가열조리에 따른 올리고당 첨가 식품의 특성 및 당 안정성 비교

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 51; no. 5; pp. 459 - 465
• Main Authors: 신장호(Jang-Ho Shin), 이재은(Jae-Eun Lee), 장진희(Jin-Hee Chang), 한정아(Jung-Ah Han)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2019; Korean Society of Food Science & Technology
• Subjects: Anchovies; Composition; Cooking; Food; Food composition; Fructooligosaccharides; Physical properties; Stability; Strawberries; Sucrose; Sugar; 식품과학; fructooligosaccharide; hardness; isomaltooligosaccharide; sugar composition; cook
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2019.51.5.459

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, B-LR 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.