고등학교 아침급식용 닭가슴살 깨죽의 참깨/들깨 혼합비율 최적화

Abstract

Breakfast is a crucial driving force in beginning a day's journey while it plays a role of supplying normal blood-sugar for the empty stomach after the long break from the previous day's dinner. There are nevertheless many students who skip their breakfast because of tight schedules. The breakfast absence phenomenon which significantly influences the growth and nutritive conditions of teenagers is getting bad to worse from primary school to high school. For this reason, this study aims to develop a porridge menu with chicken breast meat combined with sesame and perilla, which would provide good quality protein and fat at breakfast, and use it as a recipe for a desirable group meal provision menu. Porridge facilitates digestion and does not impose too much burden on the stomach thus an adequate breakfast provision menu for students who need to strain their nerves on study from early morning in sitting positions. As the above considerations were to be included in the development of the menu, ingredients were selected on the basis of nutritional aspects with an aim to provide balanced intake of 3 major nutrients, carbohydrate, protein, and fat. It was intended to develop chicken breast meat-sesame/perilla porridge with optimized mixing ratio of sesame and perilla. Taking into account of the fact that perilla may not be popular among students due to its peculiar scent, its optimized mixing ratio with sesame was sought to conceal the unique scent under the tasty scent of sesame. The response surface methodology was applied in identifying the optimized mixing ratio of sesame and perilla, which was followed by general ingredient analysis and nutritional quality evaluation, and then a survey was conducted to find out the preference level. In the phase of nutritional evaluation, a comparison was made between the optimized value and the comparison group by analyzing the composition amino-acid and by measuring protein digestibility (in vitro), computed protein efficiency ratio, and the degree of starch hydrolysis(in vitro). The recipe of the porridge made with the optimized mixing ratio was 30.324g of sesame, 9.676g of perilla, 100g of rice, 30g of chicken breast, and 5g of salt. The protein content of the chicken breast meat-sesame/perilla porridge cooked with the optimized mixing ratio was 2.51±0.25 (16.95%), whereas the comparison group had 2.69±0.29(17.98%) of protein. The fat content in the chicken breast meat-sesame/perilla porridge cooked with the optimized mixing ratio was 0.45±0.16(3.04%) compared to 0.48±0.11(3.21%) of the comparison group. The protein digestibility (in vitro) of the chicken breast meat -sesame/perilla porridge cooked with the optimized mixing ratio was 84.74±0.47 and the comparison group 85.19±0.13. Whereas the consumer acceptability test result on the smell (scent), appearance, viscosity, taste, and the overall acceptability of the chicken breast meat-sesame/perilla porridge cooked with the optimized mixing ratio was respectively 4.05, 3.83, 3.74, 3.63, 3.76, the corresponding result of the consumer acceptability test on the comparison, the chicken breast porridge cooked with sesame only, was 3.91, 3.71, 3.75, 3.55, 3.6 respectively. It was expected that the target porridge would have a low score from the consumer acceptability test because of the perilla's unique scent. However, contrary to the expectation, the preference rate was higher with the mixed sesame and perilla than with the sesame only. The chicken breast meat-sesame/perilla porridge cooked with the optimized mixing ratio is anticipated to be utilized as a useful breakfast provision menu for high school students under growing period.