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http://dx.doi.org/10.3746/jkfn.2012.41.4.533

Texture Profiles and Retarding Retrogradation Analysis of a Korean Rice Cake (Karedduk) with Addition of Oligosaccharides  

Kim, Sang-Sook (Korea Food Research Institute)
Chung, Hae-Young (Dept. of Food and Nutrition, Gachon University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.4, 2012 , pp. 533-538 More about this Journal
Abstract
The retrogradation properties of a Korean rice cake ($Karedduk$) added with oligosaccharides after 0~30 hr of storage at $5^{\circ}C$ were examined by texture profile analysis and the Avrami equation using textural characteristics. Oligosaccharides, such as galactooligosaccharide (50%) and maltooligosaccharide, were added to dry rice flour at levels of 10%. In the amylogram, the breakdown (P-H) and consistency (C-H) of the Korean rice cake (Karedduk) added with oligosaccharides were lower than those of the control. Texture profile analysis using a Texture Analyzer revealed that the hardness of the Korean rice cake ($Karedduk$) added with oligosaccharides was lower than the control. The Avrami exponent ($n$) for the control, galactooligosaccharide (50%) 10% and maltooligosaccharide 10% addition was 2.415, 2.771 and 2.683, respectively. The time constant (1/$k$) for galactooligosaccharide (50%) 10% or maltooligosaccharide 10% addition was higher than the control. Overall, adding galactooligosaccharide (50%) 10% or maltooligosaccharide 10% to a Korean rice cake ($Karedduk$) is effective in retarding retrogradation.
Keywords
oligosaccharides; texture profile; Avrami exponent; retrogradation;
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