DBPIA-NURIMEDIA

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1 KOREAN J. FOOD COOK. SCI. Vol. 31, No. 3, pp. 248~254 (2015) ISSN (Print) ISSN (Online) 시판압출숙면류의저항전분함량과조리특성 류복미 김창순 1 창원대학교생활과학연구소, 1 창원대학교식품영양학과 Study on Resistant Starch Contents and Cooking Characteristics of Commercial Extrusion-Cooked Noodles Bog-Mi Ryu Chang-Soon Kim 1 Research Institute of Human Ecology, Changwon National University, Gyeongnam , Korea 1 Dept. of Food and Nutrition, Changwon National University, Gyeongnam , Korea Abstract We conducted this study to investigate the amount of RS and cooking characteristics of the commercial extrusion-cooked noodles. Ten kinds of noodles were selected and grouped according to the storage conditions; dry noodles (3), refrigerated noodles (, freeze noodles (4), and dry noodle made from wheat flour as a control (not extrusion-cooked). The total starch of commercial noodles ranged from 62.50% to 84.13%, Refrigerated Naengmyeon and dry Dangmyun had high proportions of total starch (respectively 84.13% and 80.13%, respectively). The amounts of apparent amylose ranged from 25.01% to 42.93% and RS ranged from 0.61% to 5.99%. A high proportion of the total starch was rendered digestible by extrusion cooking, and a small amount of RS remained in the samples. Dry Dangmyun had the highest percentages of RS (5.99%), followed by refrigerated Naengmyeon C (2.41%) and dry Jjolmyeon (1.94%), and those of the other noodles were lower than that of the control (1.86%). Cooking properties and texture measurements were evaluated. Cooking loss and turbidity of cooking water were highest in dry Jjolmyeon and dry Naengmyeon. There was little cooking loss in dry Dangmyun and freeze rice noodles. In particular, dry Dangmyun and refrigerated Naengmyeon C containing high amounts of RS and amylose had relatively high measurements of hardness and tensile strength. Key words: commercial extrusion-cooked noodles, resistant starch, cooking characteristics, texture measurement Ⅰ. 서론 최근식생활의패턴변화로열량섭취증가와서구화된식생활로인하여섬유식이를적게섭취함으로써비만, 순환기계질환및당뇨의발병률이증가하고있다. 특히비만과당뇨병은대사증후군의대표질환으로식품중탄수화물섭취와밀접한관계가있는것으로알려져있다. 같은양의탄수화물식품을섭취하더라도서로다른속도로소화되고흡수되며소화, 흡수가빠른식품은혈당반응이급격할뿐만아니라인슐린및다른내분비물의반응도함께상승시킨다 (Jenkins AL 2007). 