Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 14 Issue 3
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- Pages.225-231
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- 1998
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Effect of Long-Term Steeping and Enzyme Treatment of Glutinous Rice on Yukwa Characteristics - II. Physicochemical Characteristics of Enzyme-treated Glutinous Rice Flour -
찹쌀의 장기 수침 및 효소처리가 유과의 특성에 미치는 영향 -제 2 보: 효소처리시킨 찹쌀가루의 이화학적 특성 연구-
- Sohn, Kyung-Hee (Department of Food and Nutrition, Yonsei University) ;
- Park, Jun (Department of Food and Nutrition, Yonsei University)
- Published : 1998.08.01
Abstract
Enzyme-treated glutinous rice flour, which was developed to shorten or skip a steeping process during the preparation of Yukwa, was analyzed for its physicochemical characteristics and compared with glutinous rice flour made by 28-day-steeping method. Total sugar content of the 28-day-steeped flour was the highest among all groups, on the other hand, the reducing sugar content was higher in enzyme-treated glutinous rice flour. The viscosity of enzyme-treated flours was significantly lower than that of the 28-day-steeped and particularly showed the lowest value at 65
본 연구는 유과의 수침기간 단축을 위한 방안으로 찹쌀가루에 효소를 가하여 pH 및 온도를 달리하여 제조한 찹쌀가루와 28일간 수침시켜 제조한 찹쌀가루간의 이화학적 특성을 비교, 분석함으로써 효소처리 찹쌀가루의 최적 조건 확립을 위한 기초자료를 제공하고자 하였다. 1. 총당 함량은 28일간 수침시켜 제조한 찹쌀가루가 가장 높게 나타났고 환원당의 경우는 효소 처리시킨 찹쌀가루가 28일간 수침시킨 것에 비해 높은 수치를 보였다. 2. 점도는 효소 처리시킨 찹쌀가루의 경우 28일간 수침시켜 제조한 찹쌀가루에 비해 유의적으로 낮았으며 특히,