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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Texture Properties of a Korean Rice Cake (Karedduk) with Addition of Carbohydrate Materials

당류 물질 첨가 가래떡의 텍스처 특성

  • 김상숙 (한국식품연구원 특화연구본부 쌀연구단) ;
  • 정혜영 (경원대학교 식품영양학과)
  • Published : 2007.09.30
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Abstract

Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at $5^{\circ}C$ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.

당류 물질 미분당, 트레할로스, 프락토올리고당(95%), 이소말트, 헬스리고 및 갈락토올리고당(50%)을 쌀가루 기준 0, 1, 5 또는 10% 농도로 첨가하여 제조한 가래떡을 $5^{\circ}C$ 저장 0, 2, 6, 24 및 30시간 후 가래떡의 텍스처의 변화를 측정 분석하였고 관능검사를 실시하여 노화 정도를 비교하였다. 헬스리고 1% 첨가한 가래떡의 경우를 제외하고 부착성과 응집성은 다른 실험군들과 비슷한 경향을 보여 주었다. 경도는 대부분의 당류 물질에서 무첨가군에 비해 감소하는 경향으로 노화를 억제하는 효과를 보여 주었으나 프락토올리고당(95%) 5%의 경우 무첨가군과 큰 차이가 없었고 헬스리고 1% 첨가한 경우에는 24시간 경과 후 무첨가군에 비해 경도가 증가하였다. 당류 물질 첨가 가래떡의 $5^{\circ}C$ 저장 2시간과 24시간 후 관능적 묘사특징 분석에서는 부착성, 응집성, 쓴맛 및 떫은맛의 경우 실험군과 무첨가군을 비교하였을 때 큰 차이가 없었으나 경도는 실험군이 무첨가군에 비해 낮은 경향, 단맛은 높은 경향을 보여 주었다. 본 실험에 사용한 물질 중에서 프락토올리고당(95%) 5%와 헬스리고 1% 첨가를 제외한 다른 모든 당류 물질 실험군은 가래떡 제조 시 5% 또는 10% 수준으로 첨가하였을 때 노화억제 효과가 있는 것으로 확인되었다.

Keywords

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