본 연구에서는 gel화를 유도할 수 있는 첨가제를 첨가하여 만든 5가지 옥수수 전분 gels와 아무것도 첨가하지 않은 control옥수수 전분 gel의 관능적 물성적 특성을 조사 비교하였다. 1. 관능검사를 실시한 결과 circled1 Agar의 hardness는 control보다 유의하게 높았고, pectin은 control 보다 유리하게 낮았다. circled2 CMC와 pectin의 adhesiveness는 control 보다 유의하게 높았고 agar는 control보다 유의하게 낮았다. circled3 전체적인 acceptability는 CMC와 Pectin은 control보다 유의하게 선호도가 낮았고 나머지 시료들은 control과 유의차가 없었다. 2. Instron을 이용한 물성검사 결과 circled1 Agar의 hardness는 control보다 유의하게 높았고, 나머지 시료들의 hardness는 control보다 유의적으로 낮았다. circled2 Agar와 casein의 cohesiveness는 control보다 유의하게 높았으며 gelatin은 control보다 유의하게 낮았다. 3. 관능검사나 Instron에 의한 기계적 검사에 있어서 시료의 차이를 가장 잘 구분해 주는 특성치는 hardness라고 생각되어진다
This study was conducted to compare the characteristics of reference starch gel and 5 additives-adding corn starch gels (agar, CMC, pectin, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine were carried out The results were as follows: 1. In sensory evaluation. circled1 The hardness of agar was significantly higher than that of control and the hardness of pectin was significantly lower than that of control. circled2 The adhesiveness of CMC and pectin was significantly higher than that of control, and the adhesiveness of agar was significantly lower than that of control. circled3 In acceptability, CMC and pectin were significantly higher than control and the other samples were not significantly different from control. 2. In textural analysis by Instron. circled1 The hardness of agar was significantly higher than that of control and the hardness of the other samples was significantly lower than that of control. circled2 The cohesiveness of agar and casein was significantly higher than that of control and the cohesiveness of gelatin was significantly lower than that of control. 3. In sensory evaluation or instrumental analysis by Instron. It was thought that the best sample-classifying characteristic was hardness.
