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KMID : 1134820090380030377
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 3 p.377 ~ p.383
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Quality Characteristics of a Korean Rice Cake (Karedduk) with Mixture of Trehalose and Modified Starch by Using Response Surface Methodology
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Kim Sang-Sook
Chung Hae-Young
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Abstract
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Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender were investigated after 2, 24, and 48 hrs of storage at 5℃. A central composite design was used for treatment arrangement. The trehalose were added in 0, 3, 6, 9 and 12% levels and Sun-Tender added in 0, 0.3, 0.6, 0.9, and 1.2% levels to dry rice flour. The mixture amounts of trehalose and Sun-Tender on texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) were optimized using response surface methodology (RSM). The two independent variables selected for the RSM were amounts of trehalose (X₁) and amounts of Sun-Tender (X₂). The predicted value at stationary point or a minimum for texture hardness by RSM was found as 591.5440 after 24 hrs of storage at 5℃. Also the adhesiveness, hardness, cohesiveness and sweetness by sensory characteristics were significantly different as compared to the control. The results suggested that a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender can be made from the mixture amounts of trehalose 9.5826% and Sun-Tender 0.2216% in retarding retrogradation.
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KEYWORD
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trehalose, Sun-Tender, texture properties, sensory characteristics, retrogradation, RSM
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