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KMID : 1007520110200061639
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Food Science and Biotechnology
2011 Volume.20 No. 6 p.1639 ~ p.1647
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Rice Flour - A Functional Ingredient for Premium Crabstick
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Hur Sung-ik
Cho Sueng-Mok
Kum Jun-Seok
Park Jae-W.
Kim Dong-Soo
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Abstract
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This study was performed to evaluate rice flour as a functional ingredient for premium crabstick and develop a commercially viable recipe. Physicochemical properties of crabstick pastes with 42% surimi, with various rice flour concentrations (0, 1, 3, and 5%), and other ingredients were evaluated. The physical properties were measured during refrigeration and frozen storage. Rice flour measured at various concentrations (5 to 40% in water) using a DSC demonstrated similar patterns with an endothermic peak at around 63.5oC. During refrigerated storage, the strength of gels increased gradually, while cohesiveness stayed mostly unchanged. During frozen storage, water retention ability (WRA) gradually decreased as freeze-thaw (F/T) cycles were extended, however the water reduction was minimized as rice flour concentration increased. The optimum level was 1% rice flour concentration for chilled and frozen crabstick. Two crabstick samples (control and 1% rice flour) demonstrated no difference in strength and cohesiveness.
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KEYWORD
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rice flour, crabstick, gelation, texture, color
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