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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.9 No.2
- 발행연도
- 2004.6
- 수록면
- 107 - 112 (6page)
이용수
초록· 키워드
오류제보하기
Texture hardening of Yackwa during storage is the major quality deterioration of Yackwa. In this study the effects of gellan gum and xanthan gum on texture hardening of Yackwa during storage were studied. Instrumental hardness and sensory evaluation results showed that addition of 0.05% and 0.1% of gellan gum or 0.1% and 0.5% of xanthan gum significantly decreased the hardness of Yackwa by 32～63% after 4 weeks of storage. Retardation of texture hardening was obtained even at the 0.05% level of gellan gum, indicating that gellan gum was a more potent texture modifier for Yackwa than xanthan gum. Correlation analysis between moisture content and hardness of Yackwa showed that there was high correlation between moisture content and hardness of Yackwa after 4 weeks storage (r²=-0.998), regardless of the initial moisture content. These results suggest that retardation of texture hardening during storage is primarily related to moisture retention of Yackwa during storage.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (19)
참고문헌 신청
, 1995 , Effect of ginger and soaking on the lipid oxidation in Yackwa 11 : 93 ~ 97
, 1990 , A study on mass production of Korean traditional cookies-manufacturing process and machinery 6 : 67 ~ 73
, 1997 , Studies on the lipid rancidity and rheology of Yackwa during storage 13 : 609 ~ 616
, 1972 , The study of oil oxidation in storage of Yackwa 5 : 69 ~ 74
, 1992 , Effect of waxy rice flour on the quality and acceptability of Yackwa during storage 7 : 213 ~ 222
, 1990 , A study on mass production of Korean traditional cookies-manufacturing process and machinery 6 : 67 ~ 73
, 1997 , Studies on the lipid rancidity and rheology of Yackwa during storage 13 : 609 ~ 616
, 1972 , The study of oil oxidation in storage of Yackwa 5 : 69 ~ 74
, 1992 , Effect of waxy rice flour on the quality and acceptability of Yackwa during storage 7 : 213 ~ 222
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