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1 J Korean Soc Food Sci Nutr 한국식품영양과학회지 45(5), 717~7(016) 유기농인삼잎을첨가한마들렌의품질특성 김기쁨 김경희 육홍선 충남대학교식품영양학과 Quality Characteristics of Madeleine Added with Organic Ginseng (Panax ginseng C. A. Meyer) Leaf Ki-Ppum Kim, Kyoung-Hee Kim, and Hong-Sun Yook Department of Food & Nutrition, Chungnam National University ABSTRACT The purpose of this study was to evaluate the quality of madeleine added with different concentrations (0, 1, 3, 5, and 7%) of organic ginseng leaves. The study results found that the ph and moisture of madeleine with control were higher than those of the samples. On the other hand, specific gravity of madeleine was highest at 7% leaf content (1.04). The loss rate of madeleine was not significantly different among the samples. The Hunter L, a, and b values of crust decreased as the concentration of organic ginseng leaves increased. The Hunter L and a values of crumb decreased as the concentration of organic ginseng leaves increased, whereas b values of crumb increased. The hardness of madeleine increased after addition of organic ginseng leaves, whereas adhesiveness, chewiness, gumminess, and cohesiveness of madeleine decreased.,'-diphenyl-1-picrylhydrazyl radical scavenging activity of madeleine was significantly elevated with increasing content of organic ginseng leaves (P<0.05). In a sensory evaluation, healthy image and color were highest at 3% leaf content, whereas moistness, softness, and chewiness decreased as the concentration of organic ginseng leaves increased. The flavor and overall acceptability of madeleine added with 3% organic ginseng leaves were higher than those of both control and other samples. Therefore, the results suggest that 3% organic ginseng leaves addition to madeleine could be helpful for improving physical quality and taste. Key words: organic ginseng leaf, sensory evaluation, texture analysis, DPPH radical scavenging activity, Hunter's color value 서 우리나라의인삼은세계적으로고려인삼이라고불리는데, 오갈피나무과 (Araliaceae) 인삼속 (Panax) 에속하는다년생초본류로서학명은 Panax ginseng C. A. Meyer이다 (1). 