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1 J Korean Soc Food Sci Nutr 한국식품영양과학회지 46(1), 92~99(2017) 현미식이섬유를대체한다쿠아즈의품질특성및소비자기호도 염경훈 1 빙동주 1 김성현 2 최갑성 3 전순실 1 1 순천대학교식품영양학과 2 경남도립남해대학호텔조리제빵과 3 순천대학교식품공학과 Quality Characteristics and Consumer Perception of Dacquoise with Rice Bran Dietary Fiber Kyung Hun Yeom 1, Dong Joo Bing 1, Sung Hyun Kim 2, Kap Seong Choi 3, and Soon Sil Chun 1 1 Department of Food & Nutrition and 3 Department of Food Science and Technology, Sunchon National University 2 Department of Hotel Culinary Arts & Bakery, Gyeongnam Provincial Namhea College ABSTRACT People have become more interested in fiber intake due to the rise of noncommunicable diseases such as hyperlipemia and abdominal obesity. This study was carried out to develop dacquoise incorporating different amounts of rice bran dietary fiber (5%, 10%, 15%, and 20%). Dacquoise characteristics such as viscosity, specific volume, moisture content, color, and texture were measured. Consumer acceptance and check-all-that-apply on characteristics of dacquoise with rice bran dietary fiber were observed. Increasing amounts of rice bran dietary fiber resulted in increasing viscosity of batter as well as higher specific volume, lightness, and hardness of finished product. On the contrary, yellowness and redness of dacquoise increased as the amount of rice bran dietary fiber increased. While there was no effect of rice bran dietary fiber on moisture content (range of %). According to the consumer acceptance test, dacquoise with 5% of rice bran dietary fiber showed the highest liking score in color and overall acceptance (5.9 and 5, respectively). The findings from the principle component analysis of principle component (PC) 1 (71.04% explanation) showed that as rice bran dietary fiber increased, texture of the product got drier, and consumers described the product with 20% rice bran dietary fiber as cotton mouth and 5% rice bran dietary fiber as sticky. PC2 (16.54% explanation) demonstrated 5% and 10% rice bran