한국식품조리과학회지 (Korean journal of food and cookery science)
- 제17권5호
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- Pages.431-440
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- 2001
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
올리고당 종류와 첨가량에 따른 증편의 품질 특성
Quality Characteristics of Jeung-Pyun(Korean Rice Cake) According to the Type and Amount of the oligosaccharide Added
초록
This study was carried out to investigate the effects of oligosaccharide addition on Jeung-Pyun fermentation. Fructooligosaccharide (FOS), isomaltooligosaccharide (IMOS), galactooligosaccharide (GOS) were used at the concentration of 15%, 25% or 35% of the rice in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation and instrumental characteristics were examined. The internal structure of Jeung-Pyun samples was observed by SEM. The pH of Jeung-Pyun batters was decreased as the fermentation progressed. Compared with the control using sucrose, the specific volume of Jeung-Pyun was higher in the 15% and 25% of oligosaccharide-added samples. The degree of gelatinization decreased more slowly than control as the storage time increased both at 20