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http://dx.doi.org/10.3746/jkfn.2012.41.6.823

Texture and Descriptive Sensory Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier  

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.6, 2012 , pp. 823-828 More about this Journal
Abstract
Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at $5^{\circ}C$. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.
Keywords
fructooligosaccharide (95%); emulsifier SSL-90; texture properties; sensory characteristics; retrogradation;
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Times Cited By KSCI : 9  (Citation Analysis)
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