0.5, BP0.75, BP1), Blueberry juice(20, 40, 60, 80%= BJ20, BJ40, BJ60, BJ80), and Blueberry fruit(10, 20, 30, 40%= BF10, BF20, BF30, BF40), and they were analyzed by both machinery test results and sensory evaluation result. Machinery tests consist of Moisture Content, Color Value, Texture Characteristics, and Rheological Changes of Rice Cake Factoring Time.
1. Moisture Content
The moisture content of the cake-making ingredients is as follows; Rice powder(32.43%), Blueberry powder(10.16%), Blueberry juice(92.11%) and Blueberry fruit(75.91%). By moisture test estimates, moisture content was the highest in the control group. BP0.25, meanwhile, marked the largest percentage(41.56%) of moisture content in the Blueberry added group.
Note that moisture content decreased as additive of either powder or juice quantitatively increases, while moisture content increased as additive of fruit increases.
2. Color value
Lightness was the highest in the control group. Among the Blueberry added group, BJ20 with 20% of Blueberry juice was the highest, but BP1 with 1% of Blueberry powder showed the darkest brightness. The brightness of Bluberrydduk was becoming darker along with increase of all additives.
Redness was the lowest in the control group. BJ80 with 80% of Blueberry juice showed the lowest redness(8.74). On the other hand, BF10 with 10% of Blueberry fruit was lowest(-0.59). The result was that redness was getting higher as each additives including powder, juice and fruit increase.
The final color value, Yellowness, finds that BF40 with 40% of Blueberry fruit was the highest(11.42), and BJ80 with 80% of Blueberry juice was the lowest(-0.35) among the Blueberry added groups. Yellow color value test was abstracted as follows; As additives either powder or fruit increase, yellowness was getting higher. Whereas, as additive of juice increases, yellowness of Bluberrydduk was becoming lower.
3. Texture Characteristics
In opposition to the former tests, there is the greatest texture characteristics not in the control group but in the Blueberry added group. BJ80 with 80% of Blueberry juice produced the highest texture characteristic(2243.62). On the contrary, BF10 with 10% of Blueberry fruit made the lowest texture characteristic(-147.14). This work drew that texture characteristics were getting higher as each additives including powder, juice and fruit increase.
With regard to adhesiveness, then, it was the greatest in the Blueberry added group. BP1 with 1% of Blueberry powder presented the highest adhesiveness(-29.87), however, BJ20 with 20% of Blueberry juice presented the lowest adhesiveness(-147.14). Seen in these tests, adhesiveness was becoming higher along with increase of each additives including powder, juice and fruit.
As with cohesiveness, it had higher value in the control group than in the Blueberry added group. BF 10 with 10% of Blueberry fruit got the highest cohesiveness(0.53), but, BJ80 with 80% of Blueberry juice marked the lowest cohesiveness(0.51). Viewed in this test, cohesiveness was getting lower as each additives including powder, juice and fruit increase.
As for springiness, BJ80 with 80% of Blueberry juice showed the highest springiness(0.69), though, BF 40 with 40% of Blueberry fruit got the lowest springiness. Considered in this tests, As additives either powder or juice increase, springiness was getting higher. Whereas, as additive of fruit increase, springiness of Bluberrydduk was becoming lower.
When it comes to gumminess, it appeared that it had higher value in the Blueberry added group than in the control group. BJ80 with 80% of Blueberry juice showed the highest gumminess(1208.58), though, BJ20 with 20% of Blueberry juice got the lowest gumminess(947.32). As far as gumminess is concerned, gumminess was becoming higher along with increase of each additives including powder, juice and fruit.
4. Sensory Evaluation Results
As a result of the identification test, BP1 had the highest Blueberry taste among all Blueberry added groups. About sweetness, BJ80 with 80% of Blueberry juice presented the highest value(8.00), and as with softness, BJ40 got the highest softness(8.76) in the Blueberry added groups. Relative to chewiness, then, BF30 showed the highest value(9.76). Lastly, in the moistness, BJ40 was felt moist highly in the Blueberry added groups,(9.80) then, in the after-taste, BP1 was felt strong highly in the group(9.16).
From the preference tests, BP0.75 captured the public fancy about the color and flavor, and BF30 caught the public fancy about the taste, texture and overall quality.
5. Rheological Changes of Rice Cake Factoring Time
Judging from this tests, it is clear that both hardness and adhesiveness increased as time goes on. Whereas, cohesiveness decreased as time goes on.
With the range of springiness, four samples, the control group, BP025, BJ20 and BF20, increased. On the whole, all but those four samples increased by two days, yet, they decreased on the third day about the springiness. On the other hand, gumminess increased by the first day, however, they began decreasing from the second day.
The conclusion which can be drawn from this study is "appropriate combination ratio of Bluberrydduk" as follows. It is to combine Rice powder 300g, salt 3g, sugar 30g, Bluberry fruit 18g, and water 46.5g.
This combination ratio has lead to mark the highest values about the chewiness, taste, texture and overall quality, then most of all, it captured the public fancy.
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