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1 Korean J Food Cook Sci Vol. 33, No. 1, pp. 28~36 (2017) pissn eissn 전분을첨가한글루텐프리쌀파스타의텍스처특성 정진혁 윤혜현 1 경희대학교대학원조리외식경영학과, 1 경희대학교조리 서비스경영학과 Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches Jin Hyuck Jung Hye Hyun Yoon 1 Department of Culinary Science and Food Service Management, Graduate School of Kyung Hee University, Seoul 02447, Korea 1 Department Culinary Arts and Food Service Management, Kyung Hee University, Seoul 02447, Korea Abstract Purpose: This study was conducted to understand the factors that affect the texture of gluten-free rice pasta prepared buckwheat, mung bean, and acorn starches and to compare textural properties of samples 100% semolina. Methods: The moisture content, weight and water absorption test investigated and texture profile analysis measured by texture analyzer. Results: 100% semolina sample`s value was lower than gluten-free rice pasta moisture content, weight and water absorption test. moisture content weight was in pasta with mung bean starchin pasta with buckwheat starch. Texture profile analysis showed that increasing amount of buckwheat, mung bean, and acorn starches increased hardness, chewiness, cohesiveness and springiness, and decreased adhesiveness of gluten free rice pasta. Conclusion: This study suggested that adding buckwheat, mungbean and acorn starches could improve texture properties of gluten-free rice pasta. Key words: gluten-free rice pasta, buckwheat starch, mungbean starch, acorn starch, textural properties Ⅰ. 서론 파스타는밀가루또는세몰리나를물과함께반죽하여만든이탈리아의대표적인면요리이다 (Kill R & Turnbull K 2008). 곡류를이용하여제조한식품들가운데재료의선택과제조방법에있어가장간단한식품중하나로꼽을수있으며, 대중성과편리성으로인해전세계적으로널리사랑받고있다 (De noni I & Pagani MA 2010). 파스타의전반적인품질특성에있어텍스처는가장중요한평가요소이다. 일찍이평가방법에관한다양한선행연구가이루어졌는데 (Voisey PW 등 1978, Cole ME 1991, D'egidio MG & Nardi S 1996, Smewing J 1997) 대표적인측정항목으로는탄력성, 단단한정도, 표면끈적임, 수분흡수율, 조리손실률등이있다 (Manser J 1981). 글루텐프리식품은보리, 밀등의곡류에존재하는불용성단백질인글루텐 (gluten) 이라는성분에알러지반응을보이는특정소비자들을위한식품을말한다. 최근글 루텐프리식품이건강에좋다거나다이어트에좋다는인식이확산되면서이에대한수요가글루텐알러지환자들의숫자와상관없이늘어나고있다. 따라서파스타를비롯한다양한글루텐프리식품에관한많은연구가필요한실정이다 (Gallagher E 2009). 밀가루로제조한파스타의경우조리과정중글루텐망상구조가형성되어전분입자를가두어놓게되지만 (Resmini P & Pagani MA 1983), 글루텐프리파스타는글루텐부재로인해조리과정중전분이조리수에용출되어부착성이높고끈적거리는단점이나타나게된다 (Hager AS 등 2013). 따라서글루텐프리파스타에관한연구는텍스처특성에있어밀로제조한제품과의차이를줄이는것이가장큰관건이라할수있다. 글루텐프리파스타의재료로가장많이이용되고있는것은쌀이다 (Kim BK 등 2011, Marti A & Pagani MA 2013). 밀가루로만든파스타의품질은글루텐과전분, 두가 Corresponding author: Hye Hyun Yoon, Department of Culinary Arts and Food Service Management, Kyung Hee University, Kyungheedae-ro, Dongdaemoon-gu, Seoul 02447, Korea ORCID: Tel: , Fax: , hhyun@khu.ac.kr Korean Society of Food and Cookery Science This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( nses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

