|
KMID : 0665420110260040400
|
|
Korean Journal of Food Culture
2011 Volume.26 No. 4 p.400 ~ p.408
|
|
|
Retarded Retrogradation Effect of Garaetteok with Apple Pomace Dietary Fiber Powder
|
|
Park Young-Kyoung
Kim Hee-Sun
Park Hye-Young
Han Gwi-Jung
Kim Myung-Hwan
|
|
|
Abstract
|
|
|
This study was performed to analyze the retarded degree of Garaetteok retrogradation added with different ratios 0-15%
(w/w) of apple pomace dietary fiber powder (DFP). SEM (×500) showed that air cell size on the Garaetteok surface
increased as DFP content increased, whereas control had a compact structure without air cells. The degrees of Garaetteok retrogradation after 3 days at 4 and 25oC by α-amylase iodine method were 57.44 and 41.55% for control, respectively. On the other hand, those of 15% DFP Garaetteok were 28.38 and 15.05%, respectively. Enthalpy changes (ΔE) by DSC of control, 10 and 20% DFP Garaetteok after 3 days of storage at 4oC were 4.41, 4.17, and 3.80 J/g, respectively, whereas those at 25oC were 2.14, 1.04, and 0.72 J/g. Hardness of 15% DFP Garaetteok was around 48% compared to that of control after 3 days of storage at 25oC. Increasing DFP content from 0 to 15% decreased L color value from 86.2 to 55.1,
whereas a and b values increased from -1.9 to 8.9 and from 5.3 to 20.8, respectively. In a sensory intensity test, hardnesses of 15% DEP Garaetteok were significantly different at 1 and 0.1% compared to those of control after production and followed by storage for 3 days at 4oC, respectively.
|
|
|
KEYWORD
|
|
|
apple pomace, dietary fiber, Garaetteok, DSC, hardness, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|