dietary fiber, and dacquoise had nutty and soybean notes while 15% and 20% rice bran dietary fiber dacquoise had flour, bitter, and salty flavors. Based on these results, the optimum addition level of rice bran dietary fiber for dacquoise is 5%. Key words: dacquoise, rice bran dietary fiber powder, texture, specific volume, sensory evaluation 서 다쿠아즈는프랑스남부닥스 (Dax) 지방에서유래한거품형케이크이며, 달걀흰자로제조한머랭에설탕, 박력분, 아몬드가루등을섞어반죽을완성하는것으로마카롱과함께프랑스의대표적인디저트중하나이다 (1,2). 최근제과업계에서는건강식재료및가공식품등에대한소비자의관심이높아져기능성과자류와케이크류에생리활성물질을첨가한제품이개발되고있다. 다쿠아즈는녹차, 블루베리등기능성부재료의첨가로다양한색을가지고있어고급제과류를찾는소비자들에의해판매량이증가하고있다. 우리나라는경제발전으로인해건강에대한관심이높아 Received 29 September 2016; Accepted 11 October 2016 Corresponding author: Soon Sil Chun, Department of Food & Nutrition, Sunchon National University, Suncheon, Jeonnam 57922, Korea css@scnu.ac.kr, Phone: 론 지고, 지방, 당뇨, 변비, 고지혈, 대장암등의성인병이식이섬유섭취량과관련이있다고알려짐에따라식이섬유에대한관심이높아지고있다 (3). 또한, 1970년대부터식이섬유의중요성이대두하면서미국과일본에서는식이섬유필요량을추정하고, 일상생활에서부족한식이섬유의섭취량을식사시늘릴것을권고하였다 (4). 벼에서왕겨를벗겨내고도정을통해백미로만드는과정에서약 7% 정도의부산물이발생하게되는데이를미강 (rice bran) 이라고한다 (5,6). 미강은단백질 12~16%, 섬유소 20~25%, 지방 16~22% 로구성되어있고 (7), 비타민 B 1, B 2 외에도칼슘, 인, 마그네슘등의미네랄이풍부하다 (8,9). 미강은지질과식이섬유가많이함유되어있으며, 특히생리활성물질인 GABA(gamma amino butyric acid) 는체내의다양한생리작용에도움을준다 (10). 또한, 항산화효과 (11), 항염증효과 (12), 항고혈압 (13), 항당뇨 (14) 및미백 (15) 등에관한다양한연구가보고되고있다. 최근미강의

2 현미식이섬유를대체한다쿠아즈의품질및소비자기호도 93 효과가알려지면서미강유추출물의원료, 사료, 유기비료, 미생물배지및식 의약품의소재등으로사용되고있으며 (16), 이외에도미강을이용한쿠키 (17), 생국수 (18), 요구르트 (19), 프랑크푸르트소시지 (20) 등다양한가공식품에이용되고있다. 그러나미강은지방함량이높아산패의문제가발생할수있는문제점이있는것으로알려져있다 (16). 따라서본연구에서사용된현미식이섬유는미강에서지방과단백질이제거되고, 무기질, 식이섬유및유용성분등이함유되어있어가공제품의산패를줄일수있는부재료로판단되어 5, 10, 15, 20%(w/w) 비율로아몬드분말을대체한다쿠아즈를제조하였다. 다쿠아즈반죽의점도와비중을측정하고, 제조된다쿠아즈의수분함량, 수분활성도, 비용적, 굽기손실률, 색도및조직감을조사하였다. 그리고소비자기호도검사와 CATA(check-all-that-apply) 방법을통해관능적특성을분석하여현미식이섬유를이용한가공식품의기초자료를제공하고자한다. 재료및방법재료현미식이섬유 ( 베이다황 CJ, Harbin, China), 아몬드분말 (( 주 ) 곡물면가, 충북, 한국 ), 밀가루 ( 박력분, 씨제이제일제당, 양산, 한국 ), 슈가파우더 (( 주 ) 신광식품, 경남, 한국 ), 설탕 ( 백설하얀설탕, 씨제이제일제당, 인천, 한국 ) 및달걀을구입하여실험재료로사용하였다. 다쿠아즈의제조현미식이섬유첨가량을달리한다쿠아즈의배합비는 Table 1에나타내었다. 