Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Characteristics of Baikseolgi Added with the Bacterial Cellulose

Bacterial Cellulose 첨가 백설기의 품질특성

  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University and Korea and Keimyung Foodex Co.) ;
  • Kim, Ok-Mi (Department of Food Science and Technology, Keimyung University and Korea and Keimyung Foodex Co.) ;
  • Jeong, Yong-Jin (Faculty of Hotel Culinary Arts, Taekyeung College)
  • 장세영 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 김옥미 (대경대학 호텔조리학부) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)계명푸덱스)
  • Published : 2005.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was investigated for the delaying effect of retrogradation and quality changes in baikseolgi added with bacterial cellulose. during storage From the result, the addition of more than 0.09% bacterial cellulose to baikseolgi showed lower level of retrogradation and a lower hardness than whithout any addition. There were no significant difference in sensory characteristics. However, the overall acceptability was higher in baikseolgi added with bacterial cellulose.

본 연구에서는 BC를 백설기에 첨가하여 저장 중 품질특성을 조사하였다. 그 결과, bacterial cellulose 0.09%이상 첨가한 백설기가 무첨가구에 비해 저장동안 노화도가 낮게 나타났다. 또한 hardness를 측정한 결과 BC첨가를 첨가한 구간들에서 hardness가 낮게 나타나 노화억제효과가 있었다. 관능검사 결과 거의 모든 평가항목에서 시료들 간의 유의적인 차이가 없었으나, 전반적인 기호도에서 BC를 첨가한 백설기가 더 좋은 것으로 나타났다.

Keywords

References

  1. Kuga, S. (1992) Bacterial cellulose-The possibility of raw material for paper making fiber. Mokchae Konghak. 20, 3-8
  2. Ross, P., Mayer, R. and Benziman, M. (1991) Cellulose biosynthesis and function in bacteria. Microbiol. Reviews, 325, 35-58
  3. Park, S.H., Yang, Y.K., Hwang, J.W., Lee, C.S. and Pyun, Y.R. (1997) Microbial cellulose fermentation by Acetobacter xylinum BRC5. Kor. J. Appl. Microbiol. Biotechnol., 25, 598-605
  4. Premjet, S., Ohtani, Y. and Sameshima, K. (1993) High bacterial cellulose production by Acetobacter xylinum ATCC 10245 in a new culture medium with a sulfite pulping waste fraction. Transaction, 50, 124-128
  5. Robert, E. C. and Steven, M. A. (1991) Biogenesis of bacterial cellulose. Microbiol., 17, 435-447
  6. Hong, H.J., Choi, J.H., Choi, K.H., Choi, S.W. and Rhee, S.J. (1999) Quality changes of Sulgiduk added green tea powder during storage. Kor. J. Soc. Food Sci., 28, 1064-1068
  7. 김종군. (1976) 한국 고유 떡류의 보존성에 관한 연구. 대한가정학회지, 14, 639-653
  8. Joung, H.S. (1993) A study on the sensory quality of Ssooksulgis added with mugworts. J. East Asian Soc. Diet. Life, 3, 175-180
  9. Chong, H.S. (1998) Quality characteristics of Backsulgi added with Omija water extracts. J. East Asian Soc. Diet. Life, 8, 173-180
  10. Choi, I.J. and Kim, Y.A. (1992) Effect of addition of dietary fibers on quality of Baikseolgies. Kor. J. Soc. Food Sci., 8, 281-289
  11. Joung, H.S. (1996) Quality characteristics of Backsulgi added with Job'tears and brown rice. J. East Asian Soc. Diet. Life, 6, 177-186
  12. Lee, O.S., Jang, S.Y. and Jeong, Y.J. (2002) Culture condition for the production of bacterial cellulose with Gluconacetobacter persimmonus $KJ^T145$. J. Kor. Soc. Food Sci. Nutr., 31, 572-577 https://doi.org/10.3746/jkfn.2002.31.4.572
  13. Lee, I.E., Rhee, H.S. and Kim, S.K. (1983) Textural changes of glutinous rice cakes during storage. Kor. J. Food Sci. Tchnol., 15, 379-384
  14. McCready, R.M., Ducay, E.D. and Gauger, M.A. (1974) Sugars and sugar products: Automated analysis of sugar, starch, and amylose in potatoes by measuring sugar-dinitrosalicylate and amylose-iodine color reactions. J. AOAC, 57, 336-340
  15. Luchsinger, W. W. and Cornesky, R. A. (1962) Reducing power by the dinitrosalicylic acid method, Anal. Diochem., 4, 346-347 https://doi.org/10.1016/0003-2697(62)90098-2
  16. 김광옥, 김상숙, 성내경, 이영춘. (2000) 관능검사 방법 및 응용. 신광 출판사, 서울, p. 207-216
  17. Kim, S.I., An, M.J., Han, Y.S., Pyeun J.H. (1993) Sensory and instrumental texture properties of rice cakes according to the addition of Songpy(pine tree endodermis) or Mosipul(china grass leaves). J. Kor. Soc. Food Nutr., 22, 603-610