천연 첨가물을 이용한 커피기정떡의 유통기한 연장
The shelf-life extension of fermented coffee rice cake using natural food additives
- 주제(키워드) 도움말 커피 , 기정떡 , 증편 , 천연 첨가물 , 노화 억제 , 유통기한 연장
- 발행기관 강릉원주대학교 산업대학원
- 지도교수 도움말 김상무
- 심사위원 박우정, 유상권, 김상무
- 사용가능일 20190201
- 저작권일 20190201
- 발행년도 2018
- 학위수여년월 2019. 2
- 학위명 석사
- 학과 및 전공 도움말 산업대학원 해양생명공학과
- 실제URI http://www.dcollection.net/handler/kangnung/000000010367
- UCI I804:42001-000000010367
- 본문언어 한국어
초록/요약 도움말
This study was conducted to investigate the effects of natural food additives on the quality characteristics and shelf-life of Korean fermented coffee rice cake (Gi-jeong, Jeung-pyun) during storage in order to suppress of retrogradation and extended shelf-life. The moisture content of all sample’s center did not changed significantly, while that of all sample’s surface decreased significantly during storage at 30 °C for 4 days. The hardness of rice cake with carrageenan and konjac glucomannan increased more slowly during 4 days of storage at 10, 20, 30 °C than other samples. Also, the springiness and gumminess of rice cake with konjac glucomannan changed slowly at 20, 30 °C. Moreover, the rice cake with konjac glucomannan had lower endotherm enthalpy than the control after 4 days of storage at 10 °C. The food additives were slightly effective to retard color change and to suppress microbial grow of rice cake during storage at 30 °C. Meanwhile, the microstructure of fresh rice cake with waxy rice flour and konjac glucomannan were closer to that of the control. For the sensory test, overall desirability was highest in the rice cake with konjac glucomannan during 4 days of storage at 25 °C. Based on the shelf-life prediction equation, the shelf-life of rice cake with konjac glucomannan was extended to 3.0 days at 25 °C, which was higher than 1.6 days of the control. Therefore, the konjac glucomannan would have a suppressive effect of retrogradation in the korean fermented coffee rice cake, and extend its shelf-life by 1-1.5 days.
more목차 도움말
Abstract VI
I. 서론 1
II. 재료 및 방법 4
1. 원료 4
2. 천연 첨가물 함유 커피기정떡의 제조 5
3. 천연 첨가물 함유 커피기정떡의 저장 중 품질 특성 7
3.1. 수분 활성도 및 수분 함량 7
3.2. Texture 및 표면 Hardness 7
3.3. 노화 특성 8
3.4. 색도 8
3.5. 총균수 8
3.6. 내부 구조 9
3.7. 관능적 특성 9
4. 천연 첨가물 함유 커피기정떡의 유통 기간 예측 10
5. 통계처리 10
III. 결과 및 고찰 11
1. 천연 첨가물 함유 커피기정떡의 저장 중 품질 특성 11
1.1. 수분 활성도 및 수분 함량 11
1.2. Texture 및 표면 Hardness 13
1.3. 노화 특성 20
1.4. 색도 22
1.5. 총균수 25
1.6. 내부 구조 27
1.7. 관능적 특성 29
2. 천연 첨가물 함유 커피기정떡의 유통기간 예측 32
IV. 결론 34
V. 참고문헌 37
