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Dynamic Rheological Invest igation of Hot Pepper-soybean Paste Mixed with Acetylated Starch: Effect of Storage Time and Temperature  

Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University, Buddhist Food Institute, Dongguk University)
Publication Information
Food Science and Biotechnology / v.17, no.5, 2008 , pp. 1119-1121 More about this Journal
Abstract
The effects of storage time (0, 1, and 2 month) and temperature (5, 15, and $25^{\circ}C$) on the dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with acetylated starches (AS) were studied by small-deformation oscillatory measurements. Dynamic moduli (G', G", and $\eta^*$) values of HPSP-AS mixtures increased with an increase in storage time and also decreased with increasing storage temperature. However, dynamic moduli values of the control (no added AS) were independent on storage time and temperature. Tan $\delta$ values (ratio of G"/G') in all HPSP samples did not change much with an increase in storage time and temperature. After 2 months of storage, the dynamic moduli of the HPSP-AS mixture samples were much lower than those of the control, indicating that the addition of AS can inhibit the retrogradation that developed over a long period of storage. Structural and rheological properties of HPSP samples seem to be stabilized by the presence of AS.
Keywords
hot pepper-soybean paste; acetylated rice starch; acetylated tapioca starch; rheological property; dynamic modulus;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
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