가래떡 노화억제에 대한 밀가루첨가의 효과

Abstract

This study was performed to analyze the degree in the reduction of retrogradation in Garaetteok during 3 days at4oC with the addition of 0.8% wheat flour. The water holding capacity of the control (CO) and Garaetteok with0.8% wheat flour added (TR) after storage for 3 days was 45.8% and 76.0% respectively compared with that inthe initial storage stage. The water solubility of TR showed higher values than that of CO throughout the storageperiod, and the difference between CO and TR increased as the storage period increased. For the X-ray diffraction(XRD) pattern, CO showed an A-type pattern and the peak was sharp with the peak size increasing as the storageperiod increased, whereas TR showed a single peak throughout the storage period. Enthalpy changes (ΔE) by differentialscanning calorimeter (DSC) of CO and TR after storage for 3 days were 851.8 and 16.1 J/kg respectivelywith hardness of 96.3 and 4.0 N respectively, which were significantly different at the 0.1% level.