Quality Characteristics of Retort Tteok (Korean Rice Cake) Prepared with Various Dextrinization Time

호정화시간을 달리하여 제조한 레토르트 떡의 품질 특성

  • Published : 2007.06.30

Abstract

In this study, the quality characteristics of retort Tteok (Korean rice cake) prepared with various dextrinization times were investigated during storage. The moisture content of the retort Tteok made with dextrinized rice was 43.19-43.34% at 0 day and there were no differences in the samples during storage. As dextrinization time increased, the L value of the retort Tteok decreased, and the a and b values increased. Again there were no differences in the samples during storage. In the texture profiles, the hardness, gumminess and chewiness of the retort Tteok increased with increasing dextrinization time for all the samples, except the ones that were dextrinized for 32 minutes. The adhesiveness of the retort Tteok increased with decreasing dextrinization time, and springiness and cohesiveness did not differ among the samples. Also, the quality characteristics showed no differences after 15 days of storage. In the sensory evaluation, color, smell and delicate taste were significantly different between the retort Tteok made with rice dextrinized over 16 minutes and that made with no dextrinized rice. The retort Tteok with rice dextrinized for 16 minutes showed the highest score in the softness. Storage times up to 120 days made no differences in the sensory evaluation measurements. These results indicate that a dextrinization time of 16 minutes seems to give the best quality to retort Tteok made with dextrinized rice.

Keywords

retort;rice cake;dextrinization;quality characteristics;storage

References

  1. Jang MS, Yoon SJ. Korean food. Hyoil, Seoul, Korea. p. 333 (2003)
  2. Son HS, Park SO, Hwang HJ, Lim ST. Effect of oligosaccharide syrup addition on the retrogradation of a Korean rice cake(Karedduck). Korean J. Food Sci. Technol. 29: 1213-1221 (1997)
  3. Hong HJ, Choi JH, Choi KH, Choi SW, Rhee SJ. Quality changes of Sulgiduk added green tea powder during storage. J. Korean Soc. Food Sci. Nutr. 28: 1064-1068 (1999)
  4. Park GS, Shin YJ, Im JG. Comparative degree of gelatinization and retrogradation on Gamkugsulgie with added of gamkug. J. East Asian Soc. Dietary Life 10: 514-521 (2000)
  5. Song JC. Suppression effect of maltitol on retrogradation of Korean rice cake (Karedduk). Food Eng. Progress 6: 344-354 (2002)
  6. Koh BK. Development of the method to extend shelf life of Backsulgi with enzyme treatment. Korean J. Food Cookery Sci. 15: 533-538 (1999)
  7. Hyun YH, Hwang YK, Lee YS. Quality characteristics of Sulgidduk with tapioca flour. Korean J. Food Nutr. 18: 103-108 (2005)
  8. Oh MH. A Comparative study of the retrogradation and rheology of Backsulgi with nutriprotein and gelatinized rice powder. J. East Asian Soc. Dietary Life 14: 370-378 (2004)
  9. Hur SH, Lee HJ, Hong JH. Characterization of materials for retort processing in oyster porridge. J. Korean Soc. Food Sci. Nutr. 31: 770-774 (2002) https://doi.org/10.3746/jkfn.2002.31.5.770
  10. Park lW. Bacteriological examination of retort pouched loach soup and soybean paste soup containing mud snail. Korean J. Food Nutr. 11: 431-436 (1998)
  11. Lee CH, Han O, Kum JS. Bak KH, Yoo BK. Changes in the physicochemical properties of Korean rice cake by the addition of gelatinized rice flour. Korean J. Diet. Culture 10: 101-106 (1995)
  12. Oh MH, Kim KJ. Effect of process rice flour on the sensory and mechanical characteristics of Backsulgi by storage time and temperature. Korean J. Soc. Food Cookery Sci. 19: 34-45 (2003)
  13. Yoon SJ. Manufacturing process for fusion rice cake having characteristics in extended preservation period. Korea patent 10-2005-0096819 (2005)
  14. Yoo IJ, Jeon KH, Park WM, Choi SY. Effect of heating conditions and additives on bone crumble and shelf-life of retorted Samgye-tang. Korean J. Food Sci. Ani. Resour. 19: 19-26 (1998)
  15. Sung JM, Han YS. Effect of Bakjakyak (Paeonia japonica) addition on the shelf-life and characteristics of rice cake and noodle. Korean J. Food Culture 18: 311-319 (2003)
  16. Kim KO, Youn KH. Effect of hydrocolloids on quality of Packsulki. Korean J. Food Sci. Technol. 16: 159-164 (1984)
  17. Oh KS. Studies on the processing of sterilized salt-fermented anchovy sauces. Korean J. Food Sci. Technol. 28: 1038-1044 (1996)
  18. Lee CH, Han O. Chung KH. Effect of starch hydrolyzing enzymes on the textural properties of rice cake. Food Sci. Biotechnol. 4: 159-163 (1995)
  19. Kim MS, Suh DS, Chang PS, Kim KO. Physicochemical properties of oxidized rice flour and effects of added oxidized rice flour on the textural properties of Julpyun (Korean traditional rice cake) during storage. Korean J. Food Sci. Technol. 33: 209-215 (2001)
  20. Korea Society of Food and Cookery Science. Dictionary of food and cookery science. Kyomunsa, Seoul, Korea. pp. 297-298 (2003)