한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제30권5호
  • /
  • Pages.531-539
  • /
  • 2014
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

복숭아 첨가 막편의 저장성 및 노화 특성

Storage Characteristics and Retrogradation Property of Makphyun Containing Peach

  • 김현정 (충남대학교 식품영양학과) ;
  • 심은경 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Kim, Hyun Jeong (Department of Food & Nutrition, Chungnam National University) ;
  • Shim, Eun Kyoung (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
  • 투고 : 2014.07.15
  • 심사 : 2014.09.03
  • 발행 : 2014.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The purpose of this study was to determine the storage characteristics of Makphyun, a kind of rice cake, containing peach and Makgeolli. The effect of peach paste (0, 5, 10 or 20%) on the storage qualities of Makphyun was evaluated during storage at $20{\pm}2^{\circ}C$ for 3 days. As the amount of peach paste increased, the loss of water in peach Makphyun decreased during storage. The sugar concentration ($^{\circ}Brix$) increased with the amount of peach paste. Textural properties by TPA showed that the hardness of Makphyun containing 20% peach paste was the lowest among the treated samples. However, the hardness of all Makphyuns increased during storage, regardless of the amount of peach paste. In accordance with texture results, DSC (Differential Scanning Calorimetry) showed that the enthalpy of Makphyun with 20% peach addition was the lowest, demonstrating the delaying effect of peach paste on the retrogradation of rice cake. From these results, it was determined that the addition of peach to Makphyn extends shelf-life by delaying retrogradation.

