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KMID : 0380620100420030304
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 3 p.304 ~ p.309
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Effect of Trehalose on Moisture and Texture Characteristics of Instant Baekseolgi Prepared by Microwave Oven
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Kang Ho-Jin
Kim Seung-Hee
Lim Jae-Kag
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Abstract
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Instant Baekseolgi containing 0, 1, 2, and 3% trehalose prepared using a microwave oven, after which quality haracteristics were investigated over 24 hr. The sample was prepared to internal and external parts. The moisture content of Baekseolgi without trehalose (control) was not reduced. However, the presence of trehalose reduced moisture content of two different groups (p<0.05). Weight reduction of Baekseolgi was decreased with increased threhalose content (p<0.05). The ardness, and chewiness of Baekseolgi with trehalose was decreased with increased trehalose (p<0.05). However adhesiveness, springiness, and cohesiveness were not significantly changed. The results of sensory evaluation showed that moisture and hardness were reduced between the internal and external parts of the Baekseolgi with increased trehalose (p<0.05). This study shows that the addition of trehalose to Baekseolgi had a positive impact on quality characteristics, including moisture content, weight reduction, texture, and sensory properites.
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KEYWORD
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Baekseolgi, trehalose, microwave, instant, quality
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