2 Korean J Food Cook Sci 전분을첨가한글루텐프리쌀파스타의텍스처특성 29 지모두에영향을받으나 (Miskelly DM 1996) 쌀에는글루텐이결여되어있으므로쌀을주재료로한글루텐프리파스타의품질은전적으로전분의이화학적특성에의해좌우된다고할수있다. 좋은제면적성을나타내는쌀품종은, 높은아밀로오스함량, 낮은호화온도, 호화후팽윤된전분입자와수용성아밀로오스에의한연속상망상구조의강한겔특성을갖고있는데 (Seo HI 등 2011), 이러한특징들은우리나라고유의전통조리법인묵에사용되는메밀, 녹두그리고도토리전분의특성과유사성을갖고있다 (Chung KM & Lee WJ 1997, Kim HS & Ahn SY 1997, Cho SA & Kim SK 2000). 메밀 (Fagopyrum esculentum Moench) 은일년생초본으로사면체모양의열매이다 (Marshall HG & Pomeranz Y 1982). 일찍이이탈리아등지에서파스타를만드는데사용되어왔으며 (Chillo S 등 2008), 우리나라식품으로는막국수와냉면이있다 (Lee SY 등 1991). 메밀가루는밀가루와달리글루텐단백질이함유되어있지않아점성과탄력성이약하나수용성단백질인알부민 (albumin) 과글로불린 (globulin) 이상당량함유되어있다 (Park CH 등 2012). 이러한단백질은물에녹으면점성이생기고, 메밀가루에이음성을부여하게되는데전분이호화하며생기는점성이이음효과를나타내는것과같은원리라할수있다 (Kim BR 등 1999). 녹두 (Phaseolus radiatus) 는호화후냉각한후에투명한겔을형성하는것으로알려져있으며, 특히탄력성이매우높고부드러운풍미와같은장점으로인해묵, 국수, 고물, 죽그리고과편등의재료에널리이용되어왔다. 이는거피한녹두를물로추출하여얻은앙금으로제조되고이러한앙금은전분으로이루어져있다 (Cho SA & Kim SK 2000, Park SJ 등 2012). 또한강한겔의안정성과호화후팽윤전분입자의독특한특징으로인해녹두묵뿐만아니라 (Kim AK 등 1995) 제면적성에도적합한식품으로국수제조에매우우수한가공성을가진다고알려져있다 (Lii CY & Chang SM 1981). 도토리 (Quecus acutissima Carruthers) 는약 70% 가전분으로이루어져기근이발생할때마다중요한구황식품으로사용되었고 (Yang KH 등 2012) 우리나라에서는예로부터밥, 묵, 술, 수제비, 죽, 떡, 다식등의재료로이용되어왔다 (Yoon SJ & Lee MY 2006). 특히최근에는식물성폴리페놀인 tannin 과항산화계물질이다량함유되어있는장점을활용한기능성식품연구개발이활발히이루어지고있다 (Shim TH 등 2004). 따라서본연구는멥쌀을주재료로제조한글루텐프리쌀파스타의텍스처단점을보완하기위해높은아밀로오스함량, 낮은호화온도, 강한겔의특성을갖고있는메밀, 녹두, 도토리전분을첨가하여글루텐프리쌀파스타를제조하고이에따른텍스처특성변화를구체 적으로살펴보았다. 또한, 이를통해전분의첨가에따른글루텐프리쌀파스타의구체적인텍스처특성을규명하여향후글루텐프리식품연구의새로운메뉴개발자료로제시하고자한다. 1. 실험재료 Ⅱ. 재료및방법 글루텐프리쌀파스타제조에사용할쌀가루는쌀가루, ( 주 ) 대두식품 ( 군산, 대한민국 ) 박력쌀가루를이용하였으며메밀전분 ( 메밀 100%, 화미식품, 봉평, 대한민국 ) 과녹두전분 ( 녹두 100%, 화미식품, 중국산 ), 도토리전분 ( 도토리 100%, 화미식품, 중국산 ) 은일괄적으로구매하여사용하였다. 잔탄검 (xanthan gum 100%, SoleGraells. S.A. Barcelona, Spain) 은회사홈페이지를통해구매하였고대조군으로사용할세몰리나 (semolina 100%, Decceco, Fara S. Martino, Italy) 와올리브오일 (extra virgin olive oil 100%, Decceco, Fara S. Martino, Italy) 은이탈리아수입산, 소금은국내산정제염 ( 한주소금 100%, 동성, 신안, 대한민국 ) 을사용하였다. 2. 시료제조메밀, 녹두, 도토리전분, 소금은 40 mesh체 (Scandicrafts, Camarillo, CA, USA) 에내려준비하고사용되는모든재료는전자저울 (CP3202S, Sartorius Co., Goettingen, Germany) 에측량하여실험재료로이용하였다. 세몰리나 100% 로제조한일반적인파스타를실험대조군으로이용하였고, 총 5차례예비실험을실시하였으며, 압출방식으로글루텐프리파스타를제조한선행연구를토대로배합비율을정하였다 (Kahlon TS & Chiu MCM 2015). 세몰리나대조군을설정하고, 멥쌀가루 500 g을기준으로메밀, 녹두, 도토리전분을 50 g씩첨가량을증가하여,, 비율로계량하였으며, 멥쌀가루는 500 g에차감된값으로계산하여 90%, 80%, 70% 의비율로첨가하였다. 5 g의정제염과 25 g의잔탄검은대조군및실험군시료에첨가하여총 11가지시료의계량을완료하였다. 반죽배합기 (vertical type mixer, N-5, Hobart, Triy, OH, USA) 를이용하여모든재료를믹싱볼에투입한뒤, 500 g 기준 300 ml의물을넣어주었고 1분 30초간혼합하여반죽을제조하였다. 글루텐프리파스타의선행연구에따르면진공상태속에서가해지는강한압력과스크류를통과해디스크밖을빠져나오는강한팽윤력으로인해압출방식의파스타가훨씬더견고한파스타를제조할수있다보고하였다 (Wang N 등 1999, Chillo S 등 2010, Marti A & Pagani MA 등 2013) 따라서본연구도완성된반죽을압출타입파스타제조기 (extruder pasta ; 33(1):28-36

