Browse > Article
http://dx.doi.org/10.7318/KJFC.2009.24.2.191

Quality Characteristics and Storage Properties of Hobakpyeon with Different Amounts of Pumpkin (Cucurbita moschata D.) Powder  

Jung, Kyoung-Wan (Department of Home Economics Education, Korea University)
Kim, Yoo-Kyung (Department of Home Economics Education, Korea University)
Lee, Gui-Chu (Department of Home Economics Education, Korea University)
Publication Information
Journal of the Korean Society of Food Culture / v.24, no.2, 2009 , pp. 191-198 More about this Journal
Abstract
The objective of this study was to investigate the effects of different amounts of pumpkin powder on the quality characteristics of hobakpyeon using physicochemical and sensory properties, as well as on its retrogradation rate during storage. As the amount of pumpkin powder increased, the following effects on the quality characteristics were observed: moisture and amylose contents decreased while protein content increased (p<0.05), and in vitro protein digestibility (IVPD) decreased (p<0.05). Levels of slowly digestible starch and resistant starch fractions increased, while the content of rapidly digestible starch decreased. The starch digestion index and rapidly available glucose content also decreased. Among the physical properties, the L-value decreased while the b-value increased (p<0.05). Texture profile analysis revealed that all textural properties except adhesiveness decreased, and presented significant differences in hardness and chewiness (p<0.05). Sensory properties such as color, flavor, and sweetness increased while others such as wetness and chewiness decreased (p<0.05). Effects on the physicochemical properties during refrigerated storage were also compared between the control and 9% hobakpyeon (9%HP). According to the results, moisture content gradually decreased in the 9%HP compared to the control. Amylose content significantly increased in 9%HP whereas no significant changes were observed in the control. In both types of hobakpyeon, IVSD decreased significantly, showing higher values in 9%HP, whereas mechanical hardness increased, showing lower values in 9%HP. The L-value decreased significantly in the 9%HP whereas no significant changes were observed in the control. In conclusion, the above results suggest that hobakpyeon with low IVSD may be obtained by the addition of 9% pumpkin powder, and also showed that pumpkin powder delayed the rate of retrogradation in 9%HP during storage.
Keywords
hobakpyeon; starch fraction; in vitro starch digestibility; storage properties;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
연도 인용수 순위
1 농수산물유통공사. 2006. 농수산물유통공사 정보서비스센터. 2005년 주요 식량자원 소비패턴
2 Aarathi A, Urooj A, Puttaraj S. 2003. In vitro starch digestibility and nutritionally important starch fraction in cereals and their mixture. Starch/Stke, 55(2):94-99   DOI   ScienceOn
3 Cho MZ, Bae EK. 2005. Variation of instrumental characteristics during storage of sesame dasik. Korean J. Food & Nutr., 18(1):1-3   과학기술학회마을   ScienceOn
4 Choi EM, Jung BM. 2004. Quality characteristics of yanggeng prepared by different ratio of pumpkin. Korean J. Food Cookery Sci., 20(2):138-143   과학기술학회마을
5 Kang YS, Chae KY, Hong JS. 2007. Study on the qualitycharacteristics of polished rice, brown rice and black rice jeolpyeon by the addition of astrigent persimmon concentrate. Korean J. Food Cookery Sci., 23(1):50-61   ScienceOn
6 Kwon YH. 2005. Sensory and mechanical characteristics of hongwhasulgi depending on mix ratio of ingredients. Hanyang University, pp 1-56
7 Nofraras M, Puig DM, Pujols J, MajN, Prez JF. 2007. Long-term intake of resistant starch improves colonic mucosal integrity and reduces gut apoptosis and blood immune cells. Nutrition, 23(11-12):861-866   DOI   ScienceOn
8 Rathi A, Kawatra A, Sehgal S. 2004. Influence of depigmentation of pearl millet (Pennisetum gluacum L.) on sensory attributes, nutrient composition, in vitro protein and starch digestibility of pasta. Food Chem., 85(2):275-280   DOI   ScienceOn
