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Changes in the Texture Properties of Glutinous Rice Cake under Various Concentrations of Saccharides and Emulsifiers during Their Storage at 4℃

당류 및 유화제 첨가농도에 따른 찹쌀떡 저장 중 물성 변화

  • Received : 2012.03.02
  • Accepted : 2012.07.27
  • Published : 2012.08.30

Abstract

Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at $4^{\circ}C$ for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.

Keywords

glutinous rice cake;chapssalddeok;texture;saccharides;emulsifier;storage

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