• Title/Summary/Keyword: 프락토올리고당(95%)

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Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Modified Starch (프락토올리고당과 변성전분 혼합사용 떡의 품질 특성)

  • Chung, Hae Young
    • Culinary science and hospitality research
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    • v.21 no.4
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    • pp.145-154
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    • 2015
  • The quality characteristics of Korean rice cakes (Karedduk) with a mixture of fructooligosaccharide (95%) and AA (acetylated adipate distarch) added, after 2 and 24 hours of storage at $5^{\circ}C$, were investigated. A central composite design was used for arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. In addition, different levels of AA, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness, cohesiveness, chewiness, gumminess, adhesiveness, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and AA showed an increasing trend as the amount of fructooligosaccharide (95%) and AA increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% fructooligosaccharide (95%) and 1.2% AA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

Influencing Factors on the Hydrolysis of Fructooligosaccharides in Fructooligosaccharides Liquid Mixture (설탕을 원료로 제조된 프락토올리고당 액상 제품에서 프락토올리고당의 가수분해에 영향을 미치는 요인)

  • In, Man-Jin;Kim, Dong-Chung;Chae, Hee-Jeong
    • Applied Biological Chemistry
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    • v.49 no.1
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    • pp.86-89
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    • 2006
  • 설탕을 원료로 제조한 액상 프락토올리고당 제품의 품질 유지기간을 향상시키기위하여 pH, 고형분 농도, 과당 농도가 프락토올리고당(FOS)의 가수분해에 미치는 영향을 조사하였다. 효소 반응액의 pH 6.0 이상과 최종 제품의 고형분 농도 80%에서 FOS의 잔존율이 크게 향상되었다. 또한 과당 농도가 증가할수록 FOS의 잔존율은 감소하였다. 효소 반응액의 pH 6.0, 고형분 농도 80%, 과당 농도 1.1%의 시료를 $60^{\circ}C$에 16 일간 보관한 결과 FOS의 잔존율은 95%로 높게 유지되었다.

Texture and Descriptive Sensory Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier (프락토올리고당과 유화제 혼합사용 가래떡의 텍스처와 관능적 묘사 특성)

  • Kim, Sang-Sook;Chung, Hae-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.6
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    • pp.823-828
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    • 2012
  • Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at $5^{\circ}C$. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.

Texture Properties of a Korean Rice Cake (Karedduk) with Addition of Carbohydrate Materials (당류 물질 첨가 가래떡의 텍스처 특성)

  • Kim, Sang-Sook;Chung, Hae-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.9
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    • pp.1205-1210
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    • 2007
  • Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at $5^{\circ}C$ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.

Quality Characteristics of the Hasuo (Polygoni multiflori Radix) Muffin Prepared with Different Types of Sweeteners (하수오 머핀 제조시 당 종류가 품질에 미치는 영향)

  • Bae, Min-Ji;Seo, Gyeong-Jin;Park, Geum-Soon
    • Food Science and Preservation
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    • v.18 no.6
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    • pp.836-843
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    • 2011
  • The purpose of this study was to develop a functional hasuo (Polygoni Multiflori Radix) muffin prepared via the replacement of sucrose (SM) with oligosaccharide (fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide). The fructooligosaccharide-added hasuo muffin showed the highest weight while the volume and specific volume were lower in the oligosaccharide-added group than in the sucrose-added sample. The pH of the sucrose-added sample was higher than that of the oligosaccharide-added sample. The lowest lightness value was found in the sucrose-added sample, but the highest redness and yellowness values were found in the sucrose-added sample. The springiness and cohesiveness were highest in the fructooligosaccharide-added sample. The DPPH-radical-scavenging activity of the hasuo muffin including sucrose was 38.67, while that including the oligosaccharide group ranged from 42.87 to 65.95. In the sensory evaluation of the hasuo muffin, the fructooligosaccharide-added sample obtained the highest score in after-swallow, flavor, taste, and texture. The hasuo muffin with fructooligosaccharide and isomaltooligosaccharide obtained high scores in overall acceptability. These results suggest that hasuo muffin with fructooligosaccharide and isomaltooligosaccharide have the potential to become commercially successful muffins.

Effects of Carbohydrate Materials on Retarding Retrogradation of a Korean Rice Cake (Karedduk) (가래떡 노화 억제에 대한 당류 물질의 효과)

  • Kim, Sang-Sook;Chung, Hae-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.10
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    • pp.1320-1325
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    • 2007
  • Retarding retrogradation of a Korean rice cake (Karedduk) added with carbohydrate materials after $0{\sim}30hrs$ of storage at $5^{\circ}C$ were investigated by Avrami equation using textural characteristics. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligo-saccharide (50%) were added in 0, 1, 5 or 10% levels on dry rice flour. In the amylogram, the breakdown (P-H) and consistency (C-H) for Karedduk added with carbohydrate materials were lower than those of the control. Decrease in the Avrami exponent (n) and increase in the time constant (1/k) of Karedduuk added with carbohydrate materials during storage determined by Avrami equation were important comparison factors to the control in terms of retrogradation rate analysis. The Aurami exponent (n) for control, fructooligosaccharide (95%) 10% and healtholigo 1% addition were 2.415, 1.977 and 3.297, respectively. The time constant (1/k) for fructooligosaccharide (95%) 5% and healtholigo 1% addition were lower than thecontrol. Lastly, Karedduk added with carbohydrate materials, except for fructooligosaccharide (95%) 5% and healtholigo 1% addition, was effective in retarding retrogradation.

Determination of Fructooligosaccharides and Raffinose in Infant Formula by High Performance Liquid Chromatography with Evaporative Light Scattering Detector (HPLC-ELSC를 이용한 조제분유 중 fructooligosaccharides 및 raffinose 분석)

  • Shin, Man-Sub;Park, Jae-Woo;Cho, Mi-Ran;Song, Sung-Ok;Kim, Chun-Sun;Choi, Chun-Bae;Lee, Seoung-Won;Lee, Ki-Woong;Chang, Chi-Hoon;Kwak, Byung-Man
    • Korean Journal of Food Science and Technology
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    • v.38 no.6
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    • pp.725-729
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    • 2006
  • A method was developed for the determination of fructooligosaccharides and raffinose contents in infant formula. The samples were extracted and analyzed by liquid chromatography equipped with carbohydrate column and evaporative light scattering detector. The mobile phase used for the gradient mode was water-acetonitrile, at a flow rate of 1.0mL/min. The method showed a mean recovery of 95-99%, the relative standard deviation obtained in the precision study was 0.774-8.982%, the quantification and detection limits were 25-50mg/L.