Mulberry fruit is a superior source of polyphenols, especially anthocyanin, and has a long history of use as an edible fruit and traditional medicine. The anthocyanin composition of mulberry fruit from 15 Korean cultivars was analyzed by ultra-performance liquid chromatography diode array detector with quadrupole time of flight/mass spectrometry (UPLC-DAD-QToF/MS) based on a cyanin internal standard. The four glycosides were identified by comparison with authentic standards and published reports. The major anthocyanin was cyanidin 3-O-glucoside (71.7%), followed by cyanidin 3-O-rutinoside (26.6%). The minor components (total of 1.7%) were pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside. The total anthocyanin content (mg/100 g, dry weight) of mulberry fruit varied by cultivar and ranged from 471.5±4.0 (Su Hong) to 4,700.2±54.0 (Gwa Sang2). Among the 15 cultivars examined, Gwa Sang2 showed the highest level of cyanidin 3-O-glucoside (3,133.4±32.6), which was 9-fold higher than that of Su Hong (351.5±3.4). In conclusion, anthocyanin profiles, including pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside, were reported for the first time from 15 Korean mulberry fruit cultivars. The results will contribute valuable information on pharmaceutical properties, breeding superior mulberry cultivars, and food industries.

This study was conducted to evaluate quality and anthocyanin content of ‘Tarocco’ orange fruit in order to support early harvest. Harvest times were set at 280 days after anthesis (DAA), 300 DAA, and 320 DAA (conventional harvest). The fruits were classified as those having an intense reddish color or a yellowish orange color in the rind. The fruits were stored during 45 days at 8oC, for low temperature storage, or 18oC, for room temperature storage in winter. The changes in the fruit quality were measured at 15-days interval. The reddish rind fruit had slightly higher sugar content than the orange fruits with yellowish rind, but had similar acidity. A sugar content of 13.0 oBrix or more was recorded for fruits harvested 280 DAA with 45 days of low-temperature storage. A similar finding was recorded after 15 days of low temperature storage for the fruits harvested 300 DAA with 30 days for the conventional harvest. The anthocyanin content was higher for fruits with later harvest time (37.8 mg·L-1) and longer storage period in both low and winter room temperatures (25.2-53 mg·L-1 and 10.3-51.9 mg·L-1, respectively). For all harvest periods, the peel and juice color intensity increased after 15 days of low temperature storage and remained constant regardless of the storage temperature. The result indicated that the fruit quality and anthocyanin content of fruits harvested 300 DAA was better than fruits harvested 320 DAA (conventional harvest), stored 15 days at 8oC or 30 days at 18oC after harvesting 300 DAA.

In this study, we investigated the effects of the ripening level (50% and 100%), storage temperature (1°C and 10°C), and storage period (0, 7, and 14 days) on the fruit quality of the strawberry (Fragaria × ananassa Duch) cultivars “Arihyang” and “Kuemsil”, which are commonly grown for export in South Korea. Strawberry plants of each cultivar were grown in a plastic greenhouse, and fruit samples were harvested in January 2019 to evaluate the fruit hardness, gray mold rot, anthocyanin content, sugar content, and antioxidant activity. We found that “Arihyang” had a greater fruit hardness than “Kuemsil” across all storage periods excluding the day of harvest, and that fruit stored at 1°C had a greater hardness than fruit stored at room temperature (10 ± 2°C) for both cultivars. In incidence of gray mold rat, “Kuemsil” had a higher than “Arihyang”. The soluble solid content was highest at 7 days after harvest for both cultivars, with the exception of “Kuemsil” following storage at 1°C. The anthocyanin content was higher in “Arihyang” than in “Kuemsil” and was also greater in fruit that had been stored at room temperature due to the faster ripening time. Finally, the DPPH activity of fully ripened fruit tended to decrease as the storage period increased, while the ABTS activity was the same across all treatments. These findings demonstrate that “Arihyang” are more advantageous for long-term distribution as well as export than “Kuemsil”, and recommend that the two new cultivars of strawberry be cool stored at 100% ripening state and eaten within 7 days.

