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In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary

fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were

evaluated by storing at 5, 15, and 25oC for 4 days. Water binding capacity, swelling power, and solubility of the

products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products

decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from

the DSC thermogram as indicated by the decreased ΔH values. Increases in T

i and T

p values in relation with the

starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20oC as the SPF

increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as

the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the

products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25oC

for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the

SPF was suggested as optimum for the best Backsulki with improved qualities.

권호기사

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기사명 저자명 페이지 원문 목차
식품분말 진동선별기 개선을 위한 구조물 효율 분석 박인순 ;나은수 ;장동순 ;백영수 pp.85-91

모과내 기능성 유용성분 용매추출공정의 최적화 전주영 ;조인희 ;경현규 ;김현아 ;이창민 ;최용희 pp.92-98

압출성형공정을 이용한 삼 종자 후레이크 제조 김철 ;구본재 ;류기형 pp.99-105

골판지의 골 성형이 식품포장용 골판지 상자의 압축강도에 미치는 영향 김청 ;허재영 ;이광근 pp.106-111

흑생강 제조 공정 최적화 및 기능성 흑생강 음료 제조 반영주 ;백무열 ;함영태 ;김혜경 ;김병용 pp.112-117

알로에 베라 겔 가공부산물로서의 섬유질 분획의 성분 및 물리화학적 특성 백진홍 ;이신영 pp.118-126

압출성형 삼종실의 이화학적 특성과 에너지바의 제조 구본재 ;Krittika Norajit ;류기형 pp.127-134

고구마가루 첨가가 백설기의 품질특성에 미치는 영향 이지현 ;김병기 pp.135-145

통밀가루 첨가량에 따른 설기떡의 품질 특성 이은숙 ;두화진 ;김용노 ;심재용 pp.146-152

저염 된장 발효 중 이화학적 특성 변화 이주연 ;목철균 pp.153-158

팽화 홍삼으로부터 20(S)-Ginsenoside Rg₃와 Rg₅의 분리 및 구조동정 안영은 ;조진경 ;백남인 ;최성원 ;허남윤 ;박석준 ;김병용 ;백무열 pp.159-165

추출방법에 따른 감귤 과피 유래 Flavonoid의 추출효율 및 항산화 효과에 대한 비교 최찬익 ;정원근 ;정은영 ;고민정 ;조상우 ;이재환 ;장판식 ;박영서 ;백현동 ; pp.166-172

