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KMID : 1007520080170051119
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Food Science and Biotechnology
2008 Volume.17 No. 5 p.1119 ~ p.1121
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Dynamic Rheological Investigation of Hot Pepper-soybean Paste Mixed with Acetylated Starch: Effect of Storage Time and Temperature
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Yoo Byoung-Seung
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Abstract
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The effects of storage time (0, 1, and 2 month) and temperature (5, 15, and 25oC) on the dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with acetylated starches (AS) were studied by small-deformation oscillatory measurements. Dynamic moduli (G’, G", and η*) values of HPSP-AS mixtures increased with an increase in storage time and also decreased with increasing storage temperature. However, dynamic moduli values of the control (no added AS) were independent on storage time and temperature. Tan δ values (ratio of G"/G’) in all HPSP samples did not change much with an increase in storage time and temperature. After 2 months of storage, the dynamic moduli of the HPSPAS mixture samples were much lower than those of the control, indicating that the addition of AS can inhibit the retrogradation that developed over a long period of storage. Structural and rheological properties of HPSP samples seem to be stabilized by the presence of AS.
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KEYWORD
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hot pepper-soybean paste, acetylated rice starch, acetylated tapioca starch, rheological property, dynamic modulus
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