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자료유형
학술저널
저자정보
저널정보
한국식품저장유통학회 Food Science and Preservation 한국식품저장유통학회지 제19권 제1호
발행연도
2012.2
수록면
74 - 80 (7page)

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To enhance the application of lotus roots and to provide basic data for processed foods with lotus roots, lotus root powder was processed under four different conditions, and their physicochemical properties were analyzed as follows. In the Hunter`s color value results, the salted sample had the highest L value, and the vinegared sample had the highest a and b values. The water-holding capacities of the salted, vinegared, and blanched samples were higher than that of the control sample. The amylase contents were in the 19.57-20.43% range but were not significant. The swelling power and solubility of the processed samples increased as the temperature rose. The blanched sample had the highest swelling power and solubility (65 and 60℃, respectively). The crystallinity of the processed samples, as determined via X-ray diffraction, reached their peak at 16.9°, and the other peaks at 14.6, 22.2, and 23.8° were typical of the B type. In addition, the relative crystallinity, gelatinization temperature, and enthalpy, as determined via DSC thermogram, were highest in the vinegared sample and lowest in the blanched sample. In the amylogram results, the vinegared sample had the highest maximum viscosity and breakdown. The retrogradation of the vinegared sample was the slowest as its setback value was the lowest.

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