Few studies have reported how temperature influences growth and development of succulents, including anthocyanin production, which could fetch better prices in the market, and understanding the factors influencing such pigments would benefit farmers. The present study investigated the effect of temperature (10°C, 20°C, and 30°C) on the growth, development, and anthocyanin concentrations in Echeveria agavoides and E. marcus. In E. agavoides, similar growth performance was observed at 10°C and 20°C based on plant height and diameter. However, subjecting the species to a high temperature of 30°C resulted in a decrease in plant height. In E. marcus, optimal growth performance was observed at 20°C. Different temperatures did not significantly affect succulent quality and color hues. Only L* values were significantly different among the Hunter’s Lab values. Similar results were observed following anthocyanin and image analyses, both of which were not significantly affected by temperature. However, an intense red pigment was observed at 20°C compared with the green pigment observed at 10°C and 30°C based on the image analysis. The results suggest that temperature influences growth, development, and anthocyanin content of Echeveria succulents, and 20°C could be the optimal temperature for the cultivation of the species.

The effects of stigma removal from floral organ and treatment of auxin on those regions were evaluated on the fruit growth and quality in strawberry (Fragaria ananassa Duch.). The removal of stigma reduced the fruit weight, fruit length, and fruit width, while fruit growth declined as the number of removed stigma increased. The removal of stigma also resulted in reduced fruit firmness, sugar content, and total anthocyanin content, and decreased value of Hunter a for red color and increased value of Hunter b for yellow. The number of seeds deceased as the regions of removed stigma increased. The treatment of auxin on the region of removed stigma improved fruit size, while it reduced fruit firmness, sugar content, and anthocyanin content. The delay in fruit ripening was observed from both stigma removal and auxin treatment. The incidence of malformed fruits increased as the regions with removed stigma increased. The treatment of auxin also promoted fruit malformation.

여름철 고온으로 인해 ‘거봉’ 포도의 착색 불량이 나타나는 원인을 안토시아닌 조성의 변화로부터 구명하기 위해 본 실험을 수행하였으며, 같은 대립계 포도 품종인 ‘흑보석’의 과실 품질과 안토시아닌의 변화를 함께 비교 하였다. 착색 초기부터 30일 동안의 고온 처리에 의해 ‘거봉’과 ‘흑보석’ 모두에서 과피의 착색이 감소하였지만, ‘흑보석’은 온도 처리의 종료 이후 안토시아닌 함량이 대조구의 수준으로 증가하였고, ‘거봉’은 착색이 정지된 상태로 안토시아닌 함량이 증가하지 못했다. 고온에 의해 ‘거봉’의 안토시아니딘은 Mal, Del, Pet의 순으로 크게 감소하였으며, 개별 성분으로는 diglucoside 및 Mal-acylated 형태가 가장 크게 감소하였다. 안토시아닌의 형태별 함량을 비교한 결과, ‘거봉’ 과피에서 고온에 의해 acylated 형태가 non-acylated 형태에 비해서 더 크게 감소하였고, B ring의 tri-hydroxylated 형태가 di-hydroxylated 형태보다 더 큰 비율로 감소하였다. ‘거봉’에서 모든 그룹의 안토시아닌 함량이 총 안토시아닌과 비슷한 경향으로 감소하였고, ‘흑보석’에서는 모든 그룹의 합성이 고온에 의해 억제되었다가 온도 처리가 종료된 이후 대조구의 수준으로 회복되었다. 따라서 착색 초기의 고온에 의한 ‘거봉’의 착색 불량은 특정 안토시아닌의 감소에 의한 것이 아니라, 전체적인 안토시아닌의 생합성 자체가 고온에 의해 억제되었기 때문으로 판단되었다.

Shading is a key element in the control of light intensity and is usually used during the summer when sunlight is at its most intense. Succulents are ornamental crops that have beextremely popular because of their leaf structure and other characteristics. A study was conducted to determine the effects of shading on the growth and development as well as the anthocyanin content of two Echeveria species: Echeveria agavoides and E. marcus. Three levels of shading were used, namely no shading/full light treatment, partially shaded conditions, and well-shaded conditions, which were achieved by placement inside controlled growing chambers for 4 weeks. The results revealed the bolting of growth in both height and diameter for both species when grown under shaded and partially shaded conditions, which were abnormal compared withthe typical development. CIELAB color results also showed thata* was significantly affected by shading levels, exhibiting a higher positive value for succulents under full light or no shading. These results were consistent with the anthocyanin analysis, where the highest contents were identifiedinthe species grown under full light. The image analysis also confirmed a higher percentage area based on the smart segmentation for red pigments compared withthat for green pigments.

