• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.992-998
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• 2010

This study investigated changes of quality during storage period with 6 types of Backsulgie manufactured by adding enzyme (BS-300 0.3%) and trehalose (3%, 6%) to minimize the changes of quality and tried to determine their optimal combination ratio. When Rapid Visco Analyzer (RVA) gelatinization properties of rice powder were examined, adding both of enzyme and trehalose to the powder increased stability of process and reduced retrogradation. In comparison of the degree of retrogradation of Backsulgie by using Differential Scanning Calorimetry (DSC), the sample with enzymes and trehalose suppressed retrogradation. Moreover, the retrogradation effect became larger by using both of enzyme and trehalose and it was the largest in the sample with 0.3% enzyme and 6% trehalose. Enzyme and trehalose added to Backsulgie were found to improve water retention, to minimize changes of texture and color during storage of Backsulgie. Therefore, optimal combination ratio of Backsulgie is 0.3% enzyme with 6% trehalose added Backsulgie.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.533-538
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• 1999

${\alpha}$-amylase was investigated as an antistaling agent for Backsulgie, a traditional rice cake. Rice powder was mixed with ${\alpha}$-amylase, fermented for 2 hr at 37$^{\circ}C$, and steamed for 20 min. Rice cake was stored at room temperature or freezer for 4 days, and analyzed to determined the changes of chemical and sensory properties. When ${\alpha}$-amylase was added to rice cake, the content of reducing sugars and the yellow color of the cake were increased, and the water activity was decreased. Soft and moist textural properties were apparent in ${\alpha}$-amylase-added rice cakes by sensory evaluation. X-ray diffraction showed a V pattern after 4 days of storage which indicated the starch of rice cake was not retrograded. However, there was no significant difference in moisture content between enzyme-treated and non-treated rice cakes. Above results suggest that ${\alpha}$-amylase treatment produced dextrins which consequently bound with water and inhibited the retrogradation of rice cake.