백설기와 경단의 저장 방법 및 자연 해동이 호화도와 품질 특성에 미치는 영향 = Effects for Storage Methods and Thawing on the Degree of Gelatinization and Quality Characteristics of Baeksolgi and Kyongdan

다국어 초록 (Multilingual Abstract)

This research has been made to find out changes in the degree of gelatinization and quality characteristics of Baeksolgi and Kyongdan after storage at 30 ±1℃, 5 ±1℃ or -18 ±2℃. Baeksolgi and Kyongdan kept in frozen storage for a week were thawed in 30℃ incubator, and the differences were investigated and compared.
Changes in the degree of gelatinization were estimated through enzyme digestibility by use of β-amylase and quality characteristics were also measured through moisture content, hardness using texture test systems and sensory evaluation.
The results are as follows;
1. Changes in moisture content
1) Effects of the storage temperature and storage period : Moisture content before storage was 36.53% for Baeksolgi and 53.87% for Kyongdan. The effects of storage temperature and storage period was little.
2) Effects of thawing times of the frozen rice cakes : There were 1% difference in kind of rice cake, but there was not difference in thawing time and interaction.
2. Changes in the degree of gelatinization
1) Effects of storage temperature and storage period : The degree of gelainization of Kyongdan was higher than Baeksolgi. Thd longer the storage period at the storage temperature was showed the lower the degree of gelatinization. According to the differences in storage temperature, the degree of gelatinization was the highest after frezen storage, while the lowest refrigerator storage.
2) Effects of thawing times of the frozen rice cakes : When thawed at 30℃, both Baeksolgi and Kyongdan were increased in the degree of gelatinization as level before storage.
3. Changes in hardness
1) Effects of storage temperature and storage period : Baeksolgi was harder than Kyongdan before storage, as storage period increased hardness also increase. There were sudden changes in hardness both Kyongdan and Baeksolgi after one day storage.
2) Effects of the thawing times of the frozen rice cakes : When thawed at 30℃, they both were rapidly decreased in hardness with an hour and it became the lowest in 3 hours and it tended to increase again after then.
4. Results in sensory evaluation
In the case of thawing at 30℃ of the frozen rice cakes : The difference of 1% in chewiness, overall quality and the difference of 5% in moistness were showed for Baeksolgi. The sample thawed for 5 hours was evaluated the best and also one for 10 hours was equalled to. There was the difference of 5% only color in Kyongdan, the best sample was the one thawed for 10 hours, but there was not big difference among the samples.

목차 (Table of Contents)

• Ⅰ. 서 론
• Ⅱ. 실험재료 및 방법
• Ⅲ. 실험결과 및 고찰
• Ⅳ. 요약 및 결론
• 참 고 문 헌