J Korean Soc Food Sci Nutr 한국식품영양과학회지 44(7), 15~157(215) http://dx.doi.org/1.74/jkfn.215.44.7.15 홍삼박분말을첨가한머핀의품질특성 정유민 오한슬 강성태서울과학기술대학교식품공학과 Quality Characteristics of Muffins Added with Red Ginseng Marc Powder You Min Jung, Hanseol Oh, and Sung Tae Kang Department of Food Science and Technology, Seoul National University of Science and Technology ABSTRACT This study evaluated the quality characteristics of muffins added with different amounts (%, %, %, or %) of red ginseng marc powder. The specific gravity of red ginseng marc muffin batter significantly increased with increasing amounts of red ginseng marc powder (P<.5). Weight and baking loss rate of muffin were not significantly different from those of the control. Volume, height, and ph of muffins significantly decreased when amounts of red ginseng marc powder increased (P<.5). The moisture contents of muffins added with red ginseng marc powder increased with increasing amounts of red ginseng marc powder. The lightness and yellowness of muffins and dough increased as concentration of red ginseng marc powder increased. Redness decreased as concentration of red ginseng marc powder increased. DPPH radical scavenging activity of muffins increased with an increase in the concentration of red ginseng marc powder. The hardness, gumminess, and chewiness decreased with increasing red ginseng marc powder concentration. Adhesiveness, springiness, cohesiveness, and resilience increased with addition of powder. Sensory test revealed no significant differences in color, texture, and mouthfeel between the muffin samples. Therefore, red ginseng marc powder can be incorporated into muffins up to % to improve functional quality of red ginseng marc and minimize changes in quality. Futhermore, this study proposes the possibility of development of various products using red ginseng marc. Key words: muffin, red ginseng marc powder, quality characteristics, sensory evaluation, DPPH radical scavenging activity 서 우리나라대부분의기능성식품은홍삼을이용하여제조되고있다. 홍삼을가공하는과정중필연적으로발생하는부산물인홍삼잔사물, 즉홍삼박은홍삼에대하여 5% 가얻어지며한국인삼공사에따르면생산량이연간 톤에달한다고보고된바있다. 국내홍삼생산의 5% 이상이한국인삼공사에서소비되는점을고려하면연간생성되는홍삼박의양은 1,톤에달할것으로판단된다 (1). 이러한홍삼박의원료인홍삼의약리성분은 ginsenoside, panaxytriol, panaxadiol, 산성다당체및아미노산등이있다 (2). 홍삼박에는홍삼의향및색을유지하고상당량의다당체를포함한여러가지유효성분이함유되어있는것으로보고되었다 (). 홍삼에서약리성분의좋은효능이발견된이후홍삼가공품에대한선호도가크게높아지면서최근우리나라 Received 1 March 215; Accepted 1 June 215 Corresponding author: Sung Tae Kang, Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 1-74, Korea E-mail: kst@seoultech.ac.kr, Phone: +82-2-7-7 론 의인삼관련신제품개발은홍삼을주제로하는경향을보이고있으며, 홍삼은전통적인한방소재로서그효능의과학적인규명을위한연구들이심층적으로진행되고있다. 