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22대 대한민국 국회 국회정보길라잡이 국회의원검색
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Abstract 9

I. 서론 12

II. 재료 및 방법 16

1. 실험재료 및 시료의 제조 16

1.1. 실험재료 16

1.2. 브로콜리분말을 첨가한 수제비의 재료 배합비 및 제조 방법 16

2. 일반성분 분석 및 영양성 평가 19

2.1. 일반성분 분석 19

2.2. 총 식이섬유 함량 분석, 총 비타민C 정량, 클로로필 정량 19

2.3. 전분의 가수분해율(In Vitro) 21

2.4. 수분결합능력(Water binding capacity, WBC) 21

3. 조리 특성 검사 22

3.1. 중량 측정 22

3.2. 부피 측정 22

3.3. 수분흡수율 22

3.4. 탁도 측정 23

3.5. 색도 측정 23

4. 물성검사(Texture Profile Analysis) 23

5. 관능검사 26

5.1. 혼합비율의 최적화를 위한 관능검사 26

6. 통계 분석 27

III. 실험결과 및 고찰 28

1. 브로콜리분말과 밀가루(중력분) 의 일반성분과 수분결합능력 28

1.1. 일반성분 분석 28

1.2. 수분결합능력(Water binding capacity, WBC) 28

2. 조리특성검사 30

2.1. 중량, 부피, 수분흡수율 30

2.2. 탁도 30

2.3. 색도 31

3. 물성검사(Texture Profile Analysis) 37

3.1. 브로콜리분말을 첨가한 수제비의 물성 37

4. 관능검사 40

4.1. 혼합비율의 최적화를 위한 관능검사 결과 40

5. 최적 혼합 비율을 첨가한 Broccoli 수제비의 일반성분 분석 및 영양성 평가 결과 44

5.1. 일반성분 분석 44

5.2. 클로로필 정량 47

5.3. 총 비타민 C 정량 49

5.4. 총 식이섬유 정량 50

5.5. 전분의 가수분해율(In Vitro) 54

IV. 요약 및 결론 56

V. 참고문헌 61

감사의 글 67

Lists of Tables

[Table 1] Formula of sujebi containing freeze dried broccoli powder 17

[Table 2] Analytical conditions of texture profile analysis 25

[Table 3] Proximate composition and calorie of flour and freeze dried broccoli powder(100g) 29

[Table 4] Water binding capacity of freeze dried broccoli powder and flour 29

[Table 5] Some typical properties of cooked sujebi containing broccoli powder 32

[Table 6] Turbidity(O.D at 675nm) of cooked sujebi containing broccoli powder 33

[Table 7] The hunter measurement on L, a, b values of sujebi by the amount of broccoli powder 34

[Table 8] Texture profile analysis of sujebi containing broccoli powder 39

[Table 9] Sensory scores of cooked sujebi containing broccoli powder 42

[Table 10] Proximate composition of control(C) and sujebi containing broccoli powder(B3) 46

[Table 11] Chlorophyll contents of control(C) and sujebi containing broccoli powder(B3) 48

[Table 12] Total Vitamin C contents of control(C) and sujebi containing broccoli powder(B3) 52

[Table 13] Total dietary fiber of control(C) and sujebi containing broccoli powder(B3) 53

[Table 14] Degree of starch hydrolysis(in vitro) of control(C) and sujebi containing 3% broccoli powder(B3) after cooking 55

Figure 1. A manufacturing process of sujebi containing freeze dried broccoli powder 18

Figure 2. Weight of cooked sujebi containing broccoli powder 35

Figure 3. Volume of cooked sujebi containing broccoli powder 35

Figure 4. Water absorption of cooked sujebi containing broccoli powder 36

Figure 5. Turbidity(O. D at 675nm) of cooked sujebi containing broccoli powder 36

Figure 6. QDA profile of sensory properties of cooked sujebi containing broccoli powder 43

초록보기

Recently, according to of the food consumption patterns and the life styles westernized, the consumption of the flour food such as bread and noodles rapidly increased. The flour food is concentrated in carbohydrate and vitamin and dietary fiber are insufficient. As to, the nutritional unbalance and lifestyle Disease are caused. Therefore, the broccoli in which vitamin and dietary fiber are rich can complement this. Among the flour food, sujebi is the representative Korean traditional soup as a substitute for meal. The purpose of this study was investigate the effect of broccoli powder on the characteristics of broccoli sujebi.

Proximate compositions of broccoli powder was 2.57±0.01% of moisture, 23.19±0.44% of crude protein, 4.47±0.18% of crude fat, 11.06±0.09% of crude ash and 58.71(31.81)% of carbohydrate.

The lightness and redness of the raw and cooked sujebi decreased in accordance with the amount of added broccoli powder. However, the yellowness of the both sujebi was significantly increased.

The springiness and chewiness of the raw and cooked sujebi increased significantly in proportion to the quantity of the added broccoli powder except in the case of the raw and cooked with 4%, 5% powder. Thus, broccoli powder containing up to 3% was shown to effectively improve the quality of sujebi.

The result of sensory evaluation showed that the cooked sujebi containing 3% broccoli powder had higher values.

The protein content in raw and cooked sujebi containing 3% broccoli powder was 6.00±0.11g/100g sample(10.67g/100g solid) and 5.10±0.04g/100g sample(10.83g/100g solid) whereas the raw and cooked control had 5.65±0.19g/100g sample (9.75g/100g solid) and 4.56±0.07g/100g sample (9.92g/100g solid) of protein. Some lower fat content was showed in such cooked sujebi (0.20±0.00g/100g sample ,0.42g/100g solid) compared to control(0.36±0.07g/100g sample, 0.78g/100g solid). Lower calorie resulted as 204.61cal/100g sample(363.9cal/100g solid) for raw sujebi containing 3% broccoli powder and 170.61cal/100g sample(362.18(cal/100g solid) than those of control(218.65cal/100g sample(377.43cal/100g solid) for raw sujebi, 167.6cal/100g sample(364.3cal/100g solid) for cooked sujebi).

Higher Chlorophyll contents(g/100g) resulted as 2.32±0.17 for raw B3 and 4.43±0.08 for cooked B3(boiling in the water) and 4.55±0.25 cooked B3(boiling in the soup which extracts dried sea tangle and anchovy) than those of control (1.20±0.28 for raw sujebi, 0.53±0.02 for sujebi boiling in the water, 1.43±0.12 for sujebi boiling in the soup which extracts dried sea tangle and anchovy).

Higher total vitamin C contents(g/100g) resulted as 12.40±0.60 for raw B3 and 3.59±0.21 for cooked B3(boiling in the water) and 4.56±0.03 cooked B3(boiling in the soup which extracts dried sea tangle and anchovy) than those of control (1.20±0.78 for raw sujebi, 0.71±0.05 for sujebi boiling in the water, 1.67±0.05 for sujebi boiling in the soup which extracts dried sea tangle and anchovy).

Higher total dietary fiber contents(%) resulted as 3.65±0.02 for raw B3 and 3.41±0.10 for cooked B3(boiling in the water) and 4.31±0.01 cooked B3(boiling in the soup which extracts dried sea tangle and anchovy) than those of control (2.24±0.02 for raw sujebi, 1.76±0.20 for sujebi boiling in the water, 3.56±0.05 for sujebi boiling in the soup which extracts dried sea tangle and anchovy).

There are not a significant difference in vitro starch hydrolysis between C(21.37 ± 0.59) and B3(21.33 ± 0.44).

Therefore sujebi containing broccoli powder could improve availability of nutrients by broccoli.

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