Browse > Article
http://dx.doi.org/10.9799/ksfan.2017.30.4.804

Effects Rice Powder Properties of 'Goami 2' on the Quality of Garaetteok  

Shin, Dong-Sun (Petitami R&D)
Kim, Sung-Ok (College of Hotel & Tourism Management, Tong Won University)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.4, 2017 , pp. 804-812 More about this Journal
Abstract
This study investigated the effects of Goami 2 on the properties of Garaetteok. The moisture, crude protein, crude lipid and crude ash contents of the rice were 16.02, 5.40, 1.87 and 0.77%, respectively. The amylose contents (32.16%) and total dietary fiber contents (9.03%) were the highest in Goami 2. The water binding capacity of Goami 2 (167.84%) was higher than general rice flour. Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami 2 was found to be the highest; also, the peak viscosities of Goami 2 were higher than general rice powder. To assess the effect of Goami 2 on the quality characteristics of Garaetteok, the rice-cake was made by adding various amounts of Goami 2 (0, 10, 20, 30, and 40% w/w) to rice. It was observed that higher the amount of added Goami 2, lower were the grades. In terms of the color values of Goami 2 addition, the L-values of Garaetteok were lower with increasing amount of Goami 2; addition of 40% Goami 2 had the lowest value. The textural properties (hardness) also showed that tteok containing the greater amounts of Goami 2 were considerably harder compared with the control. Sensory preference tests revealed that addition of less Goami 2 had the highest scores for appearance, color and overall acceptability, and the Goami 2 added was lower than control. Therefore, as compared to others cultivars, rice flour proved the most acceptable for the preparation of Garaetteok with cultivar rice.
Keywords
rice powder; Garaetteok; Goami 2; quality; properties;
Citations & Related Records
Times Cited By KSCI : 19  (Citation Analysis)
연도 인용수 순위
1 Park KY, Kim HS, Park HY, Han GJ, Kim MH. 2011. Retarded retrogradation effect of Garaetteok with apple pomace dietary fiber powder. Korean J Food Culture 26:400-408
2 Shin DS, Kim HY, Hong HC, Oh SG, Yoo SM. 2014. The effects on the quality of Tteokbokki tteok by different types cultivars of rice. Korean J Food Cookery Sci 30:271-277   DOI
3 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 Cookery Sci 26:853-859
4 Shin DS, Yoo SM, Han GJ, Oh SG. 2016. Quality of Tteokbokkitteok prepared by adding various concentration of brown rice. Korean J Food Preserv 23:194-203   DOI
5 Son JR, Kim JH, Lee JI, Youn YH, Kim JK, Hwang HG, Moon HP. 2002. Trend and further research of rice quality evaluation. Korean J Crop Sci 47:33-54
6 Song JC, Park HJ. 2003. Function of various hydro-colloids as anticaking agents in Korean rice cake. J Korean Soc Food Sci 32:1253-1261   DOI
7 Sung JM, Han YS. 2003. Effect Bakjakyak(Paeon japonica) addition on the shelf-life and characteristics of rice cake and noodle. Korean J Food Culture 18:311-319
8 Tie J, Lee ES, Hong ST, Ryu GH. 2007. Manufacturing of Goami flakes by using extrusion process. Korean J Food Sci Technol 39:146-151
9 Zhou Z, Robards K, Helliwell S, Blanchard C. 2002. Ageing of stored rice: Changes in chemical and physical attributes. J Cereal Sci 35:65-78   DOI
10 Kang HJ, Seo HS, Hwang IK. 2004. Comparison of gelatinization and retrogradation characteristics among endosperm mutant rices derived from Ilpumbyeo. Korean J Food Sci Technol 36:879-884
11 Choi SY, Shin MS. 2009. Properties of rice flours prepared from domestic high amylose rices. Korean J Food Sci Technol 41:16-20
12 Kim C, Lee ES, Hong ST, Ryu GH. 2007. Manufacturing of Goami flakes by using extrusion process. Korean J Soc Food Sci 39:146-151
