Texture profiles and retarding retrogradation analysis of a Korean rice cake (karedduk) with addition of oligosaccharides
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, S.S. | - |
dc.contributor.author | Chung, H.Y. | - |
dc.date.available | 2020-02-29T06:48:33Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | 1226-3311 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/16686 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Korean Society of Food Science and Nutrition | - |
dc.relation.isPartOf | Journal of the Korean Society of Food Science and Nutrition | - |
dc.title | Texture profiles and retarding retrogradation analysis of a Korean rice cake (karedduk) with addition of oligosaccharides | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.doi | 10.3746/jkfn.2012.41.4.533 | - |
dc.identifier.bibliographicCitation | Journal of the Korean Society of Food Science and Nutrition, v.41, no.4, pp.533 - 538 | - |
dc.identifier.kciid | ART001657288 | - |
dc.identifier.scopusid | 2-s2.0-84929394273 | - |
dc.citation.endPage | 538 | - |
dc.citation.startPage | 533 | - |
dc.citation.title | Journal of the Korean Society of Food Science and Nutrition | - |
dc.citation.volume | 41 | - |
dc.citation.number | 4 | - |
dc.contributor.affiliatedAuthor | Chung, H.Y. | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | Avrami exponent | - |
dc.subject.keywordAuthor | Oligosaccharides | - |
dc.subject.keywordAuthor | Retrogradation | - |
dc.subject.keywordAuthor | Texture profile | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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