다쿠아즈의배합은아몬드분말 170 g, 박력분 g, 슈가파우더 g, 난백 g, 설탕 g이었으며, 아몬드분말건물당현미식이섬유분말을 0, 5, 10, 15, 20% 의비율로대체하였다. 수분함량을동일하게할목적으로물의양도조정하였다. 다쿠아즈용머랭은난백을호바트믹싱기 (N50(ML104642), HOBART, Troy, MI, USA) 에넣어 speed 2에서 2분혼합하고설탕을첨가하여 speed 2에서 10분동안혼합한후, 체에친아몬드분말, 슈가파우더, 박력분, 현미식이섬유분말을주걱으로 회 혼합하여다쿠아즈반죽을완성하였다. 완성된반죽은짤주머니를이용하여반죽틀 ( 지름 8.5 cm, 높이 2 cm) 에 50 g씩넣은후윗불 190 C, 아랫불 150 C로예열된오븐 (Deck Oven, Shinshin Machinery Co., Busan, Korea) 에서 10분간구웠다. 완성된다쿠아즈는실온에서 1시간식힌후시료로사용하였다. 반죽의점도측정점도는회전식점도계 (Visco star plus, FUNGILAB, Barcelona, Spain) 를이용하여 50 ml 비커에 40 g을담은후 spindle: L4, rpm: 3.0, 23 C, shear rate: 70.0 s -1 의조건에서측정하였으며, spindle 회전후 1분이되었을때의값을측정하였다 (21). 반죽의비중측정비중은 AACC(22) 방법에따라다쿠아즈반죽의무게를재어아래식으로계산하였다. 다쿠아즈반죽을담은용기의무게-빈용기의무게비중 = 물을담은용기의무게-빈용기의무게수분함량과수분활성도측정다쿠아즈의수분함량은시료 2 g을수분측정기 (MB45, Ohaus, Greifensee, Switzerland) 를이용하여측정하였고, 수분활성도는시료 2 g을수분활성측정기 (HP23-AW, Rotronic, Bassersdorf, Switzerland) 에넣어측정하였다 (23). 비용적과굽기손실률측정다쿠아즈의부피는종자치환법 (24) 을사용하였다. 유채씨를이용하여 volumeter로측정한후비용적 (ml/g) 으로나타내었고, 굽기손실측정은굽기전의중량과구운후의중량차이로굽기손실률 (%) 을계산하였다. 색도측정다쿠아즈의색도는직경 2 cm, 높이 1 cm의 cell에넣고색차계 (Chroma Meter, CR-200b, Minolta, Osaka, Japan) 를사용하여 L( 명도 ), a(+ 적색도 /-녹색도), b(+ 황색도 ) 값 Table 1. Formula for dacquoise with rice bran dietary fiber Emulsion Foam Ingredients (g) Almond powder 1) Rice bran dietary fiber 2) Wheat flour Sugar powder Water Egg white Sugar ) Moisture content of almond powder: 8%. 2) Moisture content of rice bran dietary fiber: 3.22%

3 94 염경훈 빙동주 김성현 최갑성 전순실 으로나타내었다. 이때사용된표준색판은 L=97.10, a= +0.13, b=+1.88이었다 (25). 의상관분석을이용하였고, 주성분분석에는 covariance matrix를사용하였다. 조직감측정다쿠아즈의조직감은다쿠아즈를 cm로자른다음 texture analyzer(model TA-XT2i, Stable Micro Systems, Godalming, UK) 를이용하여 100 mm compression plate를장착하고시료를 2회연속적으로침입시켰을때나타난 force-time curve로부터견고성 (hardness), 부서짐성 (fracturability), 탄력성 (springiness), 검성 (gumminess) 및씹힘성 (chewiness) 을측정하였으며, 이때의분석조건은 strain은 %, pre-test speed 5.0 mm/s, test speed 5.0 mm/s, post-test speed 5.0 mm/s, time은 3 s였다 (26). 관능검사소비자관능검사는순천대학교식품영양학과학생 65명을대상으로 9점척도법과 CATA 방법을이용하여조사하였다. 