땅콩을 첨가한 중학교 단체급식용 스파게티 토마토 소스의 배합비율 최적화

Abstract

Spaghetti, being one of the favorite foods of middle school students, contains a considerable amount of animal protein ingredient from beef flesh and others in the existing sauce, thus has a possibility of putting students under over-nutritional condition. Therefore, this study aims to suggest a type of spaghetti with nutritional excellence which would satisfy the students' taste by developing the spaghetti sauce primarily using the peanut protein as the main ingredient. The Response Surface Methodology(RSM) based on the mixture experiment design was applied to attempt optimizing the ingredient mixing ratio. In addition, the evaluation of the general ingredient and sitological quality was conducted for the peanut spaghetti sauce made by the optimized mixing ratio, which was also subject to a comparable analysis in comparison with the meat spaghetti sauce. The optimized mixing ratio was decided as 70g of peanuts and 110g of tomato paste, the functional score of which was 6.9 based on the overall aceeptability. The functional score for the overall aceeptability according to the consumer aceeptability test result was 3.88, which is relatively a high preference score showing little difference from the meat sauce (3.97). This increased the potential of the newly developed recipe to be utilized as a school foodservice menu. The protein content of the optimized sauce (5.21%) was slightly lower than that of the meat sauce (5.71%) but with no significant difference. The optimized sauce contained less fat (3.44%) than the meat sauce (5.06%), which indicates that there is a fat decline effect by substituting animal fat with vegetable fat, resulting in the overall calorie improvement. Major amino-acids discovered in the sauce with optimized mixing ratio were glutamic acid, aspartic acid, and leucine in the order of amount, where the aspartic acid content was higher than that of the meat sauce. In terms of protein digestibility(%), the optimized sauce with added peanuts scored 74.06, the meat sauce 72.18, and the spaghetti noodle 87.96. The peanut spaghetti which is a combination of the sauce and noodles scored 85.49 whereas the meat spaghetti scored 84.73. The sauce with added peanuts showed higher digestion rate and ,furthermore, the result demonstrated that the digestion rate is by far better with mixed intake of the sauce and noodles than separate intake of each. Degree of starch hydrolysis(mg maltose) was 25.01 with the peanut-added optimized sauce, 24.72 with the meat sauce, and 25.94 with the spaghetti noodles. The peanut spaghetti which is a combination of the sauce and noodles scored 28.50, whereas the meat spaghetti scored 27.60. The peanut-added sauce had slightly higher rate of starch hydrolysis, and the combination of sauce and noodles had better rate of starch hydrolysis, identical to the protein digestion rate result Therefore, the spaghetti sauce made of peanuts is expected not only to satisfy students' nutritional needs and taste but also to be utilized in the menu development of school foodservice usefully.