홍삼의약리성분중사포닌은혈관이완인자인 NO를내피세포에서유리화시키고 (4) 연골세포의증식및분화 (5) 를도우며, ginsenosides 는간기능항진및독성물질해독작용 (), 혈압강하작용, 항콜레스테롤작용, 항혈전작용, 발기부전, 당뇨병및노화에대한예방또는치료효과가있다고보고되고있다 (7). 최근까지홍삼박은영양적우수성에도불구하고높은수분함량때문에미생물에의해쉽게변질되어대부분동물의사료나퇴비등으로사용되거나폐기처분되고있는실정이다 (8). 따라서이렇게폐기되는홍삼박은자원의재활용측면에서효능이우수한새로운고부가가치의식품소재로활용할수있을것으로기대된다. 특히알코올추출홍삼박에함유된높은함량의산성다당체는항암및면역활성이높은것으로보고된바있다 (). 현재홍삼박에관한연구로는에탄올발효배지로서홍삼박의활용 (), 홍삼박과 α-tocopherol의식이제제가육계의성장과육질에미치는영향 (1), 깔짚에서발생되는가스와휘발성지방산에대한황산알루미늄과비교시혼합홍삼박
홍삼박분말을첨가한머핀의품질특성 151 제제의평가 (11) 와홍삼박분말을첨가한반죽 (12) 및식빵의품질특성 (1), 스펀지케이크 (14), 볶음처리한홍삼박의향기성분과관능적특성 (15), 홍삼박볶음처리추출액이알코올해독에미치는효과 (1), 효모생육에미치는홍삼박의영향 (17), 홍삼박을활용한스크럽젤의각질제거및클렌징효과에관한연구 (18) 등이보고되어있다. 식생활의현대화, 서구화, 세계화에따라모든세대에서베이커리제품에대한선호도는증가하고있으며, 그중머핀은편리성등으로인하여많이이용되고있는빵으로영양가가높아식사및간식대용으로많이소비되고, 특히첨가재료에따라다양한제품으로제조가용이한특징을가지고있다 (1). 우리나라에서는 1년대후반에이르러머핀에대한연구가시작되었으며, 연구초기에는첨가하는재료의함량에따른품질특성에관하여연구가진행되었고, 현재는천연물을이용한머핀의최적화및생리활성검증에대한연구가이루어지고있다. 부재료첨가에따른머핀의품질향상효과에관한연구로는수수가루첨가머핀의품질특성에관한연구 (1), 아로니아분말첨가가머핀의품질및항산화능에미치는영향 (2), 적포도주를첨가한머핀의기호적품질특성 (21), lupin kernel fiber를첨가하여제조한머핀의특성 (22), 버찌분말첨가머핀의품질특성 (2) 등이있으며, 대중적인부재료를이용한제품개발에서벗어나기호성, 기능성및경제적가치를높일수있는홍삼박과같은부재료를이용한제품의개발이절실히요구되는실정이다. 따라서본연구에서는머핀의품질향상을위한홍삼추출물의부산물인홍삼박을기능성소재로활용하여홍삼박분말첨가량에따른항산화성, 관능적기호도및품질특성을측정하여향후홍삼박을이용한머핀의제조및상품화를위한이용가능성을모색하고자하였다. Table 1. Formula for preparation of the muffins with red ginseng marc powder Ingredients (g) Wheat flour powder Butter Sugar Egg Milk Baking powder Salt 5 485 15 25 25 25 25 17.5 Total 1,52.5 47 455 45 합한후우유를넣고반죽하였다. 머핀반죽은유산지를깐머핀틀에 7 g씩팬닝하여윗불 17~18 C, 아랫불 1 C로예열된오븐 (HDDO-, Han Young Bakery Machinery) 에서 분간구워낸다음실온에서 1시간방랭시켜시료로사용하였다. 홍삼박분말의일반성분분석시료의일반성분은 AOAC법 (24) 에준하여수분은 15 C 상압가열건조법, 조단백질은 micro-kjeldahl 법, 조지방은 Soxhlet 추출법, 회분은 55 C 직접회화법으로분석하였다. 머핀의비중측정머핀반죽의비중 (specific gravity) 은 AACC 방법 (25) 에따라측정하였다. 혼합이끝난직후미리무게를측정한비중컵에반죽을가득담고, 무게를측정하여아래식에의하여산출하였다. 재료및방법 Specific gravity= (C+B)-C (C+W)-C 실험재료본연구의재료는밀가루 ( 박력분, Samyangcorp, Asan, Korea), 버터 (Seoulmilk, Yangju, Korea), 설탕 (Samyangcorp), 계란 ( 궁촌영농조합법인, Wonju, Korea), 우유 (Seoulmilk), 베이킹파우더 (Jenico, Pyeongtaek, Korea), 소금 (Sempio, Jeonnam, Korea) 을서울지역홈플러스에서 214년구매하여사용하였으며, 홍삼박의경우효림농산영농조합법인 (Pocheon, Korea) 에서제공받아사용하였다. 홍삼박분말첨가머핀제조머핀은 Table 1의배합비에따라크림법으로제조하였다. 즉버터를반죽기 (HYVM-12, Han Young Bakery Machinery, Hanam, Korea) 로 1분간교반한다음설탕을넣고 1분간혼합하고, 달걀을 번에나누어넣으면서 분간믹싱하였다. 그리고박력분, 베이킹파우더, 소금을넣어혼 C: 컵의무게 (g), B: 반죽의무게 (g), W: 증류수의무게 (g) 머핀의부피, 중량, 높이및굽기손실률측정오븐에서구워낸머핀을실온에서 1시간동안방랭시킨후종자치환법 (2) 으로부피를측정하였다. 머핀의중량과높이는한처리군당 5개의시료를사용하여각시료당 회반복측정한후평균값으로나타내었으며, 높이는머핀의최고높이부분에서종단으로 2등분한단면을측정하였다. 굽기손실률은반죽무게와머핀무게를 회반복측정하여아래식에대입하여계산하였다. Baking loss (%)= Wbatter-Wmuffin 1 W batter 머핀의 ph 측정 머핀의중앙부분에서 5 g 을취하여비커에넣고증류수