9 Lee GC, Kim JE, Kim YS. 2006. Enzyme-resistant starch content, physical and sensory properties of tarakjuk (milk-rice porridge) with different amylose content. Korean J. Food Culture, 21(2):171-178   과학기술학회마을   ScienceOn
10 A.O.A.C. 1990. Official Methods of Analysis, 5th edition. Association of officially analytical chemists. Washington DC
11 Youn SJ, Jun HJ, Kang SC. 2004. Content analyses of fiber, protein and amino acids of fully ripe fruits of Korea native squash, Cucurbita moschata Poir. J. Korean Appl. Biol. Chem., 47(4):403-408
12 Kim WS. 2005. Effect of aging on physicochemical and pasting properties of nonwaxy rice flour and its starch. Korean J. Human Ecology, 14(6):1037-1046   과학기술학회마을   ScienceOn
13 Koh MH. 2006. The quality properties of selgiddeok with persimmon powder. Sunchon National University, pp 1-65
14 Englyst HN, Kingman SM, Cummings JH. 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr., 46(2):33-50
15 Lee SM, Ko YJ, Jung HA, Paik JE, Joo NM. 2005. Optimization of iced cookie with the addition of dried sweet pumpkin powder. Korean J. Food Culture, 20(5):516-524   과학기술학회마을   ScienceOn
16 Sharavathy MK, Urooj A, Puttaraj NN. 2002. Nutritionally important starch fractions in cereal based Indian food preparations. Food Chem., 75(2):241-247   DOI   ScienceOn
17 Park HY, Kim BW, Jang MS. 2008. The effects of added barley(Hordeum vulgare L.) sprout powder on the quality and preservation of sulgidduk. Korean J. Food Cookery Sci., 24(4):487-493   ScienceOn
18 Tas AA, EI SN. 2000. Determination of nutritionally important starch fractions of some Turkish breads. Food Chem., 70(4):493-497   DOI   ScienceOn
19 Jung HS, Shin MJ. 2002. A study on the recognition and preference of Korean traditional rice cakes among college students. Korean J. Food Culture, 17(5):594-604
20 Kim JM, Suh DS, Kim YS, Kim KO. 2004. Physical and sensory properties of rice gruels and cakes containing different levels of gingko nut powder. Korean J. Food Sci. Technol., 36(3):410-415
21 Hwang SH, Chung HS, Youn KS. 2006. Quality characteristics of ripened pumpkin powder and gruel in relation to drying methods. J. East Asian of Dietary Life, 8(3):180-185   과학기술학회마을   ScienceOn
22 Lee HG, Chung RK, Cha GH. 2002. Sensory and textural characteristics of chicksulgi using varied levels of arrowroot starch and different types of sweetness. Korean J. Food Cookery Sci., 18(3):372-380
23 Bae JH, Woo HS, Jung IC. 2006. Rheological properties of dough and quality characteristics of bread added with pumpkin powder. Korean J. Food Culture, 21(3):311-318   과학기술학회마을   ScienceOn
24 Caili F, Haijun T, Tongyi C, Yi L, Quanhong L. 2007. Some properties of an acidic protein-bound polysaccharide from the fruit of pumpkin. Food Chem., 100(3):944-947   DOI   ScienceOn
25 Baixauli R, Salvador A, Cervera SM, Fiszman SM. 2008. Distinctive sensory features in produced by resistant starch in baked products. LWT Food Sci. Technol., 1(7):1-7
26 Hsu HW, Vavak DL, Satterlee LD, Miller GA. 1977. A multienzyme technique for estimating protein digestibility. J. Food Sci., 42(5):1269-1273   DOI
27 Moon HK, Han JH, Kim JH, Kim JK. 2004. Quality characteristics of the breads added with freeze dried oil pumpkin powder. Korean J. Food Cookery Sci., 20(2):126-132
28 Singh U, Kherdekar MS, Jambunathan R. 1982. Studies on desi and kabuli chickpea (Cicer arietinum L.) culitivars. The levels of amylase inhibitors, levels of oligosaccharides and in vitro starch digestibility. J. Food Sci., 47(2):510-512   DOI
29 Juliano BO. 1971. A simplified assay for milled-rice amylose. Cereal Sci Today, 16(10):334-338
30 Kim SR, Ha TY, Song HN, Kim YS, Park YK. 2005. Comparison of nutritional composition and antioxidative activity for kabocha squash and pumpkin. Korean J. Food Sci. Technol., 37(2):171-177   ScienceOn
31 Oh HE, Hong JS. 2008. Quality characteristics of sulgidduck added with fresh sweet potato. Korean J. Food Cookery Sci., 24(4):501-510   ScienceOn
32 Shaikh IM, Ghodke SK, Anathanarayan L, 2007. Staling of chapatti (Indian unleavened flat bread). Food Chem., 10(1):113-119   DOI   ScienceOn