3 30 정진혁 윤혜현 Korean J Food Cook Sci machine D-35, La parmigiana Co., Fidenza, Italy) 에넣어스크류를통과시킨다음, 부착된지름 6 mm, 두께 1.5 mm 의마케로치니디스크로빠져나오는파스타를 45 mm 길이로잘라제조하였다 (Hildebrand C & Kenedy J 2010). 완성된시료는상온에서 2 시간건조과정을거친뒤 4 C 냉장고 (NRT-150R, Lassele Co., Ansan, Korea) 에보관하였다. 파스타조리는시료 50 g 을 500 ml 의끓는물 100 C 에넣어세몰리나대조군은 4 분, 전분을첨가한쌀파스타시료는 2 분간삶은다음건져내어, 2 g 의올리브유를뿌려버무려준뒤, 실온에서 1 분간냉각하였다. 조리된파스타는즉시본실험의시료로사용하였다. 3. 실험방법 1) 수분함량주재료인쌀가루와메밀, 녹두, 도토리가루 1 g 을시료판에최대한얇게펴서측정하였다. 메밀, 녹두, 도토리가루를첨가하여제조한글루텐프리쌀파스타는시료별로각각 1 g 씩생면과숙면을고르고얇게펴서할로겐수분측정기 (Moisture Analyzer, MB-45, Ohaus Co., Nanikon, Switzland) 에넣고각각 3 회반복측정하여그평균값을구하였다. 2) 중량및수분흡수율글루텐프리쌀파스타의조리실험은건면 50 g 을 1000 ml 의끓는증류수에넣고 2 분간삶은후냉수로 30 초간냉각하여파스타를제조하였으며, 종이타올 (Kimtech pure paper towel, Yuhan kimberly, Seoul, Korea) 로파스타표면의수분을제거한후중량을측정하였다. 각시료는 3 회반복측정하였다. 수분흡수율은다음식에의해구하였다. Water absorption (%) 조리후파스타의중량 g 조리전파스타의중량 g 조리전파스타의중량 g 3) 기계적 texture 측정시료의 texture 측정은 texture analyzer(ta-xt Express, Stable Micro Systems. Ltd, Godalming, UK) 를사용하여경도 (hardness), 부착성 (adhesiveness), 탄력성 (springiness), 씹힘성 (cohesiveness), 응집성 (cohensiveness) 총 5 가지항목에대한측정을실시하였다. 측정은 HDP/PFS(Pasta Firmness/stickiness. Rig) 로 3 회반복측정하여평균값과표준편차를구하였다. 실험에사용한 texture analyzer 의측정조건은 pro-test speed, test speed, post-speed 1.0(mm/s), distance 4.0(mm), time 5.0(s), trigger force 1.0(g) 이다. 4. 통계처리 모든실험은 3 회반복측정하여그결과를 SPSS Statistics (ver. 18.0, SPSS Inc., Chicago, IL, USA) 를이용하여분석하였다. 시료간의유의성검정은 one-way ANOVA 를이용하여분석하였으며, p<0.05 수준에서 Duncan 의다중범위검정 (Duncan`s multiple range test) 를실시하여각시료간의통계유의성을검증하였다. 1. 수분함량 Ⅲ. 결과및고찰 본연구에사용한쌀가루의수분함량은 13.81%, 메밀, 녹두, 도토리전분은각각 11.52%, 14., 15.38%, 대조군으로사용한세몰리나는 10.82% 였다. 메밀, 녹두, 도토리전분을첨가한글루텐프리쌀파스타의수분함량측정결과는 Table 1 과같다. Schoenlechner R 등 (2010) 에따르면파스타반죽의수분함량은파스타품질을좌우하는주된요인으로, 수분함량이지나치게높을경우경도성은낮아지고부착성은증가하며, 수분함량이너무낮을경우부착성은감소하지만, 표면균열과함께잘부서진다고보고하였다. 조리전수분측정값은세몰리나대조군 (20.70%) 이가장낮게나타났으며, 가장높은수분함량을나타낸시료는도토리전분을 첨가한 AC30(36.38%) 과 첨가한 AC20(36.34%) 이었다. 메밀전분첨가량이증가할수록수분함량은낮아졌으며, 녹두전분과도토리전분첨가량이증가할수록수분함량은증가하였다. 이는도토리전분의수분함량값이메밀, 녹두전분에비해높다는선행연구와일치하는경향을나타낸다 (Cho SA & Kim SK 2000). 조리후수분측정값역시조리전과비슷한양상을나타내었는데, 세몰리나대조군이 36.86% 로가장낮게나타났고, 메밀전분첨가량이증가할수록수분함량은낮아지는결과를나타내었으며, 녹두전분의첨가는수분함량을증가시켰다. 도토리전분을첨가한시료들은조리전, 첨가량이증가할수록수분함량은높아지는경향을나타내었으나, 조리후에는첨가량이증가할수록수분함량은낮아져서조리전과후, 각각상반되는결과를나타내었다. 2. 중량및수분흡수율메밀, 녹두, 도토리전분을첨가한글루텐프리쌀파스타의중량및수분흡수율측정결과는 Table 2, 3과같다. 조리전중량값은세몰리나대조군이 1.45 g으로가장낮았고녹두, 도토리전분첨가량이증가할수록중량은높아졌다. 조리후중량값도대조군이 3.36 g으로가장 2017; 33(1):

