토란분말의 건조, 볶음 및 증자 조건에 따른 이화학적 특성 (Physicochemical Properties of Taro Flours with Different Drying, Roasting and Steaming Conditions)

서지정보

· 발행기관 : 한국식품과학회
· 수록지 정보 : 한국식품과학회지 / 43권 / 6호 / 696 ~ 701페이지
· 저자명 : 문지혜, 최희돈, 최인욱, 김윤숙

초록

To evaluate the processing adaptability of taro flours, the physicochemical properties of taro flour with different drying, roasting and steaming conditions were investigated. The moisture content and total dietary fiber were decreased as temperature increased with hot-air drying. Freeze-dried taro flours showed the highest vitamin C contents. Taro flours made by freeze-drying and hot-air drying showed significantly higher total dietary fiber content than those with roasting and steaming process. Steamed taro flours had the highest water absorption index, while hot-air dried and freeze dried taro flours had the highest water solubility index. No differences were displayed in the differential scanning calorimetry (DSC)thermal characteristics among hot-air dried and freeze dried taro flours. Roasted taro displayed decreased onset temperature and peak temperature as roasting temperature increased. Using a rapid visco-analyzer, the peak viscosity, through viscosity,and final viscosity of dried and steamed taro flours were higher than roasted taro flours, whereas the set back value, which is a prediction of retrogradation, decreased with steaming processing. From those results, it could be concluded that hotair dried taro flours, which have high gelatinization viscosity, are beneficial in imparting viscosity to dough products and hot-air drying after steaming taro flours, which retard retrogradation, is good for porridge and flake base products.

영어초록

To evaluate the processing adaptability of taro flours, the physicochemical properties of taro flour with different drying, roasting and steaming conditions were investigated. The moisture content and total dietary fiber were decreased as temperature increased with hot-air drying. Freeze-dried taro flours showed the highest vitamin C contents. Taro flours made by freeze-drying and hot-air drying showed significantly higher total dietary fiber content than those with roasting and steaming process. Steamed taro flours had the highest water absorption index, while hot-air dried and freeze dried taro flours had the highest water solubility index. No differences were displayed in the differential scanning calorimetry (DSC)thermal characteristics among hot-air dried and freeze dried taro flours. Roasted taro displayed decreased onset temperature and peak temperature as roasting temperature increased. Using a rapid visco-analyzer, the peak viscosity, through viscosity,and final viscosity of dried and steamed taro flours were higher than roasted taro flours, whereas the set back value, which is a prediction of retrogradation, decreased with steaming processing. From those results, it could be concluded that hotair dried taro flours, which have high gelatinization viscosity, are beneficial in imparting viscosity to dough products and hot-air drying after steaming taro flours, which retard retrogradation, is good for porridge and flake base products.

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