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사과박 식이섬유분말을 첨가한 가래떡의 노화억제효과 KCI 등재

Retarded Retrogradation Effect of Garaetteok with Apple Pomace Dietary Fiber Powder

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  • URLhttps://db.koreascholar.com/Article/Detail/254176
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韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was performed to analyze the retarded degree of Garaetteok retrogradation added with different ratios 0-15% (w/w) of apple pomace dietary fiber powder (DFP). SEM (×500) showed that air cell size on the Garaetteok surface increased as DFP content increased, whereas control had a compact structure without air cells. The degrees of Garaetteok retrogradation after 3 days at 4 and 25℃ by α-amylase iodine method were 57.44 and 41.55% for control, respectively. On the other hand, those of 15% DFP Garaetteok were 28.38 and 15.05%, respectively. Enthalpy changes (δE) by DSC of control, 10 and 20% DFP Garaetteok after 3 days of storage at 4℃ were 4.41, 4.17, and 3.80 J/g, respectively, whereas those at 25℃ were 2.14, 1.04, and 0.72 J/g. Hardness of 15% DFP Garaetteok was around 48% compared to that of control after 3 days of storage at 25℃. Increasing DFP content from 0 to 15% decreased L color value from 86.2 to 55.1, whereas a and b values increased from -1.9 to 8.9 and from 5.3 to 20.8, respectively. In a sensory intensity test, hardnesses of 15% DEP Garaetteok were significantly different at 1 and 0.1% compared to those of control after production and followed by storage for 3 days at 4℃, respectively.

저자
  • 박영경 | Park, Young-Kyoung
  • 김희선 | Kim, Hee-Sun
  • 박혜영 | Park, Hye-Young
  • 한귀정 | Han, Gwi-Jung
  • 김명환 | Kim, Myung-Hwan