4 Korean J Food Cook Sci 전분을첨가한글루텐프리쌀파스타의텍스처특성 31 Table 1. Moisture contents of gluten free rice pasta samples with added buckwheat, mungbean and acorn starches (Unit: %) Uncooked CON 20.70± ±0.95 ad 20.70±0.95 ad 20.70±0.95 a RICE 35.25± ±0.85 dd 35.25±0.85 bd 35.25±0.85 c A 20.70±0.95 A 20.70±0.95 A 20.70±0.95 BC 35.25±0.85 B 35.25±0.85 C 35.25±0.85 CD 35.16±0.33 cd B 34.36±0.91 bd B 34.91±0.65 b *** B 34.52±1.05 cd B 34.88±0.85 bc B 36.34±0.26 c *** B 33.11±0.77 bd D 36.24±0.12 cd D 36.38±0.31 d *** *** *** *** Cooked CON 36.86± ±1.40 ad 36.86±1.40 ad 36.86±1.40 a RICE 58.24± ±1.15 e 58.24±1.15 dd 58.24±1.15 d A 36.86±1.40 A 36.86±1.40 A 36.86±1.40 D 58.24±1.15 D 58.24±1.15 C 58.24±1.15 C 55.66±0.59 dd B 50.63±0.59 bd CD 57.50±1.27 d *** B 52.31±0.95 cd C 55.32±2.08 cd B 51.26±1.29 c *** B 47.72±0.94 bd C 59.05±0.91 dd B 48.75±1.38 b *** *** *** *** Mean±SD. *** p< a-e A-D Table 2. Weight of gluten free rice pasta samples with added buckwheat, mungbean and acorn starches (g) Uncooked CON 1.45± ±0.01 a 1.45±0.01 ac 1.45±0.01 ac RICE 1.65± ±0.01 b 1.65±0.01 bc 1.65±0.01 bc A 1.45±0.01 A 1.45±0.01 A 1.45±0.01 B 1.65±0.01 B 1.65±0.01 B 1.65±0.01 B 1.66±0.03 b B 1.65±0.00 bc B 1.65±0.00 bc *** B 1.65±0.01 b B 1.66±0.01 cc B 1.66±0.00 bc *** B 1.64±0.01 b C 1.67±0.00 cc C 1.67±0.01 cc *** *** *** *** Cooked CON 3.36± ±0.19 a 3.36±0.19 ac 3.36±0.19 ac RICE 5.37± ±0.12 d 5.37±0.12 bc 5.37±0.12 dc A 3.36±0.19 A 3.36±0.19 A 3.36±0.19 B 5.37±0.12 C 5.37±0.12 C 5.37±0.12 B 5.20±0.17 d B 5.16±0.15 bc B 5.19±0.06 cd *** B 4.72±0.35 c C 5.43±0.05 cc B 4.93±0.13 cc *** B 4.32±0.06 b C 5.60±0.07 cc B 4.42±0.21 bc *** *** *** *** Mean±SD. *** p< a-d A-C ; 33(1):28-36

5 32 정진혁 윤혜현 Korean J Food Cook Sci 낮게나타났고, 녹두전분첨가량이증가할수록높아졌으며, 메밀, 도토리전분첨가량이증가할수록낮아졌다. 모든글루텐프리쌀파스타실험군은세몰리나대조군에비해높은중량을나타내었는데, 쌀가루의경우물과친화력이큰불용성식이섬유함량이높고수분결합력이크기때문에반죽의제조및조리과정중밀가루에비해더많은수분과결합하여중량이증가한것으로사료된다 (Baik SJ & Kim HS 2001). 수분흡수율측정결과, 모든글루텐프리실험군에비해세몰리나대조군 (132.73%) 이두배정도낮은수분흡수율을나타내었다. Holliger A(1963) 의선행연구에따르면단백질함량이적은스파게티면에서흡수율이높고, 단백질함량이높은스파게티면에서흡수율이낮았다보고하였으며, 이는강한단백질망상구조의형성이전분입자들사이로수분이침투하는것을방해하여발생하는현상으로 (Sözer N & Kaya A 2003) 본실험도글루텐망상구조의부재로인해모든실험군의수분흡수율이높아진것으로사료된다. 실험군간비교에서는 AC30(213.37%) 이가장낮은수분흡수율을나타났으며, 녹두전분을 첨가한 MB30 이가장높은값 (227.69%) 을나타내었다. 3. 조리전기계적텍스처측정 메밀, 녹두, 도토리전분을첨가한글루텐프리쌀파스타의기계적텍스처측정은조리전과후로나뉘어실시되었다. 조리전측정결과는 Table 4 와같으며, 경도를제외한모든시료에있어유의적인차이를나타내었다 (p<0.001). 경도는도토리전분의첨가로증가되었고 첨가군간비교에있어녹두전분을첨가한시료가가장높은값을나타내며유의적차이를나타내었으나, 다른비교에 있어유의적차이는나타나지않았다. 부착성과탄력성은대조군이가장낮았고 RICE 가가장높았으며전분첨가량이증가할수록높아졌다. 쌀가루의함량이높을수록부착성이높아지는실험결과는슈퍼자미분말의첨가량이증가할수록생면파스타의부착성이증가했던 Noh JS & Park KH(2013) 의연구와도일치하는경향을나타내었다. 씹힘성과응집성은대조군이가장높았고, RICE 가가장낮았으며 3 가지전분의첨가량이증가할수록높아졌다. 실험군간비교에서는 MB30 과 AC30 에서높은씹힘성을나타내었고, BW30 은높은응집성을나타내었다. 4. 조리후기계적텍스처측정조리후메밀, 녹두, 도토리전분을첨가한글루텐프리쌀파스타의텍스처측정결과는 Table 5와같다. 경도는대조군이가장높았으고, RICE가가장낮았으며, 전분의첨가량이증가할수록경도는높아졌다. AC30 은 g으로실험군집단에서가장높은값을기록하여도토리전분의첨가로경도를크게높일수있음을확인하였다. 부착성은대조군이가장낮았고, RICE는가장높은값을나타내었다. 조리전과후, 부착성의변화를살펴보면세몰리나대조군 (2.80 mm 3.70 mm) 에비해 RICE는조리후 4배이상부착성이증가 (11.57 mm mm) 하였는데, 조리후급격하게높아지는부착성은글루텐프리쌀파스타의가장큰단점이라할수있다 (Giménez MA 등 2015). 