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1 Korean J Food Cook Sci Vol. 33, No. 1, pp. 54~64 (2017) pissn eissn 석류껍질분말을첨가한찐빵의품질특성 장양양 송가영 오현빈 정기영 신소연 김영순 고려대학교식품영양학과 Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder Yangyang Zhang Ka-Young Song Hyeonbin O Ki Youeng Joung So Yeon Shin Young-Soon Kim Department of Food and Nutrition, Korea University, Seoul 02841, Korea Abstract Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, Results: The ph of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the ph of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from ml to ml. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics. Key words: antioxidant activity, pomegranate peel, quality characteristics, sensory evaluation, steamed bread Ⅰ. 서론 찐빵은발효시킨빵반죽을증기로조리한것으로중국을비롯하여한국, 일본, 동남아시아에서오래전부터소비되었으며중국한나라때부터증병으로알려져왔다 (Wu C 등 201. 찐빵의형태는원형과롤형이있으며중국에서는충전물없이주식으로섭취되는데한국등지에서는팥앙금, 고기, 야채와같은충전물이있는형태로섭취된다 (Cho BY 등 2016). 밀가루 (100%), 물 (50-60%), 이스트 (1%) 는찐빵제조에필요한주재료이고, 식감을위하여설탕 (10%) 이나유화제등을첨가하기도한다 (Kim CS 등 200. 증기로조리된찐빵은오븐으로구운식빵 에비하여조리과정중에영양성분과색이잘유지된다는장점이있다 (Sim SY 등 2011, Sun JP 등 2016). 현재찐빵에대한연구에는모싯잎가루를첨가한찰보리찐빵의항산화활성, 이화학적특성및관능적품질특성 (Kim JH 등 2014), 죽엽과연잎분말을첨가한찐빵의품질특성 (Hwang SY 등 2014), 흑미찐빵의제조및품질특성 (Wang J 등 201, 솔잎발효액의첨가에의한찐빵의저장성향상 (Choi DM 등 2007), 녹차를첨가한찐빵제조의최적화 (Oh YK 등 200 에대한연구등이보고되고있다. 석류 (Punica granatum L.) 는석류과에속하는낙엽소목의열매로원산지는인도, 페르시아등의지중해연안이 Corresponding author: Young-Soon Kim, Department of Food and Nutrition, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea ORCID: Tel: , Fax: , kteresa@korea.ac.kr Korean Society of Food and Cookery Science This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( nses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

2 Korean J Food Cook Sci 석류껍질분말첨가찐빵의품질특성 55 며, 한국, 중국, 일본등아시아서남부에서널리재배하고있다 (Jin SY 201. 우리나라는 2002 년부터본격적으로재배생산하고있고, 전라남도고흥에서국내생산량의 2/3 이상차지하고있다 (Kim MS 등 2013, Lee KW & Lee SH 2014). 석류는주로생과일주스로소비되는데주스생산시석류의껍질이나씨는사용하지않기때문에폐기율이 70-80% 로매우높다 (Kim MS 등 201. 그렇지만석류껍질은옛날부터촌충의구제, 설사, 이질, 구내염, 장출혈에효과가있는것으로알려져한약재로쓰여왔다 (Shin SR 등 2008). 석류껍질은과즙보다폴리페놀, 식물성에스트로겐함량과항산화활성이높은것으로보고되었으며 (Li Y 등 2006), 석류껍질은항염, 항감염, 항암, 항알레르기와혈당저하효과가있는것으로보고되었다 (Lansky EP & Newman RA 2007, Panichayupakaranant P 등 2010, Gautam R & Sharma SC 2012, Ismail T 등 201. 천연식품첨가물로서석류껍질을이용한연구에는석류껍질분말을첨가한식빵 (Altunkaya A 등 201, 석류껍질추출물을첨가한치킨제품 (Kanatt SR 등 2010), 석류껍질추출물을첨가한해바라기기름 (Iqbal S 등 2008) 등이있으나석류껍질을제과제빵에적용한연구는아직까지미비한실정이다. 따라서본연구에서는석류의활용도를높이고자생리활성이높은것으로밝혀진석류껍질분말을이용하여찐빵을제조하고품질특성, 항산화활성및소비자기호도조사를실시하여석류껍질찐빵의최적배합비를제시하고자하였다. 1. 재료 Table 1. Formulation for steamed breads at various levels of pomegranate peel powder Ingredient (g) Pomegranate peel powder Wheat flour Water Yeast Ⅱ. 