Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Supression Functions of Retrogradation in Korean Rice Cake(Garaeduk) by Various Surfactants

다양한 Surfactants의 가래떡 노화 억제 기능

  • Published : 2004.08.01
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Abstract

This study was conducted to investigate supression functions of retrogradation in Korean rice cake by various surfactants. Samples were manufactured by multifunctional extruder and wrapped with polyethylene wrap at 2$0^{\circ}C$ for four days of storage. In the thermal characteristics studies on supression of retrogradation, the Korean rice cake with various surfactants had lower onset temperature compared to the control. The Korean rice cake with GLF (glycerin fatty acid ester) had the lowest onset temperature. In case of peak temperatures, they showed a similar tendency to the onset temperature. All the Korean rice cakes added with various surfactants had low melting enthalpy values compared to the control. In addition the Korean rice cake with GLF added had the lowest melting enthalpy. Melting spreadabilities of the Korean rice cake added with GLF, SUF, SOF and PST were higher values than that of the control. The n value of Avrami exponent was 0.90 in case of the Korean rice cake added with GLF and its retrogradation was slowly progressed compared to the other samples. The Korean rice cake with GLF had the lowest rate constants of retrogradation. The recrystallinity of the Korean rice cake with GLF was relatively lower than that of the control. The rate constant of retrogradation showed the lowest value in case of GLF. All the Korean rice cakes added with surfactants were in good compared to the control in sensory characteristics. GLF exhibited the best effect in sensory characteristics during storage. In conclusion surfactant showed suppression effect of retrogradation in Korean rice cake, and GLF was best effective.

본 연구는 각종 surfactant를 첨가하여 만든 떡의 노화억제 효과를 검토하기 위하여 실시하였다. 떡은 압출기로 만들어져 폴리에틸렌랩으로 포장한 후 2$0^{\circ}C$에서 4일동안 저장하였다. 노화억제에 관한 열적 특성 연구에서 각종 surfactant를 사용한 떡의 호화개시온도는 대조구에 비해서 낮은 값을 보였으며 그 중 GLF를 첨가한 떡이 가장 낮은 것으로 나타났다. 최대호화온도의 경우에는 호화개시온도의 결과와 비슷한 경향을 보였다. 또 surfactant를 첨가한 떡전분의 용융엔 탈피는 대조구에 비해서 모두 낮은 값을 나타내었다. 떡의 용융퍼짐성은 대조구보다 GLF, SUF, SOF, PST 등을 첨가한 떡이 모두 큰 것으로 나타났다. GLF 첨가 떡의 Avrami지수 n은 0.90이며 다른 경우보다 떡의 노화는 천천히 진행되었다. GLF를 첨가한 떡의 재결정도는 대조구보다 낮았고 노화속도상수(rate constant)도 가장 낮은 값을 보였다. 관능검사에서 surfactant를 첨가한 떡이 대조구보다 좋게 나타났는데 그 중 GLF 첨가가 가장 좋은 것으로 나타났다. 결론적으로 떡의 노화를 억제하는데 surfactant는 효과가 있고 특히 GLF의 첨가가 효과적인 것으로 나타났다.

Keywords

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