KOREAN J. FOOD COOK. SCI. Vol. 30, No.3, pp. 333~339 (2014) ISSN 2287-1780(Print) ISSN 2287-1772(Online) http://dx.doi.org/10.9724/kfcs.2014.30.3.333 인삼잎 (Ginseng leaf) 을첨가한머핀의품질특성 천세영 김경희 육홍선 충남대학교식품영양학과 Quality Characteristics of Muffins Added with Ginseng Leaf Se-Young Cheon Kyoung-Hee Kim Hong-Sun Yook Dept. of Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea Abstract The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/ml in control, and ph (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies. Key words: Ginseng leaf powder, concentration, DPPH radical scavenging, Hunter's color value Ⅰ. 서론 인삼 (Panax ginseng C. A. Meyer) 은두릅나무과에속하는다년생초본식물로서인삼속식물의뿌리를말하며우리나라를비롯하여중국, 일본등에서주로건강증진을위한목적으로널리사용하여왔다 (Han JH 등 2004). 인삼에는사포닌, 폴리페놀, 폴리아세틸렌, 알카로이드, 다당체등이함유되어있는것으로알려져있으며그중에서특히사포닌은분자구조에당을함유하는배당체성분으로서항암 (Jeon HK 등 1991), 면역증강 (Kim MJ 와 Jung NP 1987), 혈압강하 (Kang SY 와 Kim ND 1992), 혈당강하 (Joo CN 와 Kim JH 1992), 항염증 (Olivera AC 등 2001) 및항산화효과 (Kim KH 등 1998) 등매우다양한효능이밝혀져있다 (Jeon JM 등 2011). 인삼을천연소재로서 Corresponding author: Hong-Sun Yook, Food & Nutrition, Chungnam National University, Daejeon 305-764, Korea Tel: +82-42-821-6840 Fax: +82-42-821-8887 E-mail: yhsuny@cnu.ac.kr 첨가한제과제빵제품은인삼분말스폰지케이크 (Yoon SB 등 2007), 인삼분말쿠키 (Kang HJ 등 2009) 등으로많이연구되어있지만인삼못지않게사포닌을많이함유한인삼잎의가공품은많이개발되어있지않다. 인삼은 4~6 년간동일경작지에서재배되는특성으로인해재배기간내수많은병충해에피해를입는데이러한이유로농약이사용되고인삼지상부에속하는인삼잎이농약에직접적으로노출되어폐기되어지는실정이다. 인삼의주요사포닌은 ginsenoside Rb1, Rb2, Rc, Rd, Re, Rg1 등이보고되어있고인삼의조사포닌의함량은잎에 24.8%, 줄기에 4.6%, 뿌리에 5.3% 가함유되어잎에가장많은생리활성물질이있는것으로확인됨에따라 (Nah SY 1997, Cho KL 등 2010, Hong SC 등 2013) 인삼을가공할때대부분폐기되는인삼잎이새로운자원으로이용가치가높게평가되고있다. 최근수십년간우리나라의경제는급속도로성장해오고있으며, 생활의여유가생긴소비자들은먹고마시고생활하는일상속에서건강과삶의질을높이고자하는욕구가늘어나고있다. 이에식품업계에서도건강증진 333
