Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

• 발행기관: 한국축산식품학회
• 저자명: Tae-Kyung Kim Seung-Hee Hong Su-Kyung Ku Young-Boong Kim Ki-Hong Jeon Hee-Don Choi Jong-Dae Park Kw
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제4호, 552~560쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2017.08.31

영문 초록

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

목차

Introduction

Results and Discussion

Conclusion

Acknowledgements

키워드

Tteokgalbi black rice bran organic acid ascorbic acid caramel colorant