그러나본실험결과메밀, 녹두, 도토리전분을첨가할수록부착성은낮아지는결과를나타내어전분의첨가가부착성이높아지는단점을보완할수있 Table 3. Water absorption of gluten free rice pasta samples with added buckwheat, mungbean and acorn starches (Unit: %) CON ± ±12.61 a ±12.61 a ±12.61 a RICE ± ±9.53 b ±9.53 b ±9.53 b 0 A ±12.61 B ±9.53 B ±6.65 b 0 B ±1.15 b B ±2.54 b *** A ±12.61 A ±12.61 B ±9.53 BC C226.47±9.53 B ±1.33 b 0 BC ±0.46 b 0 B ±2.87 b B ±2.38 b *** C ±0.99 b B ±1.85 b *** *** *** *** Mean±SD. *** p< a-b A-C 2017; 33(1):

6 Korean J Food Cook Sci 전분을첨가한글루텐프리쌀파스타의텍스처특성 33 Table 4. Textural properties of uncooked gluten free rice pasta samples with added buckwheat, mungbean and acorn starches Hardness (g) CON ± ±30.46 a ±30.46 a ±30.46 ad RICE 85.30± ±27.77 a 85.30±27.77 a 85.30±27.77 ad ± ± ±12.63 a 93.87±2.080 a 82.13±16.21 ad N.S BC ±30.46 AB 85.30±27.77 ABC ±5.930 C ±14.37 a A 79.33±10.37 ad *** ± ± ±10.79 a ±69.41 a ±20.57 bd NS NS NS 3.94 * Adhesiveness CON 2.80± ±0.10 a ±0.10 a ±0.10 a 0 d RICE 11.57± ±0.64 e ±0.64 e ±0.64 d 0 d A 2.80±0.100 A 2.80±0.100 A 2.80±0.100 D 11.57±0.640 D 11.57±0.640 D 11.57±0.640 B 9.40±0.20 d 0 C 7.40±0.26 c 0 C 5.53±0.32 b 0 B 9.07±0.64 d 0 B 5.53±0.15 c 0 B 4.30±0.17 b *** *** *** s Springiness CON 1.00± ±0.00 a ±0.00 a ±0.00 a 0 d RICE 2.57± ±0.35 c ±0.35 d ±0.35 d 0 d A 1.00±0.000 A 1.00±0.000 A 1.00±0.000 C 2.57±0.350 D 2.57±0.350 C 2.57±0.350 B 2.15±0.16 b 0 C 1.96±0.04 b 0 AB 1.29±0.07 a 0 B 2.08±0.20 c 0 B 1.60±0.06 b 0 A 1.22±0.02 a *** *** *** s Chewiness CON 94.83± ±4.26 d ±4.26 e ±4.26 e 0 d RICE 25.14± ±5.31 a ±5.31 a ±5.31 a 0 d C 94.83±4.260 D 94.83±4.260 D 94.83±4.260 A 25.14±5.310 A 25.14±5.310 A 25.14±5.310 A 23.80±1.42 a 0 B 44.77±3.62 b 0 B 52.34±3.05 c 0 B 35.30±0.85 b 0 C 53.62±2.51 c 0 C 74.31±1.39 d *** *** *** s Cohesiveness CON 0.61± ±0.02 e ±0.02 d ±0.02 d 0 d RICE 0.15± ±0.02 a ±0.02 a ±0.02 a 0 d C 0.61±0.020 E 0.61±0.020 E 0.61±0.020 A 0.15±0.020 A 0.15±0.020 A 0.15±0.020 B 0.34±0.03 b 0 D 0.46±0.04 c 0 D 0.53±0.01 d 0 A 0.17±0.01 a 0 B 0.25±0.08 b 0 B 0.42±0.02 c *** *** *** C 10.50±0.26 c 0 d *** B 5.57±0.29 b 0 d *** A 3.30±0.26 a 0 d *** B 2.09±0.07 c 0 d *** BC 1.80±0.02 bc *** B 1.57±0.07 b 0 d *** B 35.46±1.06 b 0 d *** C 54.20±1.61 c 0 d *** C 74.90±3.92 d 0 d *** A 0.17±0.01 a 0 d *** C 0.35±0.04 b 0 d *** C 0.46±0.02 c 0 d *** Mean±SD. *** p<0.001, * p<0.05. a-e A-E ; 33(1):28-36

7 34 정진혁 윤혜현 Korean J Food Cook Sci Table 5. Textural properties of cooked gluten free rice pasta samples with added buckwheat, mungbean and acorn starches Hardness (g) CON ± ±7.94 c ±7.94 d ±7.94 d RICE 36.40± ±0.90 a 36.40±0.90 a 36.40±0.90 a C ±7.940 D ±7.940 D ±7.940 A 36.40±0.900 A 36.40±0.900 A 36.40±0.900 A 45.30±0.10 a A 42.13±0.91 a B 56.19±1.23 b *** B 55.68±1.95 b C 72.20±1.05 b C 80.60±8.37 c *** B 