|
KMID : 0380620130450040460
|
|
Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.460 ~ p.465
|
|
|
Preparation of Garaedduk with Buckwheat Flour Using Retrogradationretardation Technology
|
|
Lee Jun-Woo
Bae In-Young
Oh Im-Kyung
Kim Myung-Hwan
Han Gwi-Jung
Lee Hyeon-Gyu
|
|
|
Abstract
|
|
|
|
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 4oC, 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%.
|
|
|
KEYWORD
|
|
|
retrogradation-retardation technology, garaedduk, buckwheat flour, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|