Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of commercial wheat flour addition on retrogradation-retardation of rice cake (garaetteok)

시판 밀가루를 첨가한 가래떡의 노화 지연효과

  • Kwon, Soon-Sung (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Oh, Seon-Min (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Hui-yun (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Bae, Ji-Eun (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Ye, Sang-Jin (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Hur, Nam-Yoon (Department of Food and Culinary Arts, Osan University) ;
  • Choi, Sung-Won (Department of Food and Culinary Arts, Osan University) ;
  • Kim, Chang-Nam (Department of Hotel Baking Technology, Hyejeon College) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
  • 권순성 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 오선민 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 김희윤 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 배지은 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 예상진 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 김병용 (경희대학교 생명자원과학연구원 식품생명공학과) ;
  • 허남윤 (오산대학교 호텔조리계열) ;
  • 최성원 (오산대학교 호텔조리계열) ;
  • 김창남 (혜전대학교 호텔제과제빵학과) ;
  • 백무열 (경희대학교 생명자원과학연구원 식품생명공학과)
  • Received : 2018.12.07
  • Accepted : 2019.01.04
  • Published : 2019.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.

시판 밀가루 들을 가래떡에 첨가하여 노화를 지연시키는 최적농도를 확인하였다. 밀가루 첨가에 따른 가래떡의 노화 지연효과는 모든 시판 밀가루에서 거의 유사하게 나타나 큰 차이를 보이지 않았다. 한편 가래떡의 노화를 지연시킬 수 있는 밀가루의 최적 첨가량으로 알려져 있는 0.7% (w/w)는 냉장 혹은 냉동 보관이 아닌 상온 보관 시 3일 이후부터는 가래떡의 형태를 유지하지 못하고 분해되는 문제로 인해 적합하지 못한 첨가량으로 나타났다. 추가적으로 최적 첨가량을 확인한 결과 0.2% (w/w) 첨가가 경도와 외관을 종합적으로 고려하였을 때 상온 저장 시 가장 적합한 농도로 판단되었다.

Keywords

SPGHB5_2019_v51n1_48_f0001.png 이미지

Fig. 1. Changes in hardness of garaetteok with 0.7% (w/w) of different wheat flours during storage at room temperature.

SPGHB5_2019_v51n1_48_f0002.png 이미지

Fig. 2. Reducing equivalents of garaetteok with 0.7% (w/w)wheat flours after storage at room temperature for 4 days.

SPGHB5_2019_v51n1_48_f0003.png 이미지

Fig. 3. Changes in hardness of garaetteok with different wheat flour levels during storage at room temperature.

SPGHB5_2019_v51n1_48_f0004.png 이미지

Fig. 4. Appearance of garaetteok with different what flour levelsafter 4 days of storage.