재료및방법 석류는 2015 년 11 월에전라남도고흥산을구입하여알맹이를제거한후에깨끗이씻어 -60 C 이하에서동결건조 (FD8508, ilshinbiobase Co., Ltd., Gyeonggi, Korea) 시킨후, 분쇄하여 40 mesh 의체를통과시킨후사용하였다. 중력분 (CJ Cheiljedang Co., Ltd., Seoul, Korea) 및이스트 (Lesaffre, Marcq-en-Baroeul, France) 는시중에서구입하여사용하였다. 2. 찐빵의제조석류껍질분말을첨가한찐빵의제조배합비는 Table 1과같으며 Wu P 등 (2016) 의연구에기록되어있는제조방법을변형하여 Fig. 1과같이찐빵을제조하였다. 석류 Control, 1, 3, 5, and 7: prepared with 0%, 1%, 3%, 5%, and 7% replacement of wheat flour with pomegranate peel powder, Fig. 1. Preparation process for steamed breads at various levels of pomegranate peel powder ; 33(:54-64

3 56 장양양 송가영 오현빈 정기영 신소연 김영순 Korean J Food Cook Sci 껍질분말을밀가루중량의 0%, 1%, 3%, 5% 및 7% 수준으로첨가하였다. 반죽기 (KMC010, Kenwood, Havant, England) 의볼에 30 C 의온수에녹인이스트와체에친밀가루를넣어 2 단에서 9 분간반죽하였으며, 발효기 (digital fermentor, Goldbread, Gyeonggi, Korea) 를이용하여온도 38 C, 상대습도 85% 의조건에서 1 시간동안 1 차발효시켰다. 1 차발효가끝난후제면기 (BE-8500, Bethel Electric, Gyeonggi, Korea) 를이용하여반죽을넣어편평하게펼쳐가스를 10 회빼고반죽을 100 g 씩분할하여성형한후에온도 38 C 상대습도 85% 의조건에서 15 분동안 2 차발효시켰다. 2 차발효완성된반죽은 100 C 에서 20 분간쪄서실온에서 60 분간방냉후시료로사용하였다. 3. ph 측정 ph 는반죽후, 1 차발효후의총 2 차례에걸쳐시료별로 3 회반복측정하여그평균값을산출하였다. ph 측정은시료 10 g 에증류수 90 ml 를가하여균질기 (Unidrive 1000D, Ingenieurburo CAT M.Zipperer GmbH, Staufen, Germany) 로 1 분간균질분산후 ph 미터 (SP-701, Suntex Instruments Co., Ltd., Taipei, Taiwan) 를이용하여측정하였다. 4. 발효팽창력측정 발효팽창력측정은 Jeon KS 등 (2015) 의방법을참고하여반죽한직후의반죽 20 g 을둥글게만들어 100 ml 메스실린더에넣고 1 차발효조건에서 1 시간동안발효시키면서 15 분간격으로팽창된반죽의윗부분의높이를시료별로 3 회반복측정하여변화된부피로나타내었다. 5. 부피, 비용적측정 찐빵의부피측정은 Kim CS 등 (200 의연구에수록되어있는좁쌀을이용한치환법을이용하였다. 비용적은찐빵의부피와무게를시료별로 3 회반복측정하여아래식에따라산출하였다. Volumeof steamedbread Speci fic volume ml g Weight of steamed bread 6. 수분함량 수분함량은찐빵 3 g 을취하여수분측정기 (MB35, OHAUS, Zurich, Switzerland) 를이용하여 105 C 에서시료의무게가변하지않을때까지시료별로 3 회반복측정한후그평균값을구하였다. Moisture content Wet weight Weight after drying Wet weight 7. 색도및외관관찰 색도는 color measurement spectrophotometer(cr-400, Konica Minolta, Osaka, Japan) 를사용하여명도 (L, lightness), 적색도 (a, redness), 황색도 (b, yellowness) 를시료별로 3 번씩측정한후그평균값을구하였다. 색차값 (ΔE, overall color difference) 는아래공식에따라구하였다. 이때표준백색판의색좌표는 L=95.18, a=-0.02, b=2.56 이었다. 외관촬영은디지털카메라 (IXUS 500, Canon, Tokyo, Japan) 를이용하여찐빵의외관을촬영하여관찰하였다. ΔE 8. Texture 측정 찐빵은 cm 의크기로절단하여시료로사용하였다. 각시료의경도 (hardness), 탄력성 (springiness), 응집성 (cohesiveness), 씹힘성 (chewiness) 은 rheometer(compac- 100 II, Sun Scientific Co., Ltd., Tokyo, Japan) 를이용하여 two-bite compression test 로 3 회반복측정하여그평균값을구하였다. 이때 texture 의분석조건은 Table 2 와같았다. 9. 항산화활성측정 석류껍질찐빵추출물의제조동결건조시킨석류껍질찐빵 1 g 에증류수 10 ml 를가하고 4 C, 3000 rpm 에서 10 분간원심분리 (Universal 32R, Hettich, Tuttlingen, Germany) 후, Whatman No. 1 여과지로여과하여찐빵추출물을제조하였다. 총페놀화합물함량총페놀화합물함량은 Folin-Ciocalteu 방법에따라측정하였다 (Akay S 등 201. 