152 정유민 오한슬 강성태 15 ml를가하여 vortex mixer로 1분간혼합하고 homogenizer(am-7, Ace homogenizer, Nihon Seiki, Osaka, Japan) 를이용하여 1, rpm에서 1분간균질화한후, ph meter로한처리군당 5개의시료를사용하여 ph를각시료당 회반복측정한후평균값으로나타내었다. 머핀의수분함량측정머핀의수분은구운후실온에서 1시간동안방랭시킨다음 polyethylene film으로포장하여 C incubator에서 5일간저장하며실험하였다. 머핀의중앙부분에서 5 g을정확히취하여항량접시에균일하게펼친후 dry oven을사용하여 15 C 상압가열건조법으로한처리군당 5개의시료를사용하여각시료당 회반복측정한후평균값으로나타내었다. 머핀의색도측정색도는색차계 (Ultrascan Pro, Hunter Lab, Reston, VA, USA) 를이용하여 L(lightness), a(redness), b(yellowness) 를각각 회반복하여측정한후그평균값으로나타내었다. 동일한측정조건을위해머핀을두께 2 cm, 지름 cm로잘라측정하였다. 사용된표준색판 (white standard plate) 은 L값이 8.82, a값이 -.4, b값이. 이었다. 머핀의 DPPH 라디칼소거능측정 DPPH(1,1-diphenyl-2-picrylhydrazyl) 라디칼소거능은 Blois(27) 의방법에따라 DPPH에대한수소공여효과로측정하였다. 머핀 5 g에 2배량의에탄올을가하여 vortex mixer로 1분간혼합하고 homogenizer를이용하여 1, rpm에서 1분간균질화한후원심분리하였다. 이후상등액을취하여 Whatman No. 2 filter paper(ge Healthcare UK, Little Chalfont, UK) 로여과한후 DPPH 라디칼소거능측정을위한시료로사용하였다. DPPH 용액은 1 ml 에탄올에 DPPH 1.5 1-4 M을녹인후증류수와혼합하여 Whatman No. 2 filter paper로여과하여만들었다. well plate에시료와 DPPH 용액을 1:4 비율로혼합하여 7 C에서 분간반응시킨후, ELISA reader(veramax Microplate Reader, Molecular Device, Los Angeles, CA, USA) 를이용하여 52 nm에서흡광도를측정하였다. 전자공여능 (electron donating ability; EDA) 은시료를첨가하지않은대조군과흡광도차를비교하여자유라디칼의제거활성을백분율로나타내었다. EDA(%)= 대조군흡광도 - 시료첨가구흡광도 1 대조군흡광도 머핀의 texture 측정 머핀의기계적특성은머핀의내부를 2 cm의동일한크기로잘라 texture analyser(ta-xt Express, Stable Table 2. Operation conditions of texture analyzer Classification Type Probe type Load cell Test speed Pre-test speed Post-test speed Trigger load Distance Trigger force Conditions TPA (texture profile analyzer) 75. mm cylinder (P/75) 1 kg 2. mm/s 2. mm/s 2. mm/s 1. g 1. mm 5 g Micro Systems Ltd., Godalming, UK) 를사용하여경도 (hardness), 점착성 (adhesiveness), 응집성 (cohesiveness), 탄력성 (springiness), 씹힘성 (chewiness), 검성 (gumminess) 및복원성 (resilience) 을 2 bite 방식으로측정하였다. 모든측정은 7회반복측정하였고, 사용한기기의측정조건은 Table 2와같다. 머핀의관능검사홍삼박분말의첨가농도를달리하여제조한머핀의관능평가는색상 (color), 맛 (taste), 향기 (flavor), 조직감 (texture), 입안에서의느낌 (mouthfeel), 종합적기호도 (overall acceptability) 의평가항목에대하여서울과학기술대학교식품공학과학생 4명을대상으로하여실시하였다. 평가는 점척도로평가하였고머핀시료는 4등분하여동일한크기의백색플라스틱접시에담아생수와함께제공하였으며, 시료가바뀔때마다생수로입안을깨끗하게헹군후다음시료를평가하도록하였다. 통계처리실험결과는 SPSS 2.(Statistical Package for Social Science, SPSS Inc., Chicago, IL, USA) 을이용하여평균값과표준편차를계산하고, one-way ANOVA를이용하여 P<.5 수준에서 Duncan's multiple range test를실시하여유의적인차이를검증하였다. Table. Content of water content, crude protein, crude fat, and crude ash of red ginseng marc (%) Samples Red ginseng marc Water content 결과및고찰 홍삼박분말의일반성분분석홍삼박분말의성분을분석하였다 (Table ). 홍삼박분말수분함량은.7%, 조단백 11.7%, 조지방.%, 조회분 Crude protein Crude fat Crude ash.7±. 1) 11.7±..±.1 4.±.
