논문 상세보기
pp.79-86
In this study, effects of gelatin extracted from chicken feet powder and wheat fiber on physicochemical properties of gel were determined. Gel samples were prepared with different concentrations of chicken feet gelatin powder (2, 3, and 4%) and wheat fiber (0, 1, and 2%). Gel strength increased (p<0.05) with increasing concentrations of both chicken feet gelatin powder and wheat fiber. In each gel sample, melting point and apparent viscosity of the gel was affected by different chicken feet gelatin powder concentrations irrespective of the wheat fiber concentrations (0, 1, or 2%). The 4% chicken feet gelatin powder induced the highest melting point among all gel samples regardless of the wheat fiber concentration. The gel sample with 4% chicken feet gelatin powder and 2% wheat fiber showed the highest values (p<0.05). With the increasing concentrations of wheat fiber, CIE L* increased in gel samples with chicken feet gelatin powder at 3 and 4% (p<0.05). Lower CIE a* was observed in gel samples with wheat fiber at 1 and 2% compared to gel samples without wheat fiber (p<0.05). CIE b* of gel samples with 2% chicken feet gelatin powder was decreased as increasing the addition level of wheat fiber (p<0.05). Consequently, our studies show that chicken feet gelatin powder and wheat fiber mixture could be used as a food ingredient since they have various effects on physicochemical properties of gel such as an effect on gel strength, melting point, viscosity, and color.
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약
Ⅴ. 참고문헌