전분은영양적측면에서전분소화율에따라서 rapidly digestible starch(rds), slowly digestible starch(sds), resistant starch(rs) 로분류되며이중저항전분 (RS) 은소 Corresponding author: Chang-Soon Kim, Dept. of Food and Nutrition, Changwon National University, 20 Changwondaehak-ro Uichang-gu Changwon-si, Gyeongsangnam-do , Korea Tel: Fax: cskim@changwon.ac.kr 화흡수되지않는전분과전분분해물의합이라정의되어있다 (Englyst KN 등 2007, Sajilata MG 등 2006). 저항전분은네가지로분류될수있는데물리적으로효소와의접근이어려운 RS1, 생전분으로 B 형결정형을갖는입자형 RS2, 전분의노화에의해형성된 RS3, 화학적변성전분으로소화되지않는전분인 RS4 가있다 (Eerlingen RC & Delcour JA 1995). 이중특히 RS3 는아밀로오스함량이많을수록저항전분이많이생성된다고알려져있으며가공중열안정성과영양적기능성으로인해식품재료로주목받고있다 (Haralampu SG 2000, Faraj A 등 2004). 저항전분은섭취시식이섬유소처럼소장에서소화되지않고대장에서발효되어단쇄지방산을생성하여대장암과직장암억제와혈당저하효과, probiotic 미생물성장, 담석생성감소, 저콜레스테롤효능, 지방축적방지, 미네랄성분의흡수증가등다양한생리적효능이있는것으로알려져있다 (Lehmann U & Robin F 2007, Fuentes-Zaragoza E 등 2010). 이러한저항전분은최근에는빵 (Song JY 등 2000, Park MA 등 2007, Joe AR & Ahn SY 1996), 쿠키 (Park YS & Chang HG 2008, Kim JS 248

2 시판압출숙면류의저항전분함량과조리특성 249 & Shin MS 2006, Bae CH 등 2013), 국수 (Moon SH & Shin MS 2000) 등에사용되고있다. 저항전분생성에영향을미치는요인으로는전분의결정질, 전분입자구조, 아밀로오스와아밀로펙틴비율, 아밀로오스의노화, 아밀로오스사슬길이와수분 - 열처리, 다른성분들과전분과의상호작용, 가공조건, 열처리온도, 저장온도및기간, 열처리 - 냉각반복횟수등이있다 (Chung HJ & Lim ST 2014). 또한압출조리 (extrusion cooking), baking, pasta 제조, autoclaving 등에서도저항전분이생성되는것으로알려져있다 (Bjorck I 등 1987). 압출조리는압출기를가압 가온하여식품재료를익힌뒤사출구 (die) 를통과시켜일정한모양으로성형하는것으로압출성형기의바렐온도, 수분함량, 스쿠류속도와압출성형물의건조조건이저항전분의수율에영향을주며 (Shin MS 등 200, 일부전분질식품에서는압출가공중전분 - 단백질, 아밀로오스 - 지질복합체사이의새로운상호작용이일어나효소작용이지연되는것으로알려져있다 (Guha M 등 1997). 본연구는저항전분의함량을높일수있는면류를개발하는데기초연구로시판되는압출숙면류를유통방법별로선별하여저항전분의함량과조리특성을알아보고자하였다. 1. 재료 Ⅱ. 재료및방법 국내에서유통되고있는대표적인압출숙면류로는냉면, 당면, 쫄면, 쌀국수등으로인터넷과시장조사를통하여유통과정 ( 상온면, 냉장면, 냉동면 ) 별로나누어 2013 년 4~6 월에걸쳐경남창원시소재대형할인마트에서구입하였다. 각제품의포장에제시된조리방법에따라삶은후관능평가 ( 기호도 ) 를통해조직감이우수하다고평가된제품을선별하였고, 최종적으로냉면 4 종 ( 건면 1 종, 냉장면 1 종, 냉동면 2 종 ) 당면 1 종 ( 건면 ), 쌀국수 1 종 ( 냉동면 ), 쫄면 3 종 ( 건면 1 종, 냉장면 1 종, 냉동면 1 종 ) 을선정하였다. 압출숙면과비교하기위한대조군 ( 비압출숙면 ) 으로국수 ( 밀가루소면 ) 를선택하였다. 면들은각각제시된조리법에따라삶은후 40 C 에서건조시키고분쇄한후 100 mesh 체를통과시켜분석용시료로사용하였다. 2. 일반성분및총전분, 아밀로오스함량측정 시판면의일반성분은 AOAC 법 (2006) 에따라수분함량은상압가열건조법, 조지방은 Soxhlet 법, 회분함량은직접회화법으로분석하였다. 총전분함량은 McCleary BV 등 (1994) 의방법으로 total starch assays kit (Megazyme Int, Bray, Co., Wicklow, Ireland) 를이용하여측정하였고, 아밀로오스함량은 Juliano 방법 (Juliano BO 197 인비색법 에준하여 620 nm 에서흡광도를측정하였다. 3. 