JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Changes in the Texture Properties of Glutinous Rice Cake under Various Concentrations of Saccharides and Emulsifiers during Their Storage at 4℃
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.477-484
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.477
 Title & Authors
Changes in the Texture Properties of Glutinous Rice Cake under Various Concentrations of Saccharides and Emulsifiers during Their Storage at 4℃
Park, Eun-Mi; Kang, Mi-Jeong; Kim, Han-Soo; Kim, Dong-Seob; Seong, Jong-Hwan;
  PDF(new window)
 Abstract
Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.
 Keywords
glutinous rice cake;chapssalddeok;texture;saccharides;emulsifier;storage;
 Language
Korean
 Cited by
1.
말티톨 첨가 구운떡의 품질 특성,김희정;유선미;한혜민;박보람;한귀정;

한국식품영양과학회지, 2014. vol.43. 7, pp.1068-1074 crossref(new window)
1.
Quality Characteristics of Baked Rice Cake Added with Maltitol, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 7, 1068  crossref(new windwow)
 References
1.
Park YK (2005) Prevention of retrogradation for Korean rice cake. The Korean Society of Food Preservation Symposium, 45-58

2.
Shin AC, Song JC (2004) Supression functions of retrogradation in Korean rice cake(Garaeduk) by various surfactants. J Korean Soc Food Sci Nutr, 33, 1218-1223 crossref(new window)

3.
Lee IE, Rhee HS, Kim SK (1983) Textural changes of glutinous rice cake during storage. Korean J Food Sci Tchnol, 15, 379-384

4.
Nikuni Z (1978) Studies on starch granules. Starch, 30, 105 crossref(new window)

5.
Zeleznak KJ, Hoseney RC (1987) The glass transition in starch. Cereal Chem, 64, 121-124

6.
Liu H, Lelievre J, Ayoung-Chee W (1991) A study of starch gelatinization using differential scanning calorimetry, X-ray, and birefringence measurements. Carbohy Res, 210, 79-82 crossref(new window)

7.
Morris VJ (1990) Starch gelation and retrogradation. Trends in Food Sci Technol, 1, 2-6 crossref(new window)

8.
Biliaderis CG, Maurice, TJ, Vose JR (1980) Starch gelatinization phenomena studied by differential scanning calorimetry. J Food Sci, 45, 1669-1673 crossref(new window)

9.
Pyun SH, Kang BS, Kim BY (1997) Dynamic properties of starch and rheological effect of fish protein gel upon the addition of starch. Agric Chem Biotechnol, 40, 427-431

10.
Keetels CJAM, Vliet TV, Walstra P (1996) Gelation and retrogradation of concentrated starch system; Effect of concentration and heating temperature. Food Hydrocollids, 10, 363-368 crossref(new window)

11.
Kim JO, Kim, WS, Shin MS (1997) A comparative study on retrogradation of rice starch gels by DSC, X-ray and $\alpha$-amylase methods. Starch, 49, 71-75 crossref(new window)

12.
Chrastil J (1990) Chemical and physicochemical changes of rice during storage at different temperatures. J Cereal Sci, 11, 71-85 crossref(new window)

13.
Krog N (1971) Amylose complexing effect of food grade emulsifier. Starch, 23, 206-210 crossref(new window)

14.
Ferrerro C, Zaritzky NE (2000) Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems. J Sci Food Agric, 80, 2149-2158 crossref(new window)

15.
I'Anson KJ, Miles MJ, Morris VJ, Besford LS, Jarvis DA, Marsh RA (1990) The effects of added sugars on the retrogradation of wheat starch gels. J Cereal Sci, 11, 243-248 crossref(new window)

16.
Baker LA, Rayas-Duarte P (1998) Retrogradation of amaranth starch at different storage temperature and the effect of salt and sugars. Cereal Chem, 75, 308-314 crossref(new window)

17.
Katsuta K, Nishimura A, Miura M (1992) Effects of saccharides on stabilities of rice starch gels; 2. Oligosaccharides. Food hydrocolloids, 6, 399-408 crossref(new window)

18.
Sohn CB, Lee SM (1994) Effect of retrograde restraint of rice cake using raw starch saccharifying $\beta$-amylase from Bacillus polymyxa No 26. Korean J Food Sci Technol, 26, 459-463

19.
Shin IY, Kim HI, Kim CS (1999) Effect of sugar alcohol on wheat starch gelatinization and retrogradation. J Korean Soc Food Sci Nutr, 28, 1251-1255

20.
Kwon HJ, Kim, YA (1999) Effects of adding sugars and lipids on characteristics of cooked rice. Korean J Soc Food Sci, 15, 163-170

21.
Kang KC, Baek BB, Rhee KS (1990) Effect of the addition of dietary fiber on salting of cakes. Korean J Food Sci Technol, 22, 19-25

22.
Mun SH, Kim JO, Lee SK, Shin MS (1996) Retrogradation of sucrose fatty acid ester and soybean oil added rice flour gels. Korean J Food Sci Technol, 28, 305-310

23.
Jang JK, Lee YH, Lee SH, Pyun, YR (2000) Effect of sodium stearoyl lactylate on complex formation with amylopectin and on gelatinization and retrogradation of wheat starch. Korean J Food Sci Technol, 32, 500-507

24.
Son HS, Park SO, Hwang HJ, Lim ST (1997) Effect of oligosaccharide syrup addition on the retrogradation of a Korean rice cake (Karedduk). Korean J Food Sci Technol, 29, 1213-1221

25.
Hibi Y, Kitamura S, Kuge T (1990) Effect of lipids on the retrogradation of cooked rice. Cereal Chem, 67, 7-11

26.
Kuip K, Ponte JR (1981) Staling of wheat pan bread; Fundamental cause. Food Sci Nutri, 15, 1-8

27.
Kim K, Lee YH, Park YK (1995) Effect of steeping time of waxy rice on the firming rate of waxy rice cake. Korean J Food Sci Technol, 27, 264-265

28.
Shin EH, Hwang SY, Choi OK (2001) Effects of various emulsifiers on the quality of waxy rice cake. Korean J Food & Nutr, 14, 40-45

29.
Kim CS (1996) Degree of retrogradation of non-waxy and waxy rice cakes during storage determined by DSC and enzymatic methods. Korean J Soc Food Sci, 12, 186-192

30.
Kim SS, Chung HY (2009) Quality characteristics of a Korean rice cake(Karedduk) with mixture of trehalose and modified starch by using response surface methodology. J Korean Soc Food Sci Nutr, 38, 377-383 crossref(new window)

31.
Shin YJ, Park GS (2007) Quality characteristics of apricot Sulgidduk by the saccharides assortment. J Korean Soc Food Sci Nutr, 36, 233-240 crossref(new window)

32.
Kim KY (2003) Effect of saccharides on the gelation and retrogradation of starch. Korean J Food Preserv, 10, 506-511

33.
Slade L, Levine H (1991) Beyond water activity recent advances based on an alternative approach to the assessment of food quality and safety. Crit Rev Food Sci Nutr, 30, 115-360 crossref(new window)

34.
Biliaderis CG, Page CM, Maurice TJ, Juliano BO (1986) Thermal characterization of rice starches: A polymeric approach to phase transition of granular starch. J Agric Food Chem, 34, 6-14 crossref(new window)