소비자검사는제품의색 (color), 향미 (flavor), 부드러운정도 (softness) 의기호도및전체적인기호도 (overall acceptability) 로서대단히좋아한다 9점, 좋지도싫지도않다 5점, 대단히싫어한다 1점으로나타내었다. CATA 설문에사용된관능특성용어는밀기울향 (bran flavor), 쓴맛 (bitterness), 떫은맛 (astringency), 기름맛 (oily), 달걀냄새 (egg flavor), 단맛 (sweetness), 짠맛 (salty), 고소한맛 (nutty), 텁텁함 (cotton mouth), 탄향 (burnt flavor), 콩냄새 (soybean flavor), 비린맛 (fishy), 입자의잔여물 (grainy), 밀가루맛 (flour taste), 찐득함 (sticky), 퍽퍽함 (dry) 으로총 16가지로구성되었고, 소비자가해당하는특성에모두표시하도록하였다. 통계처리모든실험결과는 SPSS 프로그램 (SPSS 12.0 for windows, SPSS Inc., Chicago, IL, USA) 을이용하여일원배치분산분석 (one-way ANOVA) 을실시하였으며, 각측정평균값간의유의성은 P<0.05 수준으로 Duncan의다중범위시험법을사용하여검증하였다. SAS Software 9.3(SAS Institute Inc., Cary, NC, USA) 을이용하여상관관계분석 (correlation) 과주성분분석 (Principal component analysis) 을하였다. 실험결과값들사이의상관관계는 Pearson 결과및고찰반죽의점도와비중현미식이섬유를첨가한다쿠아즈반죽의점도는 Table 2에나타내었다. 대조군이 66, cp로유의적으로가장낮았으며 (P<0.05), 현미식이섬유대체량이증가할수록높아지는경향을나타내었고, 20% 대체군이가장높게나타났다 (P<0.05). 반죽의점도는굽고난후최종제품의조직감과부피에영향을미치는인자 (27) 로부재료의물결합능력이높을수록반죽의점도가증가하고, 공기입자의이동이지연되어팽창이지속해서일어나므로반죽안정도에도움을준다고한다 (28,29). 반죽의비중은식이섬유 5% 대체군이 0.63 g/ml로유의적으로가장낮았으며 (P<0.05), 현미식이섬유대체량이증가할수록높게나타났다. Kwon과 Lee() 의연구에서도미강분말첨가량이증가함에따라케이크반죽의비중이증가하는결과와유사하였다. 비중은반죽온도, 혼합시간, 부재료의기포에대한흡착력등에영향을받으며 (31,32), 반죽내많은공기가혼합될경우최종제품의부피가큰반면에재료들의결속력이약해져부서지기쉽게된다 (33). 현미식이섬유분말이아몬드분말보다높은비중으로인해반죽의비중이높아진것으로판단되며, Kwon과 Lee() 는미강분말의높은섬유질, 무기질함량은최종제품의부드러움을감소시킨다고한다. 수분함량과수분활성도현미식이섬유를첨가한다쿠아즈의수분함량과수분활성도는 Table 3에나타내었다. 수분함량은대조군이 % 로가장낮았으며, 대조군과대체군사이에는유의적인차이를나타내지않았다 (P>0.05). 수분함량은수분보유력, 저장성, 팽창력에영향을미치는인자로 (34), 수분손실이클수록제품의노화가빨리일어난다 (35). Kang 등 (36) 의연구에서는미강이첨가된머핀이무첨가군보다저장중에수분손실량이적게나타나는결과를보였고, 본실험에서도현미식이섬유의첨가가다쿠아즈의저장성을증가시키는데긍정적인영향을미칠것으로생각하였다. 또한, 인삼분말케이크 (37) 와머루시폰케이크 (38) 연구에서는섬유질의 Table 2. Viscosity and specific gravity of dacquoise batter with rice bran dietary fiber Viscosity (cp) Specific gravity (g/ml) 66,585.44± 5,0.02 d1) 0.65±0.01 bc2) 81,049.78± 7, bc 0.63±0.02 c 78,208.89± 10, c 0.65±0.04 bc 87,646.22± 6, b 0.69±0.03 b 116,877.56± 11, a 0.74±0.02 a ** ** 1) Mean±SD (n=9). 2) Mean±SD (n=3). ** P<0.01. Means with different letters (a-d) in each row are significantly different (P<0.05).

