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http://dx.doi.org/10.3746/jkfn.2009.38.3.377

Quality Characteristics of a Korean Rice Cake (Karedduk) with Mixture of Trehalose and Modified Starch by Using Response Surface Methodology  

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.38, no.3, 2009 , pp. 377-383 More about this Journal
Abstract
Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender were investigated after 2, 24, and 48 hrs of storage at $5^{\circ}C$. A central composite design was used for treatment arrangement. The trehalose were added in 0, 3, 6, 9 and 12% levels and Sun-Tender added in 0, 0.3, 0.6, 0.9, and 1.2% levels to dry rice flour. The mixture amounts of trehalose and Sun-Tender on texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) were optimized using response surface methodology (RSM). The two independent variables selected for the RSM were amounts of trehalose ($X_1$) and amounts of Sun-Tender ($X_2$). The predicted value at stationary point or a minimum for texture hardness by RSM was found as 591.5440 after 24 hrs of storage at $5^{\circ}C$. Also the adhesiveness, hardness, cohesiveness and sweetness by sensory characteristics were significantly different as compared to the control. The results suggested that a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender can be made from the mixture amounts of trehalose 9.5826% and Sun-Tender 0.2216% in retarding retrogradation.
Keywords
trehalose; Sun-Tender; texture properties; sensory characteristics; retrogradation; RSM;
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