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http://dx.doi.org/10.3746/jkfn.2015.44.10.1517

Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Portulaca oleracea L.  

Lee, Su Jin (Department of Food & Nutrition, Chungnam National University)
Lee, Bo Dam (Department of Food & Nutrition, Chungnam National University)
Jeon, Mi Ra (Department of Food & Nutrition, Chungnam National University)
Kim, Yu Jeong (Department of Food & Nutrition, Chungnam National University)
Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.10, 2015 , pp. 1517-1524 More about this Journal
Abstract
The purpose of this study was to determine the storage characteristics of Sulgidduk, a kind of rice cake, added with Portulaca oleracea L. The effect of P. oleracea L. paste (0, 1, 3, or 5%) on the storage qualities of Sulgidduk was evaluated during storage period at $20{\pm}2^{\circ}C$ for 3 days. As the amount of P. oleracea L. paste increased, loss of water in P. oleracea L. Sulgidduk decreased. Textural properties by texture profile analysis showed that hardness of Sulgidduk added with 5% P. oleracea L. paste was the lowest among treated samples. However, the hardness of all Sulgidduks increased during storage, regardless of the addition amount of P. oleracea L. paste. In accordance with the texture results, differential scanning calorimetry exhibited that the enthalpy of Sulgidduk with 5% P. oleracea L. addition was the lowest, indicating the delaying effect of P. oleracea L. paste on retrogradation of rice cake. From these results, the addition of P. oleracea L. to Sulgidduk extended shelf-life by delaying retrogradation.
Keywords
Portulaca oleracea L.; Sulgidduk; hardness; retrogradation;
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Times Cited By KSCI : 22  (Citation Analysis)
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