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KMID : 1011620190350020132
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 2 p.132 ~ p.139
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Quality Characteristics of Rice Cake with Bordeaux Radish Powder According to Different Processing Me
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Park Jong-Dae
Choi Hyun-Wook
Choi Yun-Sang
Sung Jung-Min
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Abstract
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Purpose: This study examined the influences of trehalose addition and SHS (super-heated steam) treatment on the quality of rice containing Bordeaux radish powder.
Methods: For an antioxidant functional rice cake, 10% bordeaux radish powder was added. Trehalose was added to inhibit retrogradation of rice cake and steaming method was carried out using a general steam and SHS treatment.
Results: The moisture content decreased with the addition of Bordeaux radish powder and trehalose, and the pH was similar among the samples. The L and b values increased and the a value decreased with the addition of Bordeaux radish powder compared to the control. As a result of rapid visco analyzer (RVA), the setback of the trehalose-added rice flour was lower than that of the control. The DPPH radical scavenging activity of control was 11.31%, but that of bordeaux radish powder-added rice cake increased by 60%. In the sensory evaluation, B+S+T10 rice cake, which added with 10% Bordeaux radish powder and 10% trehalose showed the highest score.
Conclusion: The addition of trehalose and bordeaux radish powder imparted not only retrogradation inhibition but also antioxidant functional superiority of rice cake.
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KEYWORD
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bordeaux radish, rice cake, trehalose, RVA, sensory evaluation
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