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| Texture Profiles and Retarding Retrogradation Analysis of a Korean Rice Cake (Karedduk) with Addition of Oligosaccharides |
| Sang Sook Kim1 and Hae Young Chung2 |
| 1Korea Food Research Institute, Gyeonggi-do 463-746, Korea; 2Dept. of Food and Nutrition, Gachon University, Gyeonggi-do 461-701, Korea |
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Abstract
| The retrogradation properties of a Korean rice cake (Karedduk) added with oligosaccharides after 0～30 hr of storage at 5oC were examined by texture profile analysis and the Avrami equation using textural characteristics. Oligosaccharides, such as galactooligosaccharide (50%) and maltooligosaccharide, were added to dry rice flour at levels of 10%. In the amylogram, the breakdown (P-H) and consistency (C-H) of the Korean rice cake (Karedduk) added with oligosaccharides were lower than those of the control. Texture profile analysis using a Texture Analyzer revealed that the hardness of the Korean rice cake (Karedduk) added with oligosaccharides was lower than the control. The Avrami exponent (n) for the control, galactooligosaccharide (50%) 10% and maltooligosaccharide 10% addition was 2.415, 2.771 and 2.683, respectively. The time constant (1/k) for galactooligosaccharide (50%) 10% or maltooligosaccharide 10% addition was higher than the control. Overall, adding galactooligosaccharide (50%) 10% or maltooligosaccharide 10% to a Korean rice cake (Karedduk) is effective in retarding retrogradation. |
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| Key words : oligosaccharides, texture profile, Avrami exponent, retrogradation |
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| Journal of the Korean Society of Food Science and Nutrition 41(4), 533~538 (2012) |
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