홍삼박분말을첨가한머핀의품질특성 15 Table 4. Specific gravity and ph of muffins added with red ginseng marc powder Specific gravity ph.78±.2 a1)2).8±.2 ab.81±.1 b.84±.2 c.1±.2 d 8.7±.1 c 8.4±.1 b 8.1±.7 a 2) Means with different letters (a-d) within a column are significantly different by Duncan's multiple range test (P<.5). 4.% 로나타났다. 머핀반죽의비중 홍삼박분말의첨가량을달리하여제조한반죽의비중을측정하였다 (Table 4). 홍삼박을첨가하지않은대조군의비중은.78로가장낮았고, 홍삼박분말첨가군들은.8~.84로나타났으며, 홍삼박분말첨가량이증가할수록비중도유의적으로증가하였다 (P<.5). Nagae 등 (28) 은반죽의비중이높을수록부피가줄고조밀한기공으로인해씹힘성이떨어지며, 비중이적을수록기포함유정도가높아져구운후의부피가증가하게되고매우약하고부서지기쉬운내부를만들어제품의가공적성에영향을미친다고보고하였다. 한편동결건조살구분말첨가머핀 (2) 과자일리톨첨가머핀 () 의연구에서는부재료의첨가량이증가함에따라비중이감소하였다는결과를나타내어본연구와차이가있었으나, 야콘가루첨가머핀 (1) 과흑마늘첨가머핀 (2) 의연구에서도첨가재료의함량이증가함에따라반죽의비중이증가하는것으로보고하여본연구결과와유사한경향을나타내었다. 머핀의중량, 부피, 높이및굽기손실률홍삼박분말을첨가하여제조한머핀의중량, 부피, 높이및굽기손실률을측정하였다 (Table 5). 머핀의중량은대조군이.84 g, 홍삼박분말을첨가한머핀은 5.81~5.8 g으로대조군과비슷한값을나타내었으며유의적인차이는없었다. 머핀의부피는대조군이 8. ml로가장높게나타났으며홍삼박분말첨가량이증가할수록부피는유의적으로감소하였다 (P<.5). Kim 등 () 은찰옥수수및메수수가루첨가머핀에서부재료의첨가량이증가할수록부피 % % % % Fig. 1. Photograph of muffins added with red ginseng marc powder. 가감소하였다고보고하여본연구와비슷한경향을보여주었다. 홍삼박머핀의외관은 Fig. 1과같다. 머핀의높이는대조군이.22 cm로가장높게나타났고, 홍삼박분말첨가군은.11~5.8 cm로나타났으며대조군보다유의적으로감소하였다 (P<.5). 이는머핀의부피의결과와도일치하는결과이다. Lee 등 (4) 의으름잎분말첨가머핀과 Noh 등 (5) 의검은비늘버섯분말첨가머핀의연구에서도부재료를첨가한시료군의높이가대조군보다낮아졌다고보고하여본실험결과와유사하였다. 반면에 Park 등 () 의쌀가루첨가량을달리한자색고구마머핀의품질특성연구에서높이의경우쌀가루첨가량이증가함에따라머핀의높이가증가하는경향을나타내었고, Seo 등 (7) 의청국장가루를첨가한머핀의품질특성연구에서는시료간유의적인차이가없었다고보고하여본연구와차이가있었다. Im 등 (1) 의수수가루첨가가머핀의품질특성에미치는영향연구에의하면부재료의첨가량이증가할수록머핀의높이가감소하였다고보고하여본연구와유사한결과를보여주었으며, 글루텐의희석효과에의한영향으로부피또한감소하였다고보고하였다. 본연구에서도홍삼박분말의첨가량이증가할수록머핀의높이가감소하였는데이역시글루텐의희석효과로인하여망상구조가약화되었기때문인것으로판단된다 (8). 굽기손실률은반죽에열이침투하여수증기압이증가되고비점이낮은액체부터물까지팽창되어기체로빠져나가면서발생되는데부피를증가시키며촉촉한질감을주기도한다. 홍삼박분말을첨가한머핀의경우굽기손실률은대조군이 1.22% 로가장낮았고홍삼박분말첨가군들은 14.45~14.48% 로나타났으며, 대조군과홍삼박분말첨가군들간에는유의적인차이가나타나지않았다. Table 5. Baking properties of muffins containing different amount of red ginseng marc powder Weight (g) Volume (ml) Height (cm) Baking loss rate (%).84±.4 NS1)2) 5.81±1.8 5.7±.55 5.8±.84 8.±. d) 77.88±. c 77.±.42 b 75.±.21 a.22±. c.11±.5 b 5.±. a 5.8±. a 1.22±.8 NS 14.48±1.52 14.4±.7 14.45±1. 2) NS means no significant differences P<.5. ) Means with different letters (a-d) within a column are significantly different by Duncan's multiple range test (P<.5).
