한국식품조리과학회지 (Korean journal of food and cookery science)
- 제10권3호
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- Pages.267-276
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- 1994
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
식이섬유 첨가가 절편의 특성에 미치는 영향에 관한 연구
A Study on the Effect of Addition of Dietary Fibers on Quality of Julpyun
- Lee, Ji-Young (Department of Food and Nutrition, Kyung Hee University) ;
- Koo, Sung-Ja (Department of Food and Nutrition, Kyung Hee University)
- 발행 : 1994.08.01
초록
Recent epidemological observations suggested beneficial effects of dietary fiber on man's health. With the increased emphasis placed on the requirement for dietary fiber in the diet, there has been greater interest in successfully incorporating dietary fiber into food products. Hence, in this study, several dietary fibers such as cellulose, pectin, rice bran, barley bran and job's tears bran were incorporated into julpyun to determine their effects on some physical properties and sensory characteristics. Difference of water binding capacity(WBC) was found among dietary fiber sources. The WBC of pectin was highest and that of job's tears bran was lowest. The moisture contents of julpyun were increased as WBC of added dietary fiber sources was higher. In the rheometer measurement for julpyun added with dietary fiber, hardness of julpyuns added with cellulose and pectin was low. But, hardness of julpyun added cellulose was increased rapidly during storage at 4
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