밀가루 첨가 시 증자 쌀가루 온도에 따른 인절미의 품질특성

Abstract

This study was to investigate the effects of differences in the temperature of steamed rice powder at the additionof wheat flour on the quality characteristics of Injeolmi after storage for 7 days at 4oC. The L values in color ofthe control and with 75oC and 95oC treatments decreased after storage whereas that of the 55oC treatment increasedfrom 94.24 to 96.07. The amylose content of the control increased from 4.13% to 12.43%, while that of the 55oC,75oC, and 95oC treatments increased from 5.10%, 5.28%, and 5.14% to 20.43%, 19.8%, and 19.34% respectively. Hardness of the 55oC, 75oC, and 95oC treatments after storage increased by 109.2%, 2,023.2%, and 2,886.5%respectively compared with that at the initial storage stage. Hardness of the 55oC treatment after storage was 3.17%compared with that of the control, which shows that the 55oC treatment significantly reduced retrogradation inInjeolmi during storage. Total aerobic bacteria content of the control and the 55oC treatment was 3.55 and 3.98 logCFU/g respectively, which were slightly higher numbers than those of the 75oC (3.62 log CFU/g) and 95oC (3.30 logCFU/g) treatments after storage for 7 days at 4oC.