154 정유민 오한슬 강성태 머핀의 ph 홍삼박분말을첨가한머핀의 ph를측정하였다 (Table 4). 머핀의 ph는대조군이.1으로가장높았고홍삼박분말첨가군들은 8.1~8.7로나타났으며, 홍삼박분말첨가량이증가할수록유의적으로감소하는경향을보였다 (P<.5). 홍삼박분말 % 첨가군이 8.1으로가장낮은값을나타났다. 이는홍삼박의낮은 ph(4.41) 에기인한것으로보이며, 홍삼박분말을첨가할수록반죽의 ph가낮아졌다는 Han 등 (12) 의결과와일치하였다. 또한 Han() 의생강즙을첨가한머핀의품질특성연구와 Hwang과 Ko(4) 의국내산블루베리첨가머핀의품질특성연구에서도부재료의첨가량이증가할수록 ph가낮아졌다고보고하여본실험의결과와같은경향을보였다. 머핀의수분함량홍삼박분말이머핀의저장중수분함량에미치는영향을알아보기위해머핀을 C에서 5일간무포장으로저장하면서수분함량의변화를측정하였다 (Table ). 본연구에서사용한홍삼박분말의수분함량은.7% 였고머핀의경우제조직후의수분함량은대조군에서 28.87% 를나타내었으며, 홍삼박분말첨가군에서는 1.~1.54% 로대조군보다유의적으로높은함량을나타내었다 (P<.5). 이결과는홍삼박의섬유소의수분흡수율과관계가있는것으로사료된다 (1). 저장 일후에도대조군의수분함량은 2.81% 였으며홍삼박분말첨가군의수분함량은 25.22~2.17% 로대조군보다유의적으로높은함량을나타내었다 (P<.5). 또한저장 5일후의대조군의수분함량은 22.75% 를나타내었고, 홍삼박분말첨가군의수분함량은 24.4~24.54% 로유의적인차이가없는것으로나타났다. 따라서 5일동안머핀을저장한결과전반적으로홍삼박분말첨가량증가 시높은수분함량의머핀제조가가능한것으로판단된다. 대추분말을첨가한머핀 (41) 의경우대추분말의첨가량이증가함에따라수분함량이유의적으로감소하는결과가보고되어본연구결과와차이가있었으나, 감태열수추출물첨가머핀 (42) 의경우감태열수추출물을첨가한머핀이무첨가머핀보다높은수분함량을보였다고보고하여본연구와유사한결과를나타내었다. 머핀의색도홍삼박분말을첨가한머핀의 dough와 crumb의색도를측정하였다 (Table 7). Dough와 crumb의명도 L값과갈색도 b값은대조군이가장높게나타났고, 홍삼박분말첨가량이증가할수록유의적으로감소하였다 (P<.5). Dough와 crumb의적색도 a값은대조군이가장낮게나타났고, 대조군에비해홍삼박분말의첨가량이증가할수록 a값은유의적으로증가하였다 (P<.5). 이는첨가시료인홍삼박분말의 L, a, b 값이각각 54.5, 4.7, 12.18인것을고려할때홍삼박분말의고유한갈색이홍삼박머핀의색에직접적인영향을미치는것으로판단된다. Lee와 Lee(1) 는야콘가루첨가머핀의품질특성에서야콘가루의첨가량이증가할수록 L값과 b값은감소하고 a값은증가한다고보고하였으며, Kim 등 () 의찰수수및메수수가루첨가에따른머핀의이화학적특성연구에서수수가루첨가량이증가됨에따라 L값과 b값이감소하고 a값이증가한다고보고하여본연구의결과와일치하였다. 머핀의 DPPH 라디칼소거능본연구에서는홍삼박분말을첨가한머핀의 DPPH 라디칼소거능을측정하였다 (Fig. 2). 머핀의항산화활성은대조군의 7.% 에비해홍삼박분말을첨가한머핀은 % 첨 Table. Moisture content of the muffins with red ginseng marc powder day days 5 days 28.87±.58 ab1)2) 2.81±. aa 22.75±.1 aa 1.42±.47 bc 2.17±.8 bb 24.5±1.18 aa 1.±.4 bb 25.54±1. ba 24.54±.45 aa 1.54±.14 bb 25.22±.4 ba 24.4±.2 aa 2) Means with different letters within a row (a,b) and a column (A-C) are significantly different from each other at P<.5 as determined by Duncan's multiple range test. Table 7. Color characteristics of muffins as affected by red ginseng marc powder Hunter's color value 1) L a b Dough Crumb Dough Crumb Dough Crumb 7.±.5 d2) 7.45±.2 d -2.±. a -4.8±.2 a 24.±.4 d 25.±.7 d 5.7±.42 c.18±.21 c.1±. b.25±.7 b 21.2±.12 c 21.±.5 c 5.74±.14 b 5.7±.18 b 2.47±.4 c 2.8±.7 c 2.7±.5 b 2.27±.18 b 54.±.1 a 51.4±.2 a.4±.1 d.55±.4 d 18.±.8 a 18.5±.2 a 2) Means with different letters (a-d) within a column are significantly different by Duncan's multiple range test (P<.5).
