한천, Sodium Alginate 및 Carrageenan첨가가 유과(부수게)바탕의 품질에 미치는 영향

Effect of Agar, Sodium Alginate and Carrageenan on Quality of Yugwa(Busuge)Base

  • 김중만 (원광대학교 식품-환경전공 및 생명자원과학연구소) ;
  • 전예정 (원광대학교 식품-환경전공 및 생명자원과학연구소) ;
  • 박효숙 (원광대학교 식품-환경전공 및 생명자원과학연구소) ;
  • 송영애 (원광대학교 식품-환경전공 및 생명자원과학연구소) ;
  • 백승화 (충북과학대학 식품생명과학과) ;
  • 김명곤 (익산대학 바이오산업과)
  • Kim, Joong-Man (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) ;
  • Jeon, Ye-Jeoung (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) ;
  • Park, Hyo-Suk (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) ;
  • Song, Young-Ae (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) ;
  • Baek, Seung-Hwa (Department of Food Science & Biotechnology, Chungbuk Provincal University of Science & Technology) ;
  • Kim, Myung-Kon (Department of Biotechnology, Iksan National College)
  • 발행 : 2005.02.28

초록

This study was to evaluate effects of agar, sodium alginate and carrageenan on quality of Yugwa(Busuge) base. In the base preparation agar, sodium alginate and carrageenan were added 0.0, 0.1, 0.5, 1.0 and 3.0%(w/w), respectively. Volume, shape, hardness, color(L, a and b value), crude lipid content and sensory evaluation(taste and crispness) of the Yugwa base was measured. Volume of the base was higher than control in case of 0.1-0.5%(w/w) agar, sodium alginate and carrageenan, of which sodium alginate was the highest. Shapes were similar to control. Hardness and crude lipid content was decreased proportional to amount of addition of the three seesweed polysaccharides, the whiteness(L-value) was increased but the yellowness(a-value) and the redness(b-value) decreased. Taste and crispness were increased in the case of 0.1-1.0%(w/w) of sodium alginate, but agar and carrageenan decreased.

키워드

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