쌀단백질 첨가와 펀칭시간이 호박인절미의 노화에 미치는 영향

백만희,정세민,전수진,문세훈 한국식품조리과학회 2024 한국식품조리과학회지 Vol.40 No.3

Purpose: This study examined the effects of rice protein (RP) addition on the retrogradation of pumpkin injeolmi during storage and the impact of punching time during injeolmi preparation on the rate of retrogradation. Methods: Pumpkin injeolmi was prepared by adding 0%, 1%, 3%, and 5% RP to wet glutinous rice flour containing dried pumpkin. After steaming, twelve types of samples were made by varying the punching time: No punching (NP), punching for 5 min (P5), and punching for 10 min (P10). The changes in the retrogradation characteristics of samples during storage were measured using a texture analyzer (TA), x-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM). Results: According to the hardness values measured using TA, retrogradation increased from the second day of storage for all samples. However, as the RP amount increased, lower hardness values were observed compared to the control group, most notably with RP 5% addition regardless of punching, indicating a pronounced anti-retrogradation effect. XRD of the NP samples showed that an increase in RP addition led to a decrease in relative crystallinity, indicating a delayed retrogradation of injeolmi. The DSC results showed that melting enthalpy values declined with RP addition, indicating diminished recrystallization relative to the control group. SEM indicated that pore size became more uniform than the control, and the walls of the mesh structure thickened as RP addition increased, forming a complete gel structure, corroborating the retrogradation inhibition. Conclusion: These results confirmed that RP can be used as a retrogradation inhibitor in injeolmi. In particular, adding 5% RP without punching could improve product quality during storage and extend shelf life, potentially serving as the optimal manufacturing condition for injeolmi production.

Retrogradation Kinetics of Cross-linked and Acetylated Corn Starches under High Hydrostatic Pressure

김상갑,최승현,최현욱,고재흥,김우기,김대옥,김병용,백무열 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.1

Retrogradation kinetics of conventionally and high hydrostatic pressure (HHP)-assisted chemically modified (cross-linked with sodium trimetaphosphate/sodium tripolyphosphate (STMP/STPP) and acetylated with acetic anhydride) corn starches were investigated. During storage at 4oC, the glass transition temperature (Tg') and the ice melting enthalpy were measured using differential scanning calorimetry (DSC), and relative crystallinity was measured using an X-ray diffractometer (XRD). In both conventionally and HHP-assisted modified corn starches, the Tg' value and relative crystallinity increased during first 7-10 days of storage, then stabilized, whereas the ice melting enthalpy decreased until 10 days of storage, then remained constant. HHP-assisted modified starch showed different retrogradation kinetics from conventionally modified starch. However, the retrogradation rates of both samples were lower than for native corn starch. Although the Tg' value, the ice melting enthalpy, and relative crystallinity represent different physicochemical properties, all can be used as indicators for evaluation of starch retrogradation.

Avrami Kinetics에 적용한 트레할로스와 변성 전분 혼합 사용 떡의 노화 억제 분석

김상숙 ( Sang Sook Kim ),정혜영 ( Hae Young Chung ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.1

Retarding retrogradation of Korean rice cakes(Karedduk) with a mixture of trehalose and Sun-Tender added, after 0, 24, and 48 hr of storage at 5℃, was analyzed by Avrami kinetics. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of trehalose(x) and Sun-Tender(y). Trehalose was added at 0, 3, 6, 9, and 12% levels, and Sun-Tender added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The Avrami exponent(n) for the mixtures of 9% trehalose and 0.3% Sun-Tender, and 9% trehalose and 0.9% Sun-Tender were lower than in the control. The time constant(1/k) for the mixture of trehalose and Sun-Tender was higher than in the control. The effect of retarding retrogradation of Korean rice cakes with added mixtures of trehalose and Sun-Tender showed an increasing trend as the amount of trehalose increased. These results suggest that adding a mixture of 9% trehalose and 0.3% Sun-Tender, or 9% trehalose and 0.9% Sun-Tender to Korean rice cakes(Karedduk) is effective for retarding retrogradation.

