Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Extrusion Frequency on the Quality Characteristics of Ddukgukdduk

압출성형 횟수가 떡국떡의 품질 특성에 미치는 영향

  • Bae, Jeong-Sook (Department of Food and Nutrition, Seoul Women's University) ;
  • Yoo, Chang-Hee (Department of Food and Nutrition, Seoul Women's University) ;
  • Lee, Kyung-Eun (Department of Food and Nutrition, Seoul Women's University)
  • 배정숙 (서울여자대학교 식품영양학과) ;
  • 유창희 (서울여자대학교 식품영양학과) ;
  • 이경은 (서울여자대학교 식품영양학과)
  • Received : 2016.07.15
  • Accepted : 2016.08.08
  • Published : 2016.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Purpose: The study was conducted to analyze the change in quality characteristics of Ddukguk Garaedduk and Ddukgukdduk by the frequency of extruding rice dough. Methods: Ddukguk Garaedduk samples were made by extruding and shaping rice flour dough 2, 3, and 4 times; while Ddukgukdduk samples were made by drying the Ddukguk Garaedduk at room temperature for 48 hours and slicing them in slices of 0.3 cm thickness. Results: Significant differences were not found in water content by the extrusion frequency for Ddukguk Garaedduk and Ddukgukdduk. The adhesiveness and springiness of Ddukguk Garaedduk with a 4 times extrusion were significantly higher than those of Ddukguk Garaedduk with a 2 times extrusion. Ddukgukdduk with a 4 times extrusion generated finer cells and a more even distribution of cells than the other samples, as observed by scanning electron microscopy. Upon boiling, significantly more water was absorbed in Ddukgukdduk of a 2 times extrusion than in that of a 4 times extrusion. Hardness and adhesiveness scores of the cooked Ddukgukdduk were the highest, and springiness was the lowest in the sample with the 4 times extrusion. Conclusion: The extrusion of rice dough makes the structure of Ddukguk Garaedduk finer and more even, which results in the increased adhesiveness of Ddukguk Garaedduk. When cooking Ddukguk, Ddukgukdduk that has been extruded more absorbs less water and dissolves less solids, which maintains the chewiness and structure of cooked Ddukgukdduk.

