The Retrogradation of Steamed Korean Rice Cake (Jeungpyun) with Addition of Gums

검류 첨가에 의한 개량 증편의 노화억제 효과

  • Kim, Dong-Ho (Department of Food Fermentation Technology, Youngdong University) ;
  • Whang, Hea-Jeung (Department of Food Service Industry, Cheonan Yonam College) ;
  • Moon, Sung-Won (Department of Food Service and Preparation, Youngdong University) ;
  • Kang, Byung-Sun (Department of Food Fermentation Technology, Youngdong University)
  • 김동호 (영동대학교 와인발효식품학과) ;
  • 황혜정 (천안연암대학 외식산업과) ;
  • 문성원 (영동대학교 호텔외식조리학과) ;
  • 강병선 (영동대학교 와인발효식품학과)
  • Published : 2006.12.31


Gum was added to Jeungpyun (steamed Korean rice cake) to extend the shelf life and prevent retrogradation. The hardness of Jeungpyun was analyzed and the type of retrogradation was calculated by the Avrami equation. Guar gum, xanthan gum and pullulan were added to the steamed Korean rice cake at contents of 0.05%, 0.1% and 0.5% (w/w). The moisture contents of the steamed Korean rice cake stored at $4^{\circ}C$ remained unchanged over the three days. When the concentration of added gums was less than 0.1 %, the hardness was lower than that of the non-added gum. At a gum concentration of 0.5%, the hardness of Jeungpyun with added guar gum and xanthan gum was higher than that of pullulan and non-added Jeungpyun. The types of retrogradation varied according to the amount and the kind of the added gums. The type of retrogradation of pullulan-added rice cake was similar to that of xanthan-added rice cake. The Avrami exponent of pullulan-added and xanthan-added Jeungpyun was 1.4${\sim}$1.49 and 1.25${\sim}$1.43, respectively. As the concentrations of pullulan were increased from 0.05% to 0.5%, the time constant (1/k) increased from 5.37 to 15.65. Pullulan and xanthan gum were confirmed to be more effective than guar gum for preventing the retrogradation of the steamed Korean rice cake known as Jeungpyun.


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