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KMID : 1011620170330020148
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 2 p.148 ~ p.154
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Quality Characteristics of Korean Rice Cake by Freezing Methods
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Lee Hye-Jin
Ku Su-Kyung
Choi Hee-Don
Park Jong-Dae
Sung Jung-Min
Kim Young-Boong
Choi Hyun-Wook
Choi Yun-Sang
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Abstract
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Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions (-20°C and -10°C) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics.
Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics.
Results: Moisture content showed high value at -20°C freezing regardless of freezing method. Water activity was higher at -20°C than -10°C, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher -20°C freezing temperature compare to -10°C freezing temperature. Hardness and chewiness were the lowest -20°C magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at -20°C magnetic resonance quick freezing.
Conclusion: Therefore, the -20°C magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.
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KEYWORD
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Sulgitteok, Garaetteok, magnetic resonance quick freezing, air blast freezing, textural properties
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