블랜칭 조건별 산마늘 분말의 품질특성 비교

Comparison of the Quality Characteristics of Allium victorialis var.platyphyllm Powder Based on the Blanching Conditions

한국식품영양과학회지

약어 : JKSFSN

2024, vol.53, no.8, pp. 843-850 (8 pages)

발행기관 : 한국식품영양과학회

초록

산마늘 블랜칭 조건(100°C, 30초, 1분, 2분, 3분)에 따른 분말 제품의 품질특성과 분말 제조 시 최적 블랜칭 조건을 알아보고자 수행하였다. 블랜칭 후 산마늘의 L*, b*값은 무처리구보다 낮았으나 녹색도를 나타내는 a*값은 블랜칭 유무에 따른 유의성이 없었다. 블랜칭 처리한 산마늘 분말은 대조구보다 수분흡수지수는 높았고, 분말의 응집성이 낮아지며 흐름성이 높아졌다. 총 폴리페놀 함량은 무처리구 1,320.6 mg/100 g, 블랜칭 30초 처리구 1,000.8 mg/100 g이었다. 총 플라보노이드 함량은 무처리구 1,550.2 mg/100 g, 블랜칭 30초 처리구 525.6 mg/100 g이었다. 총 폴리페놀 함량과 총 플라보노이드 함량은 블랜칭에 의해 감소하였다. 식이섬유 함량은 블랜칭 처리 시 무처리구에 비해 불용성 식이섬유는 감소하고 수용성 식이섬유는 유의적으로 증가하였다. DPPH 라디칼 소거 활성은 1 mg/mL 농도에서 무처리 8.82 %, 블랜칭 처리구 7.52~9.15%였다. ABTS 라디칼 소거 활성은 1 mg/mL 농도에서 무처리구 0.93%, 블랜칭 처리구 0.58~4.33%였다. 산마늘 분말 제조 시 블랜칭 처리는 수분흡수지수를 높이고 분말의 흐름성이 좋아지지만, 총 폴리페놀 함량과 총 플라보노이드 함량은 감소하였다.

This study was conducted to determine the quality characteristics of powdered wild garlic (Allium victorialis var. platyphyllum) products under various blanching conditions (100°C, 30 seconds, 1 minute, 2 minutes, 3 minutes) to identify the optimal blanching conditions for powder production. The L* and b* values ​​of the wild garlic after blanching were lower than those of untreated garlic, but the a* value, which indicates greenness, did not significantly differ before or after blanching. The blanched wild garlic powder had a higher water absorption index compared to the control, and the cohesion of the powder decreased and flowability increased with blanching. The total polyphenol content was 1,320.6 mg/100 g for the untreated group and 1,008 mg/100 g for the 30-second blanching treatment group. The total flavonoid content was 1,550.2 mg/100 g in the untreated group and 525.6 mg/100 g in the 30-second blanching treatment group. The analysis of the dietary fiber content revealed that, insoluble dietary fiber decreased, and soluble dietary fiber significantly increased compared to the untreated group during the blanching treatment. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was 8.82% in the untreated group and 7.52∼9.15% in the blanched group at a concentration of 1 mg/mL. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging activity was 0.93% for the untreated group and 0.58∼4.33% for the blanched group at a concentration of 1 mg/mL. Thus, blanching treatment during the production of wild garlic powder increased the moisture absorption index and improved the flowability of the powder, while decreasing the total polyphenol and total flavonoid contents.

키워드

wild garlic, blanching, powder, antioxidant activity