Effect of Addition of Dietary Fibers on Quality of Backsulgies

식이섬유 첨가에 의한 백설기의 특성변화에 관한 연구

  • Choi, In-Ja (Department of Food and Nutrition, Inha University) ;
  • Kim, Young-A (Department of Food and Nutrition, Inha University)
  • 최인자 (인하대학교 식품영양학과) ;
  • 김영아 (인하대학교 식품영양학과)
  • Published : 1992.08.01

Abstract

The physicochemical, rheological and sensory characteristics of Backsulgies added with dietary fibers-cellulose, pectin and wheat bran-were investigated. The maximum acceptable ratio of fibers was 10% for wheat bran or cellulose, 3% for pectin. As me results of physicochemical analysis, cellulose and pectin had larger water-binding capacity man wheat bran. Swelling power was increased with temperature increment. But the type of added dietary fiber did not make significant differences. The degree of gelatinization was measured by maltose content. The retrogradation of backsulgies was significantly delayed by the addition of dietary fibers. The retardation effect of dietary fibers for retrogradation of backsulgies was also proved by textural analysis and time constant determination of Avrami equation. Pectin had especially excellent delaying effect while me storage time extended. There were no significant differences in sensory characteristics between me backsulgi with no dietary fibers and backsulgies added with cellulose 3%, pectin 1% and wheat bran 3%. Therefore, we concluded mat cellulose 3%, pectin 1% and wheat bran 3% were me optimum addition ratios, which have the delaying effect of retrogradation, and which could be accepted as same as conventional backsulgies organoreptically.

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