저항전분함량측정 저항전분함량은 McCleary BV & Monghan DA(200 의방법에따라 resistant starch assays kit(megazyme Int, Bray, Co., Wicklow, Ireland) 를이용하여측정하였다. 시료 0.1 g 에 pancreatin(sigma Chemical Co., St. Louis, MO, USA) 과 amyloglucosidase(sigma) 혼합액 4 ml 를넣고 37 C water bath 에 200 strokes 로 16 시간방치후에탄올 99% 용액 4 ml 를넣어효소반응을중지시켰다. 3,000 rpm 에서 10 분간원심분리하고상등액에 50% ethanol 8 ml 을넣고 voltex mixing 한다음원심분리하고침전물에 2 M KOH 를 2 ml 씩넣어녹인후 ice water bath 에서 20 분간 stirring 하였다. 1.2 M sodium acetate buffer (ph 3.8) 8 ml 를넣고섞은후즉시 amyloglucosidase (Megazyme) 0.1 ml 을첨가하고 50 C water bath 에 30 분방치하면서 5 분간격으로섞어주었다. 3,000 rpm 에서 10 분원심분리후상등액 0.1 ml 에 glucose oxidase/peroxidase reagent(megazyme) 용액 3 ml 을넣고 50 C water bath 에서 20 분방치후 510 nm 에서흡광도로 glucose 함량을측정하였다. 4. 조리특성평가 면의조리시간은제품포장지에제시된조리법에따랐으며, 면 10 g 을면부피의 20 배증류수에삶아행구고탈수후조리특성평가시료로사용하였다. 면의복원률은조리전면중량에대한조리후중량증가의백분율로계산하였다. 조리손실률을나타내는용출고형분은면을삶은후건져내고남은물과헹군물을합하여 105 C 건조오븐에서건조시켜무게를측정하고, 조리전면중량에대한백분율로나타내었다. 조리수탁도는삶은면을건져내고남은조리수를실온으로식힌후 UV-VIS spectrophotometer(uv mini-1240, Shimadzu, Kyoto, Japan) 를이용하여 675 nm 에서흡광도를측정하였다. 5. 기계적조직감측정삶은면의조직감은 Texture analyzer(ta-xt2i/25, stable Micro System Ltd., Haslemere, England) 를사용하여 texture profile analysis(tpa) test를실시하고인장강도를측정하였다. 조리법에제시된조건대로면을삶은후건져서증류수에 30초간헹구고체에받혀 2분간방치하여탈수한후 15분이내측정을완료하였다. TPA는국수세가닥을일직선으로 plate에올려놓고압착실험하였으며, 측정조건은 pasta firmness/stickiness rig(hdp/pfs), pre-test speed 2.0 mm/sec, test speed 0.5 mm/sec, post-test speed 0.5 mm/sec, time 2 sec, strain 75% 로하였다. 인장 Korean J. Food Cook. Sci. Vol. 31, No. 3 (2015)

3 250 류복미 김창순 강도는 spaghetti/noodle tensile rig(a/spr) 를 TA 에장착하여한가닥의국수를상하로 grip 에감아측정하였다. 측정조건은 pre-test speed 3.0 m/sec, test speed 3.0mm/sec, post-test speed 5.0 mm/sec, distance 75 mm 로하였다. 측정은 10 회반복하여평균값으로나타내었다. 6. 통계처리 모든실험결과는 SPSS 통계프로그램 (SPSS 22.0 for window, SPSS Inc., USA) 을이용하여분산분석 (ANOVA) 을실시하였으며 Duncan's multiple range test 에의해평균값의유의차 (p<0.05) 를검증하였다. Ⅲ. 결과및고찰 1. 시판면의일반성분함량 시판면들은포장지에제시된조리법대로삶은후 40 C 에서건조시키고분쇄하여일반성분함량을측정한결과는 Table 1 과같다. 건조중량조단백은건쫄면과건냉면이각각 12.78%, 12.68% 로국수 12.50% 보다높았고, 건당면이 0.38% 로가장낮았다. 조회분함량은냉동쫄면 1.16%, 건쫄면 1.12% 로많았고건당면이 0.20% 로가장적었다. 조지방은건국수와냉동냉면 D 가각각 0.84%, 0.82% 로높았고냉장냉면이 0.43% 로가장낮았다. 이러한일반성분함량의차이는면제조시사용되는원료곡류분이나전분의종류와함량에따른것으로보인다. 2. 총전분, 아밀로오스, 저항전분함량 시판면의총전분, 아밀로오스, 저항전분함량은 Table 2 와같다. 총전분함량은냉장냉면 B 와건당면에서각각 84.13%, 80.13% 로높았으나건국수, 건쫄면 A, 냉장쫄면 B, 냉동냉면 D 에서 60% 대로낮게나타났는데총전분함량이적은제품들은주원료로전분이아닌밀가루를사용했기때문인것으로보인다. 