|
KMID : 1134820140430071068
|
|
Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 7 p.1068 ~ p.1074
|
|
|
Quality Characteristics of Baked Rice Cake Added with Maltitol
|
|
Kim Hee-Jung
Yoo Seon-Mi
Han Hye-Min
Park Bo-Ram
Han Gwi-Jung
|
|
|
Abstract
|
|
|
|
This study investigated the quality characteristics of baked rice cake added with maltitol syrup. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of baked rice cake significantly decreased (P<0.05) according to the level of added maltitol syrup. Hunter's color values of baked rice cake did not differ significantly according to the level of added maltitol syrup. Sensory evaluation indicated that appearance, moistness, chewiness, hardness, and overall acceptance of baked rice cake prepared with added maltitol syrup were improved compared to those of baked control rice cake. Hunter's color values and texture properties of baked rice cake added with 10% maltitol syrup were compared with those of baked control rice cake during storage at room temperature for 3 days. Hunter's color L values of baked rice cake decreased during storage, whereas a and b values increased. The rate of hardness increase in baked rice cake with maltitol syrup was lower than that in baked control rice cake during storage. The Avrami exponents (n) of baked control rice cake and baked rice cake added with 10% maltitol were 2.418 and 2.098, respectively. The time constants (1/k) of the former and latter were 43.860 and 60.976, respectively. Overall, addition of 10% maltitol syrup improved the texture, sensory properties, and retarding retrogradation of baked rice cake.
|
|
|
KEYWORD
|
|
|
baked rice cake, maltitol, retrogradation, texture, Avrami kinetics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|