한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제27권6호
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  • Pages.671-680
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  • 2011
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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현미 식이섬유를 첨가한 튀김가루의 품질 특성

Quality Characteristics of Frying Mix added with Brown Rice Fiber

  • 최승일 (씨제이제일제당 식품연구소 소재솔루션센터) ;
  • 김태종 (씨제이제일제당 식품연구소 소재솔루션센터) ;
  • 박진희 (씨제이제일제당 식품연구소 소재솔루션센터) ;
  • 임춘선 (씨제이제일제당 식품연구소 소재솔루션센터) ;
  • 김문용 (씨제이제일제당 식품연구소 소재솔루션센터)
  • Choi, Seung-Il (Food Ingredients Solution Center, Institute of Food Research, CJ CheilJedang) ;
  • Kim, Tae-Jong (Food Ingredients Solution Center, Institute of Food Research, CJ CheilJedang) ;
  • Park, Jin-Hee (Food Ingredients Solution Center, Institute of Food Research, CJ CheilJedang) ;
  • Lim, Chun-Son (Food Ingredients Solution Center, Institute of Food Research, CJ CheilJedang) ;
  • Kim, Mun-Yong (Food Ingredients Solution Center, Institute of Food Research, CJ CheilJedang)
  • 발행 : 2011.12.30
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초록

In this study, frying mix was prepared containing 0.5, 1.0, 1.5 or 2.0% brown rice fiber(BRF). The samples along with a control were then compared regarding their quality characteristics, including pasting properties, spreadability, pick-up ratio, color, textural characteristics, moisture and oil contents, and sensory qualities, all to determine the optimal ratio of BRF. For the pasting properties of frying mix, the control group was evidenced by a significantly higher peak viscosity, through viscosity, and final viscosity than that observed in the BRF samples. Breakdown was the highest at the 1.0% addition level, and time to peak viscosity and pasting temperature were maximal with the 0.5% addition. There was no significant difference in setback among the experiments. Spreadability and pick-up ratio of frying batter were not significantly different among the samples. As the BRF content increased, the lightness, greenness decreased, whereas yellowness increased. The BRF samples presented significantly higher hardness of fried batter than the control group and there was no significant difference in crispiness among the samples. Moisture content of fried sweet potato decreased with increasing BRF and oil content was the maximum on the control group. In the sensory evaluation, appearance, color, flavor, savory taste, yellowishness, coating thickness, off-flavor, and oiliness were not significantly different among the fried sweet potato samples. Bindingness, crispiness, and chewiness were highest in the control samples but minimal at a addition level of 2.0%. The control group evidenced significantly higher overall acceptability than were observed in the BRF samples. In conclusion, the results demonstrated that 0.5~1.0% BRF may prove quite useful as a additive for frying mix in the preparation of fried sweet potato and may provide favorable textural and functional properties.

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참고문헌

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