DOI QR코드

DOI QR Code

Effect of Oligosaccharides on Retrogradation of Sulgidduk

올리고당을 첨가한 설기떡의 노화지연에 관한 연구

  • 김영아 (인하대학교 식품영양학과) ;
  • 심혜련 (인하대학교 식품영양학과) ;
  • 노정해 (한국조리과학연구소)
  • Received : 2015.06.08
  • Accepted : 2015.06.22
  • Published : 2015.06.30

Abstract

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide- added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

Keywords

Acknowledgement

Supported by : 인하대학교

References

  1. Bhattacharya KR, Sowbhagya CM (1979) Pasting behavior of rice, a new method of viscography. J Food Sci 44: 797-800. https://doi.org/10.1111/j.1365-2621.1979.tb08504.x
  2. Cho TO, Seo HJ, Kim JS, Hong JS (2006) Effect of kneading, ingredients and enzymatic hydrolysis on retrogradation of Injulmi. Korean J Food Cook Sci 22(3): 282-290.
  3. Choi HJ, Ahn JJ, Kwak HS (2004) Nanocapsulation of chitooligosaccharide for developing functional milk. Proceed Korean Soc Food Sci Animal Resources Conference 23: 337-340.
  4. Choi YS, Kim YA (1992) Effect of addition of potato peel, guar gum, polydextrose on quality of Backsulgies. Korean J Food Cook Sci 18(3): 333-341.
  5. Fu Z, Chen J, Luo SJ, Liu CM, Liu W (2015) Effect of food additives on starch retrogradation: A review. Starch 67: 69-78. https://doi.org/10.1002/star.201300278
  6. Ghiasi E, Varriano-marston E, Hoseney RC (1982) Gelatinization of wheat starch. IV. Amylograph viscosity. Cereal Chem 59: 262-265.
  7. Gujral HS, Haros M, Rosell M (2003) Starch hydrolyzing enzymes for retarding the staling of rice bread. Cereal Chem 80(6): 750-754. https://doi.org/10.1094/CCHEM.2003.80.6.750
  8. Heo KT (1999) Pioneer of Functional Food, Oligosaccharide. YuhanMunwhasa, p 59.
  9. Hong HJ, Ku YS, Kang MS, Kim SD, Rhee SJ (1999) Preparation of Sulgiduk added with green tea powder with response surface methodology. Korean J Food Cook Sci 15(3): 216-223.
  10. Jung YH (2005) Analysis of Statistical Data(SPSS 12.0). Korea Social survey research.
  11. Kang BS, Kim DH, Hwang HJ, Moom SW (2006) The retrogradation of steamed Korean rice cake (Jeungpyun) with addition of gums. Korean J Food Sci Technol 38(6): 838-842.
  12. Kang HJ, Kim SH, Kum JS, Lim JK (2010) Effect of ginseng powder on quality characteristics of instant rice cake(Baekseolgi). J Korean Soc Food Sci Nutr 39(3): 435-442. https://doi.org/10.3746/jkfn.2010.39.3.435
  13. Kim JH, Kim MY (2011) Quality characteristics of Sulgidduk supplemented with citrus peel powder. J Korean Soc Food Sci Nutr 40(7): 993-998. https://doi.org/10.3746/jkfn.2011.40.7.993
  14. Kim JO, Shin MS (2000) Effect of sugar on the textural properties of Injulmi made from waxy rice flours by different milling methods. Korean J of Human Ecology 3(2): 68-76.
  15. Kim MH (1998) Effect of additive, storage temperature and time on the texture properties of Baikseolgi. J Korean Soc Appl Biol Chem 41(6): 437-441.
  16. Kim SS, Chung HY (2007) Effect of carbohydrate materials on retarding retrogradation of a Korean rice cake (Karedduk). J Korean Soc Food Sci Nutr 36(10): 1320-1325. https://doi.org/10.3746/jkfn.2007.36.10.1320
  17. Kim SS, Chung HY (2012) Texture profiles and retarding retrogradation analysis of a Korean rice cake (Karedduk) with addition of oligosaccharides. J Korean Soc Food Sci Nutr 41(4): 533-538. https://doi.org/10.3746/jkfn.2012.41.4.533
  18. Kum JS, Lee SH, Lee HY, Lee C (1996) Retrogradation behavior of rice starches differing in amylose content and gel consistency. Korean J Food Sci Technol 28(11): 1052-1057.
  19. Kweon MR, Park CS, Auh JH, Cho BM, Yang NS, Park KH (1994) Phospholipid hydrolysate and anti-staling amylase effects on retrogradation of starch in bread. J Food Sci 59(5): 1072-1076.
  20. Lee EA, Woo KJ (2001) Quality characteristics of Jeung-Pyun (Korean rice cake) according to the type and amount of the oligosaccharide added. Korean J Food Cook Sci 17(5): 431-440.
  21. Lee MK, Kim SS, Lee SH, OH SL, Lee SW (1990) Effects on retrogradation of Injeulmi(Korean glutinous rice cake) added with the macerated tea leaves during storage. J Korean Soc Appl Biol Chem 33(4): 277-281.