인삼의약리효능성분은사포닌, 폴리아세틸렌 (polyacetylenes), 폴리페놀화합물 (polyphenolic compounds) 및산성다당류 (acidic polysaccharides) 등이있으며이들중사포닌성분이가장주요한약리효능물질로알려졌다 (). 현재까지인삼사포닌의약리효능으로중추신경계기능향상및체내대사물질조절, 항피로, 항스트레스, 항균력, 조혈작용등이과학적으로입증됨에따라 (3) 인삼의기능성식품으로서의수요가지속해서증가하고있다 (). 인삼은주로섭취되고있는뿌리이외잎과열매에도사포닌이뿌리부분보다많이함유되어있고 (4,5) 인삼잎과열매에대한기능성및이용에대한연구가활발히이루어지고있다 Received 31 December 015; Accepted 15 February 016 Corresponding author: Hong-Sun Yook, Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Korea yhsuny@cnu.ac.kr, Phone: 론 (4,6). 또한인삼잎과열매는폴리페놀성물질을인삼뿌리부위보다더많이함유하고있어항산화효과가우수하다 (7,8). 이에따라잎과줄기의영양성분분석과안전성평가가이루어졌으며그결과인삼잎은정상적인간과신장세포에독성을나타내지않았고, 미토콘드리아와리소좀수준에서세포독성이나타나지않아활용가능할것으로확인하였다 (5). 따라서인삼잎이새로운자원으로이용가치가높게평가되고있다. 현재까지인삼잎가공품관련선행연구는인삼잎차 (9), 인삼열매, 잎및뿌리를첨가한약과 (10), 인삼잎쿠키 (11), 인삼잎머핀 (1) 이있으며앞으로인삼잎으로건강기능성식품을개발함으로써부산물의활용면에서가치를높일수있을것으로생각된다. 최근건강에대한사람들의관심이더욱커지면서건강기능식품시장에서농약이나공해의영향을받은식품보다는무공해식품을선호하여고품질의안전한농산물로서유기농을선호하는소비자가날로증가하고있고, 이를이용한가공식품은기하급수적으로늘어나고있다. 이에따라건강증진의기능성을갖춘유기농소재를이용한제과제빵에대한수요가증가하고있다. 제과류중마들렌은연하고부드러워젊은여성또는노인등의주된간식으로애용되고있다. 기능성마들

2 718 김기쁨 김경희 육홍선 렌에관한연구로는검은콩청국장분말첨가마들렌의품질특성 (13), 복숭아즙첨가마들렌의품질특성 (14) 등이있다. 따라서본연구에서는인삼잎이농약에노출되어대부분폐기됐지만최근다양한기능성이밝혀짐에따라새로운자원으로서인삼잎의이용가치가증가하고있으며, 이에따라인삼잎의소비를촉진하고자고품질의안전한유기농인삼잎을첨가한마들렌을제조하여품질특성을알아보고자하였다. Table 1. Formula for the manufacturing of madeleine added with organic ginseng leaf powder Flour Ginseng leaf Butter Sugar Baking powder Salt Egg 0 재료및방법 실험재료본연구에사용한유기농인삼잎은 ( 주 ) 수안보무농약인삼농업회사법인 (Chungju, Korea) 에서제공받았으며, 유기농인삼잎을대류식건조기 (DH.WOF01155, Daihan, Wonju, Korea) 를이용하여 60 C에서 1시간동안열풍건조한다음분쇄기 (MCH600SI, Tongyang Magic Co., Ltd., Seoul, Korea) 에서분쇄하여 -0 C에보관하며실험에사용하였다. 마들렌의재료는박력분 (CJ CheilJedang Co., Seoul, Korea), 소금 (Manna Co., Ltd., Sejong, Korea), 설탕 (Samyang Co., Seoul, Korea), 달걀 (Pamebeo, Seoul, Korea), 버터 (Seoulmilk Co., Seoul, Korea), 베이킹파우더 (Galim Co., Ltd., Incheon, Korea) 를이용하였다. 마들렌의제조마들렌은 Jang(13) 의마들렌제조방법을수정하여제조하였으며, 각각의재료의배합비율은 Table 1에나타내었다. 모든재료는같은함량으로고정하고, 유기농인삼잎을 0%, 1%, 3%, 5%, 7% 로달리하여제조하였다. 마들렌의제조는배합비율에맞도록계량한각각재료를이용하여먼저달걀에소금을넣어풀어준후설탕을넣어거품을내고체에내린밀가루, 유기농인삼잎분말및베이킹파우더를넣은다음, 중탕으로용해한버터를넣고반죽하였다. 