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KMID : 1011620190350010001
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 1 p.1 ~ p.8
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Quality Characteristics of Frozen Topokki Garaetteok with the Addition of Dietary Fiber
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Chae Jung-Woo
Koh Bong-Kyung
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Abstract
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Purpose: Dietary fiber (DF) supplemented Topokki Garaetteok was prepared and its quality characteristics were investigated.
Methods: Topokki Garaetteok was prepared by adding rice flour, salt, and water, after which agar, chicory fiber (CF), or soybean fiber (SF) were mixed at the level of 10% of rice flour. The prepared Garaetteok was then freeze-stored (-20°C) for two weeks.
Results: The addition of DF significantly increased the moisture content of all Garaetteok and cooking loss was increased by the addition of all DF except SF. The effect on physical properties, color, and taste of Garaetteok varied depending on the type of DF. The addition of CF did not produce significant differences in hardness, adhesiveness, and chewiness compared to the control, but springiness and cohesiveness were decreased. SF addition produced the highest hardness and the least springiness and cohesiveness; no significant changes were observed in adhesiveness and chewiness. Both CF and SF had high whiteness of rice cake. The physical properties of rice cake with agar were similar to those of rice cake with added CF and SF. However, with agar, the off-taste during chewing and the aftertaste were the strongest and the whiteness of the rice cake was the lowest. The aftertaste was increased in all DF-added groups, but CF produced the lowest increase in aftertaste among all DF. There was no significant difference in off-taste between SF- and CF-added Garaetteok.
Conclusion: CF was the most suitable material when added at a level of 10% due to the whiteness, physical properties such as hardness, adhesiveness, and chewiness, and less off-taste despite the disadvantage of high cooking loss.
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KEYWORD
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frozen Topokki Garaetteok, dietary fiber, agar, chicory fiber, soybean fiber
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