334 천세영 김경희 육홍선 과질병예방기능성을가진천연물을이용하여건강기능성식품을개발하기위해다양한시도를하고있는추세이며 (Lee SH 등 2011) 그중에서도점차서구화되어가는식생활패턴에맞춘제과제빵식품개발이많이이루어지고있는데특히머핀은소포장이가능하여편리하면서영양가가높아간식으로뿐아니라식사대용으로도많이소비되고있다. 천연소재를첨가한머핀의연구로는적포도주 (Lee SH 등 2011), 들깻잎 (Yoon MH 등 2011), 통곡찰옥수수가루 (Bae HJ 등 2012), 천일염된장분말 (Jung HO 등 2008), 생강즙 (Han EJ 2012) 등에대한연구가보고되고있다. 따라서본연구에서는인삼지상부로서농약에직접적으로노출되어폐기되는인삼잎의새로운부가가치창출을위해유기농인삼잎의이용가능성을구명하고자인삼잎분말을이용하여머핀을제조하고인삼잎분말첨가량에따른항산화활성, 품질특성및관능적기호도를조사하였다. 1. 실험재료 Ⅱ. 재료및방법 본실험에사용한인삼잎은충남대학교농장에서제공받았으며인삼잎을동결건조 (SFDSF12, Samwon, Seoul, Korea) 한후분쇄기 (MCH600SI, Tongyang Magic Co. LTD., Seoul, Korea 에서분쇄한뒤 100 체의표준체 ( 체눈크기 0.149 mm) 에쳐서내려분말상태로만든후사용하였다. 머핀제작용재료는박력밀가루 (Daehan Flour Mills Co., Ltd., Seoul, Korea), 마가린 (Lotte Samkang Co., Ltd., Seoul, Korea), 베이킹파우더 (Sungjin Co., Gwangju, Gyeonggi-do, Korea), 백설탕 (Samyang Well Food Co., Ltd., Incheon, Korea), 우유 (Seoul Milk Co., Ltd., Seoul, Korea), 소금 (Daesang Co., Ltd., Seoul, Korea), 계란 (Pamebeo, Seoul, Korea) 을구입하여사용하였다. 2. 머핀의제조 머핀은일반머핀제조방법 (Saltan WJ1983) 을이용하여제조하였고, 재료배합비는 Table 1 과같다. 즉, 마가린을상온에두어부드럽게만든후반죽기 (NVM-14, Daeyung, Seoul, Korea) 로저어크림상태로만들었다. 크림상태가된마가린에설탕과소금을넣어녹을때까지충분히저어준후달걀푼것을넣고반죽에윤이날때까지약 3 분간저어주었다. 인삼잎분말, 박력분, 베이킹파우더를잘섞은다음체쳐서내리고, 위의재료와고루섞었다. 유산지를깐머핀컵에반죽을 2/3 정도채워 160 C 로예열된오븐에넣어 20 분간구워실온에서 1 시간방냉한후폴리에틸렌팩에밀봉하였다. Table 1. Formula for muffins added with freeze dried ginseng leaf powder Ingredients(g) Flour 400 396 388 380 Ginseng leaf 0 4 12 20 Margarine 200 200 200 200 Sugar 200 200 200 200 Egg 200 200 200 200 Milk (liquid) 200 200 200 200 Baking powder 14 14 14 14 Salt 1.2 1.2 1.2 1.2 3. 반죽 (dough) 의 ph 및밀도 ph 는반죽 5 g 에증류수 45 ml 를넣고, 충분히교반시킨후 ph meter(phm 210, Radiometer, Lyon, France) 로상온에서측정하였으며, 반죽의밀도 (g/ml) 는 50 ml 메스실린더에물 40 ml 를넣은후 5 g 반죽을넣었을때늘어난부피와반죽의무게로부터구하였다 (Lee JO 등 2009). 4. 높이, 윗넓이, 밑넓이머핀단면의크기를측정하기위하여머핀을위에서아래로정확히반을잘라최고높이를측정하였다. 머핀의직경은머핀윗부분의볼록한부분을자른후윗부분과아랫부분의직경을측정하였다. 5. 무게및굽기손실률 완성된머핀을 1 시간동안실온에방치한후에무게를측정하였고, 머핀의굽기손실률은반죽의중량과머핀의중량을이용하여다음과같이산출하였다 (Woo NRY 와 Ahn MS 2004, Summu G 등 2005). 굽기손실률 (%) =[{ 반죽의중량 (g)- 머핀의중량 (g)}/ 반죽의중량 (g)] 100 6. 색도 머핀의색도는분쇄한다음투명한 petri dish(50 12 mm) 에담아색차계 (CR-400, Konica Minolta Sensing INC., Osaka, Japan) 로시료의명도 (L, lightness), 적색도 (a, redness), 황색도 (b, yellowness) 를측정하였다. 백색판의 Hunter Scale 은 Y = 93.04, x =.3135, y =.3199 이었다. 7. 물성 머핀의조직감은머핀의내부를동일한크기 (2 2 2 한국식품조리과학회지제 30 권제 3 호 (2014)