아밀로오스함량은 % 의넓은범위로냉동냉면 C 가 42.93% 로가장높았고다음으로건당면이 38.69% 로높게나타났다. 냉동냉면 D 는평양식냉면으로아밀로오스함량이 26.63% 로건국수와유의적차이가없었으나함흥식냉면인냉동냉면 C(42.93%) 와큰차이가있음을알수있었다. 일반적으로함흥식냉면은쫄깃하고단단한식감의특성으로전분이주원료로사용되어지는반면에평양식냉면은면발이부드러운특성을가지며전분보다밀가루사용량이큰비율을차지하는것으로알려져있다 (Seo SJ 201. 따라서냉동냉면 C 와 D 는제조사가동일하나제품의성분표시에서전분보다는밀가루가다량사용된평양식냉동냉면 D 가총전분함량과아밀로오스함량이더낮게나타난것으로보인다. 시판면의저항전분함량을측정한결과, 건당면이 5.99% 로가장높았고다음으로냉동냉면 C 가 2.41% 로높았으며냉동쫄면이 0.61% 로가장낮았다. 유통방법별냉면의저항전분함량은건냉면이 1.60% 였고냉장냉면은 1.82%, 냉동냉면 C 는 2.41%, 냉동냉면 D 는 1.63% 로냉동냉면 C 가가장높게나타났다. 압출조리과정에서전분입자는가열과기계적에너지에의해파괴되고저분자화에따른구조적변화가나타나고냉각과정에서아밀로오스와아밀로펙틴의사슬부분은수소결합에의해서로재결합에의한노화가일어나결과적으로소화효소에대한저항성이증가한다 (Faraj A 등 2004, Unlu E & Faller JF 1998). 본연구에서특히당면은아밀로오스함량이 38.69% 로냉동냉면 C 42.93% 보다낮았음에도불구하고저항전분의함량이현저히높게나타났는데이것은당면의제조 Table 1. Proximate composition of commercial noodles (%) Samples Crude protein Crude ash Crude lipid Dry Noodle (wheat flour) 12.50±0.04 b 0.73±0.05 c 0.84±0.03 a Dangmyun 0.38±0.02 h 0.20±0.06 e 0.51±0.04 cd Jjolmyeon A 12.78±0.05 a 1.12±0.03 a 0.62±0.05 bc Naengmyeon A 12.68±0.04 a 0.98±0.03 b 0.56±0.03 cd Refrigeration Jjolmyeon B 10.81±0.03 c 0.72±0.04 c 0.71±0.06 ab Naengmyeon B 8.95±0.05 e 0.54±0.05 d 0.43±0.06 d Freeze Jjolmyeon C 10.30±0.01 d 1.16±0.07 a 0.74±0.06 ab Naengmyeon C 5.73±0.05 g 0.51±0.05 d 0.56±0.05 cd Naengmyeon D 10.78±0.06 c 0.42±0.04 d 0.82±0.05 a Rice noodle 7.79±0.04 f 0.90±0.05 b 0.63±0.07 bc 한국식품조리과학회지제 31 권제 3 호 (2015)

4 시판압출숙면류의저항전분함량과조리특성 251 Table 2. The contents of total starch, amylose and resistant starch of commercial noodles (%) Samples Total starch Amylose Resistant starch Dry Noodle (wheat flour) 62.50±3.87 d 25.01±1.71 f 1.86±0.04 bc Dangmyun 80.13±0.35 ab 38.69±1.69 b 5.99±0.06 a Jjolmyeon A 65.06±3.73 d 24.71±0.97 f 1.94±0.02 b Naengmyeon A 74.13±4.31 abcd 34.87±0.78 cd 1.60±0.02 de Refrigeration Jjolmyeon B ±0.11 d 35.95±0.41 bc 1.57±0.01 de Naengmyeon B ±8.80 a 32.70±0.45 d 1.82±0.02 c Freeze Jjolmyeon C ±1.87 abcd 32.59±1.48 d 0.61±0.01 f Naengmyeon C ±2.09 abc 42.93±0.49 a 2.41±0.01 b Naengmyeon D ±0.39 d 26.63±0.44 ef 1.63±0.02 d Rice noodle B ±0.23 abcd 29.31±0.74 e 1.53±0.05 e 과정에서압출기내에서호화된면을냉각과냉동, 해동과정을거친후건조시키기때문에노화가촉진되어저항전분생성을증가시킨것으로보인다 (Yook C & Lee WK 200. 당면다음으로함흥식냉동냉면 C(2.41%) 가높았는데아밀로오스함량과마찬가지로평양식냉동냉면 D(1.63%) 와저항전분함량에서도차이가있음을알수있었다. 