홍삼박분말을첨가한머핀의품질특성 155 DPPH radical scavenging. activity (%). 5 4 2 1 a a Concentration (%) Fig. 2. DPPH radical scavenging activity of muffins as affected by red ginseng marc powder. Means with different letters (a,b) above the bars are significantly different (P<.5). 가군에서 11.7%, % 첨가군에서 4.81%, % 첨가군에서 4.5% 의항산화활성을나타내었으며, 이러한항산화활성은홍삼박분말의농도가 % 일때유의적인증가를보였다 (P<.5). 머핀제조시열에안정적인항산화활성을지닌홍삼박분말의첨가는효과적으로머핀의항산화력을증진시킴으로써머핀의기능성에좋은영향을나타낼것으로판단된다. Jung과 Cho(4) 는현미분말첨가량이증가함에따라머핀의 DPPH 라디칼소거능이유의적으로증가하였으며, Yang 등 (2) 은흑마늘의첨가량이증가함에따라머핀의 DPPH 라디칼소거능이유의적으로증가하였다고보고하고있어본연구결과와비슷한경향을나타내었고, Zang(44) 의인삼및인삼가공품의이화학적품질특성분석및홍삼박첨가설기떡과약과의개발연구에서홍삼박첨가량이증가할수록항산화활성이증가하였다고보고된바있어본연구와유사한경향을나타내었다. 머핀의 texture 측정홍삼박분말의첨가량에따른머핀의기계적조직감을측정하였다 (Table 8). 경도는대조군이 8.2 g/cm 2 로가장높았고홍삼박분말첨가량이증가할수록값은작아지는경향을보였으며, 홍삼박분말 % 이상의첨가군에서유의적인감소를나타내었다 (P<.5). 홍삼박분말첨가로인한경도감소는홍삼박가루가머핀의기포보유와팽창에긍정적인영향을주어내부조직을부드럽게만들기때문으로생각된다 (21). 점착성은대조군에서 -.4 g/s로가장낮게 b b 나타났으며, % 이상첨가시점착성이유의적으로증가함을알수있었다 (P<.5). 탄력성은대조군이.8% 로가장낮았고, 홍삼박분말의첨가량이증가할수록높게나타났다 (P<.5). Bae와 Jung(45) 의메밀가루를첨가한머핀의품질특성에서는탄력성이대조군과메밀가루첨가군간의유의적인차이를나타내지않았다고보고하였고, Jung과 Cho(4) 의현미분말첨가에의한머핀의품질증진효과연구에서현미분말의첨가량이증가할수록탄력성이감소하는경향을나타내었다고보고함으로써첨가되는부재료의고유성분에따라각기다른탄력성을나타냄을알수있었다. 응집성은대조군이.4% 로가장낮게나타났으며, 홍삼박분말첨가군과유의적인차이를나타내었다 (P<.5). 검성은대조군이 41.2 g로가장높게나타났으며, 홍삼박분말첨가군은 4.7~574.28 g의범위를나타내어 % 첨가군까지유의적으로감소하는경향을보여주었다. 씹힘성은대조군이 55.75 g로가장높게나타났으며홍삼박분말첨가량이증가할수록감소하였다. 이는 Im 등 (1) 의수수가루를첨가한머핀이수수가루를첨가하지않은대조군보다씹힘성이낮게나타났다는연구결과와 Kim 등 (2) 의버찌분말을첨가한머핀의씹힘성이버찌분말첨가량이증가할수록감소하는경향을보인것과일치하는경향이었다. 복원성은대조군이.25로가장낮게나타났으며, 홍삼박분말의첨가량이증가할수록증가하는경향을보여주었다. 머핀의관능검사홍삼박분말의첨가량을달리하여머핀의색, 맛, 향미, 조직감, 입안에서의느낌, 종합적인기호도를 점척도법으로관능검사를실시하였다 (Table ). 맛은대조군에서. 으로가장높은선호도를나타내었고다음으로홍삼박분말첨가군은 4.~.1의범위로나타났으며, % 첨가군에서대조군과유의적인차이를나타내었다 (P<.5). 향미는홍삼박분말첨가군은 5.~.25의범위로나타났으며, % 첨가군에서대조군과유의적인차이를나타내었다 (P<.5). 이는적절한홍삼박의맛은거부감이없지만홍삼박의맛이강해질수록거부감이표출된것으로보인다. 머핀의색, 조직감, 입안에서의느낌에서홍삼박분말의첨가량증가에따른통계적인유의차는나타나지않았다. 