추출물 0.01 ml 에증류수 0.79 ml, 0.9 N Folin-Cicocalteu s phenol reagent(merck KGaA, Darmstadt, Germany) 0.05 ml, 20% sodium carbonate solution(merck KGaA) 0.15 ml 를가하여햇빛을차단하여실온에서 2 시간동안반응시킨후 700 nm 에서흡광도를측정하였다. 표준곡선은표준물질인 gallic acid(merck Table 2. Operating conditions for rheometer Type Texture profile analysis (TPA) test Cylinder probe No.1 Ф20 mm Sample size cm Table speed 120 mm/min Distance 50% Max weight 2 kg 2017; 33(:

4 Korean J Food Cook Sci 석류껍질분말첨가찐빵의품질특성 57 KGaA) 를이용하였으며, 총폴리페놀함량을 gallic acid (µg GAE/mg extract) 로나타내었다. 시료별로 3 회반복측정한후그평균값을계산하였다. DPPH(2,2-diphenyl-1-picrylhydrazyl) 라디칼소거능 DPPH 라디칼소거능은 Wang KJ 등 (2005) 의방법을참고하여측정하였다. 찐빵추출물에증류수를가하여농도별로희석하여시료액으로사용하였다. 시료액 100 µl 에 0.2 mm DPPH 용액 (Sigma-Aldrich Co., St. Louis, MO, USA) 100 µl 를가한후암실에서 30 분간방치후 520 nm 에서 ELISA 흡광리더기 (Apollo11LB913, Berthhold thechnolosies Co., Ltd, Bad Wildbad, Germany) 를이용하여흡광도를측정하여아래의식으로산출하였다. Radical scavenging capacity O D of sample O D of control IC 50 값 (µg/ml) 은농도에대한 DPPH 라디칼소거능을그래프로나타낸기울기를 a, y 절편을 b 로하여다음식과같이계산하였다. b IC g ml a 10. 소비자기호도조사 석류껍질찐빵의소비자기호도조사는 30 명의패널을대상으로실시하였다. 석류껍질찐빵을 cm 크기로잘라세자리난수표로표기된흰접시에담아제공하였다. 석류껍질분말을첨가한찐빵의외관 (appearance), 색 (color), 향미 (flavor), 견고성 (hardness), 씹힘성 (chewiness), 맛 (taste) 및전체적인기호도 (overall acceptability) 를 9 점척도법을이용하여평가하였다 (9 점 : 극히좋다, 1 점 : 극히싫다 ). 11. 통계처리 모든실험결과는 SPSS Statistics(ver. 12.0, SPSS Inc., Chicago, IL, USA) 를이용하여평균과표준편차를계산하였다. 일원배치분산분석 (one-way ANOVA) 을이용하여전체시료에대한유의성을검증하였으며유의적인차이가있는경우에는 p<0.05 수준에서 Duncan s multiple range test 를실시하여시료간의유의성을검증하였다. Ⅲ. 결과및고찰 1. ph 반죽직후, 1차발효직후측정된 ph 결과는 Table 3에나타난바와같다. 반죽직후 ph는석류껍질분말의첨가량이증가할수록유의적으로감소하는경향을나타내었으며, 7% 첨가군에서 ph는 4.42로가장낮았다 (p<0.05). 이는 Choi DM 등 (2007) 의연구에서솔잎발효액첨가량의따라반죽직후의 ph가감소하였다는결과와일치하였으나쑥부쟁이분말을첨가한식빵의연구에서쑥부쟁이분말의첨가량이증가할수록반죽직후 ph가유의적으로증가하는연구결과와상반되었다 (Kim YJ 등 2016). 이는본실험에서첨가된석류껍질분말의낮은 ph(3.19) 가찐빵의 ph에직접적으로영향을준것으로사료된다. 반죽의 ph는이스트의활성과단백질의융해성에영향을미쳐빵의부피에영향을미치는것으로알려져있다 (Lee YW & Shin DH 200. 반죽의 ph가낮으면이스트가활성화되어탄산가스발생량이많으나가스의안정성이떨어지는반면에반죽의 ph가높으면탄산가스안정성이높다고하였다 (Yoon HS 등 2014). Kim YS 등 (200 의연구에서는반죽의 ph가 일때가스보유력이가장좋다고보고하였으며, Yeom KH 등 (2016) 은반죽의 ph가낮을수록가스발생력이증가하나 4.0보다낮으면반대로반죽의가스발생력이감소한다고하였다. 본연구의석류껍질분말 1% 첨가군의 ph는 5.29로적절한가스발생력과가스보유력을나타내었다. Table 3. Change of ph during fermentation of steamed breads at various levels of pomegranate peel powder Dough 5.66±0.03 a 5.29±0.01 b 4.87±0.01 c 4.59±0.01 d 4.42±0.02 e 3, *** After fermentation 5.44±0.01 a 5.16±0.01 b 4.78±0.01 c 4.54±0.02 d 4.38±0.01 e 5, *** ; 33(:54-64

