DOI QR코드

DOI QR Code

Quality characteristics of frozen surichwi rice cake made using transglutaminase treated-rice flour

Transglutaminase 처리 쌀가루를 이용한 수리취 첨가 냉동 송편의 품질특성

  • Received : 2018.07.30
  • Accepted : 2018.09.21
  • Published : 2018.10.31

Abstract

Transglutaminase (TGase), which forms linkages among proteins, has been used to improve food quality. In the current study, quality characteristics such as color values, texture profile parameters, and sensory profiles of the frozen surichwi (Synurus deltoids) rice cake made using transglutaminase (TGase) treated-rice flour were investigated, with a view to producing high-value rice products. The results indicate that Hunter color values (L and b) and TPA parameter values (hardness, gumminess and chewiness) of frozen surichwi rice cake made with TGase-treated rice flour were significantly changed, and that these properties may be applied to improve the sensory qualities of final products. Also, the sensory acceptability scores related to color, appearance, taste and texture, as well as overall acceptability of the TGase-treated frozen surichwi rice cake, were found to be significantly higher compared to controls. In conclusion, the results clearly indicate that TGase-treated rice flour carries the potential to improve the overall quality of frozen rice cake, and that surichwi is an effective ingredient for sensory profiles.

Keywords

frozen rice cake;surichwi;rice flour;transglutaminase;quality characteristics

Acknowledgement

Supported by : 농림축산식품부, 한국식품연구원

References

  1. Shin WS, Seo HS, Woo GJ, Jeong YS. The effect of microbial transglutminase on textural and sensory properties of noodles mixed with rice flour. J. Korean Soc. Food Sci. Nutr. 34: 1434-1442 (2005)
  2. Kim MS, Park JD, Lee HY, Park SS, Kum JS. Changes in the quality characteristics of Topokkidduk prepared with garlic powder. J. Korean Soc. Food Sci. Nutr. 47: 982-987 (2012b)
  3. Kim MH, Park MW, Park YK, Jang M. Effect of the addition of Surichwi on quality characteristics of Surichwijulpyum. Korean J. Food Cook. Sci. 10: 94-98 (1994)
  4. Kohyama K, Nishinari K. Cellulose derivatives effects on gelatinization and retrogradation of sweet potato starch. J. Food Sci. 57: 128-131 (1992)
  5. Kum JS. Blooming of rice processing industry. Food Ind. Nutr. 13: 9-14 (2008)
  6. Lee JK, Jeong JH, Lim JK. Quality characteristics of Topokki Garaedduk added with ginseng powder. J. Korean Soc. Food Sci. Nutr. 40: 426-434 (2011)
  7. Lee JY, Koo SJ. A study on the effect of addition of dietary fibers on quality of Julpyun. Korean J. Food Cook. Sci.10: 267-276 (1994)
  8. Lee KC, Sa JY, Wang MH, Han SS. Comparison of volatile aroma compounds between Synurus deltoides and Aster scaber leaves. Korean J. Med. Crop Sci. 20: 54-62 (2012)
  9. Li G, Ying M, Da-Wen S, Peng W. Effects of controlled freezingpoint storage at $0{\rightarrow}$ on quality of green bean as comparea with cold and room-temperature storages. J. Food Eng. 86: 25-29 (2008)
  10. Motoki M, Seguro K. Transglutaminase and its use for food processing. Trends Food Sci. Tech. 9: 204-210 (1998)
  11. Park MH, Kwon CJ, Lim SH, Kim KH, Heo NK. Effects of dietary fiver isolated from Synurus deltoides on constipation in loperamide-induced Rats. J. Korean Soc. Food Sci. Nutr. 40: 1715-1719 (2011)
  12. Eun SD, Kim MY, Chum SS. Quality characteristics of Sulgidduk prepared with Houttuynia cordata Thunb. powder. Korean J. Food Cook Sci. 24: 23-30 (2008)
  13. Gujral HS, Rosell CM. Functionality of rice flour modified with a microbial transglutaminase. J. Cereal Sci. 39: 225-230 (2004)
  14. Guenaelle L, Bonastre O, Sandra M, Sylvie C, Marie L. Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough. J. Food Eng. 100: 70-76. (2010)
  15. Huang W, Li L, Wang F, Wan J, Tilley M, Ren C, Wu S. Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat dough. Food Chem. 121: 934-939 (2010)
  16. Jin IH, Lee SP. Physicochemical and rheological evaluation of rice-whole soybean curds prepared by microbial transglutaminase. J. Korean Soc. Food Sci. Nutr. 40: 738-746 (2011)
  17. Kang HJ, Park JD, Lee HY, Kum JS. Effect of grapefruit seed extracts and acid regulation agents on the qualities of Topokkidduk. J. Korean Soc. Food Sci. Nutr. 42: 948-956 (2013)
  18. Kim JO, Choi CR, Shin MS, Kim SK, Lee SK, Kim WS. Effects of water content and storage temperature on the aging of rice starch gels. Korean J. Food Sci. Technol. 28:552-557 (1996)
  19. Kim KA, Han JS, Cheon KS, Jang JH, Ok GH, Yoo KO. Folk plants in the inland of northern area in Gangwon-do. Korean J. Plant Resour. 25: 48-62 (2012a)
  20. Kim Y, Kee JI, Lee S, Yoo S-H. Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase. Food Chem. 145: 409-416 (2014)
  21. Kim SM, Lee JS, Han JA, Kim YS, Paik JK, Hwang HS, Yi NY, Park DS, Hong WS. The housewife's current use and demand for processed rice food products. Korean J. Food Cook. Sci. 29: 95-104 (2013)
  22. Abdulatef A, Satoshi K, Kazuyoshi O, Koji N, Takahiko S, Michio M. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase. Meat Sci. 76: 455-462 (2007)
  23. Agboola S, Ng D, Mills D. Characterisation and functional properties of Australian rice protein isolates. J. Cereal Sci. 41: 283-290 (2005)
  24. Alcantara JM, Cassman KG, Consuelo M, Bienvenido O, Samuel P. Effects of late nitrogen fertilizer application on head rice yield, protein content, and grain quality of rice. Cereal Chem. 73: 556-560 (1996)
  25. AOAC. Official method of analysis of AOAC Intl. 15th ed. Method 934.01 Association of Official Analytical Communities, Wasington, DC, USA (1990)
  26. Bae YJ, Hong JS. The quality characteristics of Sulgidduk with added with Buchu (Allium tuberosum R.) powder during storage. J. East Asian Soc. Diet. Life 17: 827-833 (2007)
  27. Choi EJ, Lee SM. Quality characteristics of Sulgidduk with added Ssukgat (Chrysanthemum coronarium L. var. spatiosum) powder. J. East Asian Soc. Diet. Life 20: 509-515 (2010)