압출조건을달리한고아밀로오스옥수수전분의경우에도압출조리후높은아밀로오스함량의시료에서저항전분이높게생성되어아밀로오스함량은저항전분의생성과밀접한관련이있음을알수있다 (Berry CS 1986). 따라서아밀로오스함량이높은함흥식냉면이평양식냉면보다저항전분생성에유리할것으로보인다. 3. 조리특성시판면들의조리특성결과는 Table 3과같다. 면복원율 (water absorption) 은냉장면과냉동면에비해건면들에서매우높게나타났으며건냉면의면복원율이 % 로가장높았고냉동쫄면이 32.67% 로가장낮았다. 조리전건면자체의수분함량은 10% 대로모두낮았지만냉장면과냉동면은조리전수분함량이 40% 내외로많았기때문에조리후면복원율이건면들보다낮게나타난것으로보인다. 면조리후수분흡수율은제품의복원력에영향을주게되는데 (Woo N 등 2010), 수분흡수가적으면국수의조직감이단단하고거칠어지며수분흡수가지나칠경우에는부드럽고끈적끈적한식감을주는것으로 Table 3. Cooking characteristics of commercial noodles Samples Moisture (%) Water absorption (%) Turbidity of cooking water (O.D.) 4) Cooking loss (%) Dry Noodle (wheat flour) 10.88±0.41 e3) ±3.21 a 0.21±0.02 c 6.15±0.21 b Dangmyun 11.98±0.03 de ±12.50 b 0.06±0.01 d 0.08±0.01 f Jjolmyeon A 12.94±0.04 d ±3.51 c 0.81±0.42 a 8.91±0.06 a Naengmyeon A 11.93±0.08 de ±6.53 a 0.75±0.04 a 9.04±0.16 a Refrigeration Jjolmyeon B 33.92±0.27 c 77.67±3.51 d 0.51±0.03 b 5.00±0.01 c Naengmyeon B 41.03±0.29 ab 61.00±3.00 e 0.30±0.08 c 2.16±0.02 d Freeze Jjolmyeon C 41.12±0.89 ab 32.67±4.04 f 0.35±0.06 c 1.01±0.01 e Naengmyeon C 40.16±0.29 b 89.33±2.52 cd 0.26±0.04 c 2.01±0.02 d Naengmyeon D 40.61±0.8 b 85.67±5.13 d 0.53±0.01 b 5.27±0.24 c Rice noodle B 42.40±0.66 a 56.33±1.53 e 0.27±0.04 bc 0.02±0.01 f Moisture content before cooking. 3) 4) Optical density. Korean J. Food Cook. Sci. Vol. 31, No. 3 (2015)

5 252 류복미 김창순 알려져있다 (Hormdok R & Noomhorm A 2007). 조리손실률은국수품질에매우중요한인자로서높은조리손실률은조리수에대한전분의높은용해도를나타내는것으로조리수의높은탁도, 낮은조리저항성, 끈적끈적한식감을가져오게된다. 시판면의조리손실률은건쫄면과건냉면이각각 8.91%, 9.04% 로높았으며건당면과냉동쌀국수는 0.08%, 0.02% 로조리손실률이거의없는것으로나타났다. 냉동냉면 C 는 2.01% 였으나냉동냉면 D 는 5.27% 로냉면의종류에따라차이가있는것을알수있었다. 조리손실량이높았던건쫄면과건냉면에서탁도가높았고, 조리손실량이적었던건당면과냉동쌀국수의탁도가낮은경향이었으나각면의수분함량, 조리시간과면의굵기등과같은면의특성을고려할필요가있다고본다. 4. 조직감특성 삶은면의기계적조직감을측정한결과경도, 탄력성, 응집성, 검성, 씹힘성은건당면에서가장높았으며부착성은가장낮게나타났다 (Table 4). 쫄면이냉면보다현저히단단하며검성과씹힘성이높으며부착성은다른면류에비해높게나타났다. 유통방법별로보면쫄면의경우냉동쫄면의경도, 검성, 씹힘성이높게나타났다. 냉장면중냉장쫄면의경도는냉장냉면보다높게나타났으며냉장냉면은응집성이냉장쫄면보다높게나타났다. 냉동면중쫄면이경도와검성이높게나타났으며냉면보다인장강도가현저히높게나타나쫄면특유의졸깃한식감을나타낸결과로보인다. 이러한쫄면의식감은주원료나압출조건이냉면과달라치밀한조직으로조리후낮은면복원율과도관련이있는것으로판단된다. 건면의인장강도는당면 (47.37 g), 쫄면 (25.31 g), 냉면 (10.96 g), 국수 (10.27 g) 순으로나타났다. 냉장면은냉장쫄면이 g 으로냉장냉면 g 보다높게나타났다. 냉동면중에서도냉동쫄면이가장높게나타났다. 냉면중에서는저항전분이 2.41% 로가장높았던냉동냉면 C 가역시단단하고부착성이낮고인장강도는높게나타났다. 