5 58 장양양 송가영 오현빈 정기영 신소연 김영순 Korean J Food Cook Sci 1 차발효직후반죽의 ph 는석류껍질분말의첨가량이증가할수록반죽의 ph 는유의적으로감소하는경향을나타내었으며, 이때 7% 첨가군의 ph 는 4.38 로가장낮았다 (p<0.05). 반죽직후와 1 차발효후로시간이경과할수록 ph 는감소하는경향을보였다. 이는 Yoon HS 등 (2014) 의연구에서와같이 1 차발효후에 ph 가감소하였다는연구결과와일치하였으며, 1 차발효과정에서이스트로인해생성되는탄산가스, 산과알코올은 ph 감소에영향을미친것으로사료된다. 2. 발효팽창력 석류껍질분말첨가량에따른반죽의발효팽창력은 Fig. 2 에나타내었다. 발효시간이늘어남에따라대조군과석류껍질분말첨가군들모두부피가유의적으로증 Fig. 2. Change of dough volume at various levels of pomegranate peel powder during first fermentation. : control (without pomegranate peel powder); : steamed bread with 1% pomegranate peel powder; : steamed bread with 3% pomegranate peel powder; : steamed bread with 5% pomegranate peel powder; : steamed bread with 7% pomegranate peel powder. 가하였다 (p<0.05). 부피의변화는모두실험군들이 30 분까지급격히진행되었으며그이후에는서서히진행되었다. 이는발효가진행되면서반죽이산성화되어이스트의활성감소에영향을준것으로사료된다 (Kim MA 등 2014). 60 분경과후, 대조군의발효팽창력은 ml 로가장높게나타났고 1% 첨가군은 ml, 3% 첨가군은 ml, 5% 첨가군은 ml, 7% 첨가군은 ml 로석류껍질분말첨가량이증가할수록발효팽창력이유의적으로감소하는경향을나타내었다 (p<0.05). 이러한결과는참죽분말을첨가한식빵 (Kim MA 등 2014), 감잎분말을첨가한식빵 (Kang WW 등 2000) 의연구에서도부재료의첨가량이증가할수록발효팽창력이감소하였다는연구결과와일치하였다. 가스보유력은반죽의글루텐형성정도에영향을받는다 (Kang SW & Lee BG 2004). 밀가루를대체하여석류껍질분말첨가시, 석류껍질이가지고있는식이섬유가글루텐형성을방해하고반죽의글루텐함량이감소하여글루텐의망상구조가잘이루지못했기때문에발효팽창력이감소한것으로사료된다 (Jeon TG 등 2010, Jeon KS 등 2015). 3. 부피와비용적석류껍질찐빵의부피및비용적은 Table 4와같다. 대조군의부피는 ml로가장높게나타났고석류껍질분말의첨가량이증가할수록유의적으로감소하는경향을나타내었다 (p<0.05). 7% 첨가군의부피는 ml로가장낮게나타났다. 대조군의비용적은 2.92 ml/g 으로유의적으로가장높게나타났으며 (p<0.05), 석류껍질분말첨가량이증가함에따라 ml/g로비용적이감소하는경향을보였다. 스테비아잎분말을첨가한식빵 (Choi SN 등 2014), 황기분말을첨가한식빵 (Min SH & Lee BR 2008) 과쟈스민분말을첨가한식빵 (Hwang YK 등 2004) 의연구에서도부재료첨가량이증가할수록빵의부피와비용적이유의적으로감소하는경향을보였다고보고하여본연구결과와유사한경향을나타내었다. 이는석류껍질분말첨가함에따른글루텐함량감소및 Table 4. Volume and Specific volume of steamed breads at various levels of pomegranate peel powder Content Volume (ml) ±1.68 a2, ±2.65 b ±3.06 c ±1.60 d ±1.53 e 2, *** Specific volume (ml/g) ±0.02 a2, ±0.03 b ±0.03 c ±0.02 d ±0.02 e 2, *** 2017; 33(:

6 Korean J Food Cook Sci 석류껍질분말첨가찐빵의품질특성 59 반죽 ph 의급격한감소로인해가스보유력감소, 발효팽창력이감소등으로찐빵의부피와비용적이감소된것으로사료된다. 4. 수분함량 석류껍질찐빵의수분함량측정결과는 Table 5 와같다. 대조군의수분함량은 43.32% 로가장높게나타났으며, 석류껍질분말첨가량이증가할수록 % 로유의적으로감소하는경향을보였다 (p<0.05). 이는초석잠분말을첨가한식빵의수분함량은초석잠분말첨가량이증가함에따라감소하였으며 (Jeon KS 등 2015), 식빵에참죽분말을첨가한연구 (Kim MA 등 2014) 에서도참죽분말첨가량이증가할수록수분함량이감소한것으로보고하여본연구결과와유사하였다. 이는첨가된석류껍질분말의수분함량이 8.89% 로밀가루 12.31% 에비하여낮기때문인것으로사료된다. 5. 색도및외관촬영 석류껍질분말을첨가한찐빵의색도는 Table 6, 단면 을촬영한사진은 Fig. 3 에나타내었다. 밝기정도를나타내는 L 값은대조군에서 으로가장높았으며석류껍질분말첨가량이증가할수록유의적으로감소하는경향이나타났다 (p<0.05). 죽엽과연잎분말을첨가한찐빵 (Im JS & Lee YT 2010) 에서도죽엽분말의첨가량이증가할수록 L 값이감소하여어두워지는경향을보였으며, 연잎분말의첨가량이증가할수록 L 값도감소하는경향을보여본연구의결과와유사하였다. 적색도를나타내는 a 값은대조군에서 로유의적으로가장낮게나타났으며 (p<0.05), 석류껍질분말첨가할수록증가하는경향을보였고 1%, 3% 및 5% 첨가군사이에유의적인차이가나타나지않았지만 1%, 3%, 5% 첨가군과 7% 첨가군사이에유의적인차이가나타났다 (p<0.05). 황색도를나타내는 b 값은석류껍질분말첨가량이증가할수록유의적으로증가하는경향을보였으며 7% 첨가군은 로가장높게나타났다 (p<0.05). 