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KMID : 0380620070390040425
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 4 p.425 ~ p.431
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QualityProperties of Gangjung Added with Detoxified Stem Bark of Rhus verniciflua (RVSB) Extract during Acceleration Storage
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Kim Kyung-Mi
Kim Tae-Young
Kim Myung-Kon
Kim Haeng-Ran
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Abstract
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The quality characteristics of Gangjung added with detoxified Rhus verniciflua stem bark (RVSB) extract, as well as the changes that occurred in the product during accelerated storage (60°C, 24 hr), were investigated. The expansion rate of Gangjung was not significantly different (p<0.05). The L-value of the Gangjung with added detoxified RVSB extract was higher than the control, while the a-value decreased as the addition levels of the detoxified RVSB extract increased. The b-value was highest for the Gangjung prepared with 7% (w/w) detoxified RVSB extract. The moisture content of the Gangjung decreased as the storage period increased, but the addition of detoxified RVSB extract (p<0.05) did not significantly change this effect. We found no significant difference in the hardness of the Gangjung within the concentration range of 0-7% (w/w) detoxified RVSB extract, and the peak number slightly decreased as the storage period increased. After 16 hr of storage, the acid value was significantly lower for the Gangjung containing detoxified RVSB extract at concentrations between 5-7%. Furthermore, after 12 hr of accelerated storage, peroxide and TBA values significantly decreased with additions of detoxified RVSB extract that were over 3% (w/w). These results suggest that the physical texture of Gangjung did not improve by the addition of detoxified RVSB extract; however, its rate of lipid oxidation was reduced.
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KEYWORD
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Gangjung, detoxified Rhus verniciflua stem bark, acceleration storage
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