Texture of steamed rice cake prepared via soy residue and hydroxypropyl methylcellulose supplementation

Abstract

Background and objectives: Okara and hydroxypropyl methylcellulose (HPMC) were added to jeungpyun, a steamed rice cake, as fermentation enhancers. Three types of jeungpyun were prepared: containing only rice (C), with okara added (O), and okara treated with HPMC (OH). Findings: During fermentation, the OH batter had the highest volume, followed by O and C; particularly OH maintained its volume without batter collapse after 2 hrs. The viscosity (C: 446, O: 575, OH: 991 cP) and water-holding capacity (C: 2.9, O: 8.7, OH: 17.2%) of batter also showed the same tendency with volume. After steaming, the volume of OH jeungpyun was the highest (1.7 cm 3 /g), followed by O (1.5 cm 3 /g) and C (1.4 cm 3 /g). The sensory panel scores of the okara treated samples were 1.8 (OH)-2.4 (O) fold lower in hardness than C. Addition of okara decreased the hardness and the rate of hardening of jeungpyun during storage, particularly in OH. Conclusions: Okara improved the fermentation of batter, and improved the hardness and volume of jeungpyun. HPMC stabilized the batter and maintained the volume. Significance and novelty: This study suggests the application of okara as a fermentation source and its impact on quality effect. K E Y W O R D Sfermentation, hydroxypropyl methylcellulose, okara, rice cake, texture improver

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

“…According to these data, retarding the firming rate after treatment would make MCO a suitable preservative agent for rice cake. A previous study has reported that moisture reduction in rice cake affects the hardness, as indicated by changes in the hardness of rice cake samples after 4 days of storage (5.41 N) [31]. In the present study, all samples maintained their hardness quality after 28 days, indicating that vacuum-sealed packaging might preserve rice cake dehydration.…”

Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes

“…Many researchers believe that the hardening of starch‐containing foods, such as bread, is caused by amylopectin retrogradation, loss and redistribution of water, and protein–starch interactions (Ai et al., 2018; Barcenas & Rosell, 2005; Hug‐Iten, Escher, & Conde‐Petit, 2003; Ji, Zhu, Zhou, & Qian, 2010; Osella, Sánchez, Carrara, de la Torre, & Pilar Buera, 2005). Various functional additives, such as enzymes, hydrocolloids, oxidants, emulsifiers, and packaging technology have been used to decrease the hardening of starchy foods (Jang, Shin, & Kim, 2018; Katina, Salmenkallio‐Marttila, Partanen, Forssell, & Autio, 2006; Kim, 2005; Koocheki, Mortazavi, Mahalati, & Karimi, 2009; Liu, Brennan, Serventi, & Brennan, 2017; Meng & Kim, 2019). Proteins are used to enhance the nutritional value and improve the quality of starchy foods due to their strong water‐binding capacity and protein–starch interactions (Crockett, Ie, & Vodovotz, 2011; Han, 2011; Witczak, Juszczak, Ziobro, & Korus, 2017; Yu et al., 2019; Ziobro, Witczak, Juszczak, & Korus, 2013), such as soy protein isolate consisting of albumin and globulin, whey protein consisting of β‐lactoglobulin and α‐lactalbumin, and collagen consisting of glycine, proline, and hydroxyproline.…”

Qualitative analysis of soy sauces made from fresh okara using two fermentation methods

“…Moderate amounts of okara have used to supplement foods such as bread, beef patties, and beverages (Onuorah & Okpasu, ) to enhance their nutritional value and utilization. Several studies (Katayama & Wilson, ; Jang, Shin, & Kim, ) reported that okara provides an appropriate environment for fermentation. However, okara has limited usage in the food industry as a food ingredient because it is perishable due to high moisture content (Katayama & Wilson, ).…”