The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Optimization of Modified Starches on Retrogradation of Korean Rice Cake(Garaeduk)

가래떡의 노화 억제에 관한 변형 전분의 최적화

  • Published : 2006.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03 ${\sim}$ 1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2${\rightarrow}$26.1${\rightarrow}$27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9${\rightarrow}$21.4${\rightarrow}$22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L$^*$value was not changed practically with the storage time and seemed to be stable. The a$^*$ value of the samples was followed by control(2.21${\rightarrow}$5.34: 141.6%), ASA (2.01${\rightarrow}$4.22: 110.0%), SSOS (2.78${\rightarrow}$4.87: 75.2%) and SHPP (2.12${\rightarrow}$3.40: 60.4%) in order of color change. Also the b$^*$ value of the samples was followed by control(4.32${\rightarrow}$6.35: 47.0%), ASA (4.66${\rightarrow}$5.73: 23.0%), SSOS (4.90${\rightarrow}$5.89: 20.2%) and SHPP (4.89${\rightarrow}$5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.

본 연구는 변형 전분이 가래떡의 노화에 어떤 영향을 미치는지를 규명하기 위해 실시하였다. 우선 변형전분이 가래떡의 노화에 미치는 영향을 Avrami equation으로 검토하였는데 그 결과 Avrami equation 지수 n값은 실험구 모두 1.03${\sim}$l.31범위로 나타났다. 이것은 변형 전분을 첨가한 가래떡 전분 입자의 결정화 즉시노화가 일어난다는 것을 의미하며 대조구(control)의Avrami equation 지수 n값이 가장 높은 값을 나타내었다. 노화속도상수 k는 대조구에 비해서 변형 전분을 첨가한 경우가 낮게 나타났으며 그 중 SHPP가 가장 낮게 나타났다. 이러한 경향은 노화 속도의 시간 상수 1/k값에서도 잘 나타나 있다. 시차주사열량기(DSC, differential scanning calorimeter)를 이용한 변형 전분의 가래떡에 대한 열적 특성 검토에서는 저장 기간에 따라 변형 전분을 사용한 경우 전분 입자의 호화 개시 온도가 조금씩 높아졌고 그 중 SHPP가 가장 완만하게 상승하였다. 떡의 최대 호화온도에서도 저장기간에 따라 SHPP는 거의 변하지 않고 SSOS, ASA는 약간 증가하였고 대조구는 더 많이 증가한 것으로 나타났다. 용융 enthalpy(${\Delta}$H)는 대조구(21.2${\rightarrow}$26.1${\rightarrow}$27.1)에 비해서 변형 전분을 첨가한 경우(SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4)가 용융 enthalpy가 적은 것으로 나타났으며 특히 SHPP의 경우는 가장 적은 폭으로 증가하였다. 가래떡의 열 용융 신전성(열용융신전성(熱熔融伸剪性), Martindiameter)은 대조구, ASA, SSOS, SHPP 순으로 좋게 나타났으며 SHPP를 첨가한 것이 가장 좋은 용융 신전성을 나타내었다. 변형 전분을 첨가한 가래떡의 색깔과 관능적 조직감의 경우에는 L$^*$값은 저장 기간에 따라 SSOS와 SHPP의 경우에는 그 값이 많이 변하지 않고 안정한 편이었다. a$^*$값은 대조구(2.21${\rightarrow}$5.34 : 141.6%), ASA(2.01${\rightarrow}$4.22 : 110.0%), SSOS(2.78${\rightarrow}$4.87 : 75.2%), SHPP(2.12${\rightarrow}$3.40) : 60.4%)의 순이었다. 또 b$^*$값은 대조구(4.32${\rightarrow}$6.35 : 47.0%), ASA(4.66${\rightarrow}$5.73 : 23.0%), SSOS (4.90${\rightarrow}$5.89 : 20.2%), SHPP(4.89${\rightarrow}$5.12 : 4.7%) 순서로 SHPP가 가장 색깔 변화가 없었다. 관능적 조직감은 변형 전분을 사용한 경우 높게 나타나고 특히 SHPP는 가장 좋은 관능적 조직감을 유지하는 것으로 나타났다.

