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가열조리에 따른 올리고당 첨가 식품의 특성 및 당 안정성 비교

Physical properties and sugar composition stability of food containing different oligosaccharides

한국식품과학회지 2019년 51권 5호 p.459 ~ 465
신장호 ( Shin Jang-Ho ) - 상명대학교 대학원 외식영양학과

이재은 ( Lee Jae-En ) - 상명대학교 식품영양학과
장진희 ( Chang Jin-Hee ) - 상명대학교 식품영양학과
한정아 ( Han Jung-Ah ) - 상명대학교 식품영양학과

Abstract


Three kinds of foods (strawberry jam, J; braised lotus root, B-LR; stir-fried anchovies, SF-A) containing fructooligosaccharide (FOS) or isomaltooligosaccharide (IMO) were prepared, and the changes of physical properties and sugar composition were compared with control (sample containing sucrose). For the samples contaning oligosaccharides, a* value increased, and b* value decreased after cooking. The sample with sucrose showed higher hardness than those with FOS or IMO. For sugar composition and stability of the oligosaccharides after cooking, the amount of IMO was almost remained in each food, however, that of FOS decreased from 47.2, 49.5, 48.9 to 20.5, 49.0 and 28.8%, for J, BLR and SF-A, respectively. Based on the above results, softer cooked food could be prepared with oligosaccharide than sucrose, and when considering to functionalitiy, IMO is more suitable for general cooking at home than FOS.

키워드

fructooligosaccharide; isomaltooligosaccharide; hardness; sugar composition; cook
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