고아밀로오스옥수수전분으로제조한저항전분을밀가루에첨가했을때대조군에비해국수의탄력성은낮았으나견고성은높았다고하였으며 (Moon SH & Shin MS 2000), 저항전분 (RS3) 을스파게티에첨가하였을때면이더단단해지고부착성이낮아진다고하였다 (Sozer N 등 2007). 본연구에서도저항전분이가장많았던당면이가장단단하고부착성은가장낮았으며인장강도는높게나타나저항전분이면의조직감특성에영향을주는것으로보여차후이에대한연구가더필요하다고사료된다. Ⅳ. 결론 본연구는국내에서시판되는압출숙면류인냉면, 당면, 쫄면, 쌀국수를유통과정 ( 상온면, 냉장면, 냉동면 ) 별로나누어 9 종을선별하였고밀가루국수 ( 소면 ) 를대조군 ( 비압출숙면 ) 으로하여저항전분의함량과조리특성을측정하였다. 시판면의총전분함량은 % 범위로차이를보였으며, 아밀로오스함량은 % 범위로냉동냉면 C 에서가장높았다. 냉동냉면 D 는평양식냉면으로아밀로오스함량이건국수 25.01% 와유사하였으며함흥식냉면인냉동냉면 C 의 42.93% 와큰차이를보였다. 시판면의저항전분함량은아밀로오스함량이 38.69% Table 4. Textural measurements of commercial noodles Samples Hardness (g) Adhesiveness (gs) Textural properties Springiness Cohesiveness Gumminess Chewiness Tensile strength (g) Dry Noodle (wheat flour) 3,528.50± d 16.83±4.64 a 0.89±0.44 c 0.67±0.02 g 2,376.31± de 2,107.45± ef 10.27±0.57 d Dangmyun 8,807.42± a 18.44±7.93 ab 0.99±0.01 a 0.84±0.01 a 7,386.06± a 7,324.40± a 47.37±5.45 a Jjolmyeon A 4,553.34± c 23.43±4.55 abcd 0.97±0.01 ab 0.78±0.02 bcd 3,540.63± c 3,419.76± c 25.31±3.88 b Naengmyeon A 3,094.23± def 29.35±6.75 cde 0.97±0.02 ab 0.78±0.01 bcd 2,401.24± de 2,334.61± ef 10.96±0.72 d Refrigeration Jjolmyeon B 4,233.42± c 32.55±9.53 de 0.95±0.01 b 0.75±0.01 def 3,189.32± c 3,029.40± d 25.26±2.11 b Naengmyeon B 2,588.85± g 28.42±4.36 a 0.97±0.02 ab 0.79±0.01 bc 2,050.54± e 1,981.58± f 13.03±1.13 cd Freeze Jjolmyeon C 6,997.02± b 36.50±7.64 e 0.95±0.00 b 0.75±0.01 def 5,277.96± b 5,029.79± b 23.57±2.64 b Naengmyeon C 3,202.53± de 21.49±5.15 abc 0.98±0.01 ab 0.80±0.01 b 2,544.00± d 2,492.09± e 16.30±1.20 c Naengmyeon D 2,664.99± fg 24.89±4.03 abcd 0.98±0.01 ab 0.77±0.01 cdef 2,048.59± e 2,002.90± f 10.63±0.56 d Rice noodle B 3,023.12± efg 23.24±4.53 abcd 0.98±0.00 ab 0.75±0.01 f 2,265.60± de 2,216.19± ef 9.81±0.38 d 한국식품조리과학회지제 31 권제 3 호 (2015)

6 시판압출숙면류의저항전분함량과조리특성 253 로높았던건당면과냉동냉면 C 에서각각 5.99% 와 2.41% 로높았다. 냉동냉면 D 의저항전분함량은 1.63% 로냉동냉면 C 보다크게낮았으며건당면과냉동냉면을제외하고모두대조군국수 (1.86%) 보다낮았다. 시판면들의조리특성에서면복원율은냉장, 냉동면들보다건면들에서높게나타났다. 조리수탁도와조리손실량은건쫄면과건냉면에서높았다. 삶은면의기계적조직감으로경도, 탄력성, 응집성, 검성, 씹힘성은건당면에서가장높았으며부착성은가장낮게나타났다. 저항전분이많았던당면과냉동냉면 C 가단단하고부착성은낮으며인장강도는높아저항전분함량이면의조직감에부분적으로영향을미치는것으로나타났다. 본연구에서선별된시판압출숙면들은회사별로전분의종류와배합비, 가공조건, 조리방법등이다르므로차후저항전분의함량이높은압출숙면의제조표준화가필요하다고사료된다. 감사의글 이논문은 2012 년정부 ( 미래창조과학부 ) 의재원으로한국연구재단의지원을받아수행된기초연구사업이며 (NRF-2012R1A1A ), 2013~2014 년도창원대학교연구비에의하여연구되었음. References AOAC Official methods of analysis. 