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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.26 no.5, 2016년, pp.407 - 417
이미혜 (가톨릭대학교 식품영양학과) , 오명숙 (가톨릭대학교 식품영양학과)
Effects of resistant starch as a functional substitute on the quality of Yukwa were determined. Replacement ratios of resistant starch were 2, 4, and 6% of glutinous rice flour. Regarding pasting properties of Yukwa dough replaced with resistant starch, initial pasting temperature significantly incr...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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저항전분 대체(찹쌀가루의 2, 4, 6% 대체) 유과 반죽 품질 특성 중에서 점도 특성은 저항전분 대체량에 따라 어떻게 나타나는가? | 1. 저항전분 대체 유과 반죽의 점도 특성은 저항전분 대체량이 증가할수록 호화개시온도는 유의적으로 증가하였고, 최고점도는 유의적으로 감소하였다. | |
오랜 역사를 갖는 우리나라의 대표적 한과인 유과는 근대 사회로 넘어오면서 어떤 변화를 겪는가? | 우리나라의 대표적 한과인 유과는 독특한 조직감과 맛을 갖추고 있어 의례용 및 기호음식으로서 오랜 역사를 가지고 있는데, 근대 사회로 넘어오면서 서구의 다양한 과자류가 유입되어 상대적으로 한과에 대한 대중의 관심이 감소하였다(Park SG 2015). 그러나 최근 소비자들의 전통 문화에 대한 인식 변화와 건강식에 대한 관심이 높아져 전통 식품도 웰빙 트랜드에 맞는 기능성 식품으로 변화하기를 기대하고 있다(Lee YH 등 2001; Kim JM 등 2010). | |
저항 전분의 4가지 종류는? | 이전부터 식품 산업에서 인체의 소장에서 소화 흡수되지 않는 저항전분이 주목을 받고 있는데, Englyst 등(1982)은 비전분 탄수화물류 분석 실험(in vitro)에서 α-amylase와 pullulanase(제한적 덱스트린 분해효소)처리에 의해 가수분해되지 않는 전분을 발견하고, 이를 효소에 저항성을 가진 전분인 저항전분이라고 처음 소개하였다. 저항 전분에는 4가지 종류가 있는데, 부분적으로 도정된 낟알이나 종자와 같이 소화효소가 전분 입자에 접근하기 어려운 복잡한 형태의 전분을 RS1, 소화 효소에 저항성을 가지는 특정 결정 형태(B type)로 이루어진 전분을 RS2, 전분의 노화를 통해 형성된 전분을 RS3, 화학적 변성을 통해 소화 효소에 저항성을 갖는 전분을 RS4라고 하였다(Bae CH 2014). 이들 중 화학적 변성을 통해 제조된 RS4의 경우, RS1이나 RS2에 비해 비교적 열에 안정적이며, 보다 저렴하고 균일하게 대량생산이 가능하므로 경제성과 효율성을 갖춘 저항전분의 급원으로서 각광받고 있다(Kim JH 2000; Oh SH & Shin MS 2002; Bae CH 2014). |
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