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http://dx.doi.org/10.3746/jkfn.2003.32.8.1253

Functions of Various Hydrocolloids as Anticaking Agents in Korean Rice Cakes  

송재철 (울산대학교 생활과학부)
박현정 (다손푸드팜)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.8, 2003 , pp. 1253-1261 More about this Journal
Abstract
This study was carried out to investigate the influences of hydrocolloids on suppression of retrogradation in the Korean rice cake. Hydrocolloids were influenced to the textural characteristics of the Korean rice cake. In particular arabic gum and carrageenan had the effect of suppressing the retrogradation. Cohesiveness of the Korean rice cake added with hydrocolloids was shown to be high compared to control in organoleptic characteristics. Hydrocolloids exhibited slightly effective in retarding surface color change of the Korean rice cake. Onset temperature of gelatinization in thermal characteristics showed somewhat low in case of addition of arabic gum into the Korean rice cake and was followed by carrageenan, guar gum, gelatin and locust bean gum in onset temperature of gelatinization order. All samples added with hydrocolloids had low values in change of melting enthalphy and their range was 12.8 ∼ 17.7 J/g. The Korean rice cake added with arabic gum was lowest in melting enthalphy. The recrystallinity of the Korean rice cake added with arabic gum was greatly low compared to rice cake without hydrocolloids. Melting spreadability of the Korean rice cake added with arabic gum or carrageenan was superior in thermal characteristics. The value of exponent of Avrami was 0.97 ∼ 1.12 in study of Avrami equation. In conclusion carrageenan and arabic gum would have a suppressive effect of retrogradation in the Korean rice cake.
Keywords
hydrocolloids; retrogradation; suppression; arabic gum-carrageenan; Korean rice cakes;
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Times Cited By KSCI : 2  (Citation Analysis)
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