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KMID : 0665220100230010039
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 1 p.39 ~ p.44
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Retarding Retrogradation of Korean Rice Cakes(Karedduk) with a Mixture of Trehalose and Modified Starch Analyzed by Avrami Kinetics
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Kim Sang-Sook
Chung Hae-Young
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Abstract
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Retarding retrogradation of Korean rice cakes(Karedduk) with a mixture of trehalose and Sun-Tender added, after 0, 24, and 48 hr of storage at , was analyzed by Avrami kinetics. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of trehalose(x) and Sun-Tender(y). Trehalose was added at 0, 3, 6, 9, and 12% levels, and Sun-Tender added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The Avrami exponent(n) for the mixtures of 9% trehalose and 0.3% Sun-Tender, and 9% trehalose and 0.9% Sun-Tender were lower than in the control. The time constant(1/k) for the mixture of trehalose and Sun-Tender was higher than in the control. The effect of retarding retrogradation of Korean rice cakes with added mixtures of trehalose and Sun-Tender showed an increasing trend as the amount of trehalose increased. These results suggest that adding a mixture of 9% trehalose and 0.3% Sun-Tender, or 9% trehalose and 0.9% Sun-Tender to Korean rice cakes(Karedduk) is effective for retarding retrogradation.
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KEYWORD
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trehalose, Sun-Tender, rice cakes, retrogradation, Avrami kinetics
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