The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Development and Characterization of Easily Chewable Korean Rice Cake (Garaedduk) for Elderly

고령자용 저작 용이 가래떡 제품의 개발 및 특성 연구

  • Kim, Mi Young (Food Research Institute, OURHOME Co., Ltd.) ;
  • Kim, Se Jin (Food Research Institute, OURHOME Co., Ltd.) ;
  • Huang, Ying (Food Research Institute, OURHOME Co., Ltd.)
  • 김미영 ((주)아워홈 식품연구원) ;
  • 김세진 ((주)아워홈 식품연구원) ;
  • 황영 ((주)아워홈 식품연구원)
  • Received : 2017.12.01
  • Accepted : 2018.01.03
  • Published : 2018.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to develop easily chewable Korean rice cake (Garaedduk) for the elderly while maintaining its original form and flavor. We developed two types of easy-to-chew Garaedduk products by adding starch-degrading enzyme or trehalose, respectively. Characteristics of Garaedduk products were investigated and comparative analysis was carried out between control and experimental groups. The water content of control and enzyme-added Garaedduk was 43.55% and 44.11%, respectively, which was significantly higher than trehalose-added Garaedduk (40.30%) as free water content was reduced by the formation of hydrogen bonds between trehalose and water molecules. Due to the browning of reducing sugar produced by the decomposition of rice starch, Hunter b-value of enzyme-added Garaedduk was significantly higher compared to others. Hardness, adhesiveness, gumminess, and chewiness of experimental groups were lower than the control group. Consumer test scores showed significant differences with respect to overall liking, chewiness, and swallowing between control and experimental groups. Elderly preferred experimental Garaedduks over control and the experimental groups were evaluated to be softer, easily chewable, and swallowable.

Keywords

References

  1. Choi EH. 2013. Quality characteristics of Garaedduk with defatted rice bran. Culi Sci & Hos Res 19:130-141
  2. Jun MJ, Ryu SY. 2016. Oral health and behavior by tooth loss: The sixth Korea national health and nutrition examination survey. JKEIA 10:259-268
  3. Kazuyuki O, Ikuo S, Sumio S, Mitsuyuki K, Kanou T, Sae M, Mayumi K, Michio K, Shigeharu F. 2002. Functional properties of trehalose. J Appl Glycosci 49:351-357
  4. Kim BK, Chun YG, Lee SH, Park DJ. 2015. Emerging technology and institution of foods for the elderly. Food Sci Ind 48:28-36
  5. Kim BS. 1986. A study on the body image and physical aging phenomenon of the middle-old age bu aging process. MS Thesis, Ewha Womans University, Seoul, Korea
  6. Kim HY, Lee BY, Choi JK, Ham SS. 1999. Milling and rice flour properties of soaking in water time on moisture content of rice. Korean J Food Preserv 6:71-75
  7. Kim HY, Noh KS. 2008. Effect of trehalose on the shelf-life of Backsulgies. Korean J Food Cook Sci 24:912-918
  8. Kim SK, Bang JB. 1996. Physicochemical properties of rice affected by steeping conditions. Korean J Food Sci Technol 28:1026-1032
  9. Kim SS, Chung HY. 2007. Texture properties of a Korean rice cake (Karedduk) with addition of carbohydrate materials. J Korean Soc Food Sci Nutr 36:1205-1210
  10. Korean Statistical Information Service. 2015. The estimated population by age group (Producible population, elderly population, etc.). Available from http://kosis.kr/statisticsList/statisticsList_ 01List.jsp?vwcd=MT_ZTITLE&parmTabId=M_01_01#Sub Cont
  11. Lee BS. 2015. Recent sensory and consumer studies for the development of texture modified foods for elderly. Food Sci Ind 48:13-19
  12. Lee GY, Han JA. 2015. Demand for elderly food development: relation to oral and overall health (focused on the elderly who are using senior welfare centers in Seoul). J Korean Soc Food Sci Nutr 44:370-378
  13. Lee HJ, Nam JH. 2000. The changes charateristics of glutinous and rice Korean cake with treahalose in the stroage. J Food Sci 13:570-577
  14. Lee HK. 1999. How does the state of denitition has effect on chewing ability and nutritional intake status in the rural elderly? Korean Dental Association 37:601-607
  15. Lee JG, Kim GH, Min GM, Seo GS, Park JS, Yoon JY, Min MG, Yang HG, Lee GS, Hong EJ. 2014. Survey on old-age friendly industry and industry analysis. pp.59-64. Korea Health Industry Development Institute
  16. Lee JH, Ann SK. 2011. A study of the quality characteristics of Garaedduk made with green rice flour. J East Asian Soc Dietary Life 21:200-206
  17. Lee JK, Jeong JK, Lim JK. 2011. Quality characteristics of Topokki Garaedduk added with ginseng powder. J Korean Soc Food Sci Nutr 40:426-434
  18. Lee MK, Kim JO, Shin MS. 2004. Properties of nonwaxy rice flours with different soaking time and particle sizes. Korean J Food Sci Technol 36:268-275
  19. Lee SK, Kim JS. 2015. Domestic and international food guides for eating disorders and dysphagia elderly. Food Sci Ind 48: 2-12
  20. Marshall TA, Warren JJ, Hand JS, Xie XJ, Stumbo PJ. 2002. Oral health, nutrient intake and dietary quality in the very old. JADA 133:1369-1379
  21. Ohtake S, Wang YJ. 2011. Trehalose: Current use and future applications. J Pharm Sci 100:2020-2053
  22. Park HS, Park GH. 2013. Overseas status of food for the elderly and domestic development direction. Food Sci Ind 46:49-57
  23. Park JE, An HJ, Jung SU, Lee YN, Kim CI, Jang YA. 2013. Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea national health and nutrition examination survey 2007-2010. J Nutr Health 46:285-295
  24. Park JH, Kwon HK, Kim BI, Choi CH, Choi YH. 2002. A survey on the oral health condition of institutionalized elderly people resident in free asylum. J Korean Acad. Oral Health 26:555-566
  25. Park YM, Yoon HH. 2014. Quality characteristics of sulgitteok using dry non-glutinous rice flour with added various sweeteners. Korean J Food Cook Sci 30:517-525
  26. Song JC, Park HJ. 2003. Effect of starch degradation enzymes on the retrogradation of a Korean rice cakes. J Korean Soc Food Sci Nutr 32:1262-1269