Studies on the Physico-chemical Properties of the Pine Nut's Gruel During Storage

잣죽의 저장에 따른 이화학적 성질변화

  • Lee, Seog-Won (Institute of Natural Resources, Korea University) ;
  • Bae, Se-Kyung (Department of Food Technology and Science, Graduate School of Natural Resources, Korea University) ;
  • Rhee, Chul (Department of Agricultural Chemistry, Korea University)
  • 이석원 (고려대학교 자연자원연구소) ;
  • 배세경 (고려대학교 자연자원대학원 식품공학과) ;
  • 이철 (고려대학교 응용생명환경화학과)
  • Published : 2000.02.28


The physicochemical properties, such as retrogradation, fat acidity and viscosity, on the pine nut's gruel at various contents of pine nut (0, 1, 3 and 5%) during storage at 4, 25 and $40^{\circ}C$ were investigated. The degree of retrogradation was increased rapidly at the initial storage stage. The lowest value (about 10%) of the degree of retrogradation was observed in the gruel sample containing 3% of pine nut. Also, the rate constant of retrogradation was showed the lowest value (0.0422) in the gruel containing 3% of pine nut regardless of storage temperatures. The fat acidity was showed the lower value than 30 mg KOH in all samples. The viscosity increasing velocity(RVU/min) between holding strength and final viscosity was decreased as the pine nut's content was increased. However, it was not affected by the storage temperatures.