4 현미식이섬유를대체한다쿠아즈의품질및소비자기호도 95 Table 3. Moisture content and water activity of dacquoise with rice bran dietary fiber Moisture content (%) Water activity (Aw) 26.53±1.87 NS 26.21± ± ± ± ±0.009 a 0.871±0.009 ab 0.867±0.009 ab 0.863±0.009 b 0.867±0.004 ab Mean±SD (n=9). Means with different letters (a,b) in each row are significantly different (P<0.05). NS: not significant. 수분결합력으로인해호화와팽창에이용되는가용수분을감소시켜부피형성에부정적인영향을준다고알려져있다. 수분활성도는식품안정성에관여하는인자로수분활성도가낮을수록미생물번식이억제되어저장성에좋은영향을미친다 (39). 대조군이 0.872로유의적으로가장높게나타났으며 (P<0.05), 5, 10, 20% 대체군사이에는유의적인차이가없었다 (P>0.05). 비용적과굽기손실률측정현미식이섬유를첨가한다쿠아즈의비용적과굽기손실률은 Table 4에나타내었다. 비용적은대조군이 2.78 ml/g 으로유의적으로가장높았으며 (P<0.05), 5% 대체군이 2.16 ml/g, 10% 대체군 1.76 ml/g, 15% 대체군 1. ml/ g, 20% 대체군 1.54 ml/g으로현미식이섬유대체량이증가할수록유의적으로낮아졌다 (P<0.05). 이는미강스펀지케이크 () 및미강머핀 (36) 연구와유사한결과를나타내었다. Jeon과 Park(40) 은반죽의점성과기포형성력이높아지면기포안정성에도움을주어최종제품의부피가커진다고하였다. 본실험에서는아몬드분말보다현미식이섬유분말의높은비중으로인해믹싱과정중반죽내기포포집능력이낮아지고, 굽는과정중반죽의팽창이억제된것으로생각한다. 굽기손실률은대조군과 10% 대체군까지유의적인차이가없었으며 (P>0.05), 20% 대체군이 2.95% 로유 의적으로가장낮게나타났다 (P<0.05). 메밀가루를첨가한스펀지케이크연구 (41) 와밀감분말파운드케이크연구 (42) 에서도부재료가첨가될수록굽기손실률이감소하는유사한결과를보였다. 굽기손실률은굽는과정중반죽의기공이팽창되어증발하는수분량에따라달라진다고하였다 (43). 색도현미식이섬유를첨가한다쿠아즈의색도는 Table 5에나타내었다. 명도 (lightness) 는대조군이 59.09, 5% 대체군 56.86, 10% 대체군 54.91, 15% 대체군 53.37, 20% 대체군 51.21로현미식이섬유대체량이증가할수록유의적으로낮아졌다 (P<0.05). 적색도 (redness) 는 20% 대체군이 1.76 으로유의적으로가장높았으며 (P<0.05), 황색도 (yellowness) 또한현미식이섬유대체량이증가할수록유의적으로높아졌다 (P<0.05). 이는미강쿠키 (17) 와가래떡 (44) 연구에서도미강분말첨가량이증가할수록명도가낮아지는결과와유사하였다. 조직감현미식이섬유를첨가한다쿠아즈의조직감은 Table 6에나타내었다. 경도는 15% 대체군과 20% 대체군이 ~ g으로유의적으로가장높게나타났다 (P<0.05). 아스파라거스분말 (45), 구기자분말 (46) 첨가스펀지케이크 Table 4. Specific volume and baking loss of dacquoise with rice bran dietary fiber Bread weight (g) Bread volume (ml) Specific volume (ml/g) Baking loss (%) F value 47.14±1.10 b 46.82±0.50 b 46.94±1.06 b 48.15±0.73 a 48.52±0.63 a ** 1.83±13.79 a ±6.08 b 82.50±9.17 cd 84.17±11.45 c 74.58±5.42 d ** Mean±SD (n=12). ** P<0.01. Means with different letters (a-d) in each column are significantly different (P<0.05). Table 5. Hunter s color of dacquoise with rice bran dietary fiber Hunter value L a b 2.78±0.28 a 2.16±0.13 b 1.76±0.20 c 1.±0.23 c 1.54±0.12 d ** 5.72±2.20 a 6.36±0.99 a 6.13±2.12 a 3.70±1.47 b 2.95±1.26 b ** 59.09±0.44 a 56.86±0.19 b 54.91±0.20 c 53.37±0.25 d 51.21±0.29 e 1, ** -1.±0.17 d -0.41±0.17 c 0.29±0.12 bc 0.66±0.04 b 1.76±1.80 a ** 13.83±0. d 14.87±0.20 c 16.08±0.23 b 16.62±0.26 a 16.79±0.53 a ** Mean±SD (n=9). ** P<0.01. Means with different letters (a-e) in each row are significantly different (P<0.05).

