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http://dx.doi.org/10.9724/kfcs.2014.30.5.531

Storage Characteristics and Retrogradation Property of Makphyun Containing Peach  

Kim, Hyun Jeong (Department of Food & Nutrition, Chungnam National University)
Shim, Eun Kyoung (Department of Food & Nutrition, Chungnam National University)
Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
Publication Information
Korean journal of food and cookery science / v.30, no.5, 2014 , pp. 531-539 More about this Journal
Abstract
The purpose of this study was to determine the storage characteristics of Makphyun, a kind of rice cake, containing peach and Makgeolli. The effect of peach paste (0, 5, 10 or 20%) on the storage qualities of Makphyun was evaluated during storage at $20{\pm}2^{\circ}C$ for 3 days. As the amount of peach paste increased, the loss of water in peach Makphyun decreased during storage. The sugar concentration ($^{\circ}Brix$) increased with the amount of peach paste. Textural properties by TPA showed that the hardness of Makphyun containing 20% peach paste was the lowest among the treated samples. However, the hardness of all Makphyuns increased during storage, regardless of the amount of peach paste. In accordance with texture results, DSC (Differential Scanning Calorimetry) showed that the enthalpy of Makphyun with 20% peach addition was the lowest, demonstrating the delaying effect of peach paste on the retrogradation of rice cake. From these results, it was determined that the addition of peach to Makphyn extends shelf-life by delaying retrogradation.
Keywords
peach; Makphyun; hardness; retrogradation;
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Times Cited By KSCI : 22  (Citation Analysis)
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