Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of additives on physicochemical properties of gruels during storage

첨가 재료에 따른 저장 중 죽의 품질 특성에 미치는 영향

  • Shim, Ye-Eun (Department of Food Science and Biotechnology, Gachon University) ;
  • Kum, Jun-Seok (Korea Food Research Institute) ;
  • Ahn, Yong-Sik (Korea Food Research Institute) ;
  • Park, Jong-Dae (Korea Food Research Institute) ;
  • Choi, Hyunwook (Department of Functional Food and Biotechnology, Jeonju University) ;
  • Seo, Dong-Ho (Department of Food Science and Technology, Chonbuk National University) ;
  • Lee, Byung-Hoo (Department of Food Science and Biotechnology, Gachon University)
  • Received : 2019.12.10
  • Accepted : 2020.02.20
  • Published : 2020.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the effects of additives on the physicochemical properties of gruels during storage. The color, a-value, and b-value of fine-nut, dried pollack, soybean, and chicken gruels increased, while the L-value and whiteness decreased. In addition, the a-value, b-value, and L-value of oyster mushroom gruel decreased upon increase in the storage period. Texture analyzer measurements of gruels revealed that the gumminess, cohesiveness, adhesiveness, and hardness decreased during the storage period of 90 days. The amylose and total sugar contents were also decreased during this storage period. Majority of the fatty acid composition of the gruels during the storage period at 25℃ was due to unsaturated fatty acid. The total unsaturated fatty acid content decreased, whereas saturated fatty acid content increased during the storage period of 45 days.

저장 중 죽류의 이화학적 품질 변화는 90일이 경과되면서 초기 값에 비해 색도는 잣죽의 L값이 감소하는 경향을 나타내었으며, 반면 a와 b는 증가하는 경향을 나타내었다. 북어죽, 콩죽과 닭죽의 L값은 큰 변화가 없었으며, a, b값은 증가하는 경향을 나타내었다. 버섯죽은 L, a, b값이 감소하는 경향을 나타내었다. 저장 기간 중 북어죽, 버섯죽, 닭죽, 콩죽의 ΔE값은 큰 변화가 없었으며, 잣죽의 경우 30일이 경과되면서부터 증가하는 경향을 나타내었다. 조직감의 변화는 gumminess, cohesiveness, adhesiveness, hardness가 감소하는 경향을 나타내었으며, 점도와 밀접한 관계가 있는 adhesiveness의 경우 북어죽, 닭죽, 잣죽, 콩죽, 버섯죽의 순으로 감소하는 경향을 나타내었다. 초기 아밀로오스 함량은 북어죽 28.73%, 닭죽 26.23%, 버섯죽 24.98%, 콩죽 22.87%, 잣죽 22.38%의 순으로 아밀로오스를 함유하고 있었으며, 저장 90일째에도 아밀로오스 함량에는 북어죽, 닭죽, 버섯죽, 콩죽, 잣죽의 순으로 나타났다. 전당의 함량은 잣죽, 콩죽, 버섯죽, 닭죽과 북어죽이 각각 36.48, 36.33, 36.24, 35.28, 34.82%로 나타났으며, 저장기간 90일 이후의 전당의 함량은 버섯죽, 콩죽, 잣죽, 닭죽, 북어죽의 순으로 나타났고, 북어죽을 제외한 죽의 전당의 범위는 31.62-33.54%로 나타났다. 또한 5가지 죽 모두 포화지방산은 증가한 반면 불포화지방산은 감소하였다. 이와 같이 죽류의 저장 중 이화학적 품질은 저장 30일까지 큰 변화 없이 완만히 감소하는 경향을 나타내었다. 이렇듯 HMR 식품으로서 가치가 있는 죽의 저장성을 증가시킴으로써 서양식 위주로 발전하고 있는 HMR 시장에 한식을 널리 보급하는데 도움이 될 것이다.