Keywords

References

  1. Hoover, R. Starch retrogradation. Food Reviewes International 11:331-335. 1995 https://doi.org/10.1080/87559129509541044
  2. Gudmundsson, M. Retrogradation of starch and the role of its components. Thermochimica Acta. 246:329-335. 1994 https://doi.org/10.1016/0040-6031(94)80100-2
  3. Song, JC and Park, HJ. Function of various hydro-colloids as anticaking agents in Korean rice cake. J. Korean Soc. Food Sci. 32:1253-1261. 2003 https://doi.org/10.3746/jkfn.2003.32.8.1253
  4. Baker, LA and Rayas-Duarte, P. Retrogradation of Amaranth starch at different storage temperature and the effect of salt and sugars. Cereal Chem. 75:308-314. 1998 https://doi.org/10.1094/CCHEM.1998.75.3.308
  5. Son, HS, Park, SO, Hwang, HJ and Lim, ST. Effect of oligosaccharide syrup addition on the retrogradation of a Korean rice cake (Karedduk). Korean J. Food Sci. Technol. 29:1213-1221. 1997
  6. Leloup, VM, Colonna, P and Ring, SG. Physicochemical aspects of resistant starch. J. Cereal Sci. 16:253-257. 1992 https://doi.org/10.1016/S0733-5210(09)80088-X
  7. Kohyama, K and Nishinari, K Cellulose derivatives effects on gelatinization and retrogradation of sweet potato starch. J. Food Sci. 57:128-132. 1992 https://doi.org/10.1111/j.1365-2621.1992.tb05439.x
  8. Farhat, IA Blanshard, MV, Descamps, M and Mitchell, JR Effect of sugars on retrogradation of waxy maize starch-sugar extrudes. Cereal Chem. 77:202-208. 1999 https://doi.org/10.1094/CCHEM.2000.77.2.202
  9. Jang, JK, Lee, SH, Cho, SC and Pyun, YR. Effect of sucrose on glass transition, gelatinization, and retrogradation of wheat starch. Cereal Chem. 78:186-192. 2001 https://doi.org/10.1094/CCHEM.2001.78.2.186
  10. LeBotlan, D and Desbois, P. Starch retrogradation study in presence of sucrose by low-resolution nuclear magnetic resonance. Cereal Chem. 72:191-193. 1995
  11. Eerlingen, RC, Jacobs, H and Dekcour JA. Enzyme resistant starch. V. Effect of retrogradation of waxy maize starch on enzyme susceptibility. Cereal Chem. 71:351-356. 1994
  12. Shin, IY, Kim, HI and Kim, CS. Effect of sugar alcohol on wheat starch gelatinization and retrogradation. J. Korean Soc. Food Sci. 28:1251-1255. 1999
  13. Park JW, Park, HJ and Song, JC. Suppression effect of maltito1 on retrogradation of Korean rice cake (Karedduk). J. Korean Soc. Food Sci 32:175-180. 2003 https://doi.org/10.3746/jkfn.2003.32.2.175
  14. Wang, YJ and Jane, J. Correlation between glass transition temperature and starch retrogradation in the presence sugars and maltodexrins. Cereal Chem. 71:527-531. 1994
  15. Gerrard, JA, Every, D, Sutton, KH and Gilpin, MJ. The role of maltodextrins in the staling of bread. J. Cereal Sci. 26(2):201-209. 1997 https://doi.org/10.1006/jcrs.1997.0121
  16. Kwon, HJ and Kim, YA. Effects of adding sugars and lipids on characteristics of cooked rice. J. Korean Soc Food Sci. 15:163-170. 1999
  17. Hibi, Y. Kitamura, S. and Kuge, T. Effects of lipids on retrogradation of cooked rice. Cereal Chem. 67:163-170. 1999
  18. Kulwinde, K and Narpinder, S. Amylose-lipid complex formation during cooking of rice flour. Food Chem. 71(4):51-517. 2000 https://doi.org/10.1016/S0308-8146(00)00124-2
  19. Mun, SH, Kim, JO, Lee, SK and Shin, MS. Retrogradation of sucrose fatty acid ester and soybean oil added rice flour gels. Korean J. Food Sci. Technol. 28:305-310. 1996
  20. Jang, JK, Lee, YH, Lee, SH and Pyun, YR Effect of sodium stearoyl lacty1ate on complex formation with amylopectin and on gelatinization and retrogradation of wheat starch. Korean J. Food Sci. Technol. 32:500-5007. 2000
  21. Shin, MS. Influence of water and surfactants on wheat starch gelatinization and retrogradation. Korean J. Soc. Food Sci. 23(1):116-121. 1991