인삼잎 (Ginseng leaf) 을첨가한머핀의품질특성 335 cm) 로잘라 texture analyzer(ta-xt2/25, Stable Micro System Co. Ltd., Surrey, England) 를사용하여탄력성 (springiness), 응집성 (cohesiveness), 점성 (gumminess), 씹힘성 (chewiness), 경도 (hardness) 를측정하였다. 이때모든측정조건은 pretest speed 2.0 mm/sec, test speed 1.0 mm/sec, post test speed 2.0 mm/sec, load cell 5 kg, strain 50%, 지름 20 mm 의원통 probe 를사용하여측정하였다. 8. DPPH radical 소거능 분쇄한머핀 1 g 에 methanol 을 9 ml 을가하여실온에서 24 시간추출한뒤 1217 g 에서 20 분간원심분리하여얻은상등액을시료용액으로사용하였다. DPPH 용액 (0.2 mm) 1 ml 과시료용액 1 ml 을가하여혼합한뒤 30 분뒤에 methanol 용액을대조구로하여 517 nm 에서흡광도 (Ultrospec 4300 pro uv/visible spectrophotometer, Uppsala, Sweden) 를측정하였다. DPPH 라디칼소거능은다음과같은계산식에의해환산하였다 (Blois MS 1958). DPPH radical scavenging activity (%) 9. 관능검사 머핀의기호도조사는관능검사경험이있는식품영양학과학생 20 명을대상으로본실험의목적과평가방법및평가항목에대해설명한후실시하였다. 평가방법은 7 점척도법 (1 점, 매우싫다 4 점, 좋지도싫지도않다 7 점, 매우좋다 ) 을사용하였고평가항목은머핀의색, 냄새, 맛, 씹힘성, 촉촉함, 전반적인기호도등이었다. 10. 통계처리 모든실험은 3 회이상반복측정하였으며, 그결과는 SPSS 20.0(Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA) software 를이용하여분산분석을실시하였다. 유의적차이가있는항목에대해서는 Duncan's multiple range test 로 p<0.05 수준에서유의차검정을실시하였다. Ⅲ. 결과및고찰 1. 반죽 (dough) 의 ph 및밀도인삼잎분말을첨가한머핀반죽의밀도및 ph 를측정한결과는 Table 2 와같다. 머핀의밀도는인삼잎분말첨가에따라증가하거나감소하는경향을보이지않았으며유의적차이도없었다. 머핀의 ph 는인삼잎분말에첨가에따라유의적으로 (p<0.05) 감소하였으며대조군 7.41 로가장높은값을나타내었고인삼잎분말을첨가한머핀에서는 1% 첨가군에서 7.19 로가장높은값을보였다. 다음으로 7.06(3%), 6.98(5%) 로낮아져첨가군모두대조군보다낮은값을보였다. 이는 Kim HY 와 Park JH(2006) 의인삼분말을첨가한쿠키의 ph 가낮아지는결과와유사하다. 2. 높이, 윗넓이, 밑넓이, 무게및굽기손실률 머핀의무게, 직경, 단면의높이및굽기손실률을측정한결과는 Table 3 과같다. 머핀의무게는인삼잎분말의첨가에따른경향이보이지않았다. 머핀의단면은윗부분과아랫부분으로나누어직경을측정하였는데머핀의윗넓이와밑넓이는인삼잎분말첨가에따른차이를보이지않았다. 머핀의높이는인삼잎분말첨가에따라서감소하는경향을나타냈으나유의적차이를보이지는않았다. 이러한결과는 Kang HJ 등 (2012) 의연구에서쌀겨를첨가한머핀이쌀겨의첨가량이증가함에따라머핀의높이가감소하였다는것과일치한다. 머핀의굽기손실률은반죽과머핀의중량차이를이용하여산출하였다. 머핀의굽기손실률은인삼잎분말첨가량이증가할수록 6.59%, 6.56% 6.37% 로점차감소하였으나시료간의유의적차이는없는것으로나타났으며대추분말의첨가량이증가할수록머핀의굽기손실률이감소하였다는 Kim EJ 와 Lee JH(2012) 의연구결과와유사하다. 3. 색도인삼잎분말의첨가량에따른머핀의색도측정결과는 Table 4, Fig. 1과같다. 