Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Dynamic Rheological Invest igation of Hot Pepper-soybean Paste Mixed with Acetylated Starch: Effect of Storage Time and Temperature

  • Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University, Buddhist Food Institute, Dongguk University)
  • Published : 2008.10.31
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Abstract

The effects of storage time (0, 1, and 2 month) and temperature (5, 15, and $25^{\circ}C$) on the dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with acetylated starches (AS) were studied by small-deformation oscillatory measurements. Dynamic moduli (G', G", and $\eta^*$) values of HPSP-AS mixtures increased with an increase in storage time and also decreased with increasing storage temperature. However, dynamic moduli values of the control (no added AS) were independent on storage time and temperature. Tan $\delta$ values (ratio of G"/G') in all HPSP samples did not change much with an increase in storage time and temperature. After 2 months of storage, the dynamic moduli of the HPSP-AS mixture samples were much lower than those of the control, indicating that the addition of AS can inhibit the retrogradation that developed over a long period of storage. Structural and rheological properties of HPSP samples seem to be stabilized by the presence of AS.

Keywords

References

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