아밀로즈 함량별 타락죽의 효소저항전분 함량, 물리적 및 관능적 특성

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 韓國食生活文化學會誌 / 21권 / 2호
· 저자명 : 이귀주, 김정은, 김윤선

영어초록

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p〈0.05). Also, while viscosity showed to increase significantly (p〈0.05), on the opposite end, the property of spreadability decreased. TS ranged from 15.95~17.31%, RDS 9.36~10.16%, SDS 5.46~6.91% and RS 0.33~1.07%, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p〈0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p〈0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p〈0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

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