준비된반죽을 15분동안냉장고에서휴지시킨후마들렌틀에 ) Control: madeleine added with organic ginseng leaf 0%, GM1: madeleine added with organic ginseng leaf 1%, GM3: madeleine added with organic ginseng leaf 3%, GM5: madeleine added with organic ginseng leaf 5%, GM7: madeleine added with organic ginseng leaf 7%. 담아상단 180 C, 하단 170 C로미리예열시킨데크오븐 (SM-6039, Sinmag, Taipei, Taiwan) 에서 15분간굽기를진행하여마들렌을제조하였다. 마들렌의비중및굽기손실률마들렌의비중 (specific gravity) 은 AACC method(15) 에따라서팬닝직전각각의마들렌반죽의비중을계산하였고, 굽기손실률은반죽과마들렌의중량을이용하여다음의식에의하여계산하였다. 비중 = 케이크반죽을담은컵무게-빈컵무게물을담은컵무게-빈컵무게 굽기손실률 = 반죽중량 (g)- 완제품의중량 (g) 반죽중량 (g) 마들렌의수분및 ph 유기농인삼잎을첨가한마들렌의수분은준비된마들렌시료약 1 g을취하여적외선수분측정기 (Infrared Moisture Determination Balance FD-40, Kett Electric Lab., Tokyo, Japan) 에서수분을측정한후평균값을구하였다 (13). 그리고 ph는반죽 3 g에증류수 7 ml를넣고충분히교반시킨후 ph meter(phm 10, Radiometer, Lyon, France) 로상온에서 3회반복으로측정한다음그평균값을구하였다 (1). 마들렌의색도측정유기농인삼잎을첨가한마들렌을제조후상온에서냉각한뒤 cm 크기로잘라마들렌의색도측정을위해색차계 (CR-400, Minolta Co., Kyoto, Japan) 를이용하여 L(lightness), a(redness), b(yellowness) 값을 3회이상측정하여평균값으로나타내었다. 이때사용된백색판의 Hunter scale은 Y=93.04, x=0.3135, y=0.3199였다. 마들렌의조직감특성유기농인삼잎을첨가한마들렌의조직감측정을위해마들렌을 cm 크기로잘라 texture analyzer (TA-XT/5, Stable Micro System Co., Ltd., Surrey, UK) 로측정하였으며, 기기의측정조건은 pre test speed 3.0 mm/s, test speed 1.0 mm/s, post test speed 1.0 mm/s, distance 0 mm, strain 30.0%, 직경이 5 mm인알루미늄원통형 probe P5를장착하여경도 (hardness), 점착성 (adhesiveness), 씹힘성 (chewiness), 검성 (gumminess), 응집성 (cohesiveness) 을측정하였다. 관능검사 마들렌의기호도조사는관능검사경험이있는식품영양학과학생 30명을대상으로본실험의목적과평가방법및평가항목에관해설명한후실시하였다. 평가방법은 7점척

3 유기농인삼잎을첨가한마들렌의품질특성 719 도법 (1점, 매우싫다 4점, 보통이다 7점, 매우좋다 ) 을사용하였고평가항목은마들렌의건강한이미지 (healthy image), 색 (color), 촉촉함 (moistness), 부드러움 (softness), 씹힘성 (chewiness), 향미 (flavor), 전반적인기호도 (overall quality) 였다. DPPH 라디칼소거능분쇄한마들렌 3 g에메탄올 7 ml를가하여실온에서 4시간추출한뒤 3,000 rpm에 10분간원심분리하여얻은상등액을시료용액으로사용하였다. 0. mm,-diphenyl- 1-picrylhydrazyl(DPPH) 용액 1 ml와시료용액 1 ml를가하여혼합한후 30분간암실에서반응시킨다음 517 nm 에서 spectrophotometer(uv-1800 spectrophotometer, Shimadzu, Kyoto, Japan) 로흡광도를측정하였으며 DPPH 라디칼소거능은다음과같은계산식에의해환산하였다. DPPH radical scavenging activity (%)= 통계처리 (1- Sample absorbance ) Control absorbance 모든실험은 3회이상반복측정하였으며, 그결과는 SPSS.0(Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) software를이용하여분산분석을하였다. 