Effects of Carbohydrate Materials on Retarding Retrogradation of a Korean Rice Cake (Karedduk)

김상숙,; 정혜영,

doi:10.3746/jkfn.2007.36.10.1320

Cited by 23 publications

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“…So far, related studies have mainly focused on chemical ways to use emulsifiers or other materials with high moisture retention (Kim et al, 2007, Jang et al, 2004. Unlike those studies, the present study was conducted in light of the processing methods for traditional Korean foods with a variety of properties in which the same grain is used, such as cooked glutinous rice, sticky rice cakes, and traditional cookies (Wu et al, 2009, Yoo et al, 2001.…”

Section: Resultsmentioning

confidence: 99%

Application of Retrogradation-retardation Technology to Korean Rice Cake, Garaedduk Made from Non-waxy Rice

Park

Han

2012

FSTR

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The present study was performed to determine optimum manufacturing condition for maintenance of rheological properties and retrogradation retardation of Korean rice cake, Garaedduk during shelf-life. We investigated the effect of added moisture volume and physical punching process on several rheological properties of Garaedduk. Garaedduk prepared with non-waxy rice, salt, wheat starch and 24% of water (w/w of swelling rice) was stored at 20℃ for 48 h. In order to determine optimum moisture content and punching time, chemorheological and the related quality property changes were analyzed. In this study, we conducted various trials to investigate optimum condition under the five different experimental conditions prepared with manufacturing process determined by our pilot experiments. At results, the key of optimum manufacturing condition for Not-Harden Garaedduk during shelf-life is not one factor but interaction among moisture content, temperature, punching time, and grain starch property. Further study on the mechanism of retrogradation-retardation of Not-Harden Garaedduk is now in progress.Keywords: retrogradation, non-waxy rice, Korean rice cake, Garaedduk, shelf-life *To whom correspondence should be addressed. E-mail: hgjaz@korea.kr IntroductionIn Northeast Asian countries, such as Korea, Japan and China, rice has been the staple food for most people and a characteristic food ingredient in local traditions including ancestral rites, religious ceremonies, folk customs, agricultural rituals, and seasonal observances. Garaedduk, a class of Korean rice cake, is a food made with rice as the main ingredient. They are named according to how they are made or what is used as the main ingredient (Yoon, 1996). For Korean rice cake rice flour is moistened, heated, and kneaded with physical force. In order for rice-based processed foods to be recognized as more effective and safer sources of carbohydrates in the process of distribution, inhibiting the deterioration of texture by starch retrogradation can be said to be an indispensable key to solving the problems of rice processing (Jiang et al., 2011). Cooked starchy foods have a short shelf life as a result of retrogradation , Hosney, 1986. It is therefore important to develop production technology that helps maintain their texture as it was right after production by controlling the retrogradation process (Juliano, 1985). Factors that are known to influence retrogradation include temperature, moisture, pH, and the molecular structure of starch. Starch retrogradation is less likely to occur at temperatures of more than 60℃, but more likely to take place under lowtemperature conditions unless frozen (Arisaka et al., 1991). Retrogradation proceeds fastest at about 2 − 4℃ but does not occur under dry conditions in which the moisture content is 10 − 15 percent (Lee, 2003). Starches are most prone to retrogradation when they have a moisture content of 30-60 percent, while the phenomenon is delayed at higher moisture contents and seldom occurs under alkaline conditions (pH > 1...

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Section: Resultsmentioning

confidence: 99%

Application of Retrogradation-retardation Technology to Korean Rice Cake, Garaedduk Made from Non-waxy Rice

Park

Han

2012

FSTR

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“…에는 가용성 당류 (10)(11)(12)(13)(14), 올리고당 (15), 펜토산 (16), 식이섬유 (17), 셀룰로오스 (18), 지방질 및 유도체 (19,20), 염류 (21,22) Table 2, Values with different superscripts within the same column are significantly different (p<0.05). * Significant at p<0.05.…”

Section: 전분의 노화를 억제하기 위하여 첨가하는 여러 가지 첨가물unclassified

Quality Characteristics of a Korean Rice Cake (Karedduk) with Mixture of Trehalose and Modified Starch by Using Response Surface Methodology

김상숙¹,

정혜영²

2009

Journal of the Korean Society of Food Science and Nutrition

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Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender were investigated after 2, 24, and 48 hrs of storage at 5 o C. A central composite design was used for treatment arrangement. The trehalose were added in 0, 3, 6, 9 and 12% levels and Sun-Tender added in 0, 0.3, 0.6, 0.9, and 1.2% levels to dry rice flour. The mixture amounts of trehalose and Sun-Tender on texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) were optimized using response surface methodology (RSM). The two independent variables selected for the RSM were amounts of trehalose (X1) and amounts of Sun-Tender (X2). The predicted value at stationary point or a minimum for texture hardness by RSM was found as 591.5440 after 24 hrs of storage at 5 o C. Also the adhesiveness, hardness, cohesiveness and sweetness by sensory characteristics were significantly different as compared to the control. The results suggested that a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender can be made from the mixture amounts of trehalose 9.5826% and Sun-Tender 0.2216% in retarding retrogradation.

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“…Therefore, various surfactants, emulsifiers, and carbohydrates, including galactooligosaccharide, maltitol, and modified starch, have been used to retard the retrogradation of starch in Garaetteok. [11][12][13][14][15][16][17] Gums such as agar, carrageenans, and xanthan are added to food products mainly for their thickening and gelling properties and to improve mouth feel by changing the viscosity of solutions. [18,19] Because agar holds water-soluble solids such as sugar without crystallisation, it is used widely in products such as bakery glazes, icings, and toppings.…”

Section: Introductionmentioning

confidence: 99%

Textural properties of Frozen storedGaraetteoksupplemented with Agar and Casein

Byun

Koh

2017

International Journal of Food Properties

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The effects of agar and casein on the textural characteristics of frozen stored Garaetteok, a traditional Korean rice cake, were investigated over a 20-d storage period. Garaetteok was made from rice flour with and without the addition of agar (GA), casein (GC), and a mixture of agar and casein (GAC). The moisture content of control Garaetteok (G) significantly (P < 0.001) decreased during frozen storage, whereas those of GA and GAC showed no significant decrease, although GC showed less of a decrease than G. Although the hardness and retrogradation rate of all uncooked Garaetteoks significantly (P < 0.05) increased during frozen storage, the retrogradation rate of GC did not significantly increase. After cooking, GC was the least hard and had relatively low adhesiveness and no significant (P < 0.05) difference in cohesiveness and springiness regardless of frozen storage time. These results indicated that casein was an effective additive for frozen stored Garaetteok with relatively minimal impact on textural properties compared with G. However, although agar maintained the moisture content, it was not an effective additive because of the increase in the hardness and adhesiveness of cooked Garaetteok regardless of frozen storage time. ARTICLE HISTORY

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Effects of Carbohydrate Materials on Retarding Retrogradation of a Korean Rice Cake (Karedduk)

Cited by 23 publications

References 5 publications

Application of Retrogradation-retardation Technology to Korean Rice Cake, Garaedduk Made from Non-waxy Rice

Application of Retrogradation-retardation Technology to Korean Rice Cake, Garaedduk Made from Non-waxy Rice

Quality Characteristics of a Korean Rice Cake (Karedduk) with Mixture of Trehalose and Modified Starch by Using Response Surface Methodology

Textural properties of Frozen storedGaraetteoksupplemented with Agar and Casein

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