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강정과 다식의 탄수화물 특성 및 저장성에 관한 연구

Title
강정과 다식의 탄수화물 특성 및 저장성에 관한 연구
Other Titles
(A) study on the carbohydrate characteristics and storage stability of "Kangjeong" and "Dashik"
Authors
이혜숙
Issue Date
1985
Department/Major
대학원 식품영양학과
Keywords
강정다식탄수화물저장성
Publisher
이화여자대학교 대학원
Degree
Master
Advisors
이서래
Abstract
This study was undertaken to investigate the characteristics of carbohydrates and storage stability for two korean traditional snack foods, "Seban-Kangjeong" (a kind of korean style fried waxy-rice cookie) and Starch-"Dashik" (a kind of korean style pressed starch cookie). The contents of starch, sucrose, reducing sugar, equilibrium moisture content and degree of gelatinization were determined for tested products. Change of moisture content and retrogradation degree of strach by enzyme digestion method were determined during the storage period of 24 weeks under five different conditions of freezer, refrigerator, 57% RH-room temperature, 87% RH-room temperature and ambient condition. Fried cookie and biscuit were used as reference samples throughout the whole experiments. The results are summarized as follows: 1) Moisture content before storage of "Seban-kangjeong" and Starch-"Dashik" were higher than reference samples. The gelatinization degree of starch by enzyme-digestion method was shown to be 8% in "Seban-Kangjeong" and 27% in Starch-"Dashik". 2) Moisture adsorption isotherms were drawn for tested samples, giving the order of "Seban-Kang jeong", fried cookie, Starch-"Dashik". That of Starch-"Dashik" was sharply increased above the relative humidity of 83%. 3) Moisture content of "Seban-Kangjeong" and Starch-"Dashik" was decreased with storage period in all groups except 87% RH-room temperature, but that of reference simples was increased with storage period in all groups. Moisture content in 87% RH-room temperature was sharply increased and fungal growth was observed after 10 week on "Seban-Kangjeong", 12th week on Sarch-"Dashik", 6th week on fried cookie and 12th week on biscuit. The storage condition showing the least change of moisture content was 68% RH (freezer storage) in "Seban- Kangjeong" and Starch-"Dashik" and 20% RH (refrigerator storage) in fried cookie and buscuit. 4) Retrogradation degree of tested samples was not evidently increased but that tendency was found out during storage period.;본 연구는 우리나라 고유한 병과류의 탄수화물 특성과 저장성을 조사하기 위하여 시도되었다. 세반강정과 녹말다식을 시료로 사용하여 전분, 슈크로오스, 환원당 함량 및 평형수분 함량을 측정하였다. 또한 여러저장조건 (냉동고, 냉장고, 57%RH(실온), 87%RH(실온),실내저장)에서 24주동안 저장하면서 수분함량의 변화와 노화도를 측정하였다. 서양식 과자류중 튀김과자와 비스켓을 비교시료로 하여 같은 실험을 수행하였다. 그 결과를 요약하면 다음과 같다 1) 우리나라 병과류인 세반강정과 녹말다식은 서양식 과자류에 비해 제품의 수분함량이 높으며 :효소소화법에 의한 호화도는 세반강정이 85%, 녹말다식이 27%, 튀김과자69%, 비스켓은29% 이었다. 2) 등온흡습곡선은 세반강정>튀김과자>비스켓>녹말다식의 순으로 높이 나타났고 83%이상의 상대습도에서는 녹말다식의 등온흡습곡선이 더 높았다. 3) 저장중 세반강정과 녹말다식은 87%RH(실온)저장군을 제외한 다른 저장군에서 수분함량이 감소하였으나 튀김과자와 비스켓에서는 수분함량이 증가하였고 87%,RH(실온)저장군에서는 네가지 제품 모두 급속한 수분의 증가를 나타내며 세반강정은 10주, 녹말다식 12주, 튀김과자 6주, 비스켓 12주에서 곰팡이가 발생하였다. 제품 최초의 수분함량과 가장 가까운 수분함량은 유지할 수 있는 저장중의 상대 습도는 세반강정과 녹말다식의 경우 68%이며 튀김과자와 비스켓은 20%이었다. 4) 저장중 약간의 노화의 현상과 경향을 찾아볼 수 있었으며 냉동고 저장군의 노화율이 가장 낮았다.
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