This study was conducted to determine the effects of light intensity on the growth and development as well as the anthocyanin content of two Echeveria species, namely Echeveria agavoides and E. marcus. Three light intensity levels (high, 150 μmol･m-2s-1; intermediate, 75 μmol･m-2s-1; and low, 35 μmol･m-2s-1) served as the treatments, which were replicated four times. The results revealed that the tallest and largest plants were those under low light conditions. It was observed that there was a decline as the light intensity increased, which is attributed to the coping mechanisms of plants to search for light sources, which has a similar effect to bolting or an increase in the node-to-node distance. CIELAB color values of L* and a* for both species were significantly affected by the light intensity, indicating changes in the lightness of hue and green-to-red color pigmentation in plants. These results were strongly reflected in those of the anthocyanin content analysis, where a direct increase in the concentration was observed with increasing light intensity. The results of the anthocyanin analysis were also supported by the histogram, smart segmentation images, as well as the ratio of red and green pigments found in the images. Thus, a high light intensity should be used to increase the quality and provide conducive growing conditions for both succulent species.

Subcritical water extraction (SWE) is an eco-friendly new extraction technology because it does not contain harmful organic solvent and has high extraction efficiency in a short time compared with conventional extraction methods. Blueberries (Vaccinium corymbosum) are widely known as superfood due to rich source of anthocyanin (malvidin-3-o-galgctoside) and antioxidant activity. In this study, optimal extraction condition of SWE from blueberries was determined and compared with the conventional extraction methods. SWE was carried out using a Dionex Accelerated Solvent Extractor (ASE, Model 350) under conditions of temperatures (110, 130, 150 and 170°C) and times (1, 3, 5 and 10 min). Total anthocyanin of SWE extracts was compared with hot water (60°C, 1 h) extract and pressed juice extract. The total anthocyanin content was determined by pH differential method. Considering both the extraction time and temperature conditions, the highest content of total anthocyanin content was 0.455 mg/g FW Vaccinium corymbosum at 130°C for 3 min. At high temperature and long extraction time, the anthocyanin in the blueberries will undergo thermal degradation due to low stability of anthocyanin at extreme condition. Besides, maximum yield of anthocyanin from blueberries using SWE was about 1.2 and 3.8 times more higher than hot water extract and pressed juice extract, respectively. Therefore, SWE is faster and more efficient method to extract anthocyanin from blueberries than conventional extraction methods. This study shows a possibility of SWE applied to food processing industry.

본 연구에서는 인터넷 쇼핑몰에서 유통되는 컬러푸드 중 블랙푸드 76건을 대상으로 폴리페놀 17종 및 안토시아닌 5종을 동일한 전처리 방법으로 HPLC, HPLC-MS/MS 분석하여 정량 및 정성시험을 실시하였다. 분석대상 폴리페 놀은 gallic acid, protocatechuic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, t-ferulic acid, t-cinnamic acid 등 9종의 phenolic acid와 (+)catechin, syringic aldehyde, rutin, epicatechin gallate, naringin, luteolin, naringenin, kaempferol 등 8종의 flavonoid 로 총 17종의 폴리페놀을 동시분석 하였고, 안토시아닌은 delphinidin-3-glucoside, delphinidin-3-rutinoside, cyanidin- 3-galactoside, cyanidin-3-glucoside, cyanidin-3-arabinoside 등 5종을 동시분석 하였다. 폴리페놀 17종의 총 함량은 서 리태 255.1 ± 7.5 μg/g, 서목태 275.8 ± 5.3 μg/g, 흑미 78.5 ± 4.6 μg/g, 흑임자 75.8 ± 3.2 μg/g, 블루베리 143.3 ± 5.5 μg/ g, 아로니아 195.2 ± 4.9 μg/g, 블랙커런트 131.6 ± 3.2 μg/g 로 나타나 서목태 > 서리태 > 아로니아 > 블루베리 > 블랙 커런트 > 흑미 > 흑임자 순으로 높은 함량을 나타냈다. 안 토시아닌 5종의 총 함량은 서리태 82.4 ± 17.2 μg/g, 서목 태 95.2 ± 6.1 μg/g, 흑미 74.1 ± 9.7 μg/g, 흑임자 불검출, 블 루베리 110.8 ± 1.9 μg/g, 아로니아 218.9 ± 6.1 μg/g, 블랙커 런트 209.7 ± 4.0 μg/g로 나타나 아로니아 > 블랙커런트 >블 루베리 > 서목태 > 서리태 > 흑미 순으로 높은 함량을 나타 났다. 본 실험결과 폴리페놀은 서목태, 안토시아닌은 아로니아가 가장 높은 함량을 나타내었으며 향후 유색 농산물 을 활용한 기능식품 개발이 필요한 것으로 판단된다.

