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KMID : 0380619830150040379
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 4 p.379 ~ p.384
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Textural Changes of Glutinous Rice Cakes during Storage
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Abstract
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Textural changes of glutinous rice cakes during storage at 4℃ were evaluated by ß-amylase digestibility and hardness. Some physical properties of starch including X-ray diffraction, swelling power, water holding capacity and gelatinization temperature were investigated. Changes in hardness were inversely related to the enzyme digestibility. The initial hardness for Tongil glutinous rice cake is much higher than that for Traditional one . Both parameters were changed rapidly during one and two days of storage for Tongil and Traditional glutinous rice cakes, respectively. These results implied that the differences in the strach structure might have significant influences on the texture of rice cakes. Sensory evalution revealed that hardness of the rice cakes was highly significant to the storage time and rice variety.
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