식이 섬유를 첨가하여 만든 증편의 저장성 연구 = Shelf-life Studies of Jeungpyun(a traditional fermented rice cake) with Dietary Fiber

다국어 초록 (Multilingual Abstract)

Quality changes of Jeungpyun with dietary fiber such as powders of green tea leaves, pectin and alginate were studied by texturometer and differential scanning calorimetry(DSC) during storage. Hardness after 72 hr of storage by texturometer was 1834.20 g and the value was 6.5 times greater than the value at 1 hr storage. Hardness of 2 % pectin added sample was 4.4 times higher than that of 1 hr storage indicating samples with pectin, showed the most slow increase of hardness during 72 hr storage. DSC measurement of stored Jeungpyun showed ΔH of the control had higher values than those of dietary fiber added samples indicating the control required more energy for re-gelatinization after 30 day of storage, Thus, results of the study supported that additions of dietary fibers to Jeungpyun might delay the retrogradation, expanding the storage periods of the funtional Jeungpyun.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• 1. 시료 준비
• 2. 증편의 제조
• 3. Texturometer에 의한 증편의 저장중 변화
• 4. 시차 주사 열분석기(Differential Scanning Calorimetry: DSC)의한 증편의 저장중 변화
• 5. 통계분석
• Ⅲ 결과 및 고찰
• 1. Texturometer에 의한 증편의 저장중 변화
• 2. 시차 주사 열분석기(Differential Scanning Calorimetry: DSC)의한 증편의 저장중 변화