Preparation of garaedduk with buckwheat flour using retrogradation- retardation technologyopen access굳음방지기술을 적용한 메밀 대체량별 가래떡의 품질특성
- Other Titles
- 굳음방지기술을 적용한 메밀 대체량별 가래떡의 품질특성
- Authors
- Lee, Jun-woo; Bae, In-young; Oh, Imkyung; Kim, Myung-hwan; Han, Gwijung; Lee, Hyeongyu
- Issue Date
- Aug-2013
- Publisher
- Korean Society of Food Science and Technology
- Keywords
- Buckwheat flour; Garaedduk; Quality characteristics; Retrogradation-retardation technology
- Citation
- Korean Journal of Food Science and Technology, v.45, no.4, pp.460 - 465
- Indexed
- SCOPUS
KCI
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 45
- Number
- 4
- Start Page
- 460
- End Page
- 465
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/162203
- DOI
- 10.9721/KJFST.2013.45.4.460
- ISSN
- 0367-6293
- Abstract
- Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at 4°C, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.
- Files in This Item
-
- Appears in
Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.