• 한국식품영양학회지
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• 제23권1호
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• pp.39-44
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• 2010

Retarding retrogradation of Korean rice cakes(Karedduk) with a mixture of trehalose and Sun-Tender added, after 0, 24, and 48 hr of storage at $5^{\circ}C$, was analyzed by Avrami kinetics. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of trehalose(x) and Sun-Tender(y). Trehalose was added at 0, 3, 6, 9, and 12% levels, and Sun-Tender added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The Avrami exponent(n) for the mixtures of 9% trehalose and 0.3% Sun-Tender, and 9% trehalose and 0.9% Sun-Tender were lower than in the control. The time constant(1/k) for the mixture of trehalose and Sun-Tender was higher than in the control. The effect of retarding retrogradation of Korean rice cakes with added mixtures of trehalose and Sun-Tender showed an increasing trend as the amount of trehalose increased. These results suggest that adding a mixture of 9% trehalose and 0.3% Sun-Tender, or 9% trehalose and 0.9% Sun-Tender to Korean rice cakes(Karedduk) is effective for retarding retrogradation.

• 한국식품조리과학회지
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• 제32권6호
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• pp.696-703
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• 2016

Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.

• 한국식품영양학회지
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• 제26권2호
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• pp.192-198
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• 2013

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of maltooligosaccharide and OSA (octenyl succinic acid starch) added, after 2 and 24 hr of storage at $5^{\circ}C$, was analyzed. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of maltooligosaccharide (x) and OSA (y). Maltooligosaccharide was added at 0, 3, 6, 9, and 12% levels, and OSA added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness and cohesiveness (p<0.01), chewiness, gumminess and hardness (p<0.001) were significantly different after 24 hr of storage at $5^{\circ}C$. The effect of retarding retrogradation of Korean rice cakes with added mixtures of maltooligosaccharide and OSA showed an increasing trend as the amount of maltooligosaccharide increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% maltooligosaccharide and 0.6% OSA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• 한국식품영양학회지
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• 제29권6호
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• pp.930-937
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• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

• 한국식품영양학회지
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• 제22권2호
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• pp.185-191
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• 2009

This study investigated the effects of adding hard and soft wheat flour to Korean rice cakes(Karedduk) to retard retrogradation, by examining texture properties and descriptive sensory qualities after 2 and 24 hrs of storage at $5^{\circ}C$. The hard and soft wheat flour were combined with dry rice flour at levels of 0, 5, 10, and 20%. The texture properties, as analyzed by a Texture Analyzer, revealed that the springiness, cohesiveness, and adhesiveness of the rice cakes containing wheat flour were similar to those of the control, while chewiness, gumminess, and hardness were lower compared to the control. Also, in sensory analyses, hardness was significantly different in the rice cakes containing wheat flour compared to the control after 24 hrs of storage at $5^{\circ}C$. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding hard and soft wheat flour to Korean rice cakes(Karedduk) is effective at retarding retrogradation.

• 한국식품영양과학회지
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• 제45권12호
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• pp.1792-1798
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• 2016

본 연구에서는 멥쌀가루를 이용하여 한국의 전통 떡인 설기떡을 제조한 후, 멥쌀가루의 0%, 1%, 2%, 3% 및 4% 비율의 호박잎 분말을 첨가하여 설기떡의 품질 특성, 항산화 특성 및 노화 억제 효과를 살펴보고자 하였다. 호박잎 설기떡의 수분 함량은 대조군(39.18%)과 비교하여 호박잎 분말 1%와 2% 첨가군에서 증가하였다가 3% 첨가군과 4% 첨가군에서는 감소하는 경향을 나타내었다. pH는 호박잎 분말의 첨가량이 증가함에 따라 4.50~6.16으로 유의적으로 증가하는 경향을 나타내었다(P<0.05). 색도의 경우 호박잎 분말의 첨가량이 증가할수록 L값은 감소하고 b값은 증가하는 경향을 나타내었다. 호박잎 설기떡에서 경도는 대조군이 $207.50g/cm^2$, 호박잎 분말 1% 첨가군에서 $186.10g/cm^2$로 감소하였다가 2~4%에서 $225.77{\sim}249.70g/cm^2$로 다시 증가하였다. 탄력성은 81.72~88.02%로 유의적인 차이가 없었으며, 씹힘성과 부착성은 호박잎 분말 첨가량이 증가할수록 증가하는 경향을 나타내었다. 호박잎 분말을 첨가한 설기떡의 노화도 분석은 호박잎 분말 첨가군이 대조군(7.47)에 비해 높은 시간상수 값으로 노화 억제 효과가 있는 것으로 보였으며, 호박잎 분말 첨가군 중 2% 첨가군이 낮은 Avrami 지수 값으로 호박잎 첨가군 중 노화 억제 효과가 가장 크게 나타났다. 총 페놀화합물 및 ABTS 라디칼 소거 활성은 호박잎 분말의 첨가량이 증가함에 따라 증가하는 경향을 나타내었다. 7점 척도법을 이용한 소비자 기호도 조사 결과 색, 향, 촉촉함, 단맛, 씹힘성 및 전반적인 기호도에서 호박잎 분말 2% 첨가군이 가장 높은 기호도를 나타낸 반면, 4% 첨가군은 다른 시료들에 비해 낮은 기호도를 나타내었다. 이상의 결과로 미루어 보아 호박잎 분말의 첨가는 설기떡의 품질 특성 및 항산화 효과를 증진시킬 수 있는 것으로 여겨지며, 저장성을 고려한 노화 억제 효과를 위해서는 2%의 호박잎 분말의 첨가가 적합한 것으로 사료된다.

