다진 대추를 첨가한 대추인절미의 관능적, 이화학적 특성과 저장성 연구
Sensory and Physicochemical characteristics and Storage time of Daechu-Injeulmi added with various levels of chopping jujube
The purpose of this study was 10 investigate the effect of jujube on the physicochemical properties of lnjeulmi during storage. Various lnjeulmi samples were prepared with steamed glutinous rice, glutinous rice flour, or brown glutinous rice flour along with the addition of chopped jujube at 3, 6, 9, or 12% of rice. In sensory evaluation, the more jujube was added, the stronger sweetness and bitterness were obtained. The samples made with steamed glutinous rice gave the harshest texture. Tenderness and moistness of Deachu-Injeulmi were the highest in the samples made with glutinous rice followed by brown glutinous rice flour, and glutinous rice flour, and they were increased with less amount of jujube. The chewiness of the samples made with brown glutinous rice flour' was the highest and the samples made with glutinous rice were the coarsest. The more jujube was added, the redness and yellowness of Daechu-Injeulmi were increased. The moisture content was higher in the samples made with glutinous rice followed by glutinous rice flour and brown glutinous rice flour. The reducing sugar content of samples during storage was higher in the order of glutinous rice, glutinous rice flour, and brown glutinous rice flour, and it was dramatically reduced until 48hr of storag e; however, it was increased a little bit after 72 hr. The degree of gelatinization was reduced rapidly during the first 24hr of storage, and it was decreased in the order of brown glutinous rice flour, glutinous rice flour, and glutinous rice. The springiness and cohesiveness were decreased during storage. The chewiness and gumminess were increased with the increase of added jujube, and they were increased until 24hr of storage, then decreased after 48hr. The hardness was the highest in the samples made with glutinous rice and 12% of chopped jujube showed the least change in the hardness. The more jujube was added, the less change in the hardness of samples was observed during storage, consequently retarded the speed of retrogradation
이 논문을 인용한 문헌 (2)
- 2003. "Effects of Emulsifier and Enzyme on the Quality Characteristics or Seolgiddeok during Storage" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 13(3): 197~215
- Hong, Ju-Yeon ; Nam, Hak-Sik ; Yoon, Kyung-Young ; Shin, Seung-Ryeul 2012. "Physicochemical Properties and Nutritional Components of Fermented Black Jujube" 한국식품저장유통학회지 = Korean journal of food preservation, 19(2): 243~248
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