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KMID : 1134820070360091205
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 9 p.1205 ~ p.1210
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Texture Properties of a Korean Rice Cake (Karedduk) with Addition of Carbohydrate Materials
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Kim Sang-Sook
Chung Hae-Young
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Abstract
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Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at 5℃ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition. The hardness and sweetness by sensory characteristics were significantly different compared to the control. Instrumental hardness was correlated with sensory hardness. Lastly, the Korean rice cake (Karedduk) added with carbohydrate materials except fructooligosaccharide (95%) 5% and healtholigo 1% addition was effective in delaying retrogradation.
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KEYWORD
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carbohydrate materials, texture profiles, sensory characteristics, retrogradation
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Listed journal information
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