Texture profiles and retarding retrogradation analysis of a Korean rice cake (karedduk) with addition of oligosaccharides

Abstract

The retrogradation properties of a Korean rice cake (Karedduk) added with oligosaccharides after 0~30 hr of storage at 5°C 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.