To increase the stability of anthocyanin from black rice, β-cyclodextrin (β-CD) formed a complex with anthocyanin, and thermal and UVB stability of the complex was investigated at various pH levels. The formation of β-CD complex with anthocyanin was confirmed by the decreased UV-Vis spectrophotometer absorbance (at 511nm) with increasing the concentration of β-CD at pH 2, 2.5, 3, 4, and 5. ABTS (2, 2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid)assay was conducted to measure radical scavenging capacity (RSC) of the complex at pH 2, 4, 6, and 8, after which the RSCs were recorded over the 24 h heating(95°C) and 24 h UVB irradiating periods. The RSC values of the complexes increased as the β-CD concentration increased (0.1-2%) at pH 6 and 8. Upon thermal treatment, the RSC readings of the complexes tended to decrease to a lesser extent compared to the anthocyanin control (without β-CD) at pH 2. This result suggests that the thermal stability of anthocyanin was more retained in the presence of β-CD at low pH (pH 2). However, in the case of UVB irradiation, the effect of β-CD complex on the anthocyanin RSC was not significant, though the RSC values for both the anthocyanin control and complexes trended downward as the UVB irradiation time increased at all pH ranges except for pH 8 (no downward trend). In short, this study suggests that the effect of β-CD complex on the stability of anthocyanin antioxidant capacity depends on pH and the susceptibility to the degradation process.

This study was performed to determine the total anthocyanin contents, DPPH radical scavenging activity, and SODlike activity of extracted anthocyanins from Bokbunja for analyzing the optimal conditions of enzyme treatment by response surface methodology (RSM) based on three factors: concentration of Pectinex Ultra SP-L, reaction temperature, and reaction time. The optimal enzyme treatment conditions of Pectinex Ultra SP-L concentration, reaction temperature, reaction time, and overall desirability by analysis of multiple response surface methodology with the same weighed value of each dependent variable were 0.5 mL/100 L, 20oC, 2 hr, and 0.63, respectively. Total anthocyanin content, DPPH radical scavenging activity, and SOD-like activity of the conditions stated above were 5.2 mg/ 100 g, 61.3% and 30.5%, respectively. Meanwhile, those of the control were 1.1 mg/100 g, 11.8% and 1.1%, respectively.method.

본 연구에서는 막걸리 양조 산업 현장에서 가장 많이 적용되고 있는 발효제인 입국과 개량누룩을 발효제로 사용하여 막걸리 술덧 발효를 실시하고, 아로니아 안토시아닌의안정성에 대하여 검토함으로써 아로니아의 안토시아닌 유래 색도 유지 및 기능성을 개선할 수 있는 아로니아 막걸리의 제조 조건을 제시하고자 하였다.본 연구에서 사용한 아로니아의 안토시아닌은 cyanidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-arabinoside,cyanidin-3-xyloside 으로 각각의 함량은 187.9, 3677.1,1277.5, 226.1mg/kg 이었다. 아로니아 첨가량에 따른 막걸리 술덧 발효특성을 조사한 결과 발효제의 종류에 상관없이 아로니아 20% 첨가 시험군의 알코올 발효가 억제되는것으로 나타났고, 아로니아 5% 첨가군의 적색도 a값이 상대적으로 12, 20% 첨가군에 비해 아로니아 고유 색도를나타내기 어려운 것으로 관찰되어 아로니아의 첨가량은12%로 결정하여 후속시험을 실시하였다. 입국을 발효제로 사용한 시험군 A의 경우, 발효일수가경과할수록 a값이 감소하는 경향을 보였지만, 전반적으로모든 개량누룩 시험군보다 높게 나타났다.아로니아 막걸리 술덧 중 시험군 A에서 총 안토시아닌함량이 가장 높았으며, 개량누룩을 발효제로 사용하고, 1단담금 시 젖산으로 pH를 보정한 시험군들의 경우, 시험군간 안토시아닌 조성 및 총 안토시아닌 함량에서 pH에 따른 큰 차이를 나타내지 않았다. 시험군 A에서 발효 2일차 cyanidin-3-O-galactoside함량은 68.17mg/L로 타 시험군대비 잔존 농도가 매우 높은 것으로 나타났고, cyanidin-3-O-arabinoside 함량은 발효 기간에 상관 없이 개량누룩 시험군 대비 3배 이상 잔존하는 것으로 확인되었으며, 미량이기는 하지만 개량누룩 시험군에서는 검출되지 않는cyanidin-3-O-xyloside가 검출되었다. 따라서, 안토시아닌 함유 기능성 막걸리 양조 시 발효제로는 개량누룩보다는 입국의 사용이 안토시아닌 안정성유지에 적합할 것으로 판단되었다.