15th ed. Association of Official Analytical Chemists. Washington DC, USA. pp Bae CH, Park GH, Kang WW, Park HD Quality characteristics of cookies added with RS4 type resistant corn starch. Korean J Food Preserv 20(4): Berry CS Resistant starch. formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fiber. J Cereal Sci 4(4): Bjorck I, Nyman M, Pedersen P, Siljestrom M, Asp NG, Eggum BO Formation of enzyme resistant starch during autoclaving of wheat starch: Studies in vitro and in vivo. J Cereal Sci 6(: Eerlingen RC, Delcour JA Formation, analysis, structure and properties of type III enzyme resistant starch. J Cereal Sci 22(: Englyst KN, Liu S, Englyst HN Nutritional characterization and measurement of dietary carbohydrate. European J Clin Nutr 61(:S19-S39 Faraj A, Vasanthan T, Hoover R The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours. Food Res Int 37(5): Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sanchez-Zapata E, Perez-Alvarez JA Resistant starch as functional ingredient: a review. Food Res Int 43(4): Guha M, Ali SZ, Bhattacharyah S Twin-screw extrusion of rice flour without a die: Effect of barrel temperature and screw speed on extrusion and extrudate characteristics. J Food Eng 32(3): Haralampu1 SG Resistant starch-a review of the physical properties and biological impact of RS3. Carbohyd Polym 41(3): Hormdok R, Noomhorm A Hydrothermal treatments of rice starch for improvement of rice noodle quality. LWT Food Sci Technol 40(10): Htoon A, Shrestha AK, Flanagan BM, Lopez-Rubio A, Bird AR, Gilbert EP, Gidleyc MJ Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility. Carbohyd Polym 75(: Jenkins AL The glycemic index: Looking back 25 years. Cereal Foods World 52(:50-53 Joe AR, Ahn SY Effect of addition of enzyme-resistant starch on texture characteristics of corn bread. Korean J Soc Food Sci 12(: Juliano BO A simplified assay for milled rice-amylose. Cereal Sci Today 16: Kim JS, Shin MS Quality characteristics of cookies with resistant starches. Korean J Food Cook Sci 23(5): Kim RY, Kim CS, Kim HI Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping times. J Korean Soc Food Sci Nutr 38(8): Lehmann U, Robin F Slowly digestible starch - its structure and health implications: a review. Trends in Food Sci Technol 18(7): McCleary BV, Solah V, Gibson TS Quantitative measurement of total starch in cereal flours and products. J Cereal Sci 20(:51-58 McCleary BV, Monghan DA Measurement of resistant starch. J AOAC Int 85(3): Moon SH, Shin MS Quality characteristics of noodle with health-functional enzyme resistant starch. Korean J Food Sci Technol 32(: Park MA, Lee JW, Shin MS, Ly SY Glycemic index lowering effects of breads supplemented with resistant starch, whole rye grain and fructooligosaccharide, Korean J Comm Nutr 12(: Park YS, Chang HG Quality of sugar-snap cookie supplemented with resistant starch. Food Eng Programs 12(:65-68 Sajilata MG, Rekha S, Singhal RS, Kulkarni PR Resistant starch-a review. Comprehensive Reviews in Food Sci and Food Safety 5(:1-17 Seo SJ Influence of hydrocolloids on rice Naengmyon Korean J. Food Cook. Sci. Vol. 31, No. 3 (2015)

7 254 류복미 김창순 quality properties. Master's thesis. The Kyonggi University, Seoul, Korea. pp Shin MS, Moon SH, Bae CH Effects of processing parameters of twin screw extruder and dry methods on the resistant starch formation from normal maize starch. Korean J Human Ecol 5(:62-70 Song JY, Lee SK, Shin MS Effects of RS-3 type resistant starches on breadmaking and quality of white pan bread. Korean J Soc Food Sci 16(: Sozer N, Dalg AC, Kaya A Thermal, textural and cooking properties of spaghetti enriched with resistant starch. J Food Eng 81(: Unlu E, Faller JF Formation of resistant starch by a twin-screw extruder. Cereal Chem 75(3): Woo N, Chung HK, Kim JH, Lee TR Development of rice noodles with lotus leaf. proceedings of the KAIS Fall Conference. Jeju, Korea. pp Yook C, Lee WK Production of starch vermicelli (dangmyun) by using modified corn starches (i)-physicochemical properties of domestic and foreign starch vermicelli (Dangmyun). Korean J Food Sci Technol 33(:60-65 Received on Apr.7, 2015/ Revised on Apr.24, 2015/ Accepted on Apr.28, 2015 한국식품조리과학회지제 31 권제 3 호 (2015)

DBPIA-NURIMEDIA

DBPIA-NURIMEDIA Korean J Food Cook Sci Vol. 33, No. 5, pp. 551~557 (2017) pissn 2287-1780 eissn 2287-1772 https://doi.org/10.9724/kfcs.2017.33.5.551 재료배합비와저장조건에따른냉동냉면 ( 압출숙면 ) 의저항전분함량과조리특성 류복미 김창순 1 창원대학교생활과학연구소, 1 창원대학교식품영양학과