게욱 첨가 방울증편의 최적화 조건에 관한 연구

Abstract

This study focused on the recently changing food ingredients due to climate changes in Korea, and a Bangul-Jeungpyun was prepared by adding Geuk, a subtropical vegetable. Geuk has been reported to have 70 times more antioxidants than tomatoes, such as β-carotene and lycopene. However, compared to other study results, research on Geuk as a functional food is not done much yet. Based on preliminary experiments and literature surveys, this study uses the Design-Expert 10 software to sense sweetness, color, and texture using the central planning method to obtain the optimum conditions that satisfies the preference of Geuk Bangul-Jeungpyun to the maximum. The predicted conditions based on the experiment were 64g of Geuk and 80g of soybean flour. The chromaticity of the optimized Geuk Bangul-Jeungpyun is L (46.55), a (4.226), and b (4.19) As a result of comparing the radical scavenging ability and total polyphenol, the optimized Geuk Bangul-Jeungpyun showed higher antioxidant activity than the controlled. This research is expected to contribute to consumer awareness of subtropical food ingredients and the increase and development of income for farmers involved in subtropical farming in Korea. Furthermore, it may lay the foundations for more research on various menus and food using subtropical ingredients.