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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.9
- 수록면
- 198 - 203 (6page)
- DOI
- 10.7841/ksbbj.2021.36.3.198
이용수
초록· 키워드
오류제보하기
Starch retrogradation, i.e., reassociation or recrystallization of gelatinized starch, affects the flavor and texture of food. To prevent starch retrogradation, various methods such as replacement of chemically modified starch and use of hydrolytic and branching enzymes or additives have been studied. However, the relationship between fermented products and starch retrogradation has been not studied. Here, we investigated the effect of fermented lettuce extract on the retrogradation of Korean rice cake, garaetteok using Rapid Visco Analyzer (RVA), differential scanning calorimetry (DSC), texture analysis, and scanning electron microscopy (SEM). Fermented lettuce extract reduced peak viscosity, trough viscosity, breakdown, and setback of rice flour, as determined using the RVA. DSC revealed reduced onset temperature, peak temperature, and enthalpy change of cakes prepared from flour treated with fermented lettuce extract during storage compared with those of an untreated control. The change in the hardness of the treated rice cakes during storage, as determined via texture analysis, was smaller than that in the control. The surface of the fermented lettuce extract treated–rice cakes was found to be less cracked and porous than that of the control, as determined via SEM. Collectively, these findings showed that starch retrogradation during storage was retarded in fermented lettuce extract treated-rice cakes compared with untreated rice cakes. Therefore, these results suggested that fermented lettuce extract prevents starch retrogradation, improves food quality, and could be used as a food additive to retard starch retrogradation in the food industry.
목차
Abstract
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS AND DISCUSSION
4. CONCLUSION
REFERENCES
참고문헌 (31)
참고문헌 신청
Kum, J. -S. / 2001 / Globalism and commercialization of Korean traditional rice products / Food Sci Nutr 6:11~22
Wang, S. J. / 2015 / Starch retrogradation : A comprehensive review / Compr Rev Food Sci Food Saf 14:568~585
Lii, C. Y. / 2004 / Changes in retrogradation properties of rice starches with amylose content and molecular properties / Cereal Chem 81:392~398
Liu, Q. / 1998 / Effects of moisture content and different gelatinization heating temperatures on retrogradation of waxy-type maize starches / Carbohydr Res 314:221~235
Fu, Z. / 2015 / Effect of food additives on starch retrogradation : A review / Starch-Starke 67:69~78
Wang, S. J. / 2015 / Starch retrogradation : A comprehensive review / Compr Rev Food Sci Food Saf 14:568~585
Lii, C. Y. / 2004 / Changes in retrogradation properties of rice starches with amylose content and molecular properties / Cereal Chem 81:392~398
Liu, Q. / 1998 / Effects of moisture content and different gelatinization heating temperatures on retrogradation of waxy-type maize starches / Carbohydr Res 314:221~235
Fu, Z. / 2015 / Effect of food additives on starch retrogradation : A review / Starch-Starke 67:69~78
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