Effect of Grapefruit Seed Extracts and Acid Regulation Agents on the Qualities of Topokkidduk

강호진,; 박종대,; 이현유,; 금준석,

doi:10.3746/jkfn.2013.42.6.948

Cited by 15 publications

(5 citation statements)

References 11 publications

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“…Rubbery and dough-like from English terms, and tacky from Chinese were important textural attributes. Preservation of the rice cake sample is difficult due to the retrogradation affecting the various textural attributes of the sample (Kang et al 2013). During storage, instrumental measurement showed changes in hardness, adhesiveness and chewiness.…”

Section: Texture Characteristics Of 12 Food Samplesmentioning

confidence: 99%

Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

Kim

Lee

2016

Journal of Sensory Studies

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Texture is an important food quality contributing consumers' acceptance of foods. Texture terminologies have been developed in various languages. While comparative studies using different languages are becoming a trend, there is not a fully developed Korean texture lexicon existing. There was a study in 1980s which developed Korean texture terms using cooked rice, noodles and Kimchi. Since then, there was no further study using this texture terms list nor developing new texture terms in Korea. The aims of this study were to evaluate texture lexicons originated from four different languages (Chinese, English, Japanese and Korean), and to determine the necessity of developing a new Korean texture lexicon using various texture bearing foods. One hundred consumers performed choose‐all‐that‐apply evaluation for each texture lexicon (a total of 400 consumers) using 12 food samples with a wide range of texture properties. The most frequently used texture terms were from English lexicon while texture terms originated from Japanese were chosen the least. Practical Applications Texture being a sensory attribute perceived only by human, it would be beneficial to develop and use a unified terminology to effectively measure texture properties and to compare it with others. Current research used four texture lexicons and evaluated 12 food samples which enabled comparison among 4 lexicons. Because Korean texture terms were developed using a limited food samples, types of texture terms were limited and this study revealed the need to fully develop Korean texture terms. Our work provides basis for further refinement of Korean texture lexicon to be developed.

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Section: Texture Characteristics Of 12 Food Samplesmentioning

confidence: 99%

Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

Kim

Lee

2016

Journal of Sensory Studies

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“…Additionally, alcohol treatment generates an off-flavor [ 3 ]. To overcome these disadvantages, various methods have been evaluated for the inhibition of microorganisms in KRC, including altering the air composition in the packaging, adding organic acids and natural antibacterial agents (e.g., lactic acid and chitosan), and heating [ 2 , 6 , 7 , 8 ]. However, the aforementioned methods are still limited by the potential for microbial cross-contamination after treatment [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Indigenous Microorganisms and Salmonella in Korean Rice Cakes by In-Package Cold Plasma Treatment

Kang

Bai

Min

2021

IJERPH

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The antimicrobial effects of in-package cold plasma (CP) treatment on Korean rice cakes (KRC) were evaluated. The CP treatment (25 kV) inactivated indigenous mesophilic aerobic bacteria by 0.8–1.0 log CFU/g, irrespective of the position of KRC in the package. The addition of a shaking step during CP treatment increased the reduction in microbes by ~1 log CFU/g. The microbial inactivation efficiency increased significantly when the treatment time increased from 1 to 3 min. Microbial inactivation activity was highest for packages containing eight rice cakes. The optimized CP treatment achieved a 2.0 ± 0.1 log CFU/g reduction in indigenous bacteria. In addition, the optimum CP treatment inactivated indigenous yeast and molds and Salmonella in KRC by 1.7 ± 0.1 log CFU/g and 3.9 ± 0.3 log CFU/g, respectively. No significant changes in color and firmness were observed, and the surface temperature of KRC did not exceed 22 °C after CP treatment. Moreover, CP treatment damaged the cellular membrane of Salmonella, mainly by inducing lipid peroxidation. This study demonstrates the potential use of in-package CP treatment for the non-thermal microbial inactivation of KRC.

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“…The typical method for preparing rice cake involves steaming a rice flour and water mixture and adding sugar or salt according to preference [16]. The steaming step causes the starch component to undergo retrogradation [17,18], with storage temperature and time commonly affecting the rate of retrogradation, with a maximum value at 5 • C [19]. Consequently, food products made from cereal grains can become hazardous, particularly due to contamination by Salmonella spp., Staphylococcus aureus, and Bacillus cereus [20].…”

Section: Introductionmentioning

confidence: 99%

Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food

Kim

2021

Foods

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The halal food market is steadily increasing. The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok). The purpose of this study was to investigate the use of natural substances as alternative preservatives for rice cakes. Four different solutions were tested: distilled water (control), ethanol, grapefruit seed extract (GSE), and a mixture of citric extracts and organic acids (MCO). We investigated the total plate count (TPC), yeast and mold counts, color, texture profile assays (TPA), and sensory evaluation. Significant reductions of 3.65 log CFU were observed in TPC in rice cake treated with MCO solution after 28 days of storage. However, mold and yeast counts were only reduced by ethanol treatment. Among the physical texture properties analysis, hardness was maintained for the 28 days in all samples. The total color difference values (ΔE) revealed no significant color changes in any rice cake compared to the controls. The ethanol-treated rice cake scored the lowest for overall preference and desired hardness.

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Effect of Grapefruit Seed Extracts and Acid Regulation Agents on the Qualities of Topokkidduk

Cited by 15 publications

References 11 publications

Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

Inactivation of Indigenous Microorganisms and Salmonella in Korean Rice Cakes by In-Package Cold Plasma Treatment

Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food

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