Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes in Quality Characteristics of Jeungpyun containing different Levels of Malt Extract during Storage

엿기름 추출액의 첨가량에 따른 증편의 저장 중 품질 특성 변화

  • Jung, Kyoung-Wan (Department of Home Economics Education, Korea University) ;
  • Kim, Yoo-Kyung (Department of Home Economics Education, Korea University) ;
  • Lee, Gui-Chu (Department of Home Economics Education, Korea University)
  • 정경완 (고려대학교 가정교육과) ;
  • 김유경 (고려대학교 가정교육과) ;
  • 이귀주 (고려대학교 가정교육과)
  • Received : 2011.06.07
  • Accepted : 2011.09.22
  • Published : 2011.10.30
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Abstract

This study evaluated the effects of different levels of malt extract on the hardness, moisture, water soluble starch (WSS) contents, and in vitro starch digestibility (IVSD) of Jeungpyun during storage at room temperature ($25{\pm}1^{\circ}C$) and refrigeration temperature ($4{\pm}1^{\circ}C$). Resistant starch (RS) and soluble starch (non-RS) contents were also evaluated. During storage at both temperatures, hardness increased in Jeungpyuns with the malt extract-added Jeungpyun groups (malt-added Jeungpyuns) exhibiting lower hardness than the control. The rate of retrogradation was faster upon storage at refrigeration temperature. Moisture and WSS contents as well as IVSD of Jeungpyuns decreased, whereas these levels were higher in malt-added Jeungpyuns compared to control. Storage increased RS contents in Jeungpyuns stored for up to 4 days, particularly at $4^{\circ}C$, whereas there was a decrease in RS content after 7 days of storage. However, RS content was lower in malt-added Jeungpyuns compared to control. Soluble starch (SS) contents of Jeungpyuns decreased. However, SS content was higher in malt-added Jeungpyuns than that of control. The reduced hardness and RS content as well as the rate of increase in other parameters of malt-added Jeungpyuns were dependent on the concentration of malt extract. These results reveal that addition of malt extract delayed retrogradation of Jeungpyun, whereas retrogradation possibly increased the content of RS during storage at both temperatures, however, that of RS decreased with increasing level of malt extract, suggesting that the level of malt extract as well as the storage conditions are important for obtaining acceptable texture and retaining the RS content of Jeungpyun, which is known to possess physiological activity.

Keywords

References

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