Texture Profiles and Retarding Retrogradation Analysis of a Korean Rice Cake (Karedduk) with Addition of Oligosaccharides

김상숙,; 정혜영,

doi:10.3746/jkfn.2012.41.4.533

Cited by 5 publications

(2 citation statements)

References 6 publications

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“…본 연구는 떡의 노화 억제에 대한 여러 가지 당류물질 첨 가 수준별 효과 연구 (Kim & Chung 2007;Kim & Chung 2012) 에서 노화 억제 효과가 있는 것으로 나타난 말토올리고당과 변성 전분 OSA(octenyl succinic acid starch) 전분을 중심합성 계획법에 따라 쌀가루 기준으로 말토올리고당은 0, 3, 6, 9 또는 12% 농도로, 변성 전분은 0, 0.3, 0.6, 0.9 또는 1.2% 농 도로 혼합 사용하여 제조한 떡을 제조하였고, 5℃ 냉장 보관…”

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The Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Maltooligosaccharide and Modified Starch

Kim¹,

Chung²

2013

The Korean Journal of Food And Nutrition

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The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at 5℃, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at 5℃. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

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The Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Maltooligosaccharide and Modified Starch

Kim¹,

Chung²

2013

The Korean Journal of Food And Nutrition

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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.…”

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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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Prebiotic and Synbiotic Foods

Glibowski

Skrzypczak

2017

Microbial Production of Food Ingredients and Additives

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Texture Profiles and Retarding Retrogradation Analysis of a Korean Rice Cake (Karedduk) with Addition of Oligosaccharides

Cited by 5 publications

References 6 publications

The Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Maltooligosaccharide and Modified Starch

The Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Maltooligosaccharide and Modified Starch

Textural properties of Frozen storedGaraetteoksupplemented with Agar and Casein

Prebiotic and Synbiotic Foods

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