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KMID : 1134820100390070992
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 7 p.992 ~ p.998
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Effect of Added Trehalose and Enzymes on the Qualities of Backsulgie
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Oh Moon-Hun
Kum Jun-Seok
Lee Hyun-Yu
Park Jong-Dae
Kim Keun-Sung
Shin Hyung-Chan
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Abstract
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This study investigated changes of quality during storage period with 6 types of Backsulgie manufactured by adding enzyme (BS-300 0.3%) and trehalose (3%, 6%) to minimize the changes of quality and tried to determine their optimal combination ratio. When Rapid Visco Analyzer (RVA) gelatinization properties of rice powder were examined, adding both of enzyme and trehalose to the powder increased stability of process and reduced retrogradation. In comparison of the degree of retrogradation of Backsulgie by using Differential Scanning Calorimetry (DSC), the sample with enzymes and trehalose suppressed retrogradation. Moreover, the retrogradation effect became larger by using both of enzyme and trehalose and it was the largest in the sample with 0.3% enzyme and 6% trehalose. Enzyme and trehalose added to Backsulgie were found to improve water retention, to minimize changes of texture and color during storage of Backsulgie. Therefore, optimal combination ratio of Backsulgie is 0.3% enzyme with 6% trehalose added Backsulgie.
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KEYWORD
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Backsulgie, enzyme, trehalose, gelatinization, retrogradation
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