This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

본 연구에서는 가래떡에 오염된 곰팡이를 분리 동정한 후 곰팡이독소 생산 가능성을 조사하여 식품 이물 중 곰 팡이에 대한 위험성을 분석하였다. 실험에 사용된 가래떡 은 전라남도 소재 떡 제조업체에 곰팡이로 추정되는 이물 이 발견되어 반품된 제품을 사용하였다. 곰팡이 이물을 채 취한 후 Potato dextrose agar, Malt extract agar, Czapek yeast extract agar에 접종하고 25oC에서 7일간 배양하여 순수 분리 결과를 판단하였다. 순수 분리가 확인된 집락 에 대해 광학현미경으로 포자의 미세구조를 관찰하여 형 태학적으로 동정하였다. 유전학적 동정은 ITS primer를 이 용하여 증폭된 PCR 산물의 유전자 염기서열을 분석하였 다. Colony-1과 2는 각각 배지에서 동일한 성상을 나타내 어 순수분리 되었음을 확인하였다. Colony-1은 출아세포 가 관찰되어 효모로 판정하였다. Colony-2는 방추형의 분 생자가 관찰되어 Fusarium 속 곰팡이로 판정하였다. 유전 자 염기서열 분석 결과 Fusarium 속 곰팡이가 총 76건으 로 나타났으며, 그중 Fusarium solani가 53건으로 가장 높 게 나타났다. 형태학적 동정 결과와 유전학적 동정 결과 를 바탕으로 Colony-2는 Fusarium spp.로 동정되었고 그 중 Fusarium solani로 추정되었다. Fusarium 속 곰팡이는 Nivalenol, Zearalenone, Fumonisin 등의 곰팡이독소를 생 산하여 구토, 설사, 암 등을 유발한다. 이러한 결과를 종 합해 볼 때 가래떡에서 분리된 Fusarium 속 곰팡이에 의 한 곰팡이독소 생산 가능성은 상존하는 것으로 판단되었 다. 따라서 곰팡이 이물이 보고되면 곰팡이를 분리 동정 하여 곰팡이독소를 생산할 수 있는 균종인지 판단하고, 그 결과에 따라 행정조치를 강화하여야 할 것으로 판단된다.

This study investigated the effects of Goami 2 on the properties of Garaetteok. The moisture, crude protein, crude lipid and crude ash contents of the rice were 16.02, 5.40, 1.87 and 0.77%, respectively. The amylose contents (32.16%) and total dietary fiber contents (9.03%) were the highest in Goami 2. The water binding capacity of Goami 2 (167.84%) was higher than general rice flour. Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami 2 was found to be the highest; also, the peak viscosities of Goami 2 were higher than general rice powder. To assess the effect of Goami 2 on the quality characteristics of Garaetteok, the rice-cake was made by adding various amounts of Goami 2 (0, 10, 20, 30, and 40% w/w) to rice. It was observed that higher the amount of added Goami 2, lower were the grades. In terms of the color values of Goami 2 addition, the L-values of Garaetteok were lower with increasing amount of Goami 2; addition of 40% Goami 2 had the lowest value. The textural properties (hardness) also showed that tteok containing the greater amounts of Goami 2 were considerably harder compared with the control. Sensory preference tests revealed that addition of less Goami 2 had the highest scores for appearance, color and overall acceptability, and the Goami 2 added was lower than control. Therefore, as compared to others cultivars, rice flour proved the most acceptable for the preparation of Garaetteok with cultivar rice.

Quality characteristics such as texture and sensory properties of garaetteok(Korean rice cake)made with organic rice flour treated withcitric acid were investigated. Compared to rice flour without addition of citric acid,rice flour treated with citric acid showed a significantly lower viscosity and viscoelasticity level as the concentration of citric acid increased. Hardness of garaetteokmade with citric acid showed a similar trend in viscoelasticity changes, whereas cohesiveness was not significantly affected by the pretreatment of citric acid.Garaetteok of 0.5% citric acid pretreatment showed the highest scores in hardness, springiness, chewiness and overall acceptability.However,flavor and taste of garaetteokof citric acid pretreatment were lower than those of the control.

0.8%(w/w) 밀가루를 첨가 시 증자 쌀가루 내부온도를 달리하여 제조한 가래떡을 4oC에서 28일간 저장하면서 노화억제효과를 분석하였다. 저장 기간에 따른 가래떡 전분의 표면미세구조는 처리구의 경우 저장 초기나 대조구에 비하여 표면에 작은 구멍이 보였으며 이는 저장 중 밀가루의 가수분해효소작용에 의한 것으로 판단된다. 저장 기간에 따른 blue value를 측정한 결과 대조구는 감소한 반면에 처리구는 증가하였다. 결정구조에서는 대조구와 첨가온도 95oC의 경우 저장 28일 후 B-type과 V-type이 혼합된 형태의 XRD pattern의 peak가 날카로워지면서 크기가 커지는 것을 관찰되었고 첨가온도 55oC와 75oC의 경우는 단일 피크의 XRD pattern을 그대로 유지하고 있었다. 저장기간에 따른 대조구의 용융엔탈피(ΔE)는 처리구보다 높게 나타났고 첨가온도 55oC가 가장 적은 용융엔탈피 값을 보였다. 저장 28일 후의 경도와 씹힘성은 첨가온도 55oC가 가장 낮았으며 각각 대조구의 0.7과 0.5% 수준이었다.

This study was performed to analyze the degree in the reduction of retrogradation in Garaetteok during 3 days at4oC with the addition of 0.8% wheat flour. The water holding capacity of the control (CO) and Garaetteok with0.8% wheat flour added (TR) after storage for 3 days was 45.8% and 76.0% respectively compared with that inthe initial storage stage. The water solubility of TR showed higher values than that of CO throughout the storageperiod, and the difference between CO and TR increased as the storage period increased. For the X-ray diffraction(XRD) pattern, CO showed an A-type pattern and the peak was sharp with the peak size increasing as the storageperiod increased, whereas TR showed a single peak throughout the storage period. Enthalpy changes (∆E) by dif-ferential scanning calorimeter (DSC) of CO and TR after storage for 3 days were 851.8 and 16.1J/kg respectivelywith hardness of 96.3 and 4.0N respectively, which were significantly different at the 0.1% level.

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.