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KMID : 1024420190230020134
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Food Engineering Progress
2019 Volume.23 No. 2 p.134 ~ p.138
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Changes in Quality of Dried Rice Cake Using Perforation Process and Drying Methods
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Choi Yun-Sang
Park Jong-Dae
Sung Jung-Min
Jang Hae-Won
Kim Tae-Kyung
Choi Hyun-Wook
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Abstract
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Korean sliced rice cakes, or tteokguk, are conventionally dried and rehydrated during their preparation. In this study, the effects of the perforation process and various drying methods (e.g., hot-air drying, vacuum drying, low temperature drying, and freeze drying) on the quality characteristics of tteokguk (rice cake soup) were evaluated. In the experiment, the rehydration capacity and lightness increased as the pore number increased. The hardness, redness, and yellowness of tteokguk, in contrast, tended to decrease as perforations increased. The texture, taste, and overall acceptability scores of tteokguk increased as perforations increased. With respect to drying methods, the rehydration capacity was greatest for vacuum drying. The hardness of tteokguk was lowest for vacuum drying. The redness, yellowness, pH, and sensory characteristics did not differ significantly among tteokguk samples treated through various drying methods. These results suggest that high-quality ready-to-eat Korean sliced rice cakes could be created by perforation and vacuum drying.
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KEYWORD
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sliced rice cake, perforation, drying method, rehydration capacity, hardness
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