5 96 염경훈 빙동주 김성현 최갑성 전순실 Table 6. Textural characteristics of dacquoise with rice bran dietary fiber Hardness (g) Fracturability (g) Springiness Gumminess Chewiness ±69.41 c ±46.33 c ±65.03 b ±80.47 a ±67.27 a ** 0.87±0.08 b 0.85±0.10 b 0.92±0.16 ab 1.04±0.15 a 0.98±0.16 ab * 0.74±0.05 NS 0.80± ± ± ± ±54.45 c ±40.95 c ±54.37 b ±63.76 a ±57.58 a ** ±48.52 c ±53.67 c ±63.61 b ±62.06 a ±47.98 a ** Mean±SD (n=9). * P<0.05, ** P<0.01. Means with different letters (a-c) in each row are significantly different (P<0.05). NS: not significant. Table 7. Consumer acceptance of dacquoise with rice bran dietary fiber Color Flavor Softness Overall acceptability 5.78±1.62 ab 5.43±1.49 a 4.42±1.49 ab 4.86±1.48 a 5.86±1.43 a 5.37±1.35 a 4.±1.33 a 5.02±1.29 a 5.46±1.21 ab 4.85±1.31 b 4.05±1.60 b 4.32±1.42 b Mean±SD (n=65). ** P<0.01. Means with different letters (a-c) in each row are significantly different (P<0.05). 5.25±1.38 b 4.85±1.25 b 4.08±1.35 b 4.34±1.24 b 4.28±1.72 c 3.74±1.43 c 2.72±1.36 c 3.06±1.47 c ** ** ** ** 의경도는첨가량이증가함에따라유의적으로증가하여본실험과유사한결과를나타내었다. 경도는비용적에큰영향을받으며, 비용적이증가할수록낮아진다. 이외에도조직감은제품의수분함량과기공의발달정도에영향을받는데, 기공이많아질수록경도가낮아진다고한다 (47). 부서짐성은 15% 대체군이 1.04 g으로유의적으로가장높았다 (P<0.05). 탄력성은실험군들간에유의적인차이를나타내지않았고 (P>0.05), 검성은대조군과 5% 대체군이 , 로유의적으로가장낮게나타났다. 씹힘성은대조군이 로가장낮았으며, 현미식이섬유대체량이증가할수록유의적으로증가하였는데 (P<0.05), 이는 Jang 등 (48) 의미강을첨가한머핀연구와유사한결과를나타내었다. 관능검사현미식이섬유를첨가한다쿠아즈의소비자기호도검사결과는 Table 7에나타내었다. 색은 5% 대체군이 5.86으로유의적으로가장높은점수를나타냈으며 (P<0.05), 향미는대조군과 5% 대체군이각각 5.43, 5.37로가장높게나타났다. 부드러움은현미식이섬유대체량이증가할수록낮아졌으며전체적인기호도는 5% 대체군이 5.02로가장높게나타났다. CATA 방법은일반소비자를대상으로시행하는관능검사법으로제품에대하여맛등의여러특성을선택할수있도록설계되어있으며, 전문패널에의해시행되는묘사분석법보다빠르고쉽게소비자의의견을반영할수있다 (49, 50). CATA 방법을이용한각특성의빈도분석결과는 Table 8과같았다. 대조군은단맛 38회, 텁텁한맛 35회, 잔여물감 34회, 퍽퍽함 34회, 밀기울냄새 33회, 달걀냄새 33회로가장높은빈도를나타내었고, 쓴맛 1회, 떫은맛 1회, 짠맛 2 회, 탄향 1회, 비린맛 3회로가장낮은빈도를나타내었다. 현미식이섬유첨가량이증가할수록쓴맛, 텁텁함, 탄향, 콩냄새, 비린맛의빈도수는증가하였고, 달걀냄새, 찐득함의빈도수는감소하였다. 현미식이섬유를첨가한다쿠아즈의관능특성용어간상관관계분석결과는 Table 9와같다. 쓴맛과떫은맛이 0.285로가장높은상관관계를나타내었으며, 텁텁함과퍽퍽함이 0.261, 고소한맛과콩냄새가 순이었다. 전체적인기호도와가장높은양의상관관계로는단맛 (0.256) 으로나타났으며, 음의상관관계로는텁텁함 (-0.338), 퍽퍽함 (-0.317), 떫은맛 (-0.281) 순으로나타났다. 또한, 단맛은떫은맛 (-0.105) 과음의상관관계를보여떫은맛을줄여전체적인기호도를높이는것으로생각한다. CATA 방법의결과를바탕으로관능적특성을주성분분석한결과는 Fig. 1과같았다. 제1주성분 (PC1) 과제2주성분 PC2 (16.54%). 1 grainy 0.5 0% oily egg flavor salty bitterness 15% 20% sweetness burnt dry 0 flour flavor astringencycotton mouth sticky 0 fish nutty 10% bran flavor 5% -0.5 soybean flavor -1 PC1 (71.04%) Fig. 1. Principal component analysis (PCA) for sensory attributes of dacquoise with rice bran dietary fiber.

