Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 3
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- Pages.310-316
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- 1988
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- 0367-6293(pISSN)
Textural Properties of Gelatinized Model Food system
젤라틴화 된 모형식품의 조직특성
- Chang, Kyu-Seob (Department of Food Technology, Chungnam National University) ;
- Lee, Seong-Ku (Department of Food Technology, Chungnam National University) ;
- Chang, Dong-Il (Department Agricultural Machinery Engineering Chungnam National University) ;
- Yun, Han-Kyo (Department of Food Technology, Chungnam National University)
- Published : 1988.06.01
Abstract
The gelatinized model food system were prepared by combining moisture, starch and protein, and the textural properties of their gels of different temperatures and times of heating were investigated by the use of Instron Universal Testing Machine. The hardness, springiness, cohesiveness, gumminess and chewiness of model foods had a high correlation with solid content and the regression equations between the hardness of model foods and moisture content heated for 20min. at
식품과 유사하도록 수분, 전분, 단백질을 조합하여 모형식품을 만들고 가열온도와 가열시간을 변하시켜 가며 만든 gel의 texture를 universal testing machine으로 측정, 비교 분석하였다. 모형식품의 hardness, springiness, cohesiveness, gumminess 및 chewiness는 모두 고형분 함량과 높은 상관관계를 보였으며