본 연구는 단색광, 혼합광, 광조사 주기에 대해 총 14가지 실험구를 설치하여 적치마 상추의 생육특성 안토시아닌 및 비타민 C 함량에 대해 조사하였다. 그 결과, 단색광 처리에서 적색광은 초장, 엽수, 지상부 생체중, 청 색광은 근장과 엽폭을 증대 시키는 것으로 나타났다. 따라서 적색광은 상추의 지상부, 생육에 청색광은 지하부 생육에 많은 영향을 미치는 것으로 판단된다. 혼합광의 경우 적색광과 백색광 혼합광에서 초장, 엽수, 엽폭, 지상부와 지하부의 생체중 및 건물중이 가장 높게 나타났다. 이는 백색광이 LED광원에 비해 광파장 대역이 다양하기 때문에 생육이 좋은 것으로 판단된다. 근장과 엽록소 함량에 대해서는 적색광과 청색광의 비율이 7 : 3에서 가장 양호한 결과를 보였다. 광조사 시간에 따른 생육특 성은 광주기가 15/09h에서 가장 효과적인 반응을 보였다. 안토시아닌 함량의 경우, 단색광에서는 463nm의 청색 광 처리에서 가장 높았고, 혼합광에서는 적색광과 청색광의 비율이 7 : 3일 때 가장 높게 나타났다. 또한 광조 사 주기에 따른 실험에서는 광주기 18/06h의 처리구에서 안토시아니 함량이 가장 높았다. 비타민 C 함량은 적색 광과 청색광의 비율이 8 : 2일 때 1.77mg · L−1로 가장 높게 나타났으며, 백색광에서 1.26mg · L−1로 가장 적은 함량을 보였다.

This study was performed to determine the purification yield, color value, and total anthocyanin content of purifiedanthocyanins from Bokbunja byproducts for analyzing the optimal conditions of purification processing by responsesurface methodology (RSM) based on HCl or trifluoroacetic acid (TFA) concentration as an acidulent and ethanolconcentration as an eluent. From the results of purification yield, color value, and total anthocyanin content of thepurified anthocyanins, it was shown that HCl was better than TFA for purification processing from Bokbunjabyproducts and the optimal concentration range of ethanol was 60-75%. The optimal purification conditions for HClor TFA, ethanol concentration, and overall desirability by analysis of multiple response surface methodology withthe same weighed value for each dependent variable were 0.84%, 73.12% and 0.77 for HCl acidulent and 1.00%,60.75%, and 0.96 for TFA acidulent, respectively.

This study investigated the effects of drying methods and drying time on the changes in anthocyanin content in colored barley. Colored barley cultivar Boanchalbori was harvested at a time when the anthocyanin content was the most and dried in afield. The harvested barley was then treated by two methods, sun drying and shade drying, for 4, 8, 24, and 32 h. The moisture content of the sun-dried barley decreased slightly faster than shade-dried samples, but the difference was not statistically significant. Chemical analysis indicated that the samples dried under shaded conditions had slightly higher crude fiber and lower nitrogen free extract, but the difference was not statistically significant. There was no difference in the total digestible nutrients between the two methods. In the case of sun-dried barley, the anthocyanin content decreased compared to the control and shade-dried samples after drying for 4 h (p < 0.05), was maintained at a constant level at 24 h, and then decreased at 32 h. In case of shade-dried barley, the anthocyanin content decreased gradually with the drying time, and a significant decrease was found at 24 h of drying (p<0.05) as compared to the control. The shade-dried method was more successful in reducing anthocyanin loss than the sun-dried method (p<0.05). There was a slight decrease in 1,1-Diphenyl-2-Picrylhydrazyl radical scavenging with drying time in the shade-dried method, and a significant decrease after 4 h with the sun-dried method. These results showed that covering with a two-layer awning was advantageous to dry colored barley in the field conditions.