또한석류농축액을첨가한백설기 (Choi JE & Lee JH 2015) 와감귤과피분말을 c 첨가한식빵 (Lee EJ 등 201 의연구에서부재료첨가량이증가할수록 L 값은감소하고 a 값과 b 값은증가하였다는연구결과와일치하였다. ΔE(total color difference, 색차 Table 5. Moisture content of steamed breads at various levels of pomegranate peel powder Content Moisture (%) 43.32±0.12 a2, 42.98±0.12 b 42.38±0.16 c 42.05±0.18 d 41.39±0.05 e *** Table 6. Color values of steamed breads at various levels of pomegranate peel powder Color value L 73.15±0.20 a3,4) 62.24±0.33 b 58.41±0.97 c 56.40±0.24 d 53.86±0.36 e *** a -2.51±0.06 c3,4) 01.50±0.09 b 01.15±0.15 b 01.28±0.03 b 01.96±0.41 a *** b 14.16±0.09 e3,4) 16.68±0.14 d 19.06±0.09 c 20.12±0.03 b 20.44±0.06 a 2, *** ΔE 25.02±0.19 e3,4) 35.87±0.30 d 40.32±0.92 c 42.59±0.22 b 45.07±0.34 a *** Degree of lightness (black white), degree of redness (green red), degree of yellowness (blue yellow). 4) ; 33(:54-64

7 60 장양양 송가영 오현빈 정기영 신소연 김영순 Korean J Food Cook Sci Fig. 3. Photograph of steamed bread at various levels of pomegranate peel powder. Top: top of steamed bread, bottom: cross section of steamed bread. 값 ) 는대조군은 로가장낮게나타났으며, 석류껍질분말첨가량이증가할수록 의범위에서증가하는경향을보였다 (p<0.05). Yoon HS 등 (2014) 은아로니아분말을첨가할수록식빵의 L 값과 b 값은감소하고 a 값은증가하는결과가아로니아분말이가지고있는안토시아닌색소에기인한것으로보고하였다. 부재료를첨가시첨가되는분말본연의색과종류등이빵의색도에영향을미친다 (Jeon KS 등 2015). 본연구에서석류껍질분말첨가량에따른찐빵의색도의차이는석류껍질분말에함유된색소에기인한결과로여겨진다. 찐빵반죽과찐빵의단면색은석류껍질분말첨가량이증가할수록어두워지고황색빛이진하게나타났다. 찐빵의부피는석류껍질분말첨가량의증가함에따라 부피가감소되는경향을보였다. 이는석류분말을첨가한식빵의연구결과 (Shin SR 등 2008) 와유사하였다. 6. Texture 특성석류껍질분말첨가찐빵의 texture 특성으로경도, 탄력성, 응집성, 씹힘성을측정한결과는 Table 7과같다. 경도는대조군은 2.18 N, 1% 첨가군은 3.24 N, 3% 첨가군은 4.50 N, 5% 첨가군은 5.93 N, 7% 첨가군은 7.80 N으로석류껍질분말첨가량이증가할수록유의적으로증가하는경향을나타내었다 (p<0.05). 이러한결과는 sweet potato dietary fiber를첨가한찐빵 (Zhang M 등 2016) 의연구에서도 sweet potato dietary fiber의첨가량이증가할수록찐빵의경도가증가하는경향을보였다. 누에열수 Table 7. Textural characteristics of steamed breads at various levels of pomegranate peel powder Textural characteristics Hardness (N) 2.18±0.17 e 3.24±0.10 d 4.50±0.12 c 5.93±0.30 b 7.80±0.61 a *** Springiness (mm) 9.62±0.01 a 9.46±0.04 b 9.31±0.10 c 9.04±0.05 d 8.88±0.01 e *** Cohesiveness 0.90±0.00 a 0.87±0.01 b 0.83±0.00 c 0.81±0.01 c 0.76±0.03 e *** Chewiness (N mm) 18.83±1.41 e 26.64±0.87 d 34.95±1.16 c 43.20±1.71 b 52.44±5.13 a *** 2017; 33(:

8 Korean J Food Cook Sci 석류껍질분말첨가찐빵의품질특성 61 추출물 (Kwon YJ & Kim HJ 2016), 쑥부쟁이분말 (Kim YJ 등 2016) 을부재료로빵에첨가한연구에서도빵의경도가부재료첨가량의증가에따라증가하였다는연구보고와일치한경향을보였다. 빵의경도는첨가되는부재료, 빵의부피, 내부기공발달정도, 수분함량, 이스트의양, 발효시간및온도등과관련이있으며 (Kwon YJ & Kim HJ 2016), 석류껍질분말을첨가할수록찐빵의내부의기공이잘발달되지못하여기공크기가조밀해지고부피가감소함에따라찐빵의경도가증가하는것으로판단된다. 석류껍질분말첨가찐빵의탄력성은대조군에서 9.62 mm 로가장높게나타났으며, 석류껍질분말첨가량이증가함에따라탄력성이 mm 로유의적으로감소하는경향을보였다 (p<0.05). 