63.77±1.82 b C 99.24±0.12 c D ±6.10 d *** *** *** *** Adhesiveness CON 3.70± ±1.35 ab ±1.35 a 3.70±1.35 a RICE 51.10± ±16.06 c 51.10±16.06 d 51.10±16.06 d A 3.70±1.350 A 3.70±1.350 A 3.70±1.350 D 51.10±16.06 C 51.10±16.06 B 51.10±16.06 C 37.97±3.09 cb 0 B 20.90±8.12 bb 0 B 4.17±2.66 a C 36.03±2.20 c *** B 21.77±8.85 bc B 26.03±3.09 bc ** A 7.90±1.54 ab A 17.00±2.43 ab A 17.33±2.25 b *** *** *** *** Springiness CON 0.93± ±0.07 ab ±0.07 cc ±0.070 c RICE 0.90± ±0.00 ab ±0.00 cc ±0.000 c 0.93± ± ±0.05 ab ±0.05 cc ±0.090 c N.S B 0.93±0.070 AB 0.90±0.00 B 0.95±0.02 ab 0 B 0.93±0.01 cc 0 A 0.82±0.080 c *** B 0.93±0.070 AB 0.90±0.00 B 0.98±0.02 bb 0 B 0.94±0.03 cc * N.S N.S Chewiness CON ± ±62.47 bc ±62.47 bc ±62.47 b A 0.81±0.090 c *** RICE 39.69± ±7.96 ab ±7.96 a 0 c 39.69±7.96 a 0 B ±62.47 A 39.69±7.96 A 22.10±9.83 ab 0 A 38.37±3.81 a 0 c A 31.53±12.82 a *** B ±62.47 B ±62.47 A 39.69±7.96 A 39.69±7.96 A 33.75±6.85 ab 0 A 49.12±8.92 ab 0 A 50.86±13.11 ac A 44.66±7.14 a ** AB 73.94±9.62 ab ** 4.76 * 4.70 * A 58.47±21.97 a *** Cohesiveness CON 0.94± ±0.04 cb ±0.04 d 0 c 0.94±0.04 d 0 RICE 0.52± ±0.03 ab ±0.03 a 0 c 0.52±0.03 a 0 D 0.94±0.040 A 0.52±0.03 B 0.62±0.09 bb 0 C 0.82±0.06 b 0 c A 0.45±0.04 a *** D 0.94±0.040 C 0.94±0.040 A 0.52±0.03 A 0.52±0.03 C 0.87±0.01 cb 0 C 0.88±0.08 cb 0 C 0.86±0.03 bc 0 C 0.93±0.04 cd *** *** *** B 0.68±0.05 b *** B 0.75±0.17 c *** Mean±SD. *** p<0.001, ** p<0.01 * p<0.05. a-d A-D 2017; 33(1):

8 Korean J Food Cook Sci 전분을첨가한글루텐프리쌀파스타의텍스처특성 35 음을확인하였다. 탄력성은 BW30(0.98 mm) 이가장높았고 AC30(0.81 mm) 이가장낮았으며메밀과녹두전분의첨가는유의적인차이를나타내지않았다. 씹힘성은조리전측정결과와같이전분의첨가량이증가할수록높아지는경향을나타내었으며실험군집단에서는 MB30(73.94 mm) 이가장높은값을나타내었다. 응집성은 RICE(0.52 mm) 가가장낮았고대조군 (0.94 mm) 이가장높았으며전분의첨가량이증가할수록응집성은높아졌다. 첨가집단간비교에서 MB30 은 0.93 mm 을나타내어대조군과유의적차이를나타내지않았으므로녹두전분의첨가는응집성을크게향상시킬수있을것으로사료된다. Ⅳ. 요약및결론 본연구에서는글루텐프리쌀파스타의텍스처특성향상을위해높은아밀로오스함량, 낮은호화온도, 겔화가가능하다는특징을갖고있는묵재료들인녹두 (MB), 메밀 (BW), 도토리 (AC) 전분을각각,, 를첨가하여파스타를제조하고, 이에대한특성을분석하였다. 조리전과후수분함량에있어대조군이가장낮았고, 모든실험군은유의적으로높은값을나타내었다. 메밀전분의첨가량이증가할수록수분함량은낮아졌고, 녹두전분첨가량이증가할수록수분함량은높아졌다. 도토리전분은조리전측정에있어함량이증가할수록높아졌으나, 조리후에는반대로낮아졌다. 중량및수분흡수율은세몰리나대조군이모든실험군에비해가장낮았고메밀, 녹두, 도토리전분의첨가로중량은증가하였다. 조리후중량은녹두전분첨가로증가하였고메밀, 도토리전분의첨가로감소하였다. 기계적텍스처측정결과메밀, 녹두, 도토리전분의첨가로경도, 씹힘성, 응집성, 탄력성은높아졌고, 부착성은낮아졌다. 첨가량이증가할수록메밀은탄력성을, 녹두는씹힘성과응집성을, 도토리전분은경도를크게증가시켰다. 본실험결과글루텐프리쌀파스타에메밀, 녹두그리고도토리전분을첨가하여쌀파스타의텍스처단점이보완되었다. 본실험은멥쌀을주재료로제조한글루텐프리쌀파스타의텍스처단점을보완하기위해메밀, 녹두, 도토리전분을첨가하여나타나는텍스처특성을기계적측정을통해연구한논문이다. 그러나파스타제조시각시료의첨가되는수분함량을조절하지않아절대적인값에대한실험이아닌상대적인특성을비교한실험이라는것이그한계성이라지적할수있다. 파스타의수분함량은텍스처뿐만아니라다양한특성에영향을미치며향후파스타의첨가되는수분함량에따른텍스처특성에관한확장된연구가나오기를기대한다. 