Effect of Trehalose on Moisture and Texture Characteristics of Instant Baekseolgi Prepared by Microwave Oven

트레할로스의 첨가가 마이크로웨이브 이용 즉석 백설기의 수분 및 조직감 특성에 미치는 효과

  • Kang, Ho-Jin (Korea Polytechnic University, Department of Chemical Engineering & Biotechnology) ;
  • Kim, Seung-Hee (Korea Polytechnic University, Department of Chemical Engineering & Biotechnology) ;
  • Lim, Jae-Kag (Korea Polytechnic University, Department of Chemical Engineering & Biotechnology)
  • 강호진 (한국산업기술대학교 생명화학공학과) ;
  • 김승희 (한국산업기술대학교 생명화학공학과) ;
  • 임재각 (한국산업기술대학교 생명화학공학과)
  • Received : 2010.01.28
  • Accepted : 2010.02.19
  • Published : 2010.06.30


Instant Baekseolgi containing 0, 1, 2, and 3% trehalose prepared using a microwave oven, after which quality characteristics were investigated over 24 hr. The sample was prepared to internal and external parts. The moisture content of Baekseolgi without trehalose (control) was not reduced. However, the presence of trehalose reduced moisture content of two different groups (p<0.05). Weight reduction of Baekseolgi was decreased with increased threhalose content (p<0.05). The hardness, and chewiness of Baekseolgi with trehalose was decreased with increased trehalose (p<0.05). However adhesiveness, springiness, and cohesiveness were not significantly changed. The results of sensory evaluation showed that moisture and hardness were reduced between the internal and external parts of the Baekseolgi with increased trehalose (p<0.05). This study shows that the addition of trehalose to Baekseolgi had a positive impact on quality characteristics, including moisture content, weight reduction, texture, and sensory properites.


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