References

  1. Ahn SC. A study on the effect of brand images and purchase intention about HMR selection attributes of university students. Food-Service Industry J. 13: 163-175 (2017)
  2. Jankowski T, Rha C. Retrogradation of starch in cooked wheat. Starch-Starke 38: 6-9 (1986) https://doi.org/10.1002/star.19860380103
  3. Jung KW, Kim YK, Lee GC. Changes in Quality characteristics of jeungpyun containing different levels of malt extract during storage. Korean J. Food Cult. 26: 521-529 (2011)
  4. Kang HJ, Kum JS, Jung JH, Lim JK. Effect of number of extrusions on Topokkidduk quality. J. Korean Soc. Food Sci. Nutr. 40: 1612-1616 (2011) https://doi.org/10.3746/jkfn.2011.40.11.1612
  5. Kang KJ, Kim K, Kim SK. Relationship between molecular structure of rice amylopectin and texture of cooked rice. Korean J. Food Sci. Technol. 27: 105-111 (1995)
  6. 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)
  7. Kim SS, Chung HY. Texture properties of a Korean rice cake (Karedduk) with addition of carbohydrate materials. J. Korean Soc. Food Sci. Nutr. 36: 1205-1210 (2007) https://doi.org/10.3746/jkfn.2007.36.9.1205
  8. Kim SS, Chung HY. The effects of wheat flour addition on retarding retrogradation in Korean rice cakes (Karedduk). Korean J. Food Nutr. 22: 185-191 (2009)
  9. Kim S, Ciacco C, D'appolonia B. A research note kinetic study of retrogradation of cassava starch gels. J. Food Sci. 41: 1249-1250 (1976) https://doi.org/10.1111/j.1365-2621.1976.tb14434.x
  10. Kim HS, Kim KM, Han GJ, Lee HG, Kim MH. Effect of steamed rice powder temperature added to wheat flour on retrogradation retardation in Garaetteok. Food Eng. Prog. 18: 235-241 (2014) https://doi.org/10.13050/foodengprog.2014.18.3.235
  11. Kim HS, Kim KM, Han GJ, Lee HG, Kim MH. Effect of wheat flour addition on retardation of retrogradation in waxy rice cake, Ingeolmi. J. Korean Soc. Appl. Biol. Chem. 58: 285-291 (2015) https://doi.org/10.1007/s13765-015-0054-6
  12. Kim Y, Kim YL, Trinh KS, Kim YR, Moon TW. Texture properties of rice cakes made of rice flours treated with 4-${\alpha}$-glucanotransferase and their relationship with structural characteristics. Food Sci. Biotechnol. 21: 1707-1714 (2012) https://doi.org/10.1007/s10068-012-0227-6
  13. Kim CH, Lee JH. The study on the consumers' perception and purchasing behavior of rice cake as a meal. Culinary Society of Korea 13: 59-68 (2007)
  14. Kruger J, Tipples K. Relationships between falling number, amylograph viscosity and ${\alpha}$-amylase activity in Canadian wheat. Cereal Res. Commun. 8: 97-105 (1980)
  15. Kum JS, Lee SH, Lee HY, Lee C. Retrogradation behavior of rice starches differing in amylose content and gel consistency. Korean J. Food Sci. Technol. 28: 1052-1058 (1996)
  16. Lee JW, Bae IY, Oh IK, Kim MH. Preparation of garaedduk with buckwheat flour using retrogradation-retardation technology. Korean J. Food Sci. Technol. 45: 460-465 (2013) https://doi.org/10.9721/KJFST.2013.45.4.460
  17. Lee GH, Kim MK. A study on the quality characteristics of jeolpyun with bamboo leaf powder. Korean J. Food Cult. 25: 770-778 (2010)
  18. Lee JW, Kim HS, Bae IY, Lee KY, Kim MH, Han GJ, Lee HG. Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology. Food Sci. Biotechnol. 23: 781-786 (2014) https://doi.org/10.1007/s10068-014-0105-5
  19. Lyon BG, Champagne ET, Vinyard BT, Windham WR. Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices. Cereal Chem. 77: 64-69 (2000) https://doi.org/10.1094/CCHEM.2000.77.1.64
  20. Rani KU, Prasada Rao UJS, Leelavathi K, Haridas Rao, P. Distribution of enzymes in wheat flour mill streams. J. Cereal Sci. 34: 233-242 (2001) https://doi.org/10.1006/jcrs.2000.0393
  21. Rogers D, Zeleznak K, Lai C, Hoseney R. Effect of native lipids, shortening, and bread moisture on bread firming. Cereal Chem. 65: 398-401 (1988)
  22. Shin A, Song J. Supression functions of retrogradation in Korean rice cake (garaeduk) by various surfactants. J. Korean Soc. Food Sci. Nutr. 33: 1218-1223 (2004) https://doi.org/10.3746/jkfn.2004.33.7.1218
  23. Wang TC, Lin SC, Shen YP, Wang-McCall TL, Chin MH, Lan KP, Cheng PY, Yang CC. Studies of retarding agent for decreasing starch retrogradation in wankao (rice curd). J. Food Quality 34: 268-277 (2011) https://doi.org/10.1111/j.1745-4557.2010.00368.x
  24. Yoon SJ. Quality characteristics of Sulgitteok added with lotus leaf powder. Korean J. Food Cook. Sci. 23: 433-442 (2007)
  25. Yoshimura M, Takaya T, Nishinari K. Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry. Food Hydrocolloid. 13: 101-111 (1999) https://doi.org/10.1016/S0268-005X(98)00075-7
  26. Yu S, Ma Y, Sun DW. Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage. LWTFood Sci. Technol. 43: 1138-1143 (2010)