한국식품조리과학회지 (Korean journal of food and cookery science)

한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

유지 및 키토산 첨가가 여러 가지 전분으로 제조한 오미자 젤리의 품질 특성에 미치는 영향

Quality Characteristics of Omija Jelly Prepared with Various Starches by the Addition of Oil and Chitosan

  • 류현주 (가톨릭대학교 식품영양학과) ;
  • 오명숙 (가톨릭대학교 식품영양학과)
  • Lyu, Hyun-Ju (Dept. of food and Nutrition The Catholic University) ;
  • Oh Myung Suk (Dept. of food and Nutrition The Catholic University)
  • 발행 : 2005.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study determined the effects of soybean oil$2\%$) and chitosan($1\%$) on the quality characteristics of Omija Jelly made of various starches (mungbean starch, cowpea starch and corn starch). RVA(Rapid Visco Analyzer) viscosity was measured for starches suspended in Omija aextract with $2\%$ soybean oil and $1\%$ chitosan. The color value, syneresis, texture(rupture test and TPA test) and sensory properties of the samples were measured. Gelatinization of cowpea starch was expedited by adding soybean oil and chitosan. Otherwise, gelatinization of mungbean starch and com starch was retarded by adding chitosan. The lightness(L) and the syneresis of Omija Jelly with soybean oil and chitosan were decreased, indicating the increased transparency and stability of Omija Jelly. Rupture stress and rupture energy of Omija Jelly were decreased by adding soybean oil. Rupture stress was increased and rupture energy was decreased by adding chitosan. The addition of soybean oil improved texture of Omija Jelly, indicating that the springiness, cohesiveness and chewiness of Omija Jelly were increased and adhesiveness was decreased. By adding chitosan, the springiness and hardness of Omija Jelly were increased and the cohesiveness and adhesiveness were decreased. The overall acceptability of Omija Jelly made of $6%$ or $7\%$ cowpea starch and com starch was increased by adding soybean oil and chitosan, but the quality characteristics of Omija Jelly made of mungbean starch were not influenced by additives such as soybean oil and chitosan.

키워드

참고문헌

  1. 강인희. 1995. 한국의 맛. (주)대한교과서. 서울. pp 328
  2. 송혜향, 박용규. 1993. SAS를 이용한 통계학 연습. 경문사. 서울. pp 169-225
  3. 윤서석. 1982. 한국음식 역사와 조리. 수학사. 서울. pp 372
  4. Cho HR, Chang DS, Lee WD, Jeong ET, Lee EW. 1998. Utilization of chitosan hydrolysate as a natural food preservative for fish meat paste products. Korean J Food Sci Technol 30(4) : 817-822
  5. Choi EJ. 2002. Studies on gelling characteristics of mungbean starch by addition of ingredients. Doctorate thesis. The Catholic University of Korea
  6. Conde-Petit B, Esher F. 1994. Influence of Starch-lipid complexation on the aging behaviour of high concentrayion starch gels. Starch 48 : 172-177
  7. Fukai Y, Matsuzawa T, Ishitani G. 1997. Physicochemical studies on Thai and Philippine rice. J Cookery Sci Jpn 30(1) : 17-22
  8. Goo MY, Lee JK, Kim KS. 2002. Mechanical and sensory characteristics of Dongbu-Mook by the addition of soybean oil and salt. Korean J Food Cookery Sci 18(3) : 275-279
  9. Jarry C, Chaput C, Abdellatif C, Renaud M, Buschmann M, Leroux J. 2001. Effect of steam sterilization on thermogelling chitosan-based gels. J Biomedical Materials Res 56(1) : 127-135
  10. Joo NM, Chun HJ. 1991. Effect of oil addition on texture of mungbean starch gel. Korean J Food Cookery Sci 7(4) : 63-69
  11. Lee HY, Kim SM, Kim JY, Youn SK, Choi JS, Park SM, Ahn DH. 2002. Changes of quality characteristics on the bread added chitosan. Korean J Food Sci Technol 34(3) : 449-453
  12. Lee JW, Lee HY, Rhim JW. 2000. Shelf life extension of white rice cake and wet noodle by the treatment with chitosan. Korean J Food Sci Technol 32(4) : 828-833
  13. Lee MH, No HK. 2001. Effect of chitosan on shelf-life and quality of buckwheat starch jelly. J Korean Soc Food Sci Nutr 30(5) : 865-869
  14. Lyu HJ, Oh MS. 2002. Quality characteristics of Omija jelly with various starches. Korean J Food Cookery Sci 18(5) : 534-542
  15. Lee SK, Shin MS. 1995. Textural characteristics of mixed starch gels with various additive. Korean J Food Sci Technol 27(6) : 928-933
  16. Lee SK, Shin MS. 1994. Sensory and instrumental characteristics of defatted and lipid reintroduced starch gels with various additive. Korean J Food Cookery Sci 10(2) : 87-93
  17. Maruyama E, Sakamoto K, Okai K. 1995. Cooking and eating qualities of white rice. J Cookery Sci Jpn 30(1) : 17-23
  18. Nagasaka K, Takeya S. 1996. Analysis of syneresis rate of agar gel. Nippon Shokuhin Kogaku Kaishi 43(11) : 1176-1182 https://doi.org/10.3136/nskkk.43.1176
  19. Nakamura M. 2001. Rheological properties of mixed gels. Abstract of 10th anniversary symposium, Korean Society of Food Science
  20. Nam TH, Woo KJ. 2002. A study on the quality characteristics of Jeung-Pyun by the addition of chitosan-oligosaccharide. Korean J Food Cookery Sci 16(6) : 586-592
  21. Park BH, Cho HS, Oh BY. 2004. Physicochemical characteristics of onion Kimchi prepared with Jeot-kal and chitosan. Korean J Food Cookery Sci 20(4) : 358-364
  22. Park JW, Kang SG, Oho SW, Park SY, Jung ST, Park YK, Rhim JW, Ham KS. 1999. Effect of chitosan treatment on the quality of dried lavers. Korean J Food Sci Technol 31(4) : 1115-1119
  23. Son EJ, Oh SH, Heo OS, Kim MR. 2003. Physicochemical and sensory characteristics of turnip pickle added with chitosan during storage. J Korean Soc Food Sci Nutr 32(8) : 1302-1309 https://doi.org/10.3746/jkfn.2003.32.8.1302
  24. Stone H, Sidel J. 1997. Sensory Evaluation Practices. Academic Press. San Diego, CA. U.S.A. pp 140-150
  25. Takahashi S, Seib DA. 1988. Paste and gel properties of prome corn and wheat starches with and without native lipid. Cereal Chem 65 : 475-482
  26. Yamamoto K. 1981. Studies on rheological properties of potato starch in the practical application. J Jpn Soc Starch Sci 28(3) : 206-211 https://doi.org/10.5458/jag1972.28.206
  27. Youn SK, Kim YJ, Ahn DH. 2001. Antioxidative effects of chitosan meat sausage. J Korean Soc Food Sci Nutr 30(3) : 477-481