유의적차이가있는항목에대해서는 Duncan's multiple range test로 P<0.05 수준에서유의차검정을하였다. 결과및고찰 유기농인삼잎의첨가량에따른마들렌의 ph, 수분, 비중, 굽기손실률유기농인삼잎을농도별로첨가하여제조한마들렌의수분, ph, 비중, 굽기손실률의변화는 Table 에나타내었다. 유기농인삼잎의첨가량에따라마들렌의 ph는대조군이 7.74로가장높은값을나타내었으며, 유기농인삼잎의첨가군은 7.3~6.83으로유기농인삼잎의첨가량이증가할수록유의적으로감소하는경향을나타내었다 (P<0.05). 이러한결과는유기농인삼잎자체의 ph가 6.86으로유기농인삼잎을첨가한마들렌의 ph에직접적인영향을미치는 것으로생각한다. 유기농인삼잎을첨가한마들렌의수분함량은대조구가 18.5% 로가장높았으며, 유기농인삼잎의첨가량이증가함에따라감소하였다. 검은콩청국장가루를첨가한마들렌 (13) 에서대조군의수분함량이 16.% 로가장높았으며, 검은콩청국장가루의첨가량이증가할수록수분함량이감소한다는결과는본연구와유사하였다. 그리고비중측정결과에서는대조군이 0.95이며, 유기농인삼잎의첨가군은 1.01~1.04로대조군과비교했을때유의적으로증가하였다 (P<0.05). 이는일반적으로비중이낮은것은반죽에공기가많이포집된것을의미하고, 비중이높은이유는반죽에공기포집이적다는것을의미한다 (16,17). 마들렌의굽기손실률은유기농인삼잎의첨가량이증가할수록 8.66%, 7.77%, 7.69%, 7.4%, 6.61% 로점차감소하였으나시료간의유의적인차이는없었다. 이는시료간반죽의무게와마들렌의무게차이가거의없었기때문으로생각된다. 한편, 복숭아즙 (14) 을첨가한마들렌에서는첨가물의양이증가할수록굽기손실률이증가하였는데, Oh 등 (18) 은가열에의한수분의증발과발효산물의휘발성물질이휘발되기때문으로보고하여첨가물의종류나첨가량등에따라마들렌의굽기손실률의차이가있는것으로생각된다. 유기농인삼잎의첨가량에따른마들렌의색도변화유기농인삼잎을농도별로첨가하여제조한마들렌을 crumb과 crust로나누어색도를측정하고그결과를 Table 3에나타내었다. 마들렌 crust의 L값은대조군이 53.9로가장높은값을나타내었으며, 유기농인삼잎의첨가군은 43.78~3.98로대조군과비교했을때유기농인삼잎의첨가량이증가할수록감소하였다 (P<0.05). 이는시료자체의색소에의한영향으로보인다는인삼잎을첨가한쿠키와비파잎을첨가한쿠키 (11,19) 의연구결과와같다. 마들렌 crust의 a값과 b값도대조군이가장높게나타났고, 유기농인삼잎의첨가량이증가할수록감소하였다 (P<0.05). 이는마들렌을굽는과정중에열전도가내부보다는껍질부분에제일먼저전달되어색상의변화가진행되는데, 원료로사용한유기농인삼잎과굽는과정에서열에의한갈변이마들렌껍질의색도에영향을나타낸것으로생각된다. 또한마들렌을굽는과정에서생기는마이얄반응과캐러멜반응등의영향으로인삼잎첨가마들렌 crust의 b값이낮아진것으로생각된다. 마들렌 crumb의 L값과 a값도대조군이 Table. Changes of ph, moisture, specific gravity, and loss rate for madeleine added with organic ginseng leaf powder ph Moisture (%) Specific gravity Loss rate (%) 7.74±0.03 a)3) 18.5±0.7 a 0.95±0.00 c 8.66±1.00 a 7.3±0.01 b 14.91±0.64 b 1.01±0.00 b 7.77±1.53 a 1) Refer to Table 1. ) Mean±SD (n=3). 7.11±0.0 c 8.31±0.6 c 1.0±0.00 b 7.69±1.85 a 6.84±0.01 d 6.99±0.1 d 1.03±0.01 a 7.4±1.71 a 6.83±0.01 d 6.66±0.0 d 1.04±0.00 a 6.61±1.61 a

