• Korean Journal of Ecology and Environment
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• v.42 no.3
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• pp.331-339
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• 2009

This study evaluated the potential human health risk on the basis of the level of bioaccumulation and EDI (Estimated Daily Intake) of microcystin-LR, one of hepatotoxic, in organs, including liver, muscle, viscera and gill, of fish from Lake Yeongeheon and Lake Daecheong when the cyanobacterial water-blooms broke out. The result has confirmed that Carassius cuvieri from Lake Yeongcheon contains higher level of microcystin-LR in its organs including liver. In Lake Daecheong, omnivorous Hemibarbus labeo and phytoplanktivorous Carassius cuvieri have shown high microcystin-LR level on average, especially higher for viscera, and Carassius cuvieri has appeared to contain higher level of microcystin-LR in the liver and the gill compared with other species. As a result of comparison between EDI of microcystin-LR from each organs and TDI (Tolerable Daily Intake) of WHO (Chorus and Bartram, 1999) to evaluate human health risk, the EDI levels from Carassius cuvieri's organs except museles have exceeded TDI level at the both lakes. Consequently, the study has proved that microcystin was bioaccumulated in the various parts of fish, and it can be ingested by human resulting in risking human health. Continuous monitoring and reducing consumption of fish, especially Carassius cuvieri, during the cyanobacterial water-blooming period will be needed to protect human health.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.40-45
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• 2001

This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.271-277
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• 2014

The purpose of this study was to investigate Tteokbokki tteok that has properties of five different rice cultivars (Haiami, Samkwang, Goami, Saegyejinmi and, Seolgaeng). The moisture and crude protein contents of rice were 14.13-17.78% and 4.43-7.68%, respectively. The crude lipid and crude ash of rice were 0.45-1.84% and 0.37-0.85%, respectively. The water binding capacity of Goami cultivar was higher than that of other rice flours. Asa the soaking time increased, water absorption was the highest in the Goami cultivar (45.30%). Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami cultivar was the highest; further, the peak viscosities of Samkwang cultivar and Saegyejinmi cultivar were higher than of those of other rice flours. The hardness of the Tteokbokki tteok was the highest the in the Goami cultivar (7,293.08 g); conversely, the Saegyejinmi cultivar had the lowest value (2,502.08 g). In the sensory evaluation of Tteokbokki tteok, the color, texture, and overall acceptability were the highest in the Saegyejinmi cultivar, the appearance was highest in the Samkwang cultivar, and the flavor was the highest in the Seolgaeng cultivar. Lastly, the Goami cultivar yielded the lowest values in the sensory evaluation, except for appearance and color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1262-1269
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• 2003

In this study, enzymes were investigated as an antistaling agent for a Korean rice cake. Thermograms by a DSC demonstrated that the gelatinization-onset temperature of the Korean rice cake was at its lowest temperature of 71.1$^{\circ}C$ with the GP (glucoamylase+pullulanase) treatment, followed by $\beta$-amylase and $\alpha$-amylase. The gelatinization peak temperature of the Korean rice cake with enzyme treatment was relatively lower compared to the control. Furthermore, the Korean rice cake with GP treatment showed the lowest peak temperature. Melting enthalpy of the Korean rice cake increased with the enzyme treatment, with $\beta$-amylase, followed by $\alpha$-amylase and GP. Melting enthalpy of the Korean rice cake with GP treatment was significantly lower compared to the $\beta$- and $\alpha$-amylase treatment. Recrystallinity in the case of GP treatment was also significantly lower than control. The range of Avrami exponent (n) was 0.90 ∼ 1.20 and the time constant of retrogradation (1/k) of the Korean rice cake crystalline decreased in the following order: GP, $\beta$-, $\alpha$ -amylase and control. Textural characteristics of the Korean rice cake with enzyme treatment differed greatly from that of control. The L＊ values of all the Korean rice cakes made without $\beta$-amylase decreased and the a＊ values were significantly different at p<0.05. The GP treatment altered the b＊ value toward blue color, whereas $\beta$-and $\alpha$-amylase changed to the direction to yellow color. In sensory evaluation, the Korean rice cake with enzyme treatment showed higher evaluation compared to control.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.145-154
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• 2015

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of fructooligosaccharide (95%) and AA (acetylated adipate distarch) added, after 2 and 24 hours of storage at $5^{\circ}C$, were investigated. A central composite design was used for arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. In addition, different levels of AA, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness, cohesiveness, chewiness, gumminess, adhesiveness, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and AA showed an increasing trend as the amount of fructooligosaccharide (95%) and AA increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% fructooligosaccharide (95%) and 1.2% AA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.130-141
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• 2013