본연구를통해향후글루텐프리식품연구및제조에활용될수있는전분과쌀에대한특성들을조사할수있었고앞으로이에대한연구개발의좋은기초자료로활용되기를기대한다. Conflict of Interest No potential conflict of interest relevant to this article was supported. References Baik SJ, Kim HS Physicochemical and gelatinization properties of starch and flour from pigmented rice (Suwon 415). Korean J Soc Food Sci 17(1): Chillo S, Civica V, Iannetti M, Mastromatteo M, Suriano N, Del Nobile MA Influence of repeated extrusions on some properties of non-conventional spaghetti. J Food Eng 100(2): Chillo S, Laverse J, Falcone PM, Protopapa A, Del Nobile MA Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. J Cereal Sci 47(2): Cho SA, Kim SK Paticle size distribution, pasting pattern and texture of gel of acorn, mungbean, and buckwheat starches. Korean J Food Sci Technol 32(6): Chung KM, Lee WJ Properties of starch gels mixed with mugwort juice. Korean J Food Sci Technol 29(4): Cole ME Prediction and measurement of pasta quality. Int J Food Sci Technol 26(2): De Noni I, Pagani MA Cooking properties and heat damage of dried pasta as influenced by raw material characteristics and processing conditions. Crit Rev Food Sci Nutr 50(5): D'egidio MG, Nardi S Textural measurement of cooked spaghetti. pp In: Pasta and noodle technology. JE Kruger, RB Matsuo, JW Dick (eds.). American Association of Cereal Chemists, Inc., St. Paul, MN, USA. Gallagher E Gluten-free food science and technology. Vol. 55. Wiley-Blackwell Co., London, UK. p 1. Giménez MA, Gámbaro A, Miraballes M, Roascio A, Amarillo M, Sammán N, Lobo M Sensory evaluation and acceptability of gluten free andean corn spaghetti. J Sci Food Agric 95(1): Hager AS, Zannini E, Arendt EK Gluten-free pasta Advances in research and commercialization. Cereal Foods World 57(5): Hildebrand C, Kenedy J The geometry of pasta. Boxtree, London, UK. pp Holliger A Improved method for testing macaroni products. Cereal Chem 40(3): ; 33(1):28-36

9 36 정진혁 윤혜현 Korean J Food Cook Sci Kahlon TS, Chiu MCM Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta. Food Nutr Sci 6(15): Kill R, Turnbull K Pasta and semolina technology. John Wiley & Sons, London, UK. p 1. Kim AK, Kim SK, Lee AR Comparison of chemical composition and gelatinization property of mungbean flour and starch. Korean J Soc Food Sci 11(5): Kim BK, Park JE, Zu GU Effects of semolina on quality characteristics of the rice noddles. Food Eng Prog 15(1): Kim BR, Choi YS, Kim JD, Lee SY Noodle making characteristics of buckwheat composite flours. J Korean Soc Food Sci Nutr 28(2): Kim HS, Ahn SY Effect of amylose and amylopectin on the texture of Mook. Korean J Hum Ecol 6(2): Lee SY, Shim HH, Ham SS, Rhee HI, Choi YS, Oh SY The nutritional components of buckwheat flours and physicochemical properties of freeze-dried buckwheat noodles. J Korean Soc Food Nutr 20(4): Lii CY, Chang SM Characterization of red bean (Phaseolus radiatus var. Aurea) starch and its noodle quality. J Food Sci 