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Quality Characteristics of Korean Rice Cake by Freezing Methods

냉동 방법에 따른 떡의 품질특성 변화

  • Received : 2016.12.29
  • Accepted : 2017.02.26
  • Published : 2017.04.30

Abstract

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

Keywords

Sulgitteok;Garaetteok;magnetic resonance quick freezing;air blast freezing;textural properties

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Cited by

  1. A study of the quality characteristics of frozen Korean rice cake by using different thawing methods vol.27, pp.5, 2018, https://doi.org/10.1007/s10068-018-0376-3
  2. Study on Quality Changes according to Thawing Conditions of Frozen Sulgidduk vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.272

Acknowledgement

Supported by : Korea Food Research Institute (KFRI), Ministry of Agriculture, Food and Rural Affairs