Quality Characteristics of Baikseolgi Added with the Bacterial Cellulose

Bacterial Cellulose 첨가 백설기의 품질특성

  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University and Korea and Keimyung Foodex Co.) ;
  • Kim, Ok-Mi (Department of Food Science and Technology, Keimyung University and Korea and Keimyung Foodex Co.) ;
  • Jeong, Yong-Jin (Faculty of Hotel Culinary Arts, Taekyeung College)
  • 장세영 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 김옥미 (대경대학 호텔조리학부) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)계명푸덱스)
  • Published : 2005.10.01


This study was investigated for the delaying effect of retrogradation and quality changes in baikseolgi added with bacterial cellulose. during storage From the result, the addition of more than 0.09% bacterial cellulose to baikseolgi showed lower level of retrogradation and a lower hardness than whithout any addition. There were no significant difference in sensory characteristics. However, the overall acceptability was higher in baikseolgi added with bacterial cellulose.

본 연구에서는 BC를 백설기에 첨가하여 저장 중 품질특성을 조사하였다. 그 결과, bacterial cellulose 0.09%이상 첨가한 백설기가 무첨가구에 비해 저장동안 노화도가 낮게 나타났다. 또한 hardness를 측정한 결과 BC첨가를 첨가한 구간들에서 hardness가 낮게 나타나 노화억제효과가 있었다. 관능검사 결과 거의 모든 평가항목에서 시료들 간의 유의적인 차이가 없었으나, 전반적인 기호도에서 BC를 첨가한 백설기가 더 좋은 것으로 나타났다.



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