호정화에 의한 백설기의 품질특성

두화진¹, 이은숙¹, 김용노¹, 심재용¹^,^*

Quality Characteristics of Backsulgi with Dextrinized Rice

Hwa-Jin Doo¹, Eun-Suk Lee¹, Yong-Ro Kim¹, Jae-Yong Shim¹^,^*

¹한경대학교 식품생물공학과

²서울대학교 바이오시스템·소재학부

¹Department of Food & Biotechnology and Food and Bio-industrial Research Center, Hankyong National University

²Center for Agricultural Biomaterials and Dept. of Biosystems & Biomaterials Science and Engineering, Seoul National University

^*Corresponding author: Jae-Yong Shim, Department of Food & Biotechnology, Hankyong National University, 67 Seokjeong-dong, Anseongsi, Gyeonggi-do, 456-749, Republic of Korea, Tel: +82-31-670-5158; Fax: +82-31-677-0990, E-mail: jyshim@hknu.ac.kr

ⓒ Copyright 2009 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: Oct 07, 2009; Revised: Nov 09, 2009; Accepted: Nov 19, 2009

Published Online: Nov 30, 2009

Abatract

The purpose of this study was to investigate the effect of dextrinization methods (dry oven and roaster) and the ratio of dextrinized rice on the quality of Backsulgi during storage. The moisture content significantly increased with increasing the amount of dextrinized rice regardless of dextrinization methods. As the ratio of dextrinized rice increased, the L value of the Backsulgi decreased, but the a and b values increased. The a and b values of dry oven method were higher than those of roaster method due to their thermal denaturalization. However, there were no significant pattern's change in sample's colors during storage. In the texture profiles, the hardness, cohesiveness, gumminess and chewiness significantly decreased with increasing the amount of dextrinized rice depending on the dextrinization methods and the ratios. The time constant (1/k) of the Backsulgi with dextrinized rice comparatively higher than that of control and appeared to be the highest in the Backsulgi formulated by 100% of dextrinized rice. In the sensory evaluation, Backsulgi with dextrinized rice over 30% after 1day storage showed higher value in overall quality and lower value in hardness than control. The addition of 30% dextrinized rice made by roaster showed the most effective on the quality and retrogradation of Backsulgi.

Keywords: backsulgi; retrogradation; dextrinization; texture; sensory evaluation