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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of a Korean Rice Cake (Karedduk) with Mixture of Trehalose and Modified Starch by Using Response Surface Methodology

반응표면분석을 이용한 트레할로스와 변성전분 혼합사용 떡의 품질 특성

  • 김상숙 (한국식품연구원 특화연구본부 쌀연구단) ;
  • 정혜영 (경원대학교 식품영양학과)
  • Published : 2009.03.31
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Abstract

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender were investigated after 2, 24, and 48 hrs of storage at $5^{\circ}C$. A central composite design was used for treatment arrangement. The trehalose were added in 0, 3, 6, 9 and 12% levels and Sun-Tender added in 0, 0.3, 0.6, 0.9, and 1.2% levels to dry rice flour. The mixture amounts of trehalose and Sun-Tender on texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) were optimized using response surface methodology (RSM). The two independent variables selected for the RSM were amounts of trehalose ($X_1$) and amounts of Sun-Tender ($X_2$). The predicted value at stationary point or a minimum for texture hardness by RSM was found as 591.5440 after 24 hrs of storage at $5^{\circ}C$. Also the adhesiveness, hardness, cohesiveness and sweetness by sensory characteristics were significantly different as compared to the control. The results suggested that a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender can be made from the mixture amounts of trehalose 9.5826% and Sun-Tender 0.2216% in retarding retrogradation.

트레할로스와 변성전분인 썬텐더의 혼합사용에 의한 떡의 품질 특성을 반응표면분석에 의해 분석하였다. 중심합성계획법에 따라 쌀가루 기준으로 트레할로스는 0, 3, 6, 9 또는 12% 농도로 첨가하고 변성전분인 썬텐더는 0, 0.3, 0.6, 0.9 또는 1.2% 농도로 혼합사용하여 제조한 가래떡을 $5^{\circ}C$ 저장 2, 24, 48시간 후 텍스처 변화를 Texture Analyzer에 의해 측정하였고, $5^{\circ}C$ 저장 24시간 후 관능적 묘사특성 효과를 분석하였다. 경도의 경우 가래떡의 $5^{\circ}C$ 저장 2시간 후 실험군과 무첨가군을 비교하였을 때 첨가량에 따른 일정한 변화가 없었으나 저장 24시간과 48시간 후에서는 트레할로스의 첨가 수준이 증가할수록 경도가 감소하는 경향이었다. 반응표면분석 결과 저장 24시간 후 무첨가군 가래떡과 비교하여 떡의 경도를 가장 많이 낮출 수 있는 두 물질의 혼합 최적 조건은 트레할로스는 9.5826%, 썬텐더 0.2216%일 때 떡의 경도가 591.5440으로 가장 낮게 산출되었고 썬텐더보다는 트레할로스가 떡의 굳음 방지에 효과적이었다. 가래떡을 $5^{\circ}C$ 저장 24시간 후 관능적 묘사 특징 중에서 부착성, 경도, 응집성 및 단맛의 경우 실험군과 무첨가군을 비교하였을 때 유의적인 차이가 있었으며, 트레할로스의 첨가량이 높을수록 부착성, 응집성 및 단맛은 증가하였고 경도는 감소하였으며 사용된 트레할로스와 썬텐더의 양은 쓴맛과 떫은맛에는 크게 영향을 주지 않는 것으로 나타났다.

Keywords

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