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KMID : 1011620080240060912
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 6 p.912 ~ p.918
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Effect of Trehalose on the Shelf-Life of Backsulgies
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김혜영:Kim Heh-Young
노광석:Noh Kwang-Seok
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Abstract
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This study was conducted to evaluate the quality characteristics of Backsulgies prepared using different ratios (0, 10,20, 30, 40%) of trehalose after 4 days of storage. As the concentration of trehalose increased, the moisture content of the Backsulgies decreased. Furthermore, increased levels of trehalose, resulted in significantly lower L and b values. How?ever, the a values did not differ significantly in response to the addition of trehalose. The total cell counts of Backsulgies also decreased as the level of trehalose increased, which indicates that microorganisms were inhibited by its addition. Furthermore, the hardness of the Backsulgies decreased as the level of trehalose increased, whereas the hardness of the Backsulgies increased as the storage time was extended. Finally, the sensory evaluations revealed that the chewiness and hardness of Backsulgies decreased as the level oftrehalose increased.
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KEYWORD
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trehalose, Backsulgi, quality characteristics, extension of shelf-life
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