관능평가결과 texture의경우기계적측정치와는달리홍삼박첨가량에 Table 8. Textural properties of muffins added with red ginseng marc powder Hardness (g/cm 2 ) 8.2±42.4 c1)2) 787.5±47.8 c 5.25±7.7 b 54.1±5.5 a Adhesiveness (g/s) -.4±. a -.4±. a -.1±.2 b -.1±.2 b Springiness (%).8±.2 a.2±.2 b.±.1 c.7±.2 c Cohesiveness (%).4±.2 a.75±.2 b.78±.1 c.7±.1 bc Gumminess (g) 41.2±2.71 c 574.28±14.7 b 4.7±21.78 a 477.2±18.8 a Chewiness (g) 55.75±. b 45.7±.4 a 45.2±1.8 a 4.±.2 a 2) Means with different letters (a-c) within a column are significantly different by Duncan's multiple range test (P<.5). Resilience.25±.2 a.27±.4 a.±.1 b.4±. b
15 정유민 오한슬 강성태 Table. Sensory evaluation of muffins containing different amount of red ginseng marc powder Color Taste Flavor Texture Mouthfeel.±1.41 NS1)2).±1.2 5.88±1.5 5.44±2.22.±1.1 b).1±1.5 ab.±1.5 ab 4.±1. a.4±.77 b.25±1.5 ab.±1.88 ab 5.±1.7 a.1±1.5 NS 5.±1.12.25±1. 5.4±1.18.4±1.7 NS.1±1.2 5.81±1. 5.8±1. Overall acceptability.4±1. b.25±1. b.25±1.7 b 5.±1. a 2) NS means no significant differences P<.5. ) Means with different letters (a,b) within a column are significantly different by Duncan's multiple range test (P<.5). 따른유의차를확인할수없었으며, 이는패널들의주관적인판단에따른오차로사료된다. 전체적인기호도는대조군이.4로가장높았으나 %, % 첨가군과유의적인차이가없었고, % 첨가군에서 5.으로유의적으로낮게나타났다 (P<.5). 이상의결과를종합하여볼때홍삼박분말을 % 까지첨가하여머핀을제조한다면대조군과비교하여기호도면에서는차이가없고기능적인면에서는항산화활성이향상되어기능성식품으로서의가능성을제시하였다. 요약본연구에서는홍삼박분말의첨가량을 %, %, %, % 로밀가루에혼합하여머핀을제조한후이에따른품질을평가하였다. 홍삼박의일반성분은수분.7%, 조단백질 11.7 %, 조지방.%, 조회분 4.% 로나타났다. 홍삼박머핀반죽의비중을측정한결과반죽의비중은홍삼박분말첨가량이증가할수록유의적으로증가하였다 (P<.5). 머핀의중량과굽기손실률은홍삼박분말첨가군들간에는유의적인차이가나타나지않았다. 머핀의부피, 높이와 ph는대조군이가장높게나타났으며, 홍삼박분말첨가량이증가할수록유의적으로감소하였다 (P<.5). 홍삼박분말첨가량증가시높은수분함량의머핀제조가가능하였다. 머핀의 dough 와 crumb의색도의경우 dough와 crumb의 L값과 b값은홍삼박분말첨가량이증가할수록감소하였고, a값은홍삼박분말첨가량이증가할수록증가하였다. 머핀의항산화활성은홍삼박분말첨가량이증가할수록증가하는것으로나타났다. 경도, 검성, 씹힘성은홍삼박분말첨가량이증가할수록값은감소하는경향을보였고, 점착성, 탄력성, 응집성, 복원성은홍삼박분말첨가량이증가할수록증가하는경향을나타내었다. 관능평가에서색, 조직감, 입안에서의느낌은홍삼박분말의첨가량이증가함에따라통계적으로유의적인차이를나타내지않았다. 따라서머핀제조에홍삼박가루를 % 이하로첨가할경우홍삼박의기능적특성을향상시키고품질변화를최소화할수있을것으로판단되며, 홍삼박을이용한다양한제품개발가능성을제시할수있는기초자료로활용될수있을것이다. 감사의글 본연구는 215년도서울과학기술대학교교내학술연구비지원에의해수행되었으며, 이에감사드립니다. REFERENCES 1. Inje University. 