Effects of Water Activity on Crispness and Brittleness, and Determination of Shelf-life of Barley Flake

보리 후레이크의 수분활성도(水粉活性度)가 Crispness와 Brittleness에 미치는 영향(影響) 및 품질수명의 결정

The texture characteristics, crispness and brittleness, of the barley flake developed by FRI in 1980 were measured with both sensory and instrumental methods. Bend and penetration test were done to determine those characteristics instrumentally, and compared each other and with sensory evaluation. And the changes in those characteristics with various water activity were studied, and the textural critical water activity was acquired. The shelf-life was also estimated with various packaging materials. It was found that crispness could be represented as the reciprocal of deformation and brittleness as that of fracture force in the barley flake. Both crispness and brittleness decreased as water activity increased. And the results from the penetration test correlated better with those from the sensory evaluation than the bend test's. The average shelf-life of the barley flake was 43 days in PE film and 9400 days in laminated Al foil on the basis of only textural characteristics.

보리 후레이크의 수분활성도에 따른 crispness와 brittleness를 bend test와 침투시험을 행하여 기기적으로 측정하였으며 이를 관능검사 결과와 비교하였다. 또한 조직감을 기준으로 하여 상품적 가치가 유지될 수 있는 임계수분활성도를 구하 였고 이를 기초를 포장재별품질수명을 측정하였다. 힘-변형 곡선에서 crispness는 1/변형, brittleness는 1/소요된 힘으로 각각 표기될 수 있었으며 침투시험이 bend test보다 관능정사 결과와 더 잘 일치하였고, 수분활성도가 증가함에 따라 crispness와 brittleness는 감소하였고 임계수분활성도는 0,48이었다. PE film으로 포장하였을 때 조직감 만을 기준으로 한 품질수명은 평균 43일이었으며 적층 Al foil로 포장하였을 때는 9400일로 추정되었다.