  22. Lee SK, Shin MS (1994) Gelatinization and retrogradation properties of surfactant added sweet potato starches. J Korean Soc Appl Biol Chem 37(6): 463-471.
  23. Leelavath K, Indiani E (1987) Amylograph pasting behavior of cereal and tuber starches. Starch 39: 378-385. https://doi.org/10.1002/star.19870391103
  24. Mazurs EG, Scoch TJ, Kite FE (1957) Graphical analysis of the brabender viscosity curves of various starches. Cereal Chem 34: 141-152.
  25. Morris C, Morris G (2012) The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chemistry 133(2): 237-248. https://doi.org/10.1016/j.foodchem.2012.01.027
  26. Moon SH, Kim JO, Lee SK, Shin MS (1997) Retrogradation of sucrose fatty acid ester and soybean oil added rice flour gels. Korean J Food Sci Technol 28(2): 305-308.
  27. Mussatto SI, Mancilha IM (2007) Non-digestible oligosaccharides: A review. Carbohydrate Polymers 68(3): 587-597. https://doi.org/10.1016/j.carbpol.2006.12.011
  28. Nam TH, Woo KJ (2002) A study on the quality characteristics of Jeung-Pyun by the addition of chitosan-oligosaccharide. Korean J Food Cook Sci 18(6): 586-592.
  29. Oh MH, Shin HC, Park JD, Lee HY, Kim KS, Kum JS (2010) Effect of added trehalose and enzymes on the qualities of Backsulgie. J Korean Soc Food Sci Nutr 39(7): 992-998. https://doi.org/10.3746/jkfn.2010.39.7.992
  30. Park BJ, Sihn EH, Park CS (2005) Influence of emulsifiers and ${\alpha}$-amylases on the quality of frozen dough. Korean J Food Sci Technol 38(1): 59-67.
  31. Park IK, Lee YK, Kim MH, Kim MY, Ku YS, Kim SD (2002) Effects of chitooligosaccharide coating on baguette. Proceed Korean Soc of Postharvest Sci Tech Agric Products Conference 26: 174-175.
  32. Park JK (2000) Effects of degree of milling based on brown rice of rice and cooked rice on physicochemical and sensory characteristics. Master Degree Thesis Graduate school of E-Hwa womens University, pp 18-19.
  33. Park JW, Park HJ, Song JC (2003) Suppression effect of maltitol on retrogradation of Korean rice cake (Karedduk). J Korean Soc Food Sci Nutr 32(2): 175-180. https://doi.org/10.3746/jkfn.2003.32.2.175
  34. Park YK, Kim HS, Park HY, Han GH, Kim MH (2011) Retarded retrogradation effect of Garaetteok with apple pomace dietary fiber powder. Korean J Food Culture 26(4): 400-408.
  35. Park YM, Kim MH, Yoon HH (2012) Quality characteristics of Sulgidduck added with purple sweet potato. Culinary research 18(1): 54-64.
  36. Rastall RA (2010) Functional oligosaccharides: Application and manufacture. Annual Review of Food Science and Technology 1: 305-339. https://doi.org/10.1146/annurev.food.080708.100746
  37. Satrapai S, Suphantharika M (2007) Influence of spent brewer's yeast ${\beta}$-glucan on gelatinization and retrogradation of rice starch. Carbohydrate Polymers 67(4): 500-510. https://doi.org/10.1016/j.carbpol.2006.06.028
  38. Shin EH, Lee JK (2004) Quality characteristics of Jeung-Pyun on the addition ratio of pigmented rice and fermentation methods. Korean J Food Cook Sci 20(4): 380-386.
  39. Shin WC, Park HJ, Song JC (2006) Optimization of modified starches on retrogradation of Korean rice cake(Garaeduk). Korean J Food & Nutr 19(3): 279-287.
  40. Son HS, Park SO, Hwang HJ, Lim ST (1997) Effect of oligosaccharide syrup addition on the retrogradation of a Korean rice cake(Karedduk). Korean J Food Sci Technol 29(6): 1213-1221.
  41. Song JC (1995) Food Rheology. Ulsan University Press, pp 80-84.
  42. Song JC (2002) Suppression effect of maltitol on retrogradation of Korean rice cake(Karedduk). Food Engineering Progress 6(4): 344-354.
  43. Yao Y, Zhang, J, Ding X (2003) Partial ${\beta}$-amylolysis retards starch retrogradation in rice products. J Agric Food Chem 51(14): 4066-4071. https://doi.org/10.1021/jf0209488
  44. Yoo JN, Kim YA (2001) Effect of oligosaccharide addition on gelatinization and retrogradation of Backsulgies. Korean J Food Cook Sci 17(2): 66-74.