6 현미식이섬유를대체한다쿠아즈의품질및소비자기호도 97

7 98 염경훈 빙동주 김성현 최갑성 전순실 (PC2) 이각각 71.04%, 16.54% 로총분산의 87.58% 를설명할수있었다. PC1 선상을기준으로양의방향에는텁텁함, 퍽퍽함, 떫은맛, 탄향, 쓴맛등이주로나타났으며음의방향에는단맛, 달걀냄새, 찐득함이나타났다. PC2 선상을기준으로양의방향에는입자의잔여물감이높게나타났고이와반대로콩냄새가음에위치에나타났다. 현미식이섬유대체량이증가할수록쓴맛탄향, 떫은향, 텁텁함이주로나타났다. 요 현미식이섬유 5, 10, 15, 20% 를대체한다쿠아즈의이화학적특성및관능검사는다음과같다. 반죽의점도는대조군이 66, cp로유의적으로가장낮았으며 (P<0.05), 20% 대체군이 116, cp로유의적으로높게나타났다 (P<0.05). 반죽의비중은 5% 대체군이 0.63 g/ml로유의적으로가장낮았으며 (P<0.05), 현미식이섬유대체량이증가할수록높게나타났다. 비중은 5% 대체군이 0.63 g/ml로유의적으로가장낮았다 (P<0.05). 수분함량은실험군간에유의적인차이가없었으며 (P>0.05), 수분활성도는대조군이 0.872로가장높게나타났다. 비용적은대조군이 2.78 ml/g으로유의적으로가장높았으며 (P<0.05), 명도는현미식이섬유대체량이증가할수록유의적으로낮아졌다 (P< 0.05). 견고성은 15% 대체군과 20% 대체군이 ~ g으로유의적으로가장높게나타났다 (P<0.05). 관능특성용어간상관관계분석결과는전체적인기호도와가장높은양의상관관계로는단맛 (0.256) 으로나타났고, 이와반대로텁텁함 (-0.338) 이음의상관관계로나타났다. 주성분분석을시행한결과는현미식이섬유대체량이증가할수록쓴맛, 탄향, 떫은향, 텁텁함을나타내었다. 전체적인기호도에서는 5% 대체군이 5.02로가장높게나타났다 (P< 0.05). 따라서현미식이섬유를대체한다쿠아즈제조시 5% 대체량이가장적합한것으로판단되었다. 약 REFERENCES 1. Child J, Bertholle L, Beck S Mastering the art of french cooking. Penguin Books, London, UK. Vol 2, p Kim HW, Seo S, Kim HJ, Kim YE, Choi DH, Kim KM Usage of palatinose for confectionery instead of sugar. Food Industry and Nutrition 19(1): Lee SH A study on nutrition knowledge, food preference and eating frequency of dietary fiber of the middle school students in Changwon area. MS Thesis. Changwon University, Changwon, Korea. p Yu KH, Min KS, Oh HI, Ly SY Analysis of the relationship between dietary fiber intake & food habits in the Korean adult population: Using the 2001 Korean National Health and Nutrition Survey data and the newly established dietary fiber database. Korean J Nutr 41: Lee YH, Moon TW Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Korean J Food Sci Technol 26: Chang KH, Byun GI, Park SH, Kang WW Dough properties and bread qualities of wheat flour supplemented with rice bran. Korean J Food Preserv 15: Nicolosi RJ, Rogers EJ, Ausman LM, Orthoefer FT Rice bran oil and its health benefits. In Rice Science and Technology. Marshall WE, Wadsworth JI, eds. Marcel Dekker, Inc., New York, NY, USA. p Ha TY, Kim NY The effects of uncooked grains and vegetables with mainly brown rice on weight control and serum components in Korean overweigh/obese female. Korean J Nutr 36: Kim SH, Vu PL, Lee KT Enzymatic synthesis of functional oil from rice bran oil and dietary effects on hepatic ACAT activities of high cholesterol