In this study, the mechanical and sensory quality characteristics of bar rice cake, Gareadduk, have been measured from the reference group and the sample groups with 10%, 20% 30% and 40% of defatted rice, containing high dietary fiber. From the general properties of rice powder and defatted rice, the crude protein, crude fat and crude ash of defatted rice were higher than those of rice powder, and especially dietary fiber content of defatted rice was 24.6%, 7-8 times higher than that of rice powder. The moisture content of Gareadduk has declined with increased mixing rate of defatted rice. According to the chromatography test result, its brightness, L-value has declined with increased mixing rate of defatted rice while there was no significant difference for different storage periods. Its redness, a-value, has declined with increased mixing rate of defatted rice and longer storage periods. Its yellowness, b-value, has inclined with increased mixing rate of defatted rice and longer storage periods, which showed no significant difference. Its hardness has significantly increased with increased mixing rate of defatted rice. Also, its hardness has gradually increased with longer storage periods. From the elasticity and viscosity test result, there was no specific tendency, but the chewiness of the sample groups was higher than that of the reference group. The sensory test result showed that the colour and scent of bar rice cake, Gareadduk, were getting stronger with increased mixing rate of defatted rice. The taste of the sample groups was stronger than that of the reference group, and the overall acceptability of the sample groups showed the order of 20%> 30%> 40%> 10%.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.331-336
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• 2008

We investigated the processing aptitude of rice embryo powder as covering and stuffing in rice cake. The quality characteristics of gelatin jelly with rice embryo powder as a stuffing was also examined. Covering steamed rice cake with 50% rice embryo led to less crumbling compared to that of 100% rice embryo powder. Jelly with rice embryo powder was not significantly different with control group in appearance(p>0.05). Covering steamed rice cake with 50% rice embryo powder was not significantly different compared to 100% soybean in color, flavor, taste, toughness, and overall acceptability(p>0.05). Furthermore, there was no significant difference between sesame and rice embryo stuffing in sensory evaluation(p>0.05). When 5% rice embryo powder was added to gelatin jelly, hardness, springiness, and gumminess was not different to that of control(p>0.05), while chewiness did increase(p<0.05). Jelly added with 5% rice embryo had the highest taste acceptability.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1213-1221
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• 1997

Effects of the addition of three commercial oligosaccharide syrups into a Korean rice cake (Karedduk) on the textural characteristics and retrogradation of the rice cake were examined during the storage for 5 days at $25^{\circ}C$ and $4^{\circ}C$. Each syrups contained maltose (M75), isomaltose and panose (HL), or maltotetraose (G4) as major sugars. The increment (rates) in gumminess, hardness and chewiness during the storage were significantly reduced by replacing rice flour (up to 10%) with the oligosaccharides. The retardation in the textural changes by the oilgosaccharides was more significant when the rice cake was stored at $25^{\circ}C$ than at $4^{\circ}C$. Among the three types, HL exhibited most effective in retarding the textural changes. Thermograms by a differential scanning calorimeter (DSC) showed that the oligosaccharide increased the onset temperatures and enthalpy for the starch melting, but the recrystallinity measured from the enthalpy ratio before and after the storage was significantly reduced by the presence of the oligosaccharide. Especially with 5% HL, the recrystallinity was significantly low (72.7%) compared to rice cake without HL (88.1%). Therefore, HL had great efficiency in retarding starch retrogradation as well as textural changes of the rice cake during the storage.

• Journal of Food Hygiene and Safety
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• v.17 no.2
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• pp.79-86
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• 2002

Aflatoxin is a secondary fungal metabolite and is a public health hazard because it is a human carcinogenic and has many deleterious effects in men and animals. Rice is one of the better substrates far the fungus which can produce aflatoxins. This study was performed to investigate aflatoxin reduction during the cooking and processing of rice. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on well-milled rice (Japonica type) at the level of 13.2 ppb. Cooked rice, rice cakes (baek-sol-gi, plain steamed rice bread), fermented rice (sikhye, sweet rice beverage), and popped rice were prepared from the aflatoxin-contaminated rice. Aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level was decreased to 46.9% in the cooked rice, 85.6% in the rice cakes, 11.4% in the fermented rice, and 7.6% in the popped rice, respectively (p.0.05). This reduction brought the level of aflatoxins down to below the Standard and Specification of korea (10 ppb), except for the rice cakes. These results indicate that washing, steaming, fermentation, and popping of rice was helpful in reducing the aflatoxin level in the rice and the most helpful factors were high temperature & high pressure. More research is needed to understand why the preparation of rice cakes did not reduce the level of aflatoxin as much as the other cooking methods.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.48-51
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• 2019

The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.