키워드

참고문헌

  1. Ahn GJ. 2010. Quality characteristics of sulgidduk prepared with amount of purple sweet potato powder. Korean J Culinary Res 16(1):127-136
  2. Chen H, Rbubenthaler GI, Leung HK, Baranowski JD. 1988. Chemical, physical, and baking properties of apple fiber compared with wheat and oat bran. Cereal Chem 65(3):244-247
  3. Chio IJ, Kim YA. 1992. Effect of addition of dietary fibers on quality of backsulgies. Korean J Food Cook Sci 8(3):281-289
  4. Choi EH. 2007. Quality characteristics of sulgidduk prepared with aloe aera sap during storage. Korean J Food Culture 22(3):330-335
  5. Choi HY. 2009. Antimicrobial activity of paeonia japonica extract and its quality characteristic effects in sulgidduk. Korean J Food Cook Sci 25(4):435-444
  6. Choi WS, Chae KY. 2012. Quality characteristics of sulgidduk by the addition of apricot paste. Korean J Food Cook Sci 28(6):695-701 https://doi.org/10.9724/kfcs.2012.28.6.695
  7. Chung DH. 2004. The history of alcohol tradition in korea. Shinkwang Publishing, Seoul, Korea. pp 271-298
  8. Hong JS. 2002. Quality characteristics of daechupyun by the addition of jujube paste. Korean J Food Cook Sci 18(6): 677-683
  9. Jeong YZ, Jin SY, Han YS. 2014. Functional and quality characteristics of glutinous barley jeung-phun added with beet (beta vulgaris L.) powder. Korean J Food Nutr 27(1): 1-9 https://doi.org/10.9799/ksfan.2014.27.1.001
  10. Kang IH. 1978. Korean life history. Samyoungsa. Seoul, Korea. p 82
  11. Kim GS. 2010. Rice cake preference and intake of college students-focus in on Daegu region. MS Thesis. Yeungnam University, Daegu, Korea. p 9
  12. Kim GY, Youn GH. 1984. Effects of hydrocolloids on quality of Packsulki. Korean J Food Sci Technol 16(2):159-164
  13. Kim HA. 2006. Quality characteristics of sulgidduk with ripedand mellowed persimmon paste. MS Thesis. SejongUniversity, Seoul, Korea. p 25
  14. Kim HJ, Kim KR, Chung WY, Park KK. 2008. Development of effective compositions comprising the extract of Prunus persica for detoxication of tobacco-derived substances. Abstract No II-117 presented in 2008 Annual Meeting of The Korean Society of Medicinal Crop Science. Seoul, Korea. pp 465-466
  15. Kim HJ, Shin SK, Kim MR. 2013. Storage quality characteristics of bread added with dried mulberry pomace. J Korean Soc Food Sci Nutr 42(12):1972-1980 https://doi.org/10.3746/jkfn.2013.42.12.1972
  16. Kim HY, Kim MR, Go BG. 2004. Food quality evaluation. Hyoil. Seoul, Korea. pp 63-68
  17. Kim JS, Kwak EJ. 2010. Quality characteristics of sulgidduk containning yam (Diocorea japonica thumb) powder. Korean J Food Culture 25(3):342-349
  18. Kim KH, Kim DM, Yu SR, Yook HS. 2012. Antioxidant and whitening activities of various cultivars of korean unripe peaches (Prunus persica L. Batsch). J Korean Soc Food Sci Nutr 41(2):156-160 https://doi.org/10.3746/jkfn.2012.41.2.156
  19. Kim MR, Song HN. 2005. Food treasures for moderns. Kyomunsa. Seoul, Korea. pp 132-133
  20. Ko SH. 2012. Quality characteristics of sulgidduk and julpyun with beet(BetavulgarisL.)leaf and root. ph D Dissertation, Sejong University, Seoul, Korea. p 101
  21. Ko YS, Shim KH. 2014. Quality characteristics and antioxidant activity of jeung-pyun added with ju-bak powder. J East Asian Soc Dietary Life 24(2):190-200
  22. Lee HB, Yang CB, YU TJ. 1972. Studies on the chemical composition of some fruit vegetables and fruits in korea. Korean J Food Sci Technol 4(1):36-43
  23. Lee JA, Choi SH. 2011. Quality characteristics of muffins added with mulberry concentrate. Korean J Culinary Res 17(4):285-294
  24. Lee JH, Kim MR, Min HS, Lee YE, Song ES, Kwon SJ, Kim MJ, Song HN. 2008. The food & Principal of cookery. Kyomunsa. Pajoo, Korea. p 359
  25. Lee JS, Hong JS. 2005. Quality characteristics of sulgidduk with the addition of citron preserved in sugar. Korean J Food Cook Sci 21(6):851-858
  26. Lee SJ, Kim JH, Jung YW, Park SY, Shin WC, Park CS, Hong SY, Kim GW. 2011. Composition of organic acids and physiological functionality of commercial makgeolli. Korean J Food Sci Technol 43(2):206-212 https://doi.org/10.9721/KJFST.2011.43.2.206
  27. Lim JH, Jeong SY, Kim JH. 2010. Quality characteristics of sulgidduk by the addition of maesil(Prune Mume) cocentrate. Korean J Food Cook Sci 26(6):761-771
  28. Lim YT, Kim D, Ahn JB, Choi SH, Han GP, Kim GH, and Jang KI. 2012. Quality characteristics of madeleine with peach(Prunus persica L. Batsch) juice. J Korean Soc Food Sci Nutr 25(3):664-670 https://doi.org/10.9799/ksfan.2012.25.3.664
  29. Michael Murray, J Pizzorno. 2005. The encyclopedia of healing foods. Artia books. New York, USA. pp 301-302
  30. Oh HE, Hong JS. 2008. Quality characteristics of sulgidduk added with fresh sweet potato. Korean J Food Cook Sci 24(4):501-510
  31. Oh SD, Lee GC. 2010. Original Articles : A Literature Review on the Types of Joseon Dynasty Tteok (Korean Rice Cake) according to its Main Ingredient. Korean J Food Culture 25(1):25-35
  32. Park GS, Shin YJ. 1988. Mechanical characteristics and preferences of gamguksulgi-dduk by different addition of chrysanthemum indicum L. J East Asian Soc Dietary Life 8(3):289-296
  33. Park YK, Kim HS, Park HY, Han GJ, Kim MH. 2011. Retarded retrogradation effect of garaetteok with apple pomace dietary fiber powder. Korean J Food Culture 26(4):400-408
  34. Park YM, Kim MH, Yoon HH. 2012. Quality characteristics of sulgidduk added with purple sweet potato. Korean J Culinary Res 18(1):54-64
  35. Seok JE. 2010. Quality characteristics and antimicrobial activity of omija sulgidduk. MS Thesis. Ewha Womans University, Seoul, Korea. pp 2-3
  36. Shin YJ, Park GS. 2006. Quality characteristics of apricot sulgidduk with different addition amounts of apricot juice. Korean J Food Cook Sci 22(6):882-889
  37. Song JC, Park HJ. 2003. Effect of starch degradation enzymes on the retrogradation of a korean rice cakes. J Korean Soc Food Sci Nutr 32(8):1262-1269 https://doi.org/10.3746/jkfn.2003.32.8.1262
  38. Wada K, Takahashi K, Shirai K, Kawamura A. 1979. Differential thermal analysis applied to examining gelatinization of starches in foods. J Food Sci 44(5):1366-1368 https://doi.org/10.1111/j.1365-2621.1979.tb06440.x
  39. Yoo JN, Kim YA. 2001. Effect of oligosaccharide addition on gelatinizationo and retrogradation of backsulgies. Korean J Food Cook Sci 17(2):156-164

피인용 문헌

  1. Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Portulaca oleracea L. vol.44, pp.10, 2015, https://doi.org/10.3746/jkfn.2015.44.10.1517
  2. Quality Characteristics of Sulgidduk Added with Lactuca sativa during Storage vol.30, pp.2, 2020, https://doi.org/10.17495/easdl.2020.4.30.2.90
  3. Quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory powder during storage vol.27, pp.5, 2014, https://doi.org/10.11002/kjfp.2020.27.5.523