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수분공급 및 피부미용을 위한 수유부용 타이거너츠 갈수 개발에 관한 연구Development of Tigernuts Galsu for Lactating Women's Water Supply and Skin Care

Other Titles
Development of Tigernuts Galsu for Lactating Women's Water Supply and Skin Care
Authors
정은경이태남정서영박승용주나미
Issue Date
Apr-2018
Publisher
한국식품조리과학회
Keywords
Tigernut; Galsu; lactating woman; optimization; response surface
Citation
한국식품조리과학회지, v.34, no.2, pp.125 - 135
Journal Title
한국식품조리과학회지
Volume
34
Number
2
Start Page
125
End Page
135
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4562
DOI
10.9724/kfcs.2018.34.2.125
ISSN
2287-1780
Abstract
Purpose: The purpose of this study was to develop a Tigernuts drink (Tigernuts Galsu) and establish the optimum formula for lactating women's water supply and skin health. Methods: This study was done to analyze the effect of Tigernut's on skin care improvement and determine the optimal composite recipe of Tigernuts Galsu using two concentrations of Tigernuts extract and Salicornia herbacea L. in a central composite design. The mixing conditions of Tigernuts Galsu were optimized by sensory evaluation as well as mechanical and physicochemical analyses using response surface methodology. Results: Tigernuts were shown to increase cell viability and pro-collagen type 1 activity in cultured Hs68 cells, resulting in improvement of skin elasticity. Mechanical and physicochemical analyses of Tigernuts Galsu showed significant values for pH, redness, and yellowness (p<0.05), and the sensory evaluation showed significant values for degree of darkness, nutty taste, beany taste, and offtaste (p<0.05). The optimal sensory ratio of Tigernuts Galsu was found to be 4.58oBrix 98.8 g of Tigernuts extract and 0.12 g of S. herbacea L. Conclusion: In this study, Tigernuts Galsu was competitive in terms of quality characteristics and consumer acceptability, and these results are expected to be useful in producing a drink of optimal quality and to contribute to the development of various nutritious foods for lactating women. Tigernuts can be used as a new material in the Korean food industry, and continuous research and development of foods using Tigernuts are needed.
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생활과학대학 (식품영양학과)
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