한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제23권1호
  • /
  • Pages.39-44
  • /
  • 2010
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

Avrami Kinetics에 적용한 트레할로스와 변성 전분 혼합 사용 떡의 노화 억제 분석

Retarding Retrogradation of Korean Rice Cakes(Karedduk) with a Mixture of Trehalose and Modified Starch Analyzed by Avrami Kinetics

  • 김상숙 (한국식품연구원 유통연구단) ;
  • 정혜영 (경원대학교 식품영양학과)
  • 투고 : 2010.02.08
  • 심사 : 2010.03.02
  • 발행 : 2010.03.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Retarding retrogradation of Korean rice cakes(Karedduk) with a mixture of trehalose and Sun-Tender added, after 0, 24, and 48 hr of storage at $5^{\circ}C$, was analyzed by Avrami kinetics. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of trehalose(x) and Sun-Tender(y). Trehalose was added at 0, 3, 6, 9, and 12% levels, and Sun-Tender added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The Avrami exponent(n) for the mixtures of 9% trehalose and 0.3% Sun-Tender, and 9% trehalose and 0.9% Sun-Tender were lower than in the control. The time constant(1/k) for the mixture of trehalose and Sun-Tender was higher than in the control. The effect of retarding retrogradation of Korean rice cakes with added mixtures of trehalose and Sun-Tender showed an increasing trend as the amount of trehalose increased. These results suggest that adding a mixture of 9% trehalose and 0.3% Sun-Tender, or 9% trehalose and 0.9% Sun-Tender to Korean rice cakes(Karedduk) is effective for retarding retrogradation.

키워드

참고문헌

  1. Atwell WA, Hood LF, Lineback DR, Varriano-Marston E, Zobel HF. 1988. The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33:306- 311
  2. Bourne MC. 1978. Texture profile analysis. Food Technol 32:62-72
  3. Choi CR, Shin MS. 1996. Effects of sugars on the retrogradation of rice flour gels. Kor J Food Sci Technol 28:904-909
  4. Gacula MC. 1993. Product optimization. In: Design and Analysis of Sensory Optimization. pp.105-236. Food & Nutrition press, Trumbull, CT, USA.
  5. Hoseney RC. 1986. Principles of Cereal Science and Technology. pp.54. The American Association of Cereal Chemists, Inc. Minnesota, USA
  6. Katsuta K, Nishimura A, Miura M. 1992. Effects of saccharides on stabilities of rice starch gels. II. Oligosaccharides. Food Hydrocolloids 6:399-408 https://doi.org/10.1016/S0268-005X(09)80007-6
  7. Katsuta K, Tsutsui K, Maruyama E, Makoto M. 2002. Antifirming efficacy of food emulsifiers on rice starch gel. J Appl Glycosci 49:145-152 https://doi.org/10.5458/jag.49.145
  8. Kim SK, Ciacco CF, D'Appolonia BL. 1976. A research note - kinetic study of retrogradation of cassava starch gels. J Food Sci 41:1249-1250 https://doi.org/10.1111/j.1365-2621.1976.tb14434.x
  9. Kim SK, D'Appolonia BL. 1977. Effect of pentosans on the retrogradation of wheat starch gels. Cereal Chem 54:150-160
  10. Kim DH. 1992. Food Chemistry. pp.300-307. Tamgudang, Seoul, Korea.
  11. Kim SS, Chung HY. 2007a. Texture properties of a Korean rice cake (Karedduk) with addition of carbohydrate materials. J Kor Soc Food Sci Nutr 36:1205-1210 https://doi.org/10.3746/jkfn.2007.36.9.1205
  12. Kim SS, Chung HY. 2007b. Effects of carbohydrate materials on retarding retrogradation of a Korean rice cake (Karedduk). J Kor Soc Food Sci Nutr 36:1320-1325 https://doi.org/10.3746/jkfn.2007.36.10.1320
  13. Kim SS, Chung HY. 2007c. The texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added emulsifier. Kor J Food Nutr 20:427-432
  14. Kim SS, Chung HY. 2009. The effects of wheat flour addition on retarding retrogradation in Korean rice cakes (Karedduk). Kor J Food Nutr 22:185-191
  15. Kohyama K, Nishinari K. 1992. Cellulose derivatives effects on gelatinization and retrogradation of sweet potato starch. J Food Sci 57:128-131 https://doi.org/10.1111/j.1365-2621.1992.tb05439.x
  16. Lee SY, Lee SG, Kim KJ, Kwon IB. 1993. Effects of alum on the physiochemical properties. Kor J Food Sci Technol 25:355-359
  17. Lee YH, Moon TW. 1994. Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Kor J Food Sci Technol 26:288-294
  18. Miura M, Nishimura N, Katsuta K. 1992. Influence of addition of polyols and food emulsifiers on the retrogradation rate of starch. Food Structure 11:225-236
  19. Park JW, Park HJ, Song, JC. 2003. Suppression effect of maltitol on retrogradation of Korean rice cake (Karedduk). J Kor Soc Food Sci Nutr 32:175-180 https://doi.org/10.3746/jkfn.2003.32.2.175
  20. Radhika RK, Subramanian R, Zakiuddin AS, Bhattacharya KR. 1994. Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality. Cereal Chem 71:548-552
  21. Roferos LT, Juliano BO. 1997. Chemometrics of grain quality of raw and cooked Philippine milled rice. Phil Agric 80: 211-236
  22. Russell PL, Oliver G. 1989. The effect of pH and NaCl content on starch gel aging. J Cereal Sci 10:123-138 https://doi.org/10.1016/S0733-5210(89)80041-4
  23. Shin AC, Song JC. 2004. Suppression functions of retrogradation in Korean rice cake (Garaeduk) by various surfactants. J Kor Soc Food Sci Nutr 33:1218-1223 https://doi.org/10.3746/jkfn.2004.33.7.1218
  24. Song JC, Park HJ. 2003a. Effects of starch degradation enzymes on the retrogradation of a Korean rice cakes. J Kor Soc Food Sci Nutr 32:1262-1269 https://doi.org/10.3746/jkfn.2003.32.8.1262
  25. Song JC, Park HJ. 2003b. Functions of various hydrocolloids as anticaking agents in Korean rice cakes. J Kor Soc Food Sci Nutr 32:1253-1261 https://doi.org/10.3746/jkfn.2003.32.8.1253
  26. van Sorest JJG, de Wit D, Tournois H, Vliegenthart JFG. 1994. Retrogradatrion of potato starch as studied by Fourier transform infrared spectroscopy. Starch 46:453-457 https://doi.org/10.1002/star.19940461202