Studies on the Physico-chemical Properties of the Pine Nut's Gruel During Storage
2000
Lee Seog-Won Institute of Natural Resources, Korea University, Seoul (Korea Republic) Bae Se-Kyung Department of Food Technology and Science, Graduate School of Natural Resources, Korea University, Seoul (Korea Republic)
The physicochemical properties, such as retrogradation, fat acidity and viscosity, on the pine nut's gruel at various contents of pine nut (0, 1, 3 and 5%) during storage at 4, 25 and 40 degrees were investigated. The degree of retrogradation was increased rapidly at the initial storage stage. The lowest value (about 10%) of the degree of retrogradation was observed in the gruel sample containing 3% of pine nut. Also, the rate constant of retrogradation was showed the lowest value (0.0422) in the gruel containing 3% of pine nut regardless of storage temperatures. The fat acidity was showed the lowed value than 30 mg KOH in all samples. The viscosity increasing velocity(RVU/min) between holding strength and final viscosity was decreased as the pine nut's content was increased. However, it was not affected by the storage temperatures.
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