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검류 첨가에 의한 증편의 특성변화

Title 
검류 첨가에 의한 증편의 특성변화
Other Titles 
Studies on the Rheological properties of steamed rice cake with addition of various gums
Authors 
신언환
Authors 
유경희
Issue Date 
2002
Journal 
연구논문집
Vol. 
Vol.29
Issue 
No. 1
Pages 
145-153
Abstract 
Guar gum, xanthan gum, pullulan을 첨가하여 증편을 제조하여 4℃에서 저장한 경우, 수분함량의 변화는 유의차가 없었다. 검의 첨가 농도를 낮게 하여 증편을 제조한 경우에는 경도가 무첨가군보다는 감소하였으나 검의 첨가농도가 0.5%이상을 첨가하게 되면 pullulan을 제외하고 경도가 무첨가군보다 높게 나타났다. 검류 첨가에 의해 증편의 노화 유형은 변화했으며, Avrami 지수는 pulluan과 xanthan을 첨가한 경우에는 n=1에 가까운 값을 나타내어, xanthan과 pullulan의 노화유형이 유사하게 나타났다. Pullulan의 첨가량이 증가함에 따라 시간상수(1/k)도 5.37에서 15.65로 증가하는 것으로 나타났다. 이와 같은 실험결과에 의해 검류 첨가량에 따라 수분함량 변화가 없고, 경도 변화가 적으며, 노화속도가 늦어지는 pullulan이 증편의 노화 지연과 shelf-life 연장에 효과가 있으며, guar gum 첨가가 가장 효과가 없었음을 알 수 있었다. , Gum was added to steamed rice cake for extending the shelf life and preventing the retrogradation. Guar gum, xanthan gum and pullulan was added to steamed rice cake by 0.05%, 0.1% and 0.5%. The moisture content of steamed rice cake stored at 4℃ during three days was not changed. When the concentration of gums was less than 0.1%, the hardness was lower than that of non-added. And when the concentration of gum was 0.5%, the hardness was higher than that of non-added rice cake except pullulan. The types of retrogradation was changed by adding gums. The Avrami exponent of pullulan-added and xanthan-added rice cake were shown in 1.4∼1.49 and 1.25∼1.43. The type of retrogradation of pullulan-added rice cake was similar to that of xanthan-added rice cake. As the cencentration of pullulan was increased from 0.05% to 0.5%, the time constant(1/k) increased from 5.37 to 15.65. Pullulan was shown more effective than xanthan and guar gum for extending the shelf-life and preventing the retrogradation of steamed Korean rice cake.
URI 
http://repository.uc.ac.kr/handle/2014.oak/1213
ISSN 
1598-3390
Appears in Collections
18. 호텔외식조리과 > 연구논문

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