4 70 김기쁨 김경희 육홍선 Table 3. Hunter's color value of madeleine added with organic ginseng leaf powder Crust Crumb L a b L a b 53.9±0.95 a)3) 18.68±0.87 a 39.4±0.9 a 78.30±1 a 1.8±0.34 a 3.05±6 d 43.78±0.98 b 15.74±0.30 b 38±0.61 b 67.83±1.4 b -.09±0.07 b 33.46±1 c 1) Refer to Table 1. ) Mean±SD (n=3) ±0.43 c 13.86±0.36 c 4.17±0.73 c 63.3±0.94 c -4.30±0.19 c 33.89±0.61 b 34.1±1.09 d 1.38±0.17 d 3.7±0.39 d 53.61±0.61 d -4.39±0.9 c 35.91±0.39 a 3.98±0.73 e 11.07±0.5 e 1.65±0.31 e 44.13±1.77 e -4.46±0.03 c 36.13±0.46 a 가장높은값을나타내었고유기농인삼잎의첨가량이증가할수록낮아져 7% 의마들렌이 44.13, -4.46으로가장낮은 L값과 a값을나타내었다 (P<0.05). 반면 crumb의 b값은대조군이 3.05로가장낮은값을나타내었고유기농인삼잎의첨가량이증가할수록점차증가하여 7% 유기농인삼잎의첨가군이 으로가장높은값을나타냈다 (P<0.05). 이는가루녹차첨가식빵의색도에서첨가물질의색인녹색에기인하여 L값과 a값은첨가량증가에따라유의적으로감소하였고, b값은첨가비율증가에따라증가하였다는보고 (0) 와일치하는것으로보인다. 유기농인삼잎의첨가량에따른마들렌의조직감변화유기농인삼잎첨가에따른마들렌의조직감변화를분석하기위해 texture analyser를이용하여마들렌의경도, 점착성, 씹힘성, 검성및응집성을측정하였으며, 그결과는 Table 4와같다. 유기농인삼잎을첨가한마들렌의경도는대조군이 g/cm 로가장낮은값을나타내었으나유기농인삼잎의첨가군에서는 1.31~5.6 g/cm 로대조군에비해높은경도값을나타내었다 (P<0.05). 이는오디분말첨가마들렌 (1), 복숭아즙첨가마들렌 (14) 의연구에서분말의첨가량이증가할수록경도가증가한다는연구결과와유사하다. Chabot() 는빵의경도에미치는요인으로빵기공의발달정도, 부피, 수분함량등이있는데, 기공이잘발달한빵일수록부드러움이증가하여경도가낮아진다고보고하였다. 따라서수분함량이감소하면서부피가감소하고구조상밀집도가높아지면서경도가증가한것으로생각된다. 반면점착성과응집성은대조군이 g/s, 0.89% 로높게나타났고, 7% 유기농인삼잎의첨가군이 -3.7 g/s, 0.49% 로첨가량이증가할수록점착성과응집성은감소하였다 (P<0.05). 씹힘성은대조군이 g로가장높았고, 유기농인삼잎의첨가량이증가함에따라감소하는경향을나타내었다. 또한검성도대조군이 0.5 g로가장높았으며, 유기농인삼잎의첨가량이증가할수록감소하는경향을나타내었다. 식품의물성은첨가하는식품의소재, 성분및만드는방법에따라상당히차이가있음을볼수있다 (10). 일반적으로마들렌은밀가루, 버터, 달걀, 설탕네가지재료의양을똑같이배합한후거기에부재료를첨가하고반죽하여냉장고에서휴지시킨다음틀에넣고굽는것인데, 유기농인삼잎첨가마들렌의경우밀가루이외에첨가되는재료와유기농인삼잎에함유된사포닌, 폴리페놀, 섬유질및유기산등이전분의호화및팽윤을방해하고, 반죽시밀가루글루텐의희석효과로글루텐형성등의물성이달라져부피증대가저하되면서경도가증가하고점착성, 씹힘성, 검성과응집성이감소한것으로생각된다. 유기농인삼잎의첨가량에따른마들렌의 DPPH 라디칼소거능마들렌의 DPPH 라디칼소거능을측정한결과는 Fig. 1에나타내었다. 항산화활성은대조군에서 4.79% 로가장낮은값을보였으며유기농인삼잎의첨가량이증가할수록 1%(3.77%), 3%(50.49%), 5%(71.54%), 7%(73.87%) 로증가하는경향을나타내었다. 이는 Cheon 등 (1) 의연구에서인삼잎을첨가한머핀의항산화활성을측정한결과인삼잎의첨가량이증가함에따라대조군보다높은 DPPH 라디칼활성을가진다는것을볼때, 본실험결과에서유기농인삼잎의첨가량에따른항산화활성의증가는인삼잎 Table 4. Texture of madeleine added with organic ginseng leaf powder Hardness (g/cm ) Adhesiveness (g/s) Chewiness (g) Gumminess (g) Cohesiveness (%) -0.48±0. )e3) 1.31±0.11 d.07±7 c 4.71±0.34 b 5.6±0.09 a ±6 a ±0.36 b ±0.71 c ±0.95 d -3.7±1.94 e 50.70±0.00 a 46.8±4 b 41.45±0.1 c 35.91±0.09 d 34.14±0.0 e 0.5±0.00 a 0.3±0.00 b 0.1±0.00 c 0.1±0.01 cd 0.0±0.00 d 0.89±0.04 a 0.74±0.11 b 8±0.03 c ±0.01 c 0.49±0.01 c 1) Refer to Table 1. ) Mean±SD (n=3).