이는초석감분말 (Jeon KS 등 2015), 늙은호박동결건조분말을첨가한식빵 (Moon HK 등 2004) 의연구에서부재료첨가량이증가할수록탄력성이감소하였다는연구결과와유사한것으로나타났다. Bae JH 등 (2005) 은식빵에대추추출액을첨가시대추추출액이기포막을약화시켜탄력성이감소하였다고보고하였으며, 본연구에서도석류껍질분말첨가량이증가할수록탄력성이감소하는것은석류껍질분말이찐빵내부기공발달을억제하여압착에대한복원력을감소시키기때문인것으로사료된다. 응집성은석류껍질분말첨가량이증가할수록감소하는경향을보였으며, 7% 첨가군에서 0.76 으로가장낮게나타났다. 이는 Jeon YS & Kim MW(2010) 의연구에서선식첨가량이증가할수록응집성또한감소하였다는연구결과와일치하였다. 씹힘성은대조군이 N mm, 1% 첨가군이 N mm, 3% 첨가군이 N mm, 5% 첨가군이 N mm, 7% 첨가군이 N mm 로석류껍질분말첨가량이증가할수록찐빵의씹힘성이유의적으로증가하는경향을나타내었다 (p<0.05). 이는 Jeon KS 등 (2015) 의연구에서초석잠분말첨가량이증가할수록씹힘성또한증가하였다는보고와유사하였다. 7. 총페놀화합물함량 석류껍질분말첨가찐빵의총페놀화합물의함량은 Table 8 과같다. 대조군의총페놀화합물의함량은 8.64 µg GAE/mg 이었으며 1% 첨가군은 µg GAE/mg, 3% 첨가군은 µg GAE/mg, 5% 첨가군은 µg GAE/mg, 7% 첨가군은 µg GAE/mg 으로석류껍질분말첨가량이증가할수록총페놀화합물의함량이유의적으로증가하였다 (p<0.05). 이는모싯잎가루를첨가한찐빵 (Kim JH 등 2014) 에서의연구결과와유사한경향을나타냈다. Kim MS 등 (201 의연구에서석류껍질분말의총페놀화합물이 mg/g 으로높게측정되었다고하였으며, Li Y 등 (2006) 의연구에서도석류껍질의총페놀화합물함량이높게나타났다고보고된바있다. 따라서페놀화합물이풍부하게함유된석류껍질분말을첨가하여찐빵총페놀화합물의함량이증가하는경향을나타낸것으로사료된다. 페놀화합물은자유라디칼을소거할수있을뿐만아니라지질의노화도억제할수있다고보고되고있다 (Corsetti A 등 1998). 따라서석류껍질분말첨가시찐빵의노화억제효과를기대할수있을것으로여겨진다. 8. DPPH 라디칼소거능석류껍질분말을첨가한찐빵의 DPPH 라디칼소거능측정결과는 Table 8에나타내었다. 일차함수관계식에의해 DPPH 라디칼 50% 를제거하는시료의농도 (IC50) 을구하였다. IC50값은석류껍질분말첨가량이증가할수록대조군 ( µg/ml) > 1% 첨가군 ( µg/ml) > 3% 첨가군 (41.05 µg/ml) > 5% 첨가군 (29.71 µg/ml) > 7% 첨가군 (21.84 µg/ml) 순으로유의적으로감소하는경향을보였다 (p<0.05). 이는석류껍질분말첨가량증가에따라 DPPH 라디칼소거능이증대되는것을나타내며, 석류껍질첨가량이증가할수록찐빵의항산화활성이증가하는경향을나타내었다. 이는석류농축액을첨가한백설기 (Choi JE & Lee JH 2015) 에서의연구결과와유사한경향 Table 8. Total polyphenol and DPPH radical scavenging effect (IC50) of steamed breads at various levels of pomegranate peel powder Content Total polyphenol (µg GAE/mg) ±0.32 d2, ±0.30 d 21.43±0.19 c 23.16±0.32 b 26.24±0.77 a, *** DPPH (IC 50, µg/ml) ±6.53 a2, ±4.73 b 41.05±1.35 c 29.71±1.76 d 21.84±1.62 e 2, *** ; 33(:54-64

9 62 장양양 송가영 오현빈 정기영 신소연 김영순 Korean J Food Cook Sci 을나타냈다. Kim MS 등 (201 의연구에따르면석류껍질은항산화효과가우수하다고보고하였으며, 강한항산화능을가지고있는석류껍질분말을첨가함으로써 DPPH 라디칼소거능이증가한것으로사료된다. 9. 소비자기호도조사 9 점척도법으로석류껍질분말첨가찐빵의소비자기호도조사결과는 Table 9 에나타내었다. 찐빵의외관은대조군 (7.00) > 1% 첨가군 (6.65) > 3% 첨가군 (6.10) > 5% 첨가군 (5.95) > 7% 첨가군 (3.50) 순으로석류껍질분말첨가량이증가할수록감소하는경향을나타내었다 (p<0.05). 이는석류껍질분말첨가량이증가함에따른찐빵의부피가감소와관련이있는것으로사료된다. 색은 7% 첨가군이 4.70 로가장낮게나타났고대조군과 1% 첨가군, 3% 첨가군, 5% 첨가군간에유의적인차이가나타나지않았다. 향미는대조군 (4.70) 과 7% 첨가군 (5.10) 에비해 1%, 3%, 5% 첨가군이높게나타났으며, 그중에 1% 첨가군이 6.00 로유의적으로가장높게나타났다 (p<0.05). 이는석류껍질분말자체의향기가찐빵의발효향을약화시킴으로인해 5% 첨가시까지높은기호도를나타내었으나 7% 석류껍질분말첨가시, 석류껍질분말특유의향기가너무강하여기호도가감소한것으로여겨진다. 경도는대조군에서 5.45 로가장낮게나타났으며, 석류껍질분말을첨가할수록 5% 첨가군까지증가하다가 7% 첨가군에서감소하는경향을나타내었다. 이는조직감측정결과에서석류껍질분말의첨가량이증가할수록찐빵의경도가유의적으로증가하는경향을나타나과량의석류껍질분말첨가시찐빵이많이단단해지기때문에 7% 첨가군의경도에대한소비자기호도가낮게나타나는것으로사료된다. 씹힘성은대조군 (5.85) 에비하여석류껍질분말첨가군들은 로높게나타났으며, 1% 첨가군은 7.30 로유의적으로가장높게나타났다 (p<0.05). 맛은 7% 첨가군을제외한다른석류껍질분말첨가군들은모두 로대조군 (5.05) 에비하여높게나타났다. 