  22. Bean, MM, Hanamoto, MM, Nishita, KD, Mecham, DK and Fellers, DA Soy-fortified wheat-flour blends. IV. storage stability with several surfactant additives. Cereal Chem. 54:1159. 1977
  23. Sohn, CB and Lee, SM Effect of retrograde restraint of rice cake using raw starch saccharifying ${\beta}-amylase$ from Bacillus polymyxa No.26. Korean J. Food Sci. Technol. 26:459-463. 1994
  24. 황기운. 떡의 노화방지용 아밀라제 함유 유연성 조성물. 한국공개특허 1996-0004447. 1996
  25. 서중일. 보존성과 기호도가 우수한 떡의 제조방법. 한국공개특허 1997-0009584. 1997
  26. Lim, KS and Hwang, IK, Effects of hydrocolloids on wheat flour rheology. Korean J. Soc. Food Sci. 15: 203-209. 1999
  27. Mettler, E and Seibel, W. Optimizing of rye bread recipes containing mono-diglyceride, guar gum, and carboxymethylcellulose using a maturograph and an ovenrise recorder. Cereal Chem. 72:109-115. 1995
  28. 김일환. 전분질 식품의 노화방지방법. 한국공개특허 1986-0000236. 1986
  29. Song, JC and Yang, HC. Food Additives. pp.394. Semoonsa. 1990
  30. Song, JC and Park, HJ. Physical, functional, textural and rheological properties. University of Ulsan Press. pp. 413-483, pp. 637-639. 2000
  31. Kang, KJ, Kim, K, Lee, SK and Kim, SK. Relationship between molecular structure of acid hydrolyzed rice starch and retrogradation. Korean J. Food Sci. Technol. 29:876-881. 1997
  32. Kim, SK, Lee, AR, Lee, SK, Kim, KJ and Cheon, KC. Firming rates of cooked rice differing in moisture contents. Korean J. Food Sci. Technol. 28:877-881. 1996
  33. Kum, JS, Lee, SH, Lee, HY and Lee C. Retrogradation behavior of rice starches differing in amylose content and gel consistency. Korean J. Food Sci. Technol. 28:1052-1058. 1996
  34. Mclver, RG, Axford, DWE, Colwell, KH and Elton GAH. Kinetic study of the retrogradation of gelatinized starch. J. Sci. Food Agric. 19:560-565. 1968 https://doi.org/10.1002/jsfa.2740191003
  35. Donovan, JW, Lorenz, K and Kulp K. Differential scanning calorimetry of heat-moistrue treated wheat and potato starch. Cereal Chem. 60:381-385. 1983
  36. Wada, K, Takahashi, K, Shirai, K and Kawamura, A. Differential thermal analysis(DTA) applied to examining gelatinization of starches in foods. J. Food Sci. 44:1366-1370. 1979 https://doi.org/10.1111/j.1365-2621.1979.tb06440.x
  37. Biliaderis, CG, Maurice, TJ and Vose, JR. Starch gelatinization phenomena studied by differential scanning calorimetry. J. Food Sci. 45:1669-1673. 1980 https://doi.org/10.1111/j.1365-2621.1980.tb07586.x
  38. Hyun, CK, Park, KH, Kim, YB and Yoon IH. Differential scanning calorimetry of rice starch. Korean J. Food Sci. Technol. 20:331-337. 1988
  39. Krueger, BR, Knutson, CA, Inglett, GE and Water, CE. A DSC study on the effect of scanning on gelatinization behavior of com starch. J. Food Sci. 52: 715-720. 1987 https://doi.org/10.1111/j.1365-2621.1987.tb06709.x
  40. Jeon, ER, Kim, KE and Jung, LH. Effects of Sikhe dietary fibers on the rice starch gelatinization and retrogradation properties. Korean J. Soc. Food Cookery Sci. 18(2):29-35. 2002
  41. Wang, YJ and Jane, J. Correlation between glass transition temperature and starch retrogradation in the presence sugars and maltodextrins. Cereal Chem. 71:527-531. 1994
  42. Song, JC and Park HJ. Microstructural and melting characteristics of imitation cheese analog. Korean J. Food Sci. Technol. 18:11-15. 1986
  43. Choi, CR and Shin, MS. Effects of sugars on the retrogradation of rice flour gels. Korean J. Food Sci. Technol. 28:904-909. 1996
  44. Lee, SW and Rhee, C. The effect of water activity and temperature on the retrogradation rate of gelatinized corn starch. Korean J. Food Sci. Technol. 26:370-374. 1994
  45. Koh, BK. Development of the method to extend shelf life of Backsulgi with enzyme treatment. Korean J. Soc. Food Sci. Nutr. 15(5):533-538. 1999