명도를나타내는 L값은첨가량이증가할수록 69.82(0%), 57.38(1%), 53.61(3%), 45.59(5%) Table 2. Density and ph value of muffins added with freeze dried ginseng leaf powder Properties Density (g/ml) 1.45±0.21 1)a2) 1.38±0.16 a 1.27±0.07 a 1.41±0.16 a ph 7.41±0.09 a 7.19±0.01 b 7.06±0.00 c 6.98±0.01 d 1) Each value in mean±s.d.(n=3). 2) Different letter within a same row(a-d) differs significantly(p<0.05). Korean J. Food Cook. Sci. Vol. 30, No.3 (2014)
336 천세영 김경희 육홍선 Table 3. Height, weight, width and baking loss late of muffins added with freeze dried ginseng leaf powder Width (cm) Weight(g) 7.51±0.02 1)a2) 7.51±0.03 a 7.52±0.05 a 7.52±0.04 a Upper 2.98±0.10 ab 2.90±0.08 ab 3.00±0.08 a 2.85±0.06 b Bottom 2.33±0.05 b 2.43±0.05 ab 2.53±0.13 a 2.40±0.00 b Height (cm) 2.85±0.06 a 2.53±0.10 b 2.50±0.20 b 2.50±0.08 b Baking loss rate (%) 6.57±0.32 a 6.59±0.44 a 6.56±1.07 a 6.37±0.30 a 1) Each value in mean±s.d.(n=5). 2) Different letter within a same row (a-b) differs significantly (p<0.05). Table 4. Hunter's color value of muffins added with freeze dried ginseng leaf powder L (lightness) 69.82±6.06 1)a2) 57.38±4.76 b 53.61±1.34 c 45.59±2.70 d a (redness) -0.04±3.03 a -11.10±0.92 b -14.08±0.34 d -12.54±0.65 c b (yellowness) 25.57±1.26 a 23.72±1.95 b 22.83±1.40 bc 21.79±1.25 c 1) Each value in mean±s.d.(n=6). 2) Different letter within a same row(a-d) differs significantly(p<0.05). Fig. 1. Muffins added with freeze dried ginseng leaf powder (A:0%, B:1%, C:3%, D:5% of ginseng leaves powder concentration) 로유의적으로 (p<0.05) 감소하였다. 이러한결과는녹색밀 (Kim JY 등 2013) 을첨가한머핀에서첨가량이증가할수록명도의값이낮아지는결과와유사하다. 적색도를나타내는 a 값은인삼잎분말의영향을받지않았다. 황색도 (b) 는대조군에서 25.57 로가장높은값을나타내었고인삼잎의첨가량이증가함에따라 23.72(1%), 22.83 (3%), 21.79(5%) 로감소하였으며스테비아잎 (Hong HY 2009) 을첨가한머핀에서첨가량이증가할수록황색도가낮아진다는것과유사한결과이다. 4. 물성 인삼잎분말을첨가한머핀의물성은 Table 5 와같다. Hardness 는대조군머핀이 1836.73 (g) 으로인삼잎분말을첨가한머핀보다높은값을나타내었고, 인삼잎분말 이첨가된머핀은시료간에유의적차이를보이지않았다. 이는 Ahn CS 과 Yuh CS(2004) 의연구에서뽕잎분말을첨가한머핀의경도가대조군보다낮아지는경향과유사하며또한청국장가루를첨가한머핀이첨가하지않은머핀보다경도가낮았다는 Seo EO 등 (2009) 의연구결과와유사하다. 