The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Effects of Wheat Flour Addition on Retarding Retrogradation in Korean Rice Cakes(Karedduk)

떡의 노화 억제에 대한 밀가루 첨가의 효과

  • 김상숙 (한국식품연구원 유통연구단) ;
  • 정혜영 (경원대학교 식품영양학과)
  • Published : 2009.06.30
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Abstract

This study investigated the effects of adding hard and soft wheat flour to Korean rice cakes(Karedduk) to retard retrogradation, by examining texture properties and descriptive sensory qualities after 2 and 24 hrs of storage at $5^{\circ}C$. The hard and soft wheat flour were combined with dry rice flour at levels of 0, 5, 10, and 20%. The texture properties, as analyzed by a Texture Analyzer, revealed that the springiness, cohesiveness, and adhesiveness of the rice cakes containing wheat flour were similar to those of the control, while chewiness, gumminess, and hardness were lower compared to the control. Also, in sensory analyses, hardness was significantly different in the rice cakes containing wheat flour compared to the control after 24 hrs of storage at $5^{\circ}C$. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding hard and soft wheat flour to Korean rice cakes(Karedduk) is effective at retarding retrogradation.

Keywords

References

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