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KMID : 1134820150440101517
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 10 p.1517 ~ p.1524
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Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Portulaca oleracea L
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Lee Su-Jin
Lee Bo-Dam
Jeon Mi Ra
Kim Yu-Jeong
Kim Mee-Ree
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Abstract
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The purpose of this study was to determine the storage characteristics of Sulgidduk, a kind of rice cake, added with Portulaca oleracea L. The effect of P. oleracea L. paste (0, 1, 3, or 5%) on the storage qualities of Sulgidduk was evaluated during storage period at 20±2°C for 3 days. As the amount of P. oleracea L. paste increased, loss of water in P. oleracea L. Sulgidduk decreased. Textural properties by texture profile analysis showed that hardness of Sulgidduk added with 5% P. oleracea L. paste was the lowest among treated samples. However, the hardness of all Sulgidduks increased during storage, regardless of the addition amount of P. oleracea L. paste. In accordance with the texture results, differential scanning calorimetry exhibited that the enthalpy of Sulgidduk with 5% P. oleracea L. addition was the lowest, indicating the delaying effect of P. oleracea L. paste on retrogradation of rice cake. From these results, the addition of P. oleracea L. to Sulgidduk extended shelf-life by delaying retrogradation.
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KEYWORD
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Portulaca oleracea L., Sulgidduk, hardness, retrogradation
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