한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제29권6호
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  • Pages.825-831
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  • 2013
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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자일리톨과 솔비톨로 설탕을 대체한 인절미의 물성 및 관능적 특성

Effects of Replacing Sugar with Xylitol and Sorbitol on the Textural Properties and Sonsory Characteristics of injeolmi

  • 최윤상 (특허청 식품생물자원심사과) ;
  • 김현욱 (건국대학교 축산식품생물공학과) ;
  • 황고은 (건국대학교 축산식품생물공학과) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 이홍미 (대진대학교 식품영양학과) ;
  • 김옥경 (대진대학교 식품영양학과) ;
  • 최경숙 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Choi, Yun-Sang (Food and Biological Resources Examination Division, Korean Intellectual Properties Office) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Hong-Mie (Department of Food Science and Nutrition, Daejin University) ;
  • Kim, Ok-Kyung (Department of Food Science and Nutrition, Daejin University) ;
  • Choi, Kyung-Suk (Department of Food Science and Nutrition, Daejin University) ;
  • Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
  • 투고 : 2013.11.26
  • 심사 : 2013.12.18
  • 발행 : 2013.12.31
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초록

The study examined the physico-chemical properties and sensory characteristics of injeolmi when sugar was substituted to sugar alcohol such as sorbitol and xylitol. The moisture content, crude protein content, crude fat content, crude ash content, energy value, redness, water activity, hardness, cohesiveness, gumminess, and chewiness were not significantly different between the control with sugar and treatments with the sugar alcohol group (p>0.05). The lowest sugar content of injeolmi was observed in the treatment with sorbitol (T1). The adhesiveness of control was higher than that in treatment with sugar alcohol (p<0.05), but control had the lowest springiness (p<0.05). Although the sensory characteristics on color, flavor, tenderness did not show any statistical significance, the sweetness and the overall acceptability were the best in control and T5 group, which replaced sugar to 100% xylitol (p<0.05). The results of this study show that substitution by xylitol improved quality characteristics in injeolmi.

키워드

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