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Retarding Retrogradation of Korean Rice Cakes(Karedduk) with a Mixture of Trehalose and Modified Starch Analyzed by Avrami Kinetics  

Kim, Sang-Sook (Korea Food Research Institute)
Chung, Hae-Young (Dept. of Food and Nutrition, Kyungwon University)
Publication Information
The Korean Journal of Food And Nutrition / v.23, no.1, 2010 , pp. 39-44 More about this Journal
Abstract
Retarding retrogradation of Korean rice cakes(Karedduk) with a mixture of trehalose and Sun-Tender added, after 0, 24, and 48 hr of storage at $5^{\circ}C$, was analyzed by Avrami kinetics. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of trehalose(x) and Sun-Tender(y). Trehalose was added at 0, 3, 6, 9, and 12% levels, and Sun-Tender added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The Avrami exponent(n) for the mixtures of 9% trehalose and 0.3% Sun-Tender, and 9% trehalose and 0.9% Sun-Tender were lower than in the control. The time constant(1/k) for the mixture of trehalose and Sun-Tender was higher than in the control. The effect of retarding retrogradation of Korean rice cakes with added mixtures of trehalose and Sun-Tender showed an increasing trend as the amount of trehalose increased. These results suggest that adding a mixture of 9% trehalose and 0.3% Sun-Tender, or 9% trehalose and 0.9% Sun-Tender to Korean rice cakes(Karedduk) is effective for retarding retrogradation.
Keywords
trehalose; Sun-Tender; rice cakes; retrogradation; Avrami kinetics;
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Times Cited By KSCI : 8  (Citation Analysis)
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