7% 석류껍질분말첨가시맛의기호도가낮게나타난것은석류껍질분말을첨가할수록유기산으로인해신맛이강해지기때문인것으로여겨진다. 전반적인기호도는 1% 첨가군 (6.60) > 3% 첨가군 (5.85) > 5% 첨가군 (5.55) > 대조군 (5.05) > 7% 첨가군 (4.25) 순으로나타났다. 비트가루를첨가한식빵에서도비트가루 4% 첨가군까지는 로대조군 (4.20) 에비해전반적인기호도가높게나타났으나 6% 첨가군은 3.20 으로대조군에비해전반적인기호도는낮게나타나는경향을보였다 (Lee EJ & Ju HW 2016). 이상의결과를종합하여볼때, 찐빵에첨가하는석류껍질분말의농도는 1% 수준이적절한것으로여겨진다. Ⅳ. 요약및결론 본연구에서는천연소재이며기능성이높은식품첨가제인석류껍질분말의활용도를높이고자석류껍질분말을첨가하여찐빵을제조하고찐빵의품질특성을살펴보았다. ph 는석류껍질분말첨가량이증가할수록감소하는경향을보였으며, 1 차발효후모든실험군들의 ph 는감소하였다. 발효팽창력은석류분말첨가량이증가할수록감소하는경향을나타내었다. 부피는대조군이 ml 로가장높게나타났으며, 석류껍질분말첨가량이증가할수록감소하는경향을보였다. 비용적측정결과, 대조군이 2.92 ml/g 으로가장높게나타났으며, 석류껍질분말첨가량이증가할수록 ml/g 으로 Table 9. Sensory preference scores of steamed bread at various levels of pomegranate peel powder Sensory preference scores Appearance 7.00±1.12 a 6.65±0.59 ab 6.10±0.72 bc 5.95±1.32 c 3.50±1.05 d *** Color 6.30±1.13 a 6.45±1.23 a 6.55±1.28 a 6.20±1.11 a 4.70±1.63 b 6.99 *** Flavor 4.70±0.86 c 6.00±1.03 a 5.30±1.30 bc 5.85±0.99 ab 5.10±0.72 c 5.78 *** Hardness 5.45±0.76 c 6.50±1.24 ab 6.55±1.23 ab 7.15±0.99 a 6.30±1.30 b 5.98 *** Chewiness 5.85±1.09 c 7.30±0.80 a 6.45±0.89 bc 6.85±1.50 ab 6.70±0.73 ab 5.30 ** Taste 5.05±0.60 b 6.15±1.14 a 5.55±0.83 ab 5.25±0.64 b 3.95±1.54 c *** Overall acceptability 5.05±0.69 bc 6.60±1.31 a 5.85±1.09 ab 5.55±1.05 b 4.25±2.02 c 9.01 *** ** p<0.01, 2017; 33(:

10 Korean J Food Cook Sci 석류껍질분말첨가찐빵의품질특성 63 감소하는경향이나타났다. 수분함량은석류껍질분말첨가량이증가할수록감소하는경향을보였고 7% 첨가군은 41.39% 로가장낮게나타났다. 석류껍질찐빵의색도는석류껍질분말첨가량이증가할수록 L 값 ( 명도 ) 은감소하는경향을보인반면 a 값 ( 적색도 ) 과 b 값 ( 황색도 ) 은모두증가하는경향을보였다. 조직감측정결과, 경도및씹힘성은석류껍질분말첨가량에비례하여증가하는경향을보였으나탄력성과응집성은석류껍질분말첨가량증가함에따라감소하는경향을나타내었다. 총페놀화합물함량은석류껍질분말첨가량이증가할수록유의적으로증가하는경향이나타났으며, DPPH 라디칼소거능은석류껍질분말첨가량이증가함에따라 IC50 이감소하는경향을보여항산화활성이증대되는것으로나타났다. 9 점척도법을이용한소비자기호도조사에서 1% 첨가군은색 (6.45), 향기 (6.00), 씹힘성 (7.30), 맛 (6.15), 전반적인기호도 (6.60) 에서높은기호도를나타내었다. 이상의결과로미루어볼때, 석류껍질분말을첨가한찐빵제조시품질을향상시킬수있는바람직한석류껍질분말첨가비율은 1% 인것으로사료된다. Conflict of Interest No potential conflict of interest relevant to this article was reported. References Akay S, Alpak I, Yesil-Celiktas O Effects of process parameters on supercritical CO 2 extraction of total phenols from strawberry (Arbutus unedo L.) fruits: An optimization study. J Sep Sci 34(15): Altunkaya A, Hedegaard RV, Brimer L, Gökmen V, Skibsted LH Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food Funct 4(5): Bae JH, Lee JH, Kwon KI, Im MH, Park GS, Lee JG, Choi HJ, Jeong SY Quality characteristics of the white bread prepared by addition of jujube extracts. Korean J Food Sci Technol 37(4): Cho BY, Choi SH, Kim TS, Park YE, Kim JM, Choi SI, Jung TD, Oh JW, Lee JH, Hong JM, Lee OH Quality characteristics of factory-style