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http://dx.doi.org/10.9799/ksfan.2018.31.5.737

Effect of Acid Soaking and Thermal Sterilization on the Shape and Quality Characteristics of Tteokbokki Rice Cake  

Jung, Hwabin (Dept. of Food Science and Biotechnology, Kangwon National University)
Yu, Chae Rin (Dept. of Food Science and Biotechnology, Kangwon National University)
Park, Hyeon Woo (Dept. of Food Science and Biotechnology, Kangwon National University)
Yoon, Won Byong (Dept. of Food Science and Biotechnology, Kangwon National University)
Publication Information
The Korean Journal of Food And Nutrition / v.31, no.5, 2018 , pp. 737-750 More about this Journal
Abstract
Effects of acid soaking (AS) and thermal sterilization (TS) on the shape and quality characteristics of Tteokbokki rice cake (TRC) were investigated. The F-value of a sequential process (SP) of the combination of AS and TS was quantitatively determined with a reference microorganism of Bacillus cereus. F-values were evaluated according to the minimum and the maximum D-value of B. cereus and the reduction exponent (m=12). The heat penetration curves at cold point (CP) of TRC (400 g) were used to estimate the TS time at 121, 100, and $95^{\circ}C$. F-values of the SP were revised according to the adjusted m values after AS at different pH. The non-uniformity parameters (NUP) of TRC had no significant changes during AS but it dramatically increased after applying TS at a low pH by AS. The result of solubilized starch contents (SSC) demonstrated that the shape changes during SP are related to SSC. The texture characteristics and the whiteness were significantly influenced by a low pH condition (3.5) (p<0.05). Sensory analysis showed that a lower pH and a longer thermal processing time influenced negatively on the acceptability. This study showed that pH 4.0 and $95^{\circ}C$ was an optimum condition for the SP.
Keywords
Tteokbokki rice cake; pH; sterilization; acid soaking; F-value;
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