Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Retarded Retrogradation Effect of Garaetteok with Apple Pomace Dietary Fiber Powder

사과박 식이섬유분말을 첨가한 가래떡의 노화억제효과

  • Park, Young-Kyoung (Department of Food engineering, Dankook University) ;
  • Kim, Hee-Sun (Department of Food engineering, Dankook University) ;
  • Park, Hye-Young (National Academy of Agricultural Science, Rural Development Administration) ;
  • Han, Gwi-Jung (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Myung-Hwan (Department of Food engineering, Dankook University)
  • Received : 2011.08.03
  • Accepted : 2011.08.22
  • Published : 2011.08.31
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Abstract

This study was performed to analyze the retarded degree of Garaetteok retrogradation added with different ratios 0-15% (w/w) of apple pomace dietary fiber powder (DFP). SEM (${\times}$500) showed that air cell size on the Garaetteok surface increased as DFP content increased, whereas control had a compact structure without air cells. The degrees of Garaetteok retrogradation after 3 days at 4 and 25$^{\circ}C$ by ${\alpha}$-amylase iodine method were 57.44 and 41.55% for control, respectively. On the other hand, those of 15% DFP Garaetteok were 28.38 and 15.05%, respectively. Enthalpy changes (${\Delta}$E) by DSC of control, 10 and 20% DFP Garaetteok after 3 days of storage at 4$^{\circ}C$ were 4.41, 4.17, and 3.80 J/g, respectively, whereas those at 25$^{\circ}C$ were 2.14, 1.04, and 0.72 J/g. Hardness of 15% DFP Garaetteok was around 48% compared to that of control after 3 days of storage at 25$^{\circ}C$. Increasing DFP content from 0 to 15% decreased L color value from 86.2 to 55.1, whereas a and b values increased from -1.9 to 8.9 and from 5.3 to 20.8, respectively. In a sensory intensity test, hardnesses of 15% DEP Garaetteok were significantly different at 1 and 0.1% compared to those of control after production and followed by storage for 3 days at 4$^{\circ}C$, respectively.

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