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http://dx.doi.org/10.3746/jkfn.2007.36.10.1320

Effects of Carbohydrate Materials on Retarding Retrogradation of a Korean Rice Cake (Karedduk)  

Kim, Sang-Sook (Korea Food Research Institute)
Chung, Hae-Young (Dept. of Food and Nutrition, Kyungwon University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.10, 2007 , pp. 1320-1325 More about this Journal
Abstract
Retarding retrogradation of a Korean rice cake (Karedduk) added with carbohydrate materials after $0{\sim}30hrs$ of storage at $5^{\circ}C$ were investigated by Avrami equation using textural characteristics. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligo-saccharide (50%) were added in 0, 1, 5 or 10% levels on dry rice flour. In the amylogram, the breakdown (P-H) and consistency (C-H) for Karedduk added with carbohydrate materials were lower than those of the control. Decrease in the Avrami exponent (n) and increase in the time constant (1/k) of Karedduuk added with carbohydrate materials during storage determined by Avrami equation were important comparison factors to the control in terms of retrogradation rate analysis. The Aurami exponent (n) for control, fructooligosaccharide (95%) 10% and healtholigo 1% addition were 2.415, 1.977 and 3.297, respectively. The time constant (1/k) for fructooligosaccharide (95%) 5% and healtholigo 1% addition were lower than thecontrol. Lastly, Karedduk added with carbohydrate materials, except for fructooligosaccharide (95%) 5% and healtholigo 1% addition, was effective in retarding retrogradation.
Keywords
carbohydrate materials; hardness; Avrami exponent; retrogradation;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
Times Cited By SCOPUS : 4
연도 인용수 순위
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