Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Viscosity of Yam Suspension by Drying Methods and Additives

건조방법과 첨가물에 따른 마 현탁액의 점도

  • Kim, In-Hyun (Department of Food Science and Biotechnology, Andong University) ;
  • Son, Hyun-Ju (Department of Food Science and Biotechnology, Andong University) ;
  • Chung, Koo-Min (Department of Food Science and Biotechnology, Andong University)
  • 김인현 (안동대학교 식품생명공학과) ;
  • 손현주 (안동대학교 식품생명공학과) ;
  • 정구민 (안동대학교 식품생명공학과)
  • Published : 2006.06.01
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Abstract

Yam powders were prepared by freeze, fan, hot-air, and coal-heat drying. The viscosities of their suspensions and supernatants and the viscosity changes with addition of sugar, salt, and citric acid were investigated. Viscosity (43 mPa s) of 7.5% suspension of fan-dried yam powder was lower than that of freeze dried yam (58.1 mPa s), but much higher than that of the conventional, hot-air dried yam (17.2 mP s). Coal-heat dried yam had a viscosity of only 4.5 mPa s. The viscosity was related to the protein denaturation induced by heat and acid. Addition of sugar to yam powder increased the viscosity of the suspension but no changes were evident with salt addition. Viscosities decreased when 0.5% citric acid was added (pH 3.4-3.5).

마를 냉동건조, 선풍기건조, 열풍건조, 연탄건조한 후 이들의 현탁액과 상징액의 점도와 첨가물에 따른 점도변화를 조사하였다. 선풍기건조한 마 현탁액(7.5%)의 점도는 43 mPa s로 냉동건조한 것의 58.1 mPa s보다는 낮았지만 시중에서 많이 사용하는 열풍건조한 것의 17.2 mPa s보다는 높았다. 이는 농가에서 저렴한 방법으로 점성이 상당히 유지되는 건조마를 생산할 수 있음을 말해준다. 건조방법 별로 점도차이가 나는 것은 건조 중 점질물의 단백질이 열변성되었기 때문이었다. 마현탁액과 상징액에 설탕을 첨가하면 점도가 상승하였으나 소금의 첨가로는 별 영향이 없었다. 구연산은 0.5% 첨가하였을 때 점도가 감소하였다.

Keywords

References

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