and handmade-style steamed bread. J Agric Life Environ Sci 28(: Choi DM, Chung SK, Lee DS Shelf life extension of steamed bread by the addition of fermented pine needle extract syrup as an ingredient. J Korean Soc Food Sci Nutr 36(5): Choi JE, Lee JH Selected physicochemical and consumer preference characteristics of Baikseolgi with pomegranate concentrate. J Korean Soc Food Sci Nutr 44(: Choi SN, Joo MK, Chung NY Quality characteristics of bread added with stevia leaf powder. Korean J Food Cook Sci 30(4): Corsetti A, Gobbetti M, Balestrieri F, Paoletti F, Russi L, Rossi J Sourdough lactic acid bacteria effects on bread firmness and stalin. J Food Sci 63(: Gautam R, Sharma SC Effect of Punica granatum Linn. (peel) on blood glucose level in normal and alloxan-induced diabetic rats. Res J Pharm Technol 5(: Hwang SY, Oh KJ, Kang KO Study on the quality characteristics of steamed bread using bamboo and lotus leaf powder. Korean J Food Cult 29(: Hwang YK, Hyun YH, Lee YS Study on the characteristics of bread with jasmin tea powder. Korean J Food Nutr 17(: Im JS, Lee YT Quality characteristics of rice bread substituted with black rice flour. J East Asian Soc Diet Life 20(6): Iqbal S, Haleem S, Akhtar M, Zia-ul-Haq M, Akbar J Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Res Int 41(: Ismail T, Sestili P, Akhtar S Pomegranate peel and fruit extracts: A review of potential anti-inflammatory and anti-infective effects. J Ethnopharmacol 143(: Jeon KS, Lee NH, Park SI Quality characteristics of white pan bread with chinese artichoke (Stachys sieboldii MIQ) powder. Korean J Culin Res 21(4):1-15. Jeon TG, An HL, Lee KS Quality characteristics of bread added with turmeric powder. J East Asian Soc Diet Life 20(: Jeon YS, Kim MW Quality characteristics of white pan bread added with Sunsik powder. J East Asian Soc Diet Life 20(: Jin SY Study on antioxidant activities of extracts from different parts of Korean and Iranian pomegranates. J Korean Soc Food Sci Nutr 40(8): Kanatt SR, Chander R, Sharma A Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products. Int J Food Sci Technol 45(: Kang SW, Lee BG Rheological properties of dough qualities of functional bread flour added with Chungpesagan-tang extracts & re-procurement attitude. Korean J Culin Res 10(4): Kang WW, Kim GY, Kim JK, Oh SL Quality characteristics of the bread added persimmon leaves powder. Korean J Soc Food Sci 16(4): Kim CS, Hwang CM, Song YS, Kim HI, Chung DJ, Han JH Commercial wheat flour quality and bread making conditions for Korean-style steamed bread. J Korean Soc ; 33(:54-64

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