시판 밀가루를 첨가한 가래떡의 노화 지연효과

권순성(Soon-Sung Kwon),오선민(Seon-Min Oh),김희윤(Hui-yun Kim),배지은(Ji-Eun Bae),예상진(Sang-Jin Ye),김병용(Byung-Yong Kim),허남윤(Nam-Yoon Hur),최성원(Sung-Won Choi),김창남(Chang-Nam Kim),백무열(Moo-Yeol Baik) 한국식품과학회 2019 한국식품과학회지 Vol.51 No.1

시판 밀가루 들을 가래떡에 첨가하여 노화를 지연시키는 최적 농도를 확인하였다. 밀가루 첨가에 따른 가래떡의 노화 지연효과는 모든 시판 밀가루에서 거의 유사하게 나타나 큰 차이를 보이지 않았다. 한편 가래떡의 노화를 지연시킬 수 있는 밀가루의 최적 첨가량으로 알려져 있는 0.7% (w/w)는 냉장 혹은 냉동 보관이 아닌 상온 보관 시 3일 이후부터는 가래떡의 형태를 유지하지 못하고 분해되는 문제로 인해 적합하지 못한 첨가량으로 나타났다. 추가적으로 최적 첨가량을 확인한 결과 0.2% (w/w) 첨가가 경도와 외관을 종합적으로 고려하였을 때 상온 저장 시 가장 적합한 농도로 판단되었다. The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.

올리고당을 첨가한 설기떡의 노화지연에 관한 연구

김영아(Young-A Kim),심혜련(Hye-Ryoun Shim),노정해(Jeonghae Rho) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.3

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide-added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

도토리 전분의 호화 및 노화에 미치는 Sucrose의 영향

이향애 성신여자대학교 기초과학연구소 2001 基礎科學硏究誌 Vol.19 No.-

The mechanical and thermal properties of solutions of acorn starch were investigated, to determined the effect of sucrose on the gelatinization and retrogradation process. The creep compliance of acorn starch with and without sucrose were decreased with increasing sucrose concentration in the short term. After 7 days storage, the creep compliance of acorn starch gel with sucrose were shown higher than acorn starch gel. The temperatures of DSC curve of 15% acorn starch solution contains sucrose shifted slightly to higher temperatures with increasing sucrose content. The enthalpy change associated with the gelatinization was increased with increasing sucrose content, the endothermic peak obliged to gelatinization. Sucrose appeared to act as an plasticizer by forming hydrogen bonds and retarding gelatinization in the short term. Regelatinization enthalpy of acorn starch/sucrose/water system was decreased with increasing sucrose content and increased with storage time. In addition, sucrose increased the characteristic temperatures such as onset temperature, peak temperature and conclusion temperature. Retrogradation ratio decreased with increasing sucrose content, thus sucrose inhibited retrogradation in the long term. Sucrose acts as an antistaling reagents and retarded the retrogradation.

활성 글루텐 및 검질 첨가에 따른 발아 현미 첨가 우리밀 식빵의 노화 특성

김선경(Sun-Kyung Kim),이승주(Seung-Joo Lee),윤장호(Jang-Ho Yoon),이승주(Seung Ju Lee) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.3

This study examined the effects of sprouted brown rice (SR), gluten (G), and hydroxypropyl-methyl-cellulose (H) on the suppression of retrogradation in breads made with Korean wheat flour. An amylograph was used to determined the pasting properties of dough samples made with Korean wheat flour and additions of SR, SR+G, SR+H, and SR+G+H, respectively. In addition, a texture analyzer was employed to measure the hardness changes of bread samples left at room temperature for 72 hours. Finally, the type of retrogradation was calculated by the Avrami equation. The results showed that the addition of SR significantly decreased dough viscosity. However, the dough samples containing SR, G, and H all displayed reduced cold paste viscosity and setback, indicating a suppression of staling. The bread samples containing SR added to Korean wheat flour had increased hardness, but the addition of gluten (SR+G) reduced hardness. Upon examining the bread samples stored at room temperature for 24 hours, itwas shown that the addition of G and H with SR (SR+G+H) suppressed retrogradation. Finally, the Avrami model data indicated that the type of retrogradation varied according to the addition of SR, G, and H. The breads made with hard wheat flour (HWF), WM, and WM+SR+H had similar Avrami exponents (1.20~1.28), while those for WM+SR, WM+SR+G, and WM+SR+G+H ranged from 2.7 to 3.3. Overall, the combined addition of SR and H was considered effective for preventing retrogradation in bread made with Korean wheat flour.

Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage

Eom, Haeyoung,Chang, Yoonjee,Lee, Eun-sil,Choi, Hee-Don,Han, Jaejoon Elsevier 2018 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.97 No.-

<P><B>Abstract</B></P> <P>A starch/gum blend as an edible coating solution for rice cakes was developed to retard starch retrogradation. It was prepared by blending waxy corn starch (WCS) with edible gums, such as gellan gum (GG) and sodium alginate (SA). The rice cakes were coated with starch/gum blends to preserve moisture and water holding capacity. After storing the rice cakes for 4 d at 25 °C and 45% relative humidity condition, moisture loss values from the uncoated and (1 g WCS + 1.25 g GG)/100 mL coated rice cakes were 3.36 ± 1.51% and 1.08 ± 1.08%, respectively. Hardness of the uncoated rice cakes (225.21 ± 76.54 N) was significantly higher than that of the rice cakes coated with (1 g WCS + 1.25 g GG)/100 mL (144.45 ± 48.97 N). Furthermore, the retrogradation rate (<I>k</I>) of the uncoated rice cakes (<I>k</I> = 0.452) exceeded that of the (1 g WCS + 1.25 g GG)/100 mL coated ones (<I>k</I> = 0.408) by 9.73%. Better sensory evaluation results were reported after (1 g WCS + 1.25 g GG)/100 mL blend coating than uncoated control. Taken together, newly developed edible coating with the (1 g WCS + 1.25 g GG)/100 mL blend was effective in retarding the retrogradation of the rice cakes and maintaining their texture.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Starch/gum blends as edible coating on rice cakes retarded retrogradation. </LI> <LI> Starch/gum blends showed the effective moisture preservation abilities. </LI> <LI> Coating with starch/gum blend did not adversely influence on sensory characteristics. </LI> </UL> </P>

DSC와 GPC를 이용한 전분의 특성 연구

김경이,김선미 성신여자대학교기초과학연구소 2000 基礎科學硏究誌 Vol.18 No.-

DSC was used to investigate the thermal mechanism of acorn and corn starchwith or without saccharide on gelation and retrogradation. GPC was used to measure Number-average molar mass (Mn), Weight-average molar mass (Mw), and Polydispersity from each sample's molecular weight distribution. When the samples were starch-saccharide-water system(S-S-W). from measuring of gelation enthalpy and temperature, those S-S-W system were higher than those of starchwater system The retrogradation enthalpy of acorn starch and corn starch was straightly increasing by DSC measurement as storage times. This increase meant slowly becoming recrystallization of amylopectin. Saccharides were retarding retrogradation because of stopping the recrystallizatio of amylopectin. Especially in using fructose and maltose, the retrogradation effect of maltose was well. These elements took effect the number of juntion zone, one of equatorial OH and dynamic hydration mumber. By GPC measurement. corn starch acorn starch, and amylose, amylopectin from separating from starch were obtained each molecular weight distribution by each retention time.

굳음방지기술을 적용한 메밀 대체량별 가래떡의 품질특성

이준우(Jun Woo Lee),배인영(In Young Bae),오임경(Im Kyung Oh),김명환(Myung Hwan Kim),한귀정(Gwi Jung Han),이현규(Hyeon Gyu Lee) 한국식품과학회 2013 한국식품과학회지 Vol.45 No.4

본 연구에서는 떡 굳음방지기술의 적용성 확대를 위하여 멥쌀 대신 메밀 분말을 0, 15, 30, 45%로 대체한 가래떡을 제조 후 4℃에서 3일간 저장에 따른 텍스쳐, 색도, 기호도 검사를 분석하였다. 일반공정을 사용하여 제조한 떡의 경도는 메밀 분말 대체량과 무관하게 모두 저장 기간에 따라 급격하게 증가한 반면, 떡 굳음방지기술을 적용한 경우에는 메밀 분말 45% 대체한 가래떡을 제외하고 저장 기간이 증가함에 따라 경도 상승이 억제되어 제조 직후의 경도를 유지하였다. 메밀 분말 대체량이 증가할수록 명도는 감소하고, 적색도 및 황색도는 증가하였다. 떡 굳음방지기술을 적용한 가래떡의 전반적인 기호도는 제조 직후에는 메밀 분말을 함유하지 않은 가래떡이 가장 높게 나왔으며, 메밀 분말 대체량이 증가할수록 기호도는 저하되었으나 저장 3일 후에는 0,15% 메밀 분말 대체 가래떡이 유의적 차이가 없었다. 따라서 본 연구에서는 일반공정보다는 굳음방지기술을 적용한 메밀 분말 대체 가래떡 적용이 전반적 품질 면에서 유리하며 떡 굳음현상 지연은 메밀 분말 대체량 30% 정도까지 적용 가능하며 전반적 기호도 및 텍스쳐 측면에서는 15%가 적합하였다. Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at 4℃, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.