탄력성을나타내는 springiness 는대조군이 -80.60 으로가장높고 1% 의인삼잎분말을첨가한머핀은 -96.60, 3% 가첨가된머핀은 -145.10, 5% 의인삼잎분말을첨가한머핀은 -110.20 으로유의적차이는없었다. Cohesiveness( 응집성 ) 은 3% 의인삼잎분말이첨가된머핀이 0.65 로가장높았으며 1% 첨가군은 0.49 로가장낮았다. 검성을나타내는 gumminess 도응집성과마찬가지로 3% 첨가군에서 0.24 로가장높은값을보였으나첨가량에따른유의적차이는나타나지않았다. 씹힘성을나타내는 chewiness 는대조군이 422.62 로가장높았으며인삼잎분말이첨가된머핀은모두대조군보다낮은값을보였다. 이는 Kim KH 등 (2009) 의연구에의하면버찌분말을첨가한머핀의씹힘성이분말첨가가증가할수록감소하였다는경향과유사한결과를나타내었다. 따라서인삼잎분말첨가에따른물성측정결과, 탄력성을제외한모든항목에서 1% 에서감소, 3% 에서증가, 5% 에서감소하는비슷한경향을나타내었고, 탄력성은인삼잎분말첨가에따라 3% 까지감소한후 5% 에서다시증가하는경향을보였지만유의한차이를나타내지않았다. 한국식품조리과학회지제 30 권제 3 호 (2014)
인삼잎 (Ginseng leaf) 을첨가한머핀의품질특성 337 Table 5. Texture of muffins added with freeze dried ginseng leaf powder Hardness (g) 1836.73±194.66 1)a2) 1345.87±160.38 b 1538.29±198.83 b 1429.59±92.44 b Springiness (%) -80.60±49.53 a -96.60±60.82 a -145.10±136.88 a -110.20±63.49 a Cohesiveness (%) 0.55±0.02 b 0.49±0.06 b 0.65±0.11 a 0.56±0.03 ab Gumminess (g) 0.23±0.02 a 0.21±0.02 a 0.24±0.02 a 0.21±0.04 a Chewiness (g.cm) 422.62±85.29 a 288.59±60.23 b 370.64±82.14 ab 296.88±60.52 b 1) Each value in mean±s.d.(n=8). 2) Different letter within a same row(a-b) differs significantly(p<0.05). 나타나있다. 항산화활성은대조군에서 44.71% 로가장낮은값을보였으며인삼잎분말의첨가량이증가할수록 1%(47.49%), 3%(73.29%), 5%(86.98%) 로유의적으로증가하는경향을나타내었다. 이는 Lee SE 등 (2004) 의연구에서인삼의부위별항산화활성을측정한결과인삼잎이뿌리보다높은 DPPH radical 활성을가진다는것을볼때본실험결과에서인삼잎분말의첨가량에따른항산화활성의증가는인삼잎에존재하는 flavonoids 의우수한라디칼소거능에기여한것으로판단된다 (Park SN 등 1990). Fig. 2. DPPH radical scavenging activity of muffins added with freeze dried ginseng leaf powder 5. DPPH radical 소거능머핀의 DPPH radical 소거능을측정한결과는 Fig. 2에 6. 관능검사인삼잎분말의첨가량에따른머핀의관능검사는기호도평가와특성평가로나누어측정하였으며그결과는 Table 6과같다. 색에대한기호도는시료간의유의적인차이를보이지않았지만인삼잎분말을첨가하였을때 Table 6. Sensory analysis of muffins leaves ginseng leaf powder Acceptability Intensity Color 5.38±1.02 1)a2) 4.69±1.08 a 5.00±1.50 a 4.50±1.50 a Smell 5.56±1.09 a 4.81±1.11 ab 4.56±1.36 b 4.25±1.34 b Taste 5.31±1.08 a 4.44±1.15 b 3.88±1.26 bc 3.06±1.18 c Chewiness 4.75±1.13 a 4.44±0.89 a 4.44±0.89 a 4.13±0.96 a Moistness 4.19±1.11 a 4.31±0.95 a 4.19±1.28 a 4.25±1.06 a