Browse > Article

Effect of Kneading, Ingredients and Enzymatic Hydrolysis on Retrogradation of Injulmi  

Cho, Tae-Oc (Department of Culinary & Foodservice Management, Sejong University)
Seo, Hyung-Jin (Department of Culinary & Foodservice Management, Sejong University)
Kim, Joo-Sook (Department of Human Life Sciences, Sejong University)
Hong, Jin-Sook (Department of Culinary & Foodservice Management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.22, no.3, 2006 , pp. 282-290 More about this Journal
Abstract
This study was carried out to investigate the effects of modified starch, sugars and enzymatic hydrolysis with ${\beta}-amylase$ on extending the self-life of Injulmi, a Korean soft and glutinous rice cake, in terms of maintaining a soft texture. The Injulmi was prepared with or without kneading of waxy rice flour, NaCl and water mixture. The Injulmi was stored at -20, 4 and $20^{\circ}C$ and the hardness was measured to calculate the Avrami exponents during storage. The results showed that cold heading and enzymatic hydrolysis with ${\beta}-amylase$ before steaming of the waxy rice dough significantly extended the self-life on the basis of the Avrami equation. Among the various additives including different kinds of starches, sugars and polymannuronic acid, the addition of 1.5% tapioca starch, 8.0% of glucose or 3.0% of polymannuronic acid was also effective for delaying the retrogradation phenomena during storage. However, despite the effectiveness of these treatments, the Injulmi developed hardness within 2-3 days at $4^{\circ}C$ and within 4 days at $20^{\circ}C$ while storage at $-20^{\circ}C$ showed a storage stability that was maintained over x days. Sensory showed the Injulmi prepared with NOVA-0.005, GL-8.0 had a lower hardness than that of the other treatments.
Keywords
Injulmi; Retrogradation; Kneading; Ingredients; ${\beta}-amylase$;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Duncan DB. 1955. Multiple range and multiple F test. Biometrics. (II)
2 Kim WJ, Koo KH. 2001. Methods for sensory evaluation of foods. Hyoil, Seoul
3 Lee MG, Kim SS, Lee SH, Oh SL, Lee SW. 1990. Effects on retrogradation of Injeulmi(Korean glutinous rice cake) added with the macerated tea leaves during storage. J Korean Agric Chem Soc 33(4): 277-281
4 Son CB, Lee SM. 1994. Effect of retrograde restraint of rice cake using raw starch saccharifying $\beta$-amylase from Bacillus polymyxa. Kor J Food Sci Technol 26: 459-463
5 Song JC, Park HJ. 2003. Effect of starch degradation enzymes on the retrogradation of a korean rice cakes. J Korean Soc Food Sci Nutr 32(8): 1262-1269   DOI
6 Yoon GS, Koh HY. 1998. Preparation of waxy barley cake and its quality characteristics. J Korean Soc Food Sci Nutr 27(5): 890-896
7 Cha GH, Lee HG. 2001. Sensory and physicochemical characteristics and storage time of Daechu-Injulmi added with various levels of chopping jujube. Korean J Soc Food Sci 17(1): 29-42
8 Lee SM, Cho JS. 2001. Sensory and Mechanical characteristics of Surichwi-injulmi by Adding Surichwi contents. Korean J Soc Food Sci 17(1): 1-6
9 Kim SK, Pyun YR. 1982. Staling rate of cooked rice stored at $21^{\circ}C$ and $72^{\circ}C$. Korean J. Food Sci. Technol. 14: 80-81
10 Shrples A. 1966. Introduction to Polymer Creystallization. Edward Arnold Ltd., London. p. 50
11 Kim K, Lee YH, Park YK. 1995. Effect of steeping time of waxy rice on the firming rate of waxy rice cake. Korean J Food Sci Technol 27(2): 264-265
12 AOAC. 1990. Official Method of Analysis, 15th ed. Association of Official Analytical Chemists. Arlington, Virginia