Comparative Degree of Gelatinization and Retrogradation on Gamkugsulgie with Added of Gamkug

감국 첨가에 의한 감국설기의 호화 및 노화도 비교

  • 박금순 (대구효성가톨릭대하교 가정관리학과) ;
  • 최미애 ((주)고려식료 식품연구소) ;
  • 임정교 (대구미래대학 제과데코레이션과)
  • Published : 2000.12.01


This study was induced to compare retrogradation and gelatinization in sulgie with added powder and flower of gamkug, which had been stored in 4$^{\circ}C$, 1$0^{\circ}C$ and 3$0^{\circ}C$, respectively. The addition of 5% powdered gamkug showed the highest degree of gelatinization while the control did the lowest. The degree of hardness of gamkugsulgie was lower than control and the following order 4$^{\circ}C$>1$0^{\circ}C$>3$0^{\circ}C$. Gamkugsulgie showed a little lower degree of retrogradation than control group. The degree of retrogradation at 4$^{\circ}C$ was far greater comparing with the other group. The degree of retrogradation were delayed as the storing temperature rose tran 4$^{\circ}C$ to 3$0^{\circ}C$, temperature namely, gamkugsulgie retrogradation time constant of the test group was slower 1.18 times at 4$^{\circ}C$. 1.24 times at 1$0^{\circ}C$ and 2.58 times at 3$0^{\circ}C$ than that of the control group.



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