쇠비름 첨가 설기떡의 저장성 및 노화 특성
Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Portulaca oleracea L
이수진, 이보담, 전미라, 김유정, 김미리,
소속 상세정보
이수진 ( Lee Su-Jin )
충남대학교 식품영양학과
이보담 ( Lee Bo-Dam )
충남대학교 식품영양학과
전미라 ( Jeon Mi Ra )
충남대학교 식품영양학과
김유정 ( Kim Yu-Jeong )
충남대학교 식품영양학과
김미리 ( Kim Mee-Ree )
충남대학교 식품영양학과
KMID : 1134820150440101517
Abstract
The purpose of this study was to determine the storage characteristics of Sulgidduk, a kind of rice cake, added with Portulaca oleracea L. The effect of P. oleracea L. paste (0, 1, 3, or 5%) on the storage qualities of Sulgidduk was evaluated during storage period at 20±2°C for 3 days. As the amount of P. oleracea L. paste increased, loss of water in P. oleracea L. Sulgidduk decreased. Textural properties by texture profile analysis showed that hardness of Sulgidduk added with 5% P. oleracea L. paste was the lowest among treated samples. However, the hardness of all Sulgidduks increased during storage, regardless of the addition amount of P. oleracea L. paste. In accordance with the texture results, differential scanning calorimetry exhibited that the enthalpy of Sulgidduk with 5% P. oleracea L. addition was the lowest, indicating the delaying effect of P. oleracea L. paste on retrogradation of rice cake. From these results, the addition of P. oleracea L. to Sulgidduk extended shelf-life by delaying retrogradation.
키워드
Portulaca oleracea L.; Sulgidduk; hardness; retrogradation
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