|
KMID : 0380620180500050499
|
|
Korean Journal of Food Science and Technology
2018 Volume.50 No. 5 p.499 ~ p.503
|
|
|
Quality characteristics of frozen surichwi rice cake made using transglutaminase treated-rice flour
|
|
Jang Se-Won
Seo Dong-Ho
Kum Jun-Seok
Park Jong-Dae
Choi Hyun-Wook
Sung Jung-Min
Choi Yun-Sang
Lee Byung-Hoo
|
|
|
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.
|
|
|
KEYWORD
|
|
|
frozen rice cake, surichwi, rice flour, transglutaminase, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|