Kim Jin-Seong, Woo Hye-Eun, Chu Ji-Hye, Choi Jin-Hee, Choi Hae-Yeon
Department of Food Service Management and Nutrition, Kongju National University, Yesan-gun, Chungcheongnam-do 32439 Republic of Korea.
Department of Food Science and Nutrition, Daejin University, 1007, Pocheon-si, Gyeonggi-do 11159 Republic of Korea.
Food Sci Biotechnol. 2023 Aug 30;33(4):817-829. doi: 10.1007/s10068-023-01404-z. eCollection 2024 Mar.
In this study, we aimed to investigate the quality characteristics, antioxidant activity, and sensory traits of meringue Jeung-pyun with different amounts of cacao bean husk powder. Based on our analyses, high cacao bean husk content resulted in an increase in certain Jeung-pyun qualities, such as the L values, b values, hardness, gumminess, and number of pores, whereas the moisture content, pH, pore size, adhesiveness, cohesiveness, and chewiness significantly decreased. Electronic tongue analysis showed that the intensity of sourness, saltiness, and umami increased with the amount of cacao bean husk added. For the sensory characteristics, C6 demonstrated the highest ranking for all test items. Furthermore, it was found that the addition of cacao bean husks increased the antioxidant activity of the Jeung-pyun (p < 0.001). Therefore, these results suggest that Jeung-pyun produced with a mixing ratio of C6 has excellent qualities, antioxidant activities, and sensory characteristics.
在本研究中，我们旨在调查添加不同量可可豆壳粉的蛋奶酥状甑糕的品质特性、抗氧化活性和感官特性。根据我们的分析，高可可豆壳含量会导致甑糕某些品质的增加，如L值、b值、硬度、黏性和气孔数量，而水分含量、pH值、孔径、黏附性、内聚性和咀嚼性则显著降低。电子舌分析表明，随着可可豆壳添加量的增加，酸味、咸味和鲜味的强度增加。对于感官特性，C6在所有测试项目中排名最高。此外，还发现添加可可豆壳可提高甑糕的抗氧化活性（p < 0.001）。因此，这些结果表明，以C6混合比例制作的甑糕具有优异的品质、抗氧化活性和感官特性。