• Journal of Applied Biological Chemistry
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• 제66권
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• pp.90-97
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• 2023

The effect of citric acid on rice starch gelatinization and low-temperature (4 ℃) storage was studied in order to produce rice cake with a lower retrogradation rate. A citric acid solution in the ratio of 0, 0.5, 1.0, and 1.5% (w/w) of the water used during production was utilized. The gelatinization properties, gel strength, thermal properties, and texture analysis were evaluated to determine the retrogradation rate. The result showed that acid hydrolysis occurred in samples treated with citric acid. Thus, increasing citric acid decreased gelatinization temperature (58.63±1.98 to 45.84±1.24 ℃). The moduli of elasticity increased with increasing citric acid concentration, indicating an increased gel strength. Thermal analysis of starch showed that the onset, peak, and conclusion temperatures of retrogradation were increased significantly with the storage period and decreased with citric acid concentration. After 72 h of low-temperature storage (4 ℃), the retrogradation rate was lowest in the rice cake with 1.5% citric acid solution, with an increased ratio of 12.01 to 13.60% compared to the control sample, with a ratio of 12.99 to 43.54%. This shows a high retrogradation rate in the control sample. Additionally, sensory properties and retrogradation ratio suggest that the addition of 1.0% citric acid solution during rice cake production is efficient in retarding the retrogradation without an adverse effect on the rice cake modeling and acceptance.

• 동아시아식생활학회지
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• 제25권3호
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• pp.513-524
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• 2015

The effects of four different oligosaccharides with 2, 4, 6% (w/w) (fructo-oligosaccharide, xylo-oligosaccharide, chito-oligosaccharide and soybean-oligosaccharide) on gelatinization and retrogradation of sulgidduks (Korean rice cake) were examined. The amylograph results of rice flour showed that chito-oligosaccharide hastened gelatinization, and delayed retrogradation. Blue value results of chito-oligosaccharide added sulgidduks showed retarded retrogradation during storage (1, 2 and 3 days). Chitooligosaccharide and xylo-oligosaccharide added sulgidduks showed significantly lower hardness during storage. Lightness (L) decreased and redness (a) and yellowness (b) increased with increasing oligosaccharide amounts. In the sensory evaluation of sulgidduks, color of fructo-oligosaccharide added sulgidduks obtained the highest score among oligosaccharide added sulgidduks. During storage, xylo-oligosaccharide and fructo-oligosaccharide added sulgidduks had higher flavor, taste, graininess and overall quality scores than the control. Physicochemical tests showed that chito-oligosaccharide retarded retrogradation, whereas chitooligosaccharide- added sulgidduks had low scores in sensory tests due to aftertaste of chito-oligosaccharide. To improve the sensory quality of chito-oligosaccharide added sulgidduks, mixtures of chito-oligosaccharide with xylo-oligosaccharide and fructooligosaccharide were applied at ratios of 3%:3%, 2%:4% and 1%:5%, respectively. The addition of chito-oligosaccharide and xylo-oligosaccharide at ratios of 2%:4% and 1%:5% to sulgidduks showed relatively high scores in the sensory evaluation retarding retrogradation.

• 한국식품영양과학회지
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• 제36권10호
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• pp.1320-1325
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• 2007

가래떡의 노화 특성을 규명하기 위하여, 미분당, 트레할로스, 프락토올리고당(95%), 이소말트, 헬스리고 및 갈락토을리고당(50%) 등 6종류 당류 물질을 쌀가루 기준으로 0, 1, 5 또는 10%의 농도로 첨가하여 쌀가루의 pasting 특성을 측정하였고, 가래떡을 제조하여 $5^{\circ}C$ 냉장 보관하면서 0, 2, 4, 6, 22, 24, 28및 30시간 경과 후 조직감의 특성 중 경도의 변화를 Avrami 방정식에 따라 노화 특성 분석을 하였다. 쌀가루의 pasting특성에서 전분 노화와 관계가 있는 break-down, consistency는 무첨가군과 비교한 결과 실험군의 값이 낮았고 대부분 첨가물에서 노화억제 효과가 있었다. Avrami방정식에 따른 노화 특성 분석 결과는 실험에 사용한 첨가물 중 프락토올리고당(95%) 10%와 트레할로스 10% 첨가 수준에서 Avrami(n)지수 값이 1.977과 2.004로 낮았고, 헬스리고 1% 첨가 수준에서 3.297로 가장 높았다. 노화의 속도를 나타내는 시간상수(1/k)는 트레할로스 10% 첨가된 떡은 238.10으로 노화의 진행 속도가 가장 낮았고, 프락토을리고당(95%) 5%와 헬스리고 1%군은 무첨가군에 비해 그값이 낮아 노화속도가가 빠른 것으로 나타났다. 따라서 무첨가군에 비해 노화 진행 속도가 빠른 것으로 나타난 프락토을리고당(95%) 5%군과 헬스리고 1%군을 제외한 다른 모든 실험군은 노화속도를 늦추는데 효과적이었다.

• Food Science and Biotechnology
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• 제14권5호
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• pp.681-684
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• 2005

A maltopentaose-producing amylase (G5-amylase) from Bacillus megaterium KSM B-404 was applied to retard bread retrogradation. Retrogradation rates were determined by differential scanning calorimetry. Gel permeation chromatography determined changes in maltooligosaccharide composition and the molecular weight profiles of carbohydrate tractions. The baking process produced maltopentaose and maltotriose by the hydrolysis of starch molecules into small units. Amylose and amylopectin degradation as well as maltooligosaccharides produced by the enzyme were likely responsible for retarding starch retrogradation. Overall, addition of G5-amylase reduced the starch retrogradation rate, and was as effective as Novamyl(R), a commercial enzyme.