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한국식품과학회지 = Korean journal of food science and technology v.39 no.6 = no.196, 2007년, pp.658 - 662   피인용횟수: 3
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

다공성 전분의 향포접 효율과 이를 활용한 생면의 관능적 특성
Flavor Entrapment Effect of Porous Starch and Sensory Characteristic of Boiled Instant Noodles Using Flavor-entrapped Porous Starch

김혜연   (우송대학교 식품영양.식품과학부UU0001003  ); 이규희   (우송대학교 식품영양.식품과학부UU0001003  ); 강현아   (우송대학교 식품영양.식품과학부UU0001003  ); 신명곤   (우송대학교 식품영양.식품과학부UU0001003  );
  • 초록

    다공성 전분에 향을 포접 시켜 가열에 의해서도 향이 빠져나오지 않지만 입안에서 기계적 작용에 의해 향이 배출되면서 현재 생면에서 나는 밀가루 냄새를 은폐시켜 줄 수 있는 생면을 제조하기 위하여 다공성 전분을 제조하였다. 분무건조기를 이용하여 제조된 다공성 전분의 평균 수율은 IT $170^{\circ}C$ , ET $90^{\circ}C$ , FR 50 mL/min의 조건에서 82%로 가장 높았으며, IT $180^{\circ}C$ , ET $100^{\circ}C$ , FR 70 mL/min에서 45.2로 가장 낮았다. 제조된 다공성 전분에 깻잎향을 추출하여 포접시킨 후 효율을 SPME-GC를 이용하여 깻잎향 중 가장 비율이 높은 perilla ketone의 양을 비교하였을 때 IT $200^{\circ}C$ , ET $100^{\circ}C$ , FR 50 mL/min에서 제조된 다공성 전분이 포접 효율이 68%로 나타났다. 관능평가를 실시한 결과로는 IT $200^{\circ}C$ , ET $100^{\circ}C$ , FR 50 mL/min으로 제조된 다공성 전분을 첨가시킨 우동면의 깻잎향과 기호도가 통계적으로 유의차를 내며 높게 나타났고 밀가루 맛은 가장 낮게 나타났다. 그러므로 가장 깻잎향 포접효율이 높으며 소비자 기호도도 높일 수 있는 다공성 전분은 IT $200^{\circ}C$ , ET $100^{\circ}C$ , FD 50 mL/min의 조건으로 제조된 것이다.


    In this study, wild sesame leaf aromas (WSLA) were extracted and the extracted aromas were entrapped in porous potato starch micelles. The entrapped aromas did not evaporate, even by heated water treatments, and remained until a physical treatment such as chewing. Thus, the entrapped WSLA starch was used to make precooked instant noodles in order to mask or/and reduce an unpleasant raw flour flavor. The efficiencies of the flavor entrapment were analyzed using gas-chromatography equipped with solid phase micro-extraction (SPME), as well as by sensory evaluation. The highest yield of the porous potato starch was shown as 82.4% at an inlet temperature (IT) of $170^{\circ}C$ , an exhaust temperature (ET) of $90^{\circ}C$ , and a feeding rate (FR) of 40 mL/min. In the porous starch made by IT at $200^{\circ}C$ , ET at $100^{\circ}C$ , and FR at 50 mL/min, the entrapment efficiency was 68% by GC analysis; this starch also had the highest WSLA and consumer acceptability, but the lowest raw flour flavor, according to the sensory evaluation results.


  • 주제어

    porous starch .   aroma entrapment .   sensory evaluation .   solid phase micro extraction(SPME).  

  • 참고문헌 (28)

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  • 이 논문을 인용한 문헌 (3)

    1. Cha, Wook-Jin ; Lee, Si-Kyung 2008. "Effects of Wheat Flour Ferment Cultured by Lactobacillus acidophilus on the Physical Properties of Cooked Noodles" 한국식품과학회지 = Korean journal of food science and technology, 40(3): 321~325     
    2. Kim, Eun-Mi 2009. "Quality Characteristics and Shelf-life of Red Ginseng Wet Noodles Prepared with Gums" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 25(2): 160~169     
    3. Nam, Yoo-Hwa ; Hong, Joo-Heon ; Youn, Kwang-Sup ; No, Hong-Kyoon ; Lee, Shin-Ho 2010. "Quality Characteristics and Shelf Life of Noodles Prepared with Heracleum moellendorffii(Hogweed) Powder" 한국식품저장유통학회지 = Korean journal of food preservation, 17(5): 602~607     

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