Quality Characteristics of Topokki Garaedduk with Different Moisture Ratios

Kang, Hyojeung; Lee, Joon-Kyoung; Lim, Jae-Kag

doi:10.3746/jkfn.2012.41.4.561

Cited by 16 publications

(5 citation statements)

References 3 publications

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“…Garaetteok is a long, cylindrical rice cake made by steaming nonglutinous rice our, pounding it, and rolling it. Garaetteok is often used as a main ingredient in tteokguk (rice cake soup) and tteokbokki (rice cake pasta) [3]. e consumption of these processed foods as a substitute for staple foods and as a popular snack throughout the year in food service, catering, and home is increasing [4].…”

Section: Introductionmentioning

confidence: 99%

Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

Lim

Kim

2019

Journal of Food Quality

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To investigate the texture and cooking properties of garaetteok elaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour with Bacillus subtilis (BS) or Leuconostoc mesenteroides (LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH of garaetteok was significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar textural profiles to CON. The addition of potato flour to garaetteok increased the turbidity of soup (tteokguk), but the fermentation significantly lowered its turbidity. During storage for 24 h, garaetteok with fermented potato flour showed the inhibition of starch retrogradation. All scores of LM15 and LM20 were better than other potato garaetteoks and similar to those of CON with the exception of color acceptance. Consequently, garaetteok-added potato flour fermented with L. mesenteroides was the most preferable in terms of texture, cooking, and sensory characteristics.

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Section: Introductionmentioning

confidence: 99%

Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

Lim

Kim

2019

Journal of Food Quality

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“…A type of steam-cooked rice cake, Garaedduk, is the most widely consumed rice cake in Korea. Garaedduk is the main ingredient of Tteokguk (sliced rice pasta soup), a traditional item during festivals, and Tteokbokki (stir-fried rice cake), a popular street food (Ahn, 2009;Byun, 2014;Kang et al, 2012;Kim and Shin, 2004). Rice cakes contain the nutritional value of a single meal, and are thus a highly promising food product in the Korean market (Yoon and Oh, 2014).…”

Section: Introductionmentioning

confidence: 99%

A study of the quality characteristics of frozen Korean rice cake by using different thawing methods

Hong

Choi

et al. 2018

Food Sci Biotechnol

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The characteristics of frozen rice cakes after thawing them using different methods, such as standing at room temperature (NT), running water (RWT), pan-grill (PT), steam (ST), microwave (MWT), and superheated steam thawing (SHST), were compared. Frozen rice cakes treated by MWT or SHST showed the shortest thawing time of 3 min. The MWT treatment showed the largest thawing loss, while the ST treatment showed the highest moisture content. The ST, RWT, and MWT treatments showed the highest water activity values. The NT treatment exhibited the highest hardness values, whereas the ST treatment showed the lowest values, possibly due to the adverse effects of high temperature on them. Sensory evaluation showed differences in appearance, moistness, and tenderness according to the thawing method, but there was no significant difference in overall acceptability. This study suggests that the qualities of frozen rice cakes varied depending on the different thawing methods.

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“…그러나 시판되고 있는 떡볶이 떡은 수입 밀을 45% 사용하고 있으며, 쌀은 중국산 쌀을 사용하는 경우가 많아 떡볶이의 주 소비계층인 청소년의 영양학적 가치가 부족한 실정이다. 떡볶이 떡에 대한 연구는 주로 노화지연 및 품질 특성에 관한 연구로 변성전분 및 올리고당 시럽 첨가에 따른 노화억제 연구 (18)(19), 자몽종자 추출물의 산 도조절에 의한 떡볶이 떡 품질 개선 (20), 가수량, 수침시간 및 증자시간에 따른 떡볶이 떡의 품질 특성 (21)(22) 등이 보고되었으며, 떡볶이 떡에 마늘분말 (23), 전두부 (24), 대 두분말 (25), 인삼분말 (26), 카레분말 (27)…”

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Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice

Shin¹,

Yoo²,

Han³

et al. 2016

Korean Journal of Food Preservation

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The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brown rice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.

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Quality Characteristics of Topokki Garaedduk with Different Moisture Ratios

Cited by 16 publications

References 3 publications

Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

A study of the quality characteristics of frozen Korean rice cake by using different thawing methods

Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice

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