알로에 베라 유래 식이섬유의 In Vitro 및 In Vivo 생리기능 특성 백진홍 ;차태양 ;허진철 ;이상한 ;이신영 pp.173-182

오가자 추출물의 기능성 검정 정성근 ;이형주 pp.183-187

참고문헌 (38건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
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2 Baek MH, Shin MS. 1995. Effect of water activity on the physicochemical properties of sweet potato starch during storage. Korean J. Food Sci. Technol. 27: 532-536. 미소장
3 Choi IJ, Kim YA. 1992 Effect of addition of dietary fibers on quality of Backsulgies. Korean J. Soc. Food Cookery Sci. 8: 281-289. 미소장
4 Choi YS, Kim YA. 1993. Effect of addition of brown rice flour quality of Backsulgies. Korean J. Soc. Food Sci. 9: 67-73. 미소장
5 Chong HS, Park CS, No HK. 2001. Effects of chitosan on quality and shelf-life of Paeksulgies added chitosan. Korean J. Postharvest Sci. Technol. 8: 427-433. 미소장
6 Gerhardt P, Murray RGE, Wood WA, Krieg NR. 1994. Methods for General and Molecular Bacteriology. American Society for Microbiology, Washington, DC, USA, pp. 254-257. 미소장
7 Hwang SJ, Kim JW. 2007. Effects of roots powder of Balloon flowers on general composition and quality characteristics of Sulgidduk. Korean J. Food Culture. 22: 77-82. 미소장
8 Joung HS. 2004. Quality of Paeksulgis added powder of Opuntia ficus indica var. saboten. Korean J. Soc. Food Cookery Sci. 20: 93- 98. 미소장
9 Kim JO, Choi CR, Shin MS, Kim SK, Lee SK, Kim QS. 1996. Effects of water content and storage temperature on the aging of rice starch gels. Korean J. Food Sci. Technol. 28: 552-557. 미소장
10 Kim JS. 1995. Preparation of sweet potato drinks and its quality characteristics. J. Korean Soc. Food Nutr. 24: 943-947. 미소장
11 Kim MH. 1998. Effect of additive, storage temperature and time on the texture properties of Baikseolgi. J. Korean Soc. Agric. Chem. Biotechnol. 41: 437-441. 미소장
12 Kim SI, Kim KJ, Jung HO, Han YS. 1998. Effect of mungwort on the extension of shelf-life of bread and rice cake. Korean J. Soc. Food Sci. 14: 106-113. 미소장
13 Kim SK, Shin MS. 1992. Physicochemical properties of defatted nonwaxy and waxy rice starches. Korean J. Food Sci. Technol. 24: 347-352. 미소장
14 Kim SY, Ryu JH. 1988. Effect of certain additives on bread-making quality of wheat-purple sweet potato flours. Korean J. Soc. Food Sci. 13: 492-499. 미소장
15 Kim SY, Ryu CH. 1995. Studies on the nutritional components of purple sweet potato (Ipomoea batatas). Korean J. Food Sci. Technol. 27: 819-825. 미소장
16 Lee CH, Maeng YS. 1987. A literature review on Korean rice-cakes. Korean J. Dietary Culture 2: 117-132. 미소장
17 Lee HH, Kang SG, Rhim JW. 1999. Characteristics of antioxidative and antimicrobial activities of various cultivars of sweet potato. Korean J. Food Sci. Technol. 31: 1090-1095. 미소장
18 Lee HJ, Han JH. 2002. Sensory and textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweeteners. Korean J. Soc. Food Cookery Sci. 18: 164-172. 미소장
19 Lee JC, Lee KS, Han KH, Oh MJ. 1999. Preparation and characteristics of curd yogurt from milk added with sweet potato. Korean J. Postharvest Sci. Technol. 6: 442-447. 미소장
20 Lee JS, Ahn YS, Kim HS, Chung MN, Jeong BC. 2006. Making techniques of high quality powder in sweet potato. Korea J. Crop. Sci. 51: 198-203. 미소장
21 Lee MG, Kim SS, Lee SH, Oh SL, Lee SW. 1990. Effects of retrogradation of Injeulmi (Korean glutinous rice cake) added with the macerated tea leaves during storage. J. Korean Agric. Chem. Soc. 33: 277-281. 미소장
22 Marshall WE, Wadsworth JI. 1994. Rice Science and Technology. Marcel Dekker, New York, USA, pp. 205-226. 미소장
23 Microbial Inhibitors of Cranberries 네이버 미소장
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25 Oh MH, Kim KJ. 2003. Effect of process rice flour on the sensory and mechanical characteristics of Backsulgi by storage time and temperature. Korean J. Soc. Food Cookery Sci. 19: 34-45. 미소장
26 Park HY, Jang MS. 2007. Ingredient mixing ratio optimization for the preparation of Sulgidduk with barley (Hordeum vulgare L.) sprout powder. Korean J. Food Cookery Sci. 23: 550-560. 미소장
27 Rural Development Administration. 1991. List of Food Component 4th ed, Suwon, Korea, pp. 18-28. 미소장
28 Rural Development Administration. 1996. Standard Agriculture Textbook - Sweet Potato. Suwon, Korea, pp. 11-19. 미소장
29 Seoung NG. 2003. Statistical Analysis of Data. Freedom Academy, Seoul, Korea, pp. 229-251. 미소장
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32 Shin YS, Lee KS, Kim DH. 1993. Studies on the preparation of yogurt from milk and sweet potato or pumpkin. Korean J. Food Sci. Technol., 27: 532-536. 미소장
33 Song J, Chung MN, Kim JT, Chi HY, Son JR. 2005. Quality characteristics and antioxidative activities in various cultivars of sweet potato. Korean J. Crop Sci. 50: 141-146. 미소장
34 SAS Package. 1995. SAS/STAT User’s Guide. SAS Institute Inc., Cary, NC, USA. 미소장
35 Sung JM, Han YS. 2003. Effect of Bakjakyak (Paeonia japonica) addition on the shelf-life and characteristics of rice cake and noodle. Korean J. Food Culture. 18: 311-319. 미소장
36 Woolfe, JA. 1992. Sweet Potato - An Untapped Food Resource. Cambridge University Press, New York, NY, USA, pp. 43-48. 미소장
37 Yoo AR, Lee HG. 1984. A study of the characteristics of backsulgi by the amount of water and some kinds of sweeteners. J. Korean Soc. Food Nutr. 13: 281-388. 미소장
38 Yoo JN, Kim YA. 2001. Effect of oligosaccharide addition on gelatinization and retrogradation of Backsulgies. Korean J. Food Cookery Sci. 17: 66-74. 미소장

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