46(1): Manser J Optimale parameter fur die teigwarenherstellung am beispeil von langwaren. Getreide Mehl Brot 35(3): Marshall HG, Pomeranz Y Buckwheat: Description, breeding, production, and utilization. pp In: Advances in cereal science and technology. American Association of Cereal Chemists, St. Paul, MN, USA. Marti A, Pagani MA What can play the role of gluten in gluten free pasta?. Trends Food Sci Technol 31(1): Miskelly DM The use of alkali for noodle processing. pp In: Pasta and noodle technology. Kruger JE, Matsuo RB, Dick JW (eds.). American Association of Cereal Chemists, St. Paul, MN, USA. Noh JS, Park KH Quality characteristics of fresh pasta containing various amounts of superjami. Korean J Culin Res 19(5): Park CH, Woo SH, Choi YS, Jang KJ, Park SE Memireul beotgyeora [Discover the buckwheat]. Jin Sol Co., Seoul, Korea. pp Park SJ, Choe EO, Kim JI, Shin MS Physicochemical properties of mung bean starches in different Korean varieties and their gel textures. Food Sci Biotechnol 21(5): Resmini P, Pagani MA Ultrastructure studies of pasta. A review. Food Struct 2(1):2. Schoenlechner R, Drausinger J, Ottenschlaeger V, Jurackova K, Berghofer E Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. Plant Foods Hum Nutr 65(4): Seo HI, Ryu BM, Kim CS Effect of heat-moisture treatment of domestic rice flours containing different amylose contents on rice noodle quality. J Korean Soc Food Sci Nutr 40(11): Shim TH, Jin YS, Sa JH, Shin IC, Heo SI, Wang MH Studies for component analysis and antioxidative evaluation in acorn powders. Korean J Food Sci Technol 36(5): Smewing J Analyzing the texture of pasta for quality control. Cereal Foods World 42(1):8-12. Sözer N, Kaya A Changes in cooking and textural properties of spaghetti cooked with different levels of salt in the cooking water. J Texture Stud 34(4): Voisey PW, Larmond E, Wasik RJ Measuring the texture of cooked spaghetti. 1. Sensory and instrumental evaluation of firmness. Can Inst Food Sci Technol J 11(3): Wang N, Bhirud PR, Sosulski FW, Tyler RT Pasta like product from pea flour by twin screw extrusion. J Food Sci 64(4): Yang KH, Lee KJ, Kim MR Gel properties of Mook manufactured from acorns harvested in various countries according to storage period. J Korean Soc Food Sci Nutr 41(8): Yoon SJ, Lee MY The quality properties of Dotoridasik with added acorn powder. Korean J Food Cook Sci 22(6): Received on Oct.5, 2016/ Revised on Nov.23, 2016/ Accepted on Dec.14, ; 33(1):

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386-390.hwp 386 HANYANG MEDICAL REVIEWS Vol. 29 No. 4, 2009 우리나라 미숙아의 통계와 의료비용 Statistics and Medical Cost of Preterm in Korea 윤혜선 을지대학교 노원을지병원 소아청소년과학교실 Hye Sun Yoon, M.D., Ph.D., Department of Pediatrics, Nowon