Overall acceptability 5.38±1.15 a 4.75±1.24 ab 4.06±1.06 bc 3.31±1.20 c Gingseng Color 1.69±1.08 c 3.50±1.03 b 5.00±1.15 a 5.50±1.15 a Gingseng Smell 1.44±0.73 c 3.25±1.13 b 4.38±1.41 a 5.00±1.59 a Gingseng Taste 1.38±0.72 c 3.50±1.03 b 4.94±1.29 a 5.69±1.54 a Softness 3.38±1.09 a 3.63±1.20 a 4.00±1.37 a 4.00±1.10 a Moistness 3.44±1.31 a 3.69±1.40 a 3.75±1.53 a 3.75±1.34 a 1) Each value in mean±s.d.(n=20). 2) Different letter within a same row(a-c) differs significantly(p<0.05). Korean J. Food Cook. Sci. Vol. 30, No.3 (2014)
338 천세영 김경희 육홍선 대조군보다낮은점수를보였다. 이는인삼잎의첨가량이증가할수록명도와적색도가감소하여기호도에영향을미친것으로판단된다. 냄새와맛에대한기호도평가결과, 인삼잎분말의첨가량이증가할수록낮은점수를나타내었다. 씹힘성은인삼잎분말의첨가량이증가함에따라감소하는경향을보였으나유의적차이는나타나지않았다. 물성측정결과와비교해볼때, 경도와씹힘성이인삼잎첨가량에따른경향은보이지않았지만첨가군모두대조군보다낮은값을나타내어기호도에영향을준것으로보인다. 전반적인기호도에서인삼잎분말첨가에의해점수가낮아지는것은인삼잎분말의진한색과쓴맛으로인해기호도를떨어뜨리는것으로여겨진다. 강도평가결과, 색, 냄새, 맛에대한평가는 5% 의첨가군이 5~5.6 점으로가장높았으며 3% 첨가군과유의적차이를보이지않았다. 부드러움과촉촉함에대한평가는 5% 첨가군이각각 4 점, 3.7 점으로가장높았지만시료간의유의적차이는없었다. 이상의결과를볼때기호도측면에서인삼잎분말 1%~3%(w/w) 로첨가할시개발가능성이있는것으로사료되며향후인삼잎분말첨가량을증가시키면서쓴맛을보완하여맛과기능성을증진시킬수있는연구가필요하다고생각된다. Ⅳ. 결론 영양적, 기능적으로이용가치가높은인삼잎은인삼을가공하는과정중에대부분폐기되는실정이므로이를재활용하여가공산업에서의활용을기대하고자연구를진행하였다. 인삼잎을동결건조하여분말로만든후각각 0%, 1%, 3%, 5% 를첨가하여머핀을제조하였다. 머핀의밀도및 ph 는대조군에서각각 1.45 g/ml, 7.41 로가장높았다. 머핀의윗넓이, 밑넓이는시료에따른경향을보이지않았지만높이는인삼잎의첨가량이증가할수록감소하였다. 굽기손실률은첨가량이증가할수록감소하였으나유의적차이는나타나지않았고머핀의무게는인삼잎분말첨가에따른경향을보이지않았다. 머핀의색도는인삼잎분말의첨가량이높아질수록 L 값과 b 값이유의적으로낮아졌으며 a 값은경향을나타내지않았다. 인삼잎분말을첨가한머핀의물성을측정한결과경도와씹힘성은대조군이각각 1836.73, 422.62 로가장높게나타났고탄력성과검성은시료간의유의적차이를보이지않았으며응집성은 3% 의인삼잎분말이첨가된머핀에서 0.65 로가장높은값을보였다. 머핀의 DPPH radical 소거능을평가한결과 0%(44.71%), 1%(47.49%), 3%(73.29%), 5%(86.98%) 으로유의적으로높아졌다. 마지막으로인삼잎머핀의관능검사를실시한결과기호도평가에서색, 냄새, 맛, 씹힘성, 촉촉함, 전반적인기호도모두 1% 의첨가군이가장높은점수를나타내었으며, 강 도평가는첨가량이증가할수록높은값을보인결과로보아인삼잎분말의첨가량이기호도에영향을주는것으로판단된다. 이상의결과를볼때 1% 인삼잎분말의첨가가머핀제조에있어가장적합할것으로판단되었으며, 이는인삼잎의특유의향기와쓴맛이기호도에영향을미친것으로보인다. 