Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics and Storage Properties of Hobakpyeon with Different Amounts of Pumpkin (Cucurbita moschata D.) Powder

늙은 호박(Cucurbita moschata D.) 가루 첨가량에 따른 호박편의 품질특성 및 저장성

  • Jung, Kyoung-Wan (Department of Home Economics Education, Korea University) ;
  • Kim, Yoo-Kyung (Department of Home Economics Education, Korea University) ;
  • Lee, Gui-Chu (Department of Home Economics Education, Korea University)
  • 강세진 (고려대학교 사범대학 가정교육과) ;
  • 김유경 (고려대학교 사범대학 가정교육과) ;
  • 이귀주 (고려대학교 사범대학 가정교육과)
  • Published : 2009.04.30
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Abstract

The objective of this study was to investigate the effects of different amounts of pumpkin powder on the quality characteristics of hobakpyeon using physicochemical and sensory properties, as well as on its retrogradation rate during storage. As the amount of pumpkin powder increased, the following effects on the quality characteristics were observed: moisture and amylose contents decreased while protein content increased (p<0.05), and in vitro protein digestibility (IVPD) decreased (p<0.05). Levels of slowly digestible starch and resistant starch fractions increased, while the content of rapidly digestible starch decreased. The starch digestion index and rapidly available glucose content also decreased. Among the physical properties, the L-value decreased while the b-value increased (p<0.05). Texture profile analysis revealed that all textural properties except adhesiveness decreased, and presented significant differences in hardness and chewiness (p<0.05). Sensory properties such as color, flavor, and sweetness increased while others such as wetness and chewiness decreased (p<0.05). Effects on the physicochemical properties during refrigerated storage were also compared between the control and 9% hobakpyeon (9%HP). According to the results, moisture content gradually decreased in the 9%HP compared to the control. Amylose content significantly increased in 9%HP whereas no significant changes were observed in the control. In both types of hobakpyeon, IVSD decreased significantly, showing higher values in 9%HP, whereas mechanical hardness increased, showing lower values in 9%HP. The L-value decreased significantly in the 9%HP whereas no significant changes were observed in the control. In conclusion, the above results suggest that hobakpyeon with low IVSD may be obtained by the addition of 9% pumpkin powder, and also showed that pumpkin powder delayed the rate of retrogradation in 9%HP during storage.

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References

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