13 Lee AY, Yeo SK, Lee JH, Kim HW, Jia Y, Hoang MH, Chung H, Kim YS, Lee SJ. 2013. Hypolipidemic effect of Goami-3 rice (Oryza sativa L. cv. Goami-3) on C57BL/6J mice is mediated by the regulation of peroxisome proliferator-activated receptor-${\alpha}$ and-${\gamma}$. J Nutr Biochem 24:1991-2000   DOI
14 Kim OS, Shin MJ. 2004. A study on the recogenition and preference of Korean traditional rice cake according to age in capital area. Korean J Food Cookery Sci 20:444-452
15 Kim RY, Kim CS, Kim HI. 2009. Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping times. J Korean Soc Food Sci Nutr 38:1076-1083   DOI
16 KOSIS. 2015. Korean Statistical Information Service. Agricultural statistics info: An output tendency of crops. Available from:http://kostat.go.kr/wnsearch/search.jsp
17 Lee JK, Jeong JH, Lim JK. 2011. Quality characteristics of Topokki Garaedduk added with ginseng powder. J Korean Soc Food Sci Nutr 40:426-434   DOI
18 Lee C, Shin JS. 2002. The effect of dietary fiber content of rice on the postprandial serum glucose response in normal subject. Korean J Food Nutr 15:173-177
19 Lee C, Shin JS. 2005. Effects of resistant starch of rice on blood glucose response in normal subjects. Korean J Food Sci Technol 37:301-303
20 Lee EJ, Seo HS, Lee SY, Kim SH, Hwang IK. 2006. Quality characteristics of black sesame gruel with high-dietary fiberrice 'Goami 2'. Korean J Food Cookery Sci 22:940-948
21 Lee SH. 2007. Physicochemical properties of dry milled soaked rice flours with different particle size and preparation of rice Manju using them. MS Thesis, Chonnam National University, Gwangju, Korea pp.24-28
22 Moon EW, Park HJ, Na HS, Park JS. 2015. Quality properties of rice cake containing bamboo sprout powder. J Korean Soc Food Cult 30:650-655   DOI
23 Ha HS. 2014. Quality characteristics of Ssukgaen Dduk made with high-dietary fiber rice 'Goami' focused on yam and glutinous rice. J Korean Soc Food Sci Nutr 43:1571-1578   DOI
24 AACC. 2000. International Approved Methods of the AACC, 11th ed. Method 61-02. Association of Cereal Chemists, St. Paul, MN, USA
25 AOAC. 1995. Official Methods of Analysis of AOAC International. 16th ed. Method 920.39, 935.29, 942.05, 984.13. Association of Official Analytical Communities, Arlington, VA, USA
26 AOAC. 2000. Official Methods of Analysis of AOAC International. 17th ed. Method 991. 43. Association of Official Analytical Communities, Washington, DC, USA
27 Chun AR, Song J, Hong HC, Son JR. 2005. Improvement of cooking properties by milling and blending in rice cultivar Goami 2. Korean J Crop Sci 50:88-93
28 Ha HS, Kim HA, Lee KH. 2009. Quality characteristics of Ssukgaen Dduk made with high-dietary fiber rice 'Goami 2' focused on yam. J East Asian Soc Dietary Life 19:1032-1038
29 Hwang SJ. 2013. Quality characteristics of Korean steamed rice cake containing different amount of red onion powder. Korean J Food Preserv 20:488-494   DOI
30 Juliano BO. 1985. Physicochemical Properties of Rice. American Association of Cereal Chemists, St. Paul, MN, USA pp.539
31 Jung SO, Kim HA, Lee KH. 2009. Study on the quality characteristics of Sulgitteok made with various amount of 'Goami 2' and rice powder. J East Asian Soc Dietary Life 19:928-934
32 Jung YJ, Seo HS, Myung JE, Shin JM, Lee EJ, Hwang IK. 2007. Physicochemical and sensory characteristics of rice cookies based on Goami 2 with sesames (white and black) and perilla seeds. Korean J Food Cookery Sci 23:785-792
33 Kang HJ, Park JD, Lee HY, Kum JS. 2012. Quality characteristics of Topokkidduk add with soybean flour. Korean J Food Preserv 19:688-695   DOI