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파지두부와 옥수수전분을 이용한 글루텐 프리 머핀의 제조와 특성
이용훈 ( Yonghun Lee ),정길영 ( Gil-young Jung ),고은솔 ( Eun-sol Ko ),김현석 ( Hyun-seok Kim ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
This study investigated the effects of the mixing ratio of tofu paste and normal corn starch on the characteristics of gluten-free (GF) muffins. Soft wheat flour for wheat flour-based muffins (control) was replaced with the mixture of tofu paste and normal corn starch (NCS). The mixing ratios of tofu paste and NCS were 1:6.4 (S100), 1:5.1 (S80), 1:3.8 (S60), 1:2.6 (S40), 1:1.3 (S20), and 1:0 (S00), based on their total solid contents. GF muffins of S40- S100 developed the porous, sponge-like structure without crumb collapse. The weight and baking loss did not significantly differ in the control and GF muffins. By decreasing NCS in GF muffin batters, the moisture content, firmness, and crumb redness/yellowness of GF muffins increased, while their volume, specific volume, and crumb lightness decreased. Nevertheless, these characteristics (except for firmness) of S100 were much closer to those of the control. In the preference test, however, S60 (possessing lower attributes than S100 and S80) was most favored among GF muffins, and was very similar in all evaluations (except for appearance) to the control. Overall, the mixture of tofu paste and NCS would be a potential material to replace soft wheat flour in muffins.
케이크 도넛의 흡유저감에 대한 두부 페이스트와 비전분성 탄수화물 고분자의 영향
정길영 ( Gil-young Jung ),이현정 ( Hyeon-jeong Lee ),고은솔 ( Eun-sol Ko ),김현석 ( Hyun-seok Kim ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
The objective of this study was to investigate the effects of combinations of tofu paste and non-starch polysaccharides (NSP) on the oil uptake reduction (OTR) of deep-fat fried cake doughnuts. OTR agents were tofu paste (from grinding tofu with deionized water, followed by passage through a 60 mesh sieve), and five neutral and nine anionic NSPs. A control doughnut (without tofu paste or NSP), tofu doughnut (with tofu paste) and NSP-tofu doughnut (with tofu paste and NSP) were prepared. The moisture and total lipid (TL) content, cross-section image, color characteristic, and specific volume were measured. The tofu and NSP-tofu doughnuts exhibited higher moisture and lower TL content than the control. OTR was 10.8% for the tofu doughnut, and between 13.2% and 41.2% for the NSP-tofu doughnut. The highest OTR (41.2%) was found in the NSP-tofu doughnut with a combination of tofu paste and sodium alginate (NaA). The specific volume of the NSP-tofu doughnuts with combinations of tofu paste with NaA (2.5 mL/g), locust bean gum (2.5 mL/g), and κ-carrageenan (2.4 mL/g) was very close to that of the control (2.6 mL/g). Considering the OTR and specific volume of doughnuts, the combination of tofu paste and NaA would be most effective in reducing the oil uptake of doughnuts during deep-fat frying.