따라서인삼잎의향기와쓴맛을감소시켜첨가량을늘릴수있는연구가더필요하다고사료된다. References Ahn CS, Yuh CS. 2004. Sensory evaluations of the muffins with mulberry leaf powder and their chemical characteristics. J East Asian Soc Dietary Life 14(6):576-581 Bae HJ, Ryu BM, Woo KS, Seo MC, Kim CS. 2012. Quality characteristics of muffins added with whole waxy sorghum flour. Korean J Food Cook Sci 28(4):473-478 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 Cho KL, Woo HJ, Lee IS, Lee JW, Cho YC, Lee IN, ChaeHJ. 2010. Optimization of enzymatic pretreatment for the production of fermented Ginseng using Leaves, Stems and Roots of ginseng. J Ginseng Res 34(1):68-75 Han EJ. 2012. Quality characteristics of muffins containing ginger juice. Korean J Culinary Res 18(5):256-266 Han JH, Park SJ, Ahn CN, Wee JJ, Kim KY, Park SH. 2004. Nutritional composition, ginsenoside content and fundermental satety evaluation with leaf and stem extract of panax ginseng. J Korean Soc Food Sci Nutr 33(5):778-784 Hong HY. 2009. Sensory evaluation and characteristics of low caloric muffin by the addition of stevia leaf powder. MS Thesis. Sejong University, Seoul, Korea. pp 47-48 Hong SC, Yoo NH, Yoo JH, Lee KH, Lee HJ, Kim JM, Seong NS, Pyo MK. 2013. Inhibitory effect of elastase and tyrosinase of ginsenoside F1 isolated from panax ginseng leaves. Korean J Pharmacogn 44(1):10-15 Jeon HK, Kim SG, Jung NP. 1991. Effect of ginseng saponin fraction and cyclophosphamide on the tumoricidalactivity of mouse macrophage and the antitumor effect. Korean J Ginseng Sci 15:99-105 Jeon JM, Choi SK, Kim YJ, Jang SJ, Cheon JW, Lee HS. 2011. Antioxidant and antiaging effect of ginseng berry extrat fermented by lacticacid bacteria. J Soc Cosmet Sci Korea 37(1):75-81 Joo CN, Kim JH. 1992. Study on the hypoglycemic action of ginseng saponin on steptozotocin induced diavetic rats. KoreanJ Ginseng Sci 16:192-209 Jung HO, Lee JJ, Lee MY. 2008. The characteristics of cookie and muffin made with soybean paste powder and sun-dried salt. Korean J Food Preserv 15(4):505-511 Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of 한국식품조리과학회지제 30 권제 3 호 (2014)
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