안토시아닌 성분이 풍부한 식품으로 주식 대용할 수 있는 빵 제품의 자료를 개발하고자 냉동 블루베리 분말과 검정콩 추출 안토시아닌 분말을 각각 0.5%, 1.5%, 2.5%, 3.5% 혼합하 여 파운드 케이크를 제조하여 항산화 활성 및 파운드 케이크 의 이화학적 특성을 분석하였다. 원료들과 파운드 케이크의 총 페놀 함량은 검정콩 추출 안토시아닌 분말이 냉동 블루베 리 분말에 비해 높았고, 냉동 블루베리 분말과 검정콩 추출 안토시아닌 분말을 혼합한 파운드 케이크 시료들은 첨가량 대비 유의적으로 총 페놀 함량이 증가하였다(p<0.01). 플라보 노이드 함량에서도 첨가량 대비 유의적으로 플라보노이드 함량이 증가하였다(p<0.01). DPPH 유리 라디칼 소거능에서 원료인 냉동 블루베리 분 말에 비해 검정콩 추출 안토시아닌 분말이 DPPH 유리기 소 거능이 높았으며, 두 종류 원료를 혼합한 파운드 케이크에서 는 첨가량에 따라 유의적으로 증가하였다(p<0.01). DPPH 유리기 소거능과 총 페놀 함량과 플라보노이드 함 량 등 항산화 활성에 영향을 미치는 것으로 나타났다(r=0.8423, p<0.001, r=0.9449, p<0.001). 냉동 블루베리 분말과 검정콩 추출 안토시아닌 분말 혼합 파운드 케이크의 품질 특성 중 부피는 대조군에 비해 첨가군 들이 유의적으로 감소하였고(p<0.01), 비용적도 첨가량 증가 에 따라 유의적으로 감소하였다(p<0.01). 파운드 케이크 crust 색도 중 L값은 대조군에 비해 유의적으로 낮아졌고(p<0.01), a값과 b값도 유의적으로 감소하였다(p<0.01). 또한 파운드 케 이크 crumb의 L값은 첨가량 증가에 따라 유의적으로 낮아졌 으며(p<0.01), a값은 첨가량 증가에 따라 유의적으로 높아졌 고(p<0.01), b값은 유의적으로 낮아졌다(p<0.01). 파운드 케이 크의 hardness는 냉동 블루베리 분말과 검정콩 추출 안토시아 닌 분말의 첨가량 증가에 따라 유의적으로 낮아졌다(p<0.01). 관능 특성 평가에서 appearance와 조직감은 냉동 블루베리 분말과 검정콩 추출 안토시아닌 분말 혼합에 따라 크게 영향 을 받지 않는 것으로 평가되었고, 맛, flavor, 항목에서는 대조 군에 비해 첨가군이 유의적으로 높은 평가를 받았다(p<0.05). 종합적인 기호도도 냉동 블루베리 분말과 검정콩 추출 안토 시아닌 분말을 혼합한 시료들이 유의적으로 높은 평가를 받 아(p<0.01), 쇼트닝 첨가량이 밀가루 대비 약 80~100%, 설탕 첨가량이 50~100% 되는 빵류인 파운드 케이크 제조에 냉동 블루베리 분말과 검정콩 추출 안토시아닌 분말을 5% 정도 혼합하여 제조하는 것은 항산화 활성으로 인한 건강에 유익 할 수 있을 것으로 추정되고, 품질 특성에서도 명도가 낮았 다. 전체적으로는 갈색이 아닌 연한 보라색에 가까운 색상을 보여서 기호도가 높았고, 비용적은 첨가량에 따라 대조군에 아주 근소하게 낮았으며, 조직감의 대표적인 물성인 hardness 도 대조군에 비해 낮아 부드러운 물성을 가진 것으로 향후 제품 개발의 자료로 소개할 수 있을 것 같다.