and high fat fed mice. J Korean Soc Food Sci Nutr 33: Jang KH, Kang WW, Kwak EJ The quality characteristics of pound cake prepared with rice bran powder. Korean J Food Preserv 17: Oh SK, Kim DJ, Chun AR, Yoon MR, Kim KJ, Lee JS, Hong HC, Kim YK Antioxidant compounds and antioxidant activities of ethanol extracts from milling by-products of rice cultivars. J Korean Soc Food Sci Nutr 39: Moon J, Choi S, Lee S, Yim D Antioxidant activities and anti-inflammatory effects of rice bran and wheat bran extracts. Kor J Pharmacogn 46: Lee KY, Kim JH, Son JR, Lee JS Detection and extraction condition of physiological functional compounds from bran of Heugjinju rice (Oryza sativa L.). Korean J Postharvest Sci Technol 8: Jung EH, Ha TY, Hwang IK Anti-hyperglycemic and antioxidative activities of phenolic acid concentrates of rice bran and hydroxycinnamic acids in cell assays. Korean J Food Nutr 23: Chae GY, Kwon RH, Jang MW, Kim MJ, Ha BJ Whitening and antioxidative effect of rice bran fermented by Bacillus subtilis. J Soc Cosmet Sci Korea 37: Kim YS, Ha TY, Lee SH, Lee HY Properties of dietary fiber extract from rice bran and application in breadmaking. Korean J Food Sci Technol 29: Jang KH, Kwak EJ, Kang WW Effect of rice bran powder on the quality characteristics of cookie. Korean J Food Preserv 17: Kim YS, Ha TY, Lee SH, Lee HY Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J Food Sci Technol 29: Lee HJ, Pak HO, Lee JM Fermentation properties of yogurt added with rice bran. Korean J Food Cook Sci 22: Heo C, Kim HW, Choi YS, Kim CJ, Paik HD Shelflife estimation of frankfurter sausage containing dietary fiber from rice bran using predictive modeling. Korean J Food Sci Ani Resour 29: Lee YJ, Lee HJ, Kim YS, Ahn CB, Shim SY, Chun SS Quality characteristics of sponge cake with Omija powder. J Korean Soc Food Sci Nutr 41: AACC Approved methods of the AACC. 10th ed. American Association of Cereal Chemistry, St. Paul, MN, USA. Method Ko SH, Bing DJ, Chun SS Quality characteristics of white bread manufactured with Shinan seomcho (Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr 42:

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17 (08-02-OK).hwp J Korean Soc Food Sci Nutr 한국식품영양과학회지 4(2), 823~82(20) http://dx.doi.org/0.34/jkfn.20.4.2.823 현미식이섬유를대체한브라우니의품질및관능적특성 염경훈 김지현 이지현 2 배인휴 3 전순실 순천대학교식품영양학과 2 부산대학교식품영양학과 3 순천대학교동물자원과학과 Quality Characteristics