The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Texture and Descriptive Sensory Characteristics of a Korean Rice Cake(Karedduk) with Added Emulsifier

유화제 첨가 떡의 텍스처와 관능적 묘사 특성

  • 김상숙 (한국식품연구원 특화연구본부 쌀연구단) ;
  • 정혜영 (경원대학교 식품영양학과)
  • Published : 2007.12.31
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Abstract

The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

Keywords

References

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