Keywords

References

  1. Bourne MC. Texture profile analysis. Food Technol. 32: 62-66 (1978)
  2. Chang MS. The nutritional study of Korean traditional gruels (I)-chemical proportions of the typical Korean gruels. Fam. Environ. Res. 13: 3-11 (1975)
  3. Dubois, M., K. A. Gilles, J. K. Hamilton, P. t. Rebers, F. Smith. Colorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356 (1956) https://doi.org/10.1021/ac60111a017
  4. Juliano, B.O.: A simplified assay for milled-rice amylose, Cereal Sci. Today 16: 334-338 (1971)
  5. June JH, Yoon JY, Kim HS. A study on the development of 'Hodojook'. J. Korean Soc. 13: 509-518 (1998a)
  6. June JH, Yoon JY, Kim HS. A study on the preference of Korean traditional 'Jook'. J. Korean Soc. 13: 497-507 (1998b)
  7. Kim MJ. Characteristics of ordinary diets in present. J. Korean Home Econ. Assoc. 44: 151-160 (2006)
  8. Kim KH, Cho HS. The physicochemical and sensory characteristics of jook containing different levels of skate (Raja kenojei) flour. J. East Asian Soc. Diet. Life 18: 207- 213 (2008)
  9. Kim GY, Lee CJ, Park HW. A comparative study on the literature of the cooking product of grain (rice, gruel) in Imwonshibyukji (I). J. East Asian Soc. Diet. Life 8: 360-378 (1998)
  10. Kim JM, Suh DS, Kim YS, Kim KO. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Korean J. Food Sci. Technol. 36: 410-415 (2004)
  11. Kim JW, Sung KH. A study on the quality characteristics of kiwigruel with added kiwi concentrate. J. East Asian Soc. Diet. Life 20: 313-320 (2010)
  12. Kramer JKG, Blackadar CB, Zhou J. Evaluation of two GC columns (60-m SUPELCOWAX 10 and 100-m CP sil 88) for analysis of milkfat with emphasis on CLA, 18 1, 18 2 and 18 3 isomers, and short-and long-chain FA. Lipids 37: 823-835 (2002) https://doi.org/10.1007/s11745-002-0967-2
  13. Lee SW, Bae SK, Rhee C. Studies on the physico-chemical properties of the pine nut's gruel during storage. Korean J. Food Sci. Technol. 32: 140-146 (2000)
  14. Lee HJ, Chang PS, Lee YH. Classification and category determination of Korean traditional cereal foods. Food Sci. Ind. 36: 47-65 (2003)
  15. Lee HY, Chung LN, Yang IS. Conceptualizing and prospecting for home meal replacement (HMR) in Korea by Delphi technique. J. Nutr. Health 38: 251-258 (2005)
  16. Lee HJ, Jurn JI. Research of kinds of rice porridges and recipes of it. J. Korean Soc. Food Sci. Nutr. 13: 281-290 (2000)
  17. Lee HO, Kim ES, Jang MS. Effect of different methods of cooking on sensory and nutritional properties of Kongjook. Korean J. Food Cook. Sci. 7: 35-40 (1991b)
  18. Lee YN, Sin MJ, Kim BN. A study on the present state of traditional food. J. Korean Soc. 6: 71-81 (1991a)
  19. Lee JE, Suh MH, Lee HG, Yang CB. Characteristics of Job's tear gruel by various mixing ratio, particle size and soaking time of Job's tear and rice flour. Korean J. Food Cook. Sci. 18: 193-199 (2002)
  20. Sim EY, Lee JY, Cho JH, Yoon MR, Kwak JE, Kim NG, Jeon YH, Lee CK, Lee, JS, Hong HC. Quality characteristics of porridge made from different Korean rice varieties including high yield tongil-type rice. Korean J. Food Preserv. 25: 651-658 (2018) https://doi.org/10.11002/kjfp.2018.25.6.651
  21. Zhang X, Lee FZ, Kum JS, Ahn TH, Eun JB. The effect of processing condition on preference in sensory quality of pine nut gruel. Korean J. Food Sci. Technol. 35: 33-37 (2003).