Article

보리 첨가가 굳음방지기술 이용 가래떡의 텍스처와 관능적 특성에 미치는 효과

이준우1, 배인영2, 김홍술1, 오임경1, 김명환3, 한귀정4, 이현규1,*
Jun Woo Lee1, In Young Bae2, Hong Sul Kim1, Im Kyung Oh1, Myung Hwan Kim3, Gwi Jung Han4, Hyeon Gyu Lee1,*
Author Information & Copyright
1한양대학교 식품영양학과
2극동대학교 한약발효학과
3단국대학교 식품공학과
4농촌진흥청 농식품자원부
1Department of Food and Nutrition, Hanyang University
2Department of Oriental Medicine Fermentation, Far East University,
3Department of Food Engineering, DanKook University
4National Academy of Agricultural Science, Rural Development Administraion
*Corresponding author: Hyeon Gyu Lee, Department of Food and Nutrition, Hanyang University, Seoul 133-791, Republic of Korea, Tel: +82-2-2220-1202; Fax: +82-2-2292-1226, E-mail: hyeonlee@hanyang.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 16, 2013; Revised: Jul 11, 2013; Accepted: Jul 12, 2013

Published Online: Aug 31, 2013

Abatract

Retrogradation-retardation technology was utilized to prepare Garaedduk with different levels of barley flour for rice flour (0, 15, 30, and 45% by weight). Their physicochemical and sensory characteristics were evaluated before and after storage for 3 days at 4°C. The moisture contents of Garaedduk were reduced by increasing the ratios of barley flour while the color differences became distinct. After the storage, the Garaedduk with 15% of barley flour exhibited similar hardness in control without barley flour. The sensory evaluation showed that the overall acceptability of Garaedduk decreased with increasing levels of barley flour. However, there was no significant difference in the overall acceptability of Garaedduk with 0 and 15% of barley flour. The sensory attributes of freshly made Garaedduk were highly correlated with moisture (positive) and hardness (negative). After storage, the sensory attributes of Garaedduk showed positive correlation with adhesiveness. Therefore, rice flour can be replaced with barley flour up to 15% under the condition of retrogradation-retardation technology in order to produce Garaedduk without significant quality loss.

Keywords: retrogradation-retardation technology; barley flour; Garaedduk; texture; sensory