Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Functions of Various Hydrocolloids as Anticaking Agents in Korean Rice Cakes

친수성콜로이드류의 떡 응고방지에 관한 연구

  • Published : 2003.12.01
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Abstract

This study was carried out to investigate the influences of hydrocolloids on suppression of retrogradation in the Korean rice cake. Hydrocolloids were influenced to the textural characteristics of the Korean rice cake. In particular arabic gum and carrageenan had the effect of suppressing the retrogradation. Cohesiveness of the Korean rice cake added with hydrocolloids was shown to be high compared to control in organoleptic characteristics. Hydrocolloids exhibited slightly effective in retarding surface color change of the Korean rice cake. Onset temperature of gelatinization in thermal characteristics showed somewhat low in case of addition of arabic gum into the Korean rice cake and was followed by carrageenan, guar gum, gelatin and locust bean gum in onset temperature of gelatinization order. All samples added with hydrocolloids had low values in change of melting enthalphy and their range was 12.8 ∼ 17.7 J/g. The Korean rice cake added with arabic gum was lowest in melting enthalphy. The recrystallinity of the Korean rice cake added with arabic gum was greatly low compared to rice cake without hydrocolloids. Melting spreadability of the Korean rice cake added with arabic gum or carrageenan was superior in thermal characteristics. The value of exponent of Avrami was 0.97 ∼ 1.12 in study of Avrami equation. In conclusion carrageenan and arabic gum would have a suppressive effect of retrogradation in the Korean rice cake.

본 연구에서 친수성콜로이드가 떡의 응고억제에 어떤 영향을 미치는지를 검토하였다. 조직검토에서 친수성콜로이드를 첨가한 떡은 대조구에 비해서 영향을 미쳤는데 그 중 arabic gum과 carrageenan이 떡의 응고억제 효과가 많이 있는 것으로 나타났다. 관능검사결과에서도 응집성은 친수성콜로이드를 첨가한 것이 대조구보다 높게 나타났다. 친수성콜로이드를 첨가했을 경우 표면 색깔의 변화가 적게 일어났다. 열특성 검토에서 호화개시온도는 arabic gum이 다소 낮은 것으로 나타났고 그 다음이 carrageenan, guar gum, gelatin, locust bean gum 순이었다. 떡의 용융엔탈피 (ΔH)의 변화에서는 대조구에 비해서 모두 낮은 값을 가지고 있었으며 그 범위는 12.8∼13.7 J/g이었다 Arabic gum이 가장 적은 값을 나타내었다. Arabic gum의 재결정도는 대조구와 비교할 때 크게 낮은 값을 나타내었다. Arabic gum과 carrageenan은 열에 대한 용융퍼짐성이 우수한 것으로 나타났다. Avrami equation의 검토에서 지수 n는 0.97 ∼ 1.12범위였다. 결론적으로 arabic gum과 carrageenan을 첨가하면 떡의 노화가 억제되는 것으로 나타났다.

Keywords

References

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