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KMID : 1134820120410060823
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 6 p.823 ~ p.828
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Texture and Descriptive Sensory Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier
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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) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at 5oC. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.
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KEYWORD
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fructooligosaccharide (95%), emulsifier SSL-90, texture properties, sensory characteristics, retrogradation
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