청 무화과 분말을 첨가한 콩 다식의 품질 특성 및 항산화 효과

Abstract

Quality Characteristics and Antioxidant Effects of Soybean Dasik with Added with Green Fig (Ficus Carica L. Banane) Powder By. Lee, Jiye Advisor : Prof. Lee, Jae-Joon, Ph.D. Major in Technology and Home-economics Education Graduate School of Education, Chosun University This study was to investigate the nutritional components and physiological activity of Green fig (Ficus Carica L. Banane) powder (AP) and its practical application as a health beneficial food such as soybean Dasik. The quality characteristics of Green fig powder are as follows. The moisture content was 9.36±0.10, the pH was 4.08±0.01, and the sugar content was 3.90±0.06 °Brix. The L, a, and b values of Green fig powder was 73.95±1.27, 0.38.±0.17 and 18.13±0.22, respectively. The extraction yield of the Green fig extract was 30.45±1.48, and the total polyphenol, total flavonoid contents were 151.95±2.05 mg TAE/g, 18.91±0.32 mg QE/g, respectively. DPPH and ABTS radical activities (IC50) of AP ethanol extracts was 3,737.56 μg/mL and 733.90 μg/mL, respectively. The results of analyzing the quality characteristics and antioxidant effects of soybean Dasik prepared with different amounts (3, 6, 9, and 12%) of Green fig powder are as follows. The moisture content of soybean Dasik with Green fig powder was the highest in the control group, and it decreased as the amount of Green fig powder added increased. The pH value of soybean Dasik with Green fig powder was the highest in the control group, and it decreased as the amount of fig powder added increased. However, the sugar content of soybean Dasik with Green fig powder was the lowest in the control group, and it increased significantly as the amount of Green fig powder added increased. As a result of measuring the color of soybean Dasik with Green fig powder, as the ratio of Green fig powder added increased, the a and b values tended to decrease, and the L value tended to increase. As a result of measuring the mechanical texture characteristics of soybean Dasik with Green fig powder, springiness, hardnes, cohesiveness, chewiness, and gumminess tended to decrease as the amount of Green fig powder added increased. But adhesiveness tended to increase as the amount of Green fig powder added increased. As a result of the sensory evaluation of soybean Dasik with added Green fig powder, green fig taste, flavor, green fig flavor and chewiness tended to increase in proportion to the amount of Green fig powder added. The color tended to be highest in the control group and the 3% addition group, and it decreased as the amount of Green fig powder added increased. Among the sensory evaluation items of soybean Dasik with added Green fig powder, taste, roughness, after taste, gloss, softness and moistness had similar trends. The sensory score of the soybean Dasik containing 6% Green fig powder was the most suitable in terms of its appearance preference and overall preference. As a result of measuring the antioxidant effectiveness of soybean Dasik with Green fig powder, the total polyphenol and total flavonoid content increased as the amount of Green fig powder added increases, indicating that Green fig powder is effective in the antioxidant properties of soybean Dasik. The DPPH and ABTS free radical erasure abilities of soybean Dasik with Green fig powder also tended to increase as the amount of Green fig powder added soybean Dasik increased. The results of the study indicate that soybean Dasik with up to 6.0% added Green fig powder can be developed. Furthermore, according to the results of this study, since the total polyphenol and flavonoid content of the Green fig powder itself is high, it is expected that adding Green fig powder will make functional foods with high antioxidant effects. In addition, adding Green figs with good nutritional effects to Korean traditional food such as soybean Dasik, which has a pharmacological effect, can develop excellent health foods to help improve health. Therefore, continuous research and development in related fields should be carried out.