고구마가루 첨가가 백설기의 품질특성에 미치는 영향

이지현¹, 김병기¹^,^*

Effect of Added Sweet Potato Flour on the Quality Characteristics of the Korean Traditional Steamed Rice Cake, Backsulki

Ji Hyun Lee¹, Byong Ki Kim¹^,^*

¹단국대학교 식품공학과

¹Department of Food Engineering, Dankook University

^*Corresponding author: Byong Ki Kim, Department of Food Engineering, Dankook University, San 29 Anseo-dong, Cheonan 330-714, Korea, Tel: +82-41-550-3564; Fax: +82-41-550-3566, E-mail: byongkim@dankook.ac.kr

ⓒ Copyright 2010 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: Mar 15, 2010; Revised: May 05, 2010; Accepted: May 10, 2010

Published Online: May 31, 2010

Abatract

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25°C for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased ΔH values. Increases in T_i and T_p values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20°C as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25°C for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.

Keywords: sweet potato; rice cake; preservation