Keywords

References

  1. Chrastil J. 1990. Protein-starch interactions in rice grains. Influence of storage on oryzenin and starch. J Agric Food Chem 38(9):1804-1809. https://doi.org/10.1021/jf00099a005
  2. Choi EH, Lee JH. 2010. Quality characteristics of Garaedduk with roasted rice bran. Korean J Culin Res 16(5):277-286.
  3. Choi EH. 2009. Quality characteristics of Garaedduk with raw rice bran. Korean J Culin Res 15(1):94-104.
  4. Choi EH. 2013. Quality characteristics of Garaedduk with defatted rice bran. Korean J Culin Res 19(3):130-141.
  5. Hyun YH, Pyun JW, Nam HW. 2014. Quality characteristics of Garaedduk with Lentinus edodes powder. Korean J Food Cook Sci 30(1):11-21. https://doi.org/10.9724/kfcs.2014.30.1.011
  6. Jankowski T, Rha CK. 1986. Retrogradation of starch in cooked wheat. Starch-Starke 38(1):6-9. https://doi.org/10.1002/star.19860380103
  7. Kang HJ, Kum JS, Jung JH, Lim JK. 2011. Effect of number of extrusions on Topokkidduk quality. J Korean Soc Food Sci Nutr 40(11):1612-1616. https://doi.org/10.3746/jkfn.2011.40.11.1612
  8. Kang HJ, Lee JK, Lim JK. 2012. Quality characteristics of Topokki Garaeduk with different moisture ratios. J Korean Soc Food Sci Nutr 41(4):561-565. https://doi.org/10.3746/jkfn.2012.41.4.561
  9. Kang SH, Lee SJ, Ryu GH. 2001. Effects of steeping and mixing time on mixing energy input and properties of puffed pellets (Yukwa). Food Eng Prog 5(1):19-24.
  10. Kim HS. 2014. A study on mechanism of retarding retrogradation of Korean rice cake, Garaetteok and Injeolmi during storage. Doctorate dissertation. Dankook University, Gyeonggi-do, Korea. p 86.
  11. Kim HS, Kim KM, Han GJ, Lee HG, Kim MH. 2014. Effect of added wheat flour on retardation of retrogradation in Garaetteok. Food Eng Prog 18(1):1-6. https://doi.org/10.13050/foodengprog.2014.18.1.1
  12. Kim MS, Park JD, Lee HY, Pard SS, Kum JS. 2012. Changes in the quality characteristics of Topokkiduk prepared with garlic powder. J Korean Soc Food Sci Nutr 41(7):982-987. https://doi.org/10.3746/jkfn.2012.41.7.982
  13. Kim SS, Chung HY. 2007a. Effects of carbohydrate materials on retarding retrogradation of a Korean rice cake (Karedduk). J Korean Soc Food Sci Nutr 36(10):1320-1325. https://doi.org/10.3746/jkfn.2007.36.10.1320
  14. Kim SS, Chung HY. 2007b. Texture properties of a Korean rice cake (Karedduk) with addition of carbohydrate materials. J Korean Soc Food Sci Nutr 36(9):1205-1210. https://doi.org/10.3746/jkfn.2007.36.9.1205
  15. Kim SS, Chung HY. 2012. Texture profiles and retarding retrogradation analysis of a Korean rice cake (Karedduk) with addition of oligosaccharides. J Korean Soc Food Sci Nutr 41(4):533-538. https://doi.org/10.3746/jkfn.2012.41.4.533
  16. Kohyama K, Nishinari K. 1991. Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch. J Agric Food Chem 39(8):1406-1410. https://doi.org/10.1021/jf00008a010
  17. Kum JS, Lee SH, Lee HY, Lee C. 1996. Retrogradation behavior of rice starches differing in amylose content and gel consistency. Korean J Food Sci Technol 28(6):1052-1058.
  18. Lee HG, Yoon SS. 1986. An analysis of Korean rice cakes in the royal parties of Yi dynasty. Korean J Diet Cult 1(4):321-333.
  19. Lee HJ, Park JH, Yoo SS. 2009. Quality characteristics of Karedduk containing cactus fruit (Opuntia humifusa) powder. J East Asian Soc Diet Life 19(4):610-617.
  20. Lee JH, Ahn SK. 2011. A study of the quality characteristics of Garaedduk made with green rice flour. J East Asian Soc Diet Life 21(2):200-206.
  21. Lee JK, Jeong JH, Lim JK. 2011. Quality characteristics of Topokki Garaedduk added with ginseng powder. J Korean Soc Food Sci Nutr 40(3):426-434. https://doi.org/10.3746/jkfn.2011.40.3.426
  22. Lee JK, Jeong JH, Lim JK. 2012. Quality characteristics of Topokki dduk with respect to added whole soybean curd (Chun-Tofu) by different storage time. Korean J Food Cook Sci 28(2):111-121. https://doi.org/10.9724/kfcs.2012.28.2.111
  23. Nishita KD, Bean MM. 1982. Grinding methods: Their impact on rice flour properties. Cereal Chem 59(1):46-49.
  24. Park JW, Park HJ, Song JC. 2003. Suppression effect of maltitol on retrogradation of Korean rice cake (Karedduk). J Korean Soc Food Sci Nutr 32(2):175-180. https://doi.org/10.3746/jkfn.2003.32.2.175
  25. Park YK, Kim HS, Park HY, Han GJ, Kim MH. 2011. Retarded retrogradation effect of Garaetteok with apple pomace dietary fiber powder. Korean J Food Cult 26(4):400-408.
  26. Shin AC, Song JC. 2004. Suppression functions of retrogradation in Korean rice cake (Garaeduk) by various surfactants. J Korean Soc Food Sci Nutr 33(7):1218-1223. https://doi.org/10.3746/jkfn.2004.33.7.1218
  27. Shin DS, Park HY, Han GJ, Kim MH. 2010. Quality characteristics of Garaetteok with different ratios of non-glutinous germinated brown rice flour. Korean J Food Cook Sci 26(6):853-859.
  28. Shin WC, Park HJ, Song JC. 2006. Optimization of modified starches on retrogradation of Korean rice cake (Garaeduk). Korean J Food Nutr 19(3):279-287.
  29. Son HS, Park SO, Hwang HJ, Lim ST. 1997. Effect of oligosaccharide syrup addition on the retrogradation of a Korean rice cake (Karedduk). Korean J Food Sci Technol 29(6):1213-1221.
  30. Song JC, Park HJ. 2003. Functions of various hydrocolloids as anticaking agents in Korean rice cakes. J Korean Soc Food Sci Nutr 32(8):1253-1261. https://doi.org/10.3746/jkfn.2003.32.8.1253
  31. Song JC. 2002. Suppression effect of maltitol on retrogradation of Korean rice cake (Karedduk). Food Eng Prog 6(4):344-354.
  32. Song TH, Yoo JH. 2009. Understanding food chemistry. Hyoilbooks, Seoul, Korea. p 361.
  33. Watanabe M, Arai E, Honma K, Fuke S. 1991. Improving the cooking properties of aged rice grains by pressurization and enzymatic treatment. Agric Biol Chem 55(11):2725-2731. https://doi.org/10.1271/bbb1961.55.2725
  34. Yu JH, Han GH. 2004. Quality characteristics of rice cake (Karedduk) with different soaking and steaming time. Korean J Food Cook Sci 20(6):630-636.
  35. Zeleznak, KJ, Hoseney RC. 1986. The role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chem 63(5):407-411.

Cited by

  1. Changes in Quality of Dried Rice Cake Using Perforation Process and Drying Methods vol.23, pp.2, 2016, https://doi.org/10.13050/foodengprog.2019.23.2.134