5 유기농인삼잎을첨가한마들렌의품질특성 71 DPPH radical scavenging. activity (%) e d c Samples Fig. 1. DPPH radical scavenging activity of madeleine added with organic ginseng leaf powder. Bar values are means of 3 replicates and those with different alphabet letters (a-e) are significantly different at P<0.05. Samples are the same as in Table 1. 에존재하는 flavonoids의우수한라디칼소거능에기여한것으로판단된다 (3). 유기농인삼잎의첨가량에따른마들렌의관능검사유기농인삼잎을첨가하여제조한마들렌의관능검사결과는 Table 5에나타내었다. 마들렌의건강의이미지, 색, 촉촉한정도, 부드러운정도, 씹힘성, 풍미, 전체적인선호도에대하여특성이강할수록높은점수를주도록하였다. 건강한이미지와색의경우 3% 유기농인삼잎의첨가군이가장높은값을나타내었고, 1% 유기농인삼잎의첨가군이가장낮은값을나타내었다 (P<0.05). 색에있어서는유기농인삼잎을첨가한마들렌을더선호하는것으로나타났지만대조군보다는 1% 첨가군에서가장낮은값을나타내었다. 촉촉함정도와부드러운정도는조직감에서경도측정결과와반비례하여조직감특성과관능검사에서의결과가일치하였다. 즉, 유기농인삼잎의첨가량이증가함에따라유의적으로건조하고부드럽지않은것으로평가되었다 (P<0.05). 씹힘성은인삼잎분말의첨가량이증가함에따라감소하는경향을보였으나유의적차이는나타나지않았다. 조직감측정결과와비교해볼때씹힘성이유기농인삼잎의첨가량이증가함에따라낮은값을나타낸것이기호도에도영향을나타내어씹힘성에대한기호도가낮게나타난것으로판 b a 단되었다. 향미는 3% 유기농인삼잎의첨가군이 5.70으로값이가장높았으나 1% 유기농인삼잎의첨가군에서는 3.50으로가장낮은값이나타났다 (P<0.05). 이는인삼잎의향이적당히나는것을선호한다는것을의미한다. 그리고전체적인기호도는 3% 유기농인삼잎의첨가군이가장높은값을나타내었다. 이상의결과로볼때 3% 정도의유기농인삼잎을첨가하는것이건강한이미지, 색, 풍미, 전반적인기호도측면에서기능적인면까지만족시킬수있는마들렌의첨가량으로적당할것으로생각한다. 요약고품질의안전한농산물로서유기농인삼잎을첨가한마들렌제조시최적첨가비율을결정하기위하여유기농인삼잎을밀가루대신 0%, 1%, 3%, 5%, 7% 의비율로첨가하여유기농인삼잎이마들렌의품질에미치는영향을검토하였다. 유기농인삼잎을첨가한마들렌의 ph와수분은대조군이가장높게나타났으며, 첨가량이증가할수록감소하는경향을나타내었다. 반면마들렌반죽의비중은첨가량이증가할수록증가하여유기농인삼잎이첨가된 7% 가가장높게나타났지만, 굽기손실률은유기농인삼잎의첨가량이증가할수록대조군과의유의차가없었다. 마들렌 crust의 L, a, b 값은유기농인삼잎의첨가량이증가할수록감소하였고, crumb의 L값과 a값도첨가량이증가할수록감소하였지만 b값은유기농인삼잎의첨가량이증가할수록증가하였다. 마들렌의경도는첨가량이증가할수록점차증가하는경향을나타내었지만점착성, 씹힘성, 검성과응집성은유기농인삼잎의첨가량이증가할수록유의적으로감소하는경향을나타내었다. 마들렌의 DPPH 라디칼소거능을평가한결과 0%(4.79%), 1%(3.77%), 3%(50.49%), 5%(71.54 %), 7%(73.87%) 로유의적으로높아졌다. 마지막으로유기농인삼잎을첨가한마들렌의관능검사를시행한결과건강한이미지와색에서는 3% 유기농인삼잎의첨가군이가장높게나타났으며, 촉촉한정도, 부드러운정도와씹힘성에서는첨가량이증가할수록유의적으로감소하는경향을나타내었다. 향미와전반적인기호도는대조군과다른첨가군보다 3% 유기농인삼잎을첨가한마들렌이가장높게나타났 Table 5. Sensory evaluation of madeleine added with organic ginseng leaf powder Healthy image Color Moistness Softness Chewiness Flavor Overall acceptance 4.95±0.94 bc)3) 4.90±0.83 b 5.60±1.7 a 6.05±1.15 a 5.10±0.91 a 5.10±1.0 ab 5.00±0.97 b 3.50±1.15 d 3.60±0.66 c 4.85±1.3 ab 4.85±1.3 b 4.85±1.3 ab 3.50±1.15 c 3.80±0.77 c 1) Refer to Table 1. ) Mean±SD (n=30). 5.70±0.80 a 6.10±0.70 a 4.50±1.8 b 4.30±0.80 bc 4.65±1.04 ab 5.70±0.80 a 6.00±0.73 a 5.60±0.8 ab 5.80±0.87 a 4.0±0.95 b 4.05±0.69 c 4.40±1.05 ab 5.60±0.8 a 5.80±0.89 a 4.60±1.3 c 5.00±1.30 b 3.0±1.51 c 3.0±1.51 d 4.0±1.01 b 4.50±1.10 b 4.90±1.5 b

6 7 김기쁨 김경희 육홍선 다. 이상의결과를볼때 3% 유기농인삼잎의첨가가가장적합할것으로생각한다. 감사의글 본연구는충남대학교자체연구과제를통해수행되었으며, 그지원에감사드립니다. REFERENCES 1. Ha DC, Ryu GH Chemical components of red, white and extruded root ginseng. J Korean Soc Food Sci Nutr 34: Kim SH Physiological activity biotransformation of ginsenosides isolated from ginseng leaves. MS Thesis. Kyonggi University, Gyeonggi, Korea. p Hwang EY, Choi SY Quantitative analysis of phenolic compounds in different parts of Panax ginseng C.A. Meyer and its inhibitory effect on