21. Anti-inflammatory mechanism of essential oil from red ginseng byproducts and its utilization into functional foods/cosmetic sources. Inje University, Gimhae, Korea. p 7. 2. Kwak YS, Park JD, Yang JW. 2. Present and its prospect of red ginseng efficacy research. Food Industry and Nutrition 8(2): -7.. Chang EJ, Park TK, Han YN, Hwang KH. 27. Conditioning of the extraction of acidic polysaccharide from red ginseng marc. Kor J Pharmacogn 8: 5-1. 4. Kim CS, Park JB, Kim KJ, Chang SJ, Ryoo SW, Jeon BH. 22. Effect of Korea red ginseng on cerebral blood flow and superoxide production. Acta Pharmacol Sin 12: 1152-115. 5. Sung JH, Ryu JD, Jung HG, Kim JY. 18. Effect of ginseng saponin on human chondrocyte. J Korean Orthop Assoc : 121-127.. Song JH, Park MJ, Kim E, Kim YC. 1. Effects of Panax ginseng on galactosamine-induced cytotoxicity in primary cultured rat hepatocytes. Yakhak Hoeji 4: 41-47. 7. Jin HJ, Ihm SH, Ihm JH. 22. Effect of red ginseng extract on lipid peroxidation in streptozotocin-induced diabetic rats. J Korean Dibetes Assoc 25: 47-8. 8. Kim SS. 21. Effects of Coriolus versicolor mycelium culture in red ginseng marc on anti-inflammatory and liverprotection. MS Thesis. Kyonggi University, Suwon, Korea. p 5-.. Kim DC, In MJ. 21. Potential of red ginseng marc for ethanol production as a fermentation medium. J Appl Biol Chem 5: 245-247. 1. Kim YJ, Lee GD, Choi IH. 214. Effects of dietary supplementation of red ginseng marc and α-tocopherol on the growth performance and meat quality of broiler chicken. J Sci Food Agric 4: 181-1821. 11. Choi IH. 215. Evaluation of mixed Korean red ginseng marc with aluminum sulfate on gas concentration and VFA in poultry litter in comparison with aluminum sulfate: In terms of livestock and environment managements. J Env Sci Intern 24: 54-554. 12. Han IJ, Kim MY, Chun SS. 27. Characteristics of dough with red ginseng marc powder. J East Asian Soc Dietary Life 17: 71-78. 1. Han IJ, Kim RY, Kim YM, Ahn CB, Kim DW, Park KT, Chun SS. 27. Quality characteristics of white bread with
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