한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제20권1호
  • /
  • Pages.96-102
  • /
  • 2005
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지

한천, Sodium Alginate 및 Carrageenan첨가가 유과(부수게)바탕의 품질에 미치는 영향

Effect of Agar, Sodium Alginate and Carrageenan on Quality of Yugwa(Busuge)Base

  • 김중만 (원광대학교 식품-환경전공 및 생명자원과학연구소) ;
  • 전예정 (원광대학교 식품-환경전공 및 생명자원과학연구소) ;
  • 박효숙 (원광대학교 식품-환경전공 및 생명자원과학연구소) ;
  • 송영애 (원광대학교 식품-환경전공 및 생명자원과학연구소) ;
  • 백승화 (충북과학대학 식품생명과학과) ;
  • 김명곤 (익산대학 바이오산업과)
  • Kim, Joong-Man (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) ;
  • Jeon, Ye-Jeoung (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) ;
  • Park, Hyo-Suk (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) ;
  • Song, Young-Ae (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) ;
  • Baek, Seung-Hwa (Department of Food Science & Biotechnology, Chungbuk Provincal University of Science & Technology) ;
  • Kim, Myung-Kon (Department of Biotechnology, Iksan National College)
  • 발행 : 2005.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was to evaluate effects of agar, sodium alginate and carrageenan on quality of Yugwa(Busuge) base. In the base preparation agar, sodium alginate and carrageenan were added 0.0, 0.1, 0.5, 1.0 and 3.0%(w/w), respectively. Volume, shape, hardness, color(L, a and b value), crude lipid content and sensory evaluation(taste and crispness) of the Yugwa base was measured. Volume of the base was higher than control in case of 0.1-0.5%(w/w) agar, sodium alginate and carrageenan, of which sodium alginate was the highest. Shapes were similar to control. Hardness and crude lipid content was decreased proportional to amount of addition of the three seesweed polysaccharides, the whiteness(L-value) was increased but the yellowness(a-value) and the redness(b-value) decreased. Taste and crispness were increased in the case of 0.1-1.0%(w/w) of sodium alginate, but agar and carrageenan decreased.

키워드

참고문헌

  1. Food Industry v.121 no.9 Scientific Explanation on Busugae Kim, J.M.
  2. J. Jap., Soc. Starch v.23 no.1 Studies on Structure and Physicochemical Properties of Starch Kainuma, K.J.;Miyamoto, S.K.;Yoshioka, S.I.;Suzuki, S.G. https://doi.org/10.5458/jag1972.23.59
  3. v.58 no.3 Portion NMR and Dielectric Measurement on Sucrose Filled Agar Gel and Starch Pastes Graciela, Padua W. https://doi.org/10.1111/j.1365-2621.1993.tb04334.x
  4. J. Food Sci. v.56 no.2 Effect of Propylene Glycol Alginate and Xanthan Gun on Stability of O/W Emulsions Yilmazer, G.;Carrillo, A.R.;Kokini, J.L. https://doi.org/10.1111/j.1365-2621.1991.tb05316.x
  5. J. Food Sci. v.57 no.4 Kappa-Carrageenan Effects on the Gelation Properties of Simulated Oven-roasted Turkey breast Juice Bater, B.;Descamps, O.;Maurer, A.J. https://doi.org/10.1111/j.1365-2621.1992.tb14307.x
  6. J Korean Soc Food Sci Nutr v.26 no.6 Emulsion Properties of Casein-Alginate Mixtures Hwang, J.K.;Choi, M.J.;Kim, C.T.
  7. Korean J Food Sci Technol v.25 no.2 Effects of Sodium Alginate, Gum Karaya and Gum Arabic on the Foaming Properties of Sodium Caseinate Yang, S.T.;Kim, M.S.;Park, C.O.
  8. J. Korean Fish Soc. v.36 no.1 Preparation of the Depolymerized Alginates by Physical Treatment Processing with Organic Acids Joo, D.S.;Choi, Y.S.;Cho, S.Y.
  9. Korean J. Food Sci. Technol. v.22 Shelf-life study of Yukwa(korean traditional puffed rice cake) and substiution of puffing medium to air Shin, D.H.;Kim, M.K.;Chung, T.K.;Lee, H.Y.
  10. Korean J. Food Sci. Technol. v.25 Shelf-life extension of Yukwa(oil puffed rice cake) by $O_2$ preventive packing Shin, D.H.;Choi, U.
  11. Korean J. Food Culture v.19 no.1 Effect of Palm oil and Soybean oil on the Quality and Shelf-life of Yugwa Base Jeon, Y.J.;Kim, J.M.;Hwang, H.S.;Song, Y.A.;Park, H.Y.
  12. Korean J. Nutr. v.20 no.6 A Study on nutritional evaluation about commercial korean traditional foods Kye, S.H.;Yoon, S.I.
  13. Korean home economics association v.26 no.3 A Study on the utilization status of Korean traditional cookies and the evaluation of their commercial products' quality Yim, K.Y.;Kim, S.H.
  14. Korean J. Dietary Culture v.2 no.1 Studies on the sensory characteristics of traditional korean cookies Lee, C.H.;Maeng, Y.S.;Ahn, H.S.
  15. Korean J. Food Sci. Technol. v.21 Quality characteristics of Yukwa(Popped rice snack) made by different varieties of rice Shin, D.H.;Kim, M.K.;Chung, T.K.;Lee, H.Y.
  16. Korean J. Food Sci. Technol. v.23 Yukwa quality on mixing of non-waxy rice Sin, D.H.;Choi, U.;Lee, H.U.
  17. J. Korean Soc. Food Nutr. v.14 no.1 Effect of the Addition of Soy Products on the Quality of Busuge(Sanja) Base J.M.;Wei, L.S.
  18. Korean J. Soc. Food Sci. v.6 no.1 A Study on mass production of korean traditional cookies manufacturing process and machinery Kye, S.H.;Yoon, S.I.;Yum, C.A.
  19. Korean J. Food Sci. Techol. v.14 no.2 Effect of Steeping Process on Viscosity and raising power of Glutinous Rice Yang, H.C.;Hong, J.S.;Kim, J.M.
  20. J. Korean Soc. Food Nutr. v.22 no.2 Quality Properties of Yu-Kwa by the frying time of soybean oil Lim, Y.H.;Lee, H.Y.;Jang, M.S.
  21. Yugwa manufacturing method and It's manufacturing equipment Kim, J.M.
  22. Food Sci. v.15 no.2 Study on properties and name for Busugae Kim, J.M.;Yang, H.C.
  23. The Science of Food Gaman, P.M.;Sherrington, K.B.