melanin biosynthesis. Korean J Med Crop Sci 14: Yahara S, Matsuura K, Kasai R, Tanaka O Saponins of buds and flowers of Panax ginseng C. A. Meyer. (1). Isolation of ginsenoside-rd, -Re, and -Rg1. Chem Pharm Bull 4: Han JH, Park SJ, Ahn CN, Wee JJ, Kim KY, Park SH Nutritional composition, ginsenoside content and fundermental safety evaluation with leaf and stem extract of Panax ginseng. J Korean Soc Food Sci Nutr 33: Cho SH Saponins of Korean ginseng C.A. Meyer (Part Ⅱ): The saponins of the ground part of ginseng. J Korean Agric Chem Soc 0: Kim GH, Seong BJ, Kim SI, Han SH, Kim HH, Lee KS Yield and quality characteristics of ginseng's first byproducts. Korean J Med Crop Sci 19: Lee SE, Lee SW, Bang JK, Yu YJ, Seong NS Antioxidant activities of leaf, stem and root of Panax ginseng C. A. Meyer. Korean J Med Crop Sci 1: Chang HK Effect of processing methods on the saponin contents of Panax ginseng leaf-tea. Korean J Food & Nutr 16: Lee KS, Kim GH, Seong BJ, Kim SI, Han SH, Lee SS, Song MR, Lee GH Quality characteristics of Yakgwa added with ginseng fruit, leaf and root. J Korean Soc Food Sci Nutr 4: Kim D, Kim KH, Yook HS Quality characteristics of cookies added with ginseng leaf. Korean J Food Cook Sci 30: Cheon SY, Kim KH, Yook HS Quality characteristics of muffins added with ginseng leaf. Korean J Food Cook Sci 30: Jang JO Quality properties of madeleine added with black bean chungkukjang flour. J East Asian Soc Diet Life 17: Lim YT, Kim DH, Ahn JB, Choi SH, Han GP. 01. Quality characteristics of madeleine with peach (Prunus persica L. Batsch) juice. Korean J Food & Nutr 5: AACC Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. p Park SJ, Lee KS, An HL Effects of dropwort powder on the quality of castella. J East Asian Soc Diet Life 17: An HK, Hang GJ, Lee EJ Properties of sponge cake with added saltwort (Salicornia herbacea L.). Korean J Food Culture 5: Oh HK, Shin MS, Lim HS A study on the quality characteristics of the bread with Samultang. J Korean Soc Food Sci Nutr 36: Cho HS, Kim KH Quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 4: Im JG, Kim YH Effect of green tea addition on the quality of white bread. Korean J Soc Food Sci 15: Lee MA, Park ML, Byun GI Quality characteristics of madeleine added with mulberry powder according to drying conditions. Korean J Culinary Res 19: Chabot JF Preparation of food science samples for SEM. In Studies of Food Microstructure. Scanning Electron Microscopy, Inc., Chicago, IL, USA. Vol Ⅲ, p 79-86, Park SN, Choi SW, Boo YC Effects of flavonoids of ginseng leaves on erythrocyte membranes against singlet oxygen caused damage. Korean J Ginseng Sci 14:

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09 (10-05-OK).hwp J Korean Soc Food Sci Nutr 한국식품영양과학회지 45(2), 25~22(206) http://dx.doi.org/0.3746/jkfn.206.45.2.25 우엉분말을첨가한카스텔라의품질특성 태미화 김경희 육홍선충남대학교식품영양학과 Quality Characteristics of Castella with Burdock (Arctium lappa