Texture Properties of Acorn Starch Gels -Puncture test, Back extrusion test and Retrogradation test-

도토리묵의 텍스쳐 특성 -관통시험, 역압출시험, 노화특성시험-

  • 김영아 (인하대학교 식품영양학과)
  • Published : 1991.04.01

Abstract

The rheological properties of acorn crude starch gel and refined starch gel were investigated by puncture test, back-extrusion test and retrogradation test. Puncture test was a useful method to compare the different gel type and concentration, and to calculate the compression and shear coefficient. Maximum extrustion force and adhesiveness were also examined by performing back-extrustion test. The retrogradation rate was analysed by Avrami equation in retrogradation test.

Keywords