Texture and Descriptive Sensory Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier

김상숙,; 정혜영,

doi:10.3746/jkfn.2012.41.6.823

Cited by 3 publications

(1 citation statement)

References 6 publications

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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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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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Quality Characteristics of Baked Rice Cake Added with Maltitol

Kim¹,

Yoo²,

Han³

et al. 2014

Journal of the Korean Society of Food Science and Nutrition

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This study investigated the quality characteristics of baked rice cake added with maltitol syrup. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of baked rice cake significantly decreased (P<0.05) according to the level of added maltitol syrup. Hunter's color values of baked rice cake did not differ significantly according to the level of added maltitol syrup. Sensory evaluation indicated that appearance, moistness, chewiness, hardness, and overall acceptance of baked rice cake prepared with added maltitol syrup were improved compared to those of baked control rice cake. Hunter's color values and texture properties of baked rice cake added with 10% maltitol syrup were compared with those of baked control rice cake during storage at room temperature for 3 days. Hunter's color L values of baked rice cake decreased during storage, whereas a and b values increased. The rate of hardness increase in baked rice cake with maltitol syrup was lower than that in baked control rice cake during storage. The Avrami exponents (n) of baked control rice cake and baked rice cake added with 10% maltitol were 2.418 and 2.098, respectively. The time constants (1/k) of the former and latter were 43.860 and 60.976, respectively. Overall, addition of 10% maltitol syrup improved the texture, sensory properties, and retarding retrogradation of baked rice cake.

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A Study on Microbiological Critical Limit in Sterilization processing of Fried Kimchi Soup

권상철¹

2012

Journal of the Korea Academia-Industrial cooperation Society

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The purpose of this study was to application in the HACCP(Hazard Analysis Critical control) system of fried kimchi soup. The establishment of Critical limit during sterilization processing was measured by sterilization temperature, sterilization time, sensory test, storage test and pH change in storage for 30 days (May 1∼30, 2012). Before sterilization, general bacteria, coliform and thermophile bacteria were detected to be 6.00×105 CFU/㎖, 7.50×10 2 CFU/㎖ and 2.75×10 2 CFU/㎖, respectively. In contrast, all microbial was not detected after sterilization(90±5℃, 22±5 mins). The sensory test was decided as the most delicious kimchi according to 90±5℃, 22±5min. In conclusion, the sterilization process of fried kimchi soup would be a great alternative to prevention, decreasing and removing of harmful microorganism, such as general bacteria, coliform and thermoduric bacteria etc. Therefore, the critical limit of sterilization temperature and time for quality control and biosafety was established at 90±5℃, 22±5 mins. And it suggested that HACCP plan was necessary for monitoring method, monitoring cycle, problem solving method, education, training and record management during sterilization processing.

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Texture and Descriptive Sensory Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier

Cited by 3 publications

References 6 publications

Textural properties of Frozen storedGaraetteoksupplemented with Agar and Casein

Textural properties of Frozen storedGaraetteoksupplemented with Agar and Casein

Quality Characteristics of Baked Rice Cake Added with Maltitol

A Study on Microbiological Critical Limit in Sterilization processing of Fried Kimchi Soup

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