• Title/Summary/Keyword: retrogradation characteristics

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Retrogradation Characteristics of Acetylated Rice Starches (초산화 쌀전분의 노화 특성)

  • 정재홍;오문헌;노영희;이희봉
    • Journal of the East Asian Society of Dietary Life
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    • v.3 no.2
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    • pp.139-145
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    • 1993
  • Retrogradation characteristics of the acetylated and raw starch were investigated with the chucheongbyeo and Samkangbyeo. The freeze-thaw stability and syneresis on starch gel were more stable and lower in acetylated rice starch, suggested that the rice starch acetylated with acetyl group is more stable in the various conditions. The retrogradation time constant of acetylated rice starch gel from the Chucheongbyeo and Samkangbyeo which were measured at 5$^{\circ}C$ storage were 11.7 days and 10.2 days, respectively. In addition, the retrogradation time constant in 21$^{\circ}C$ were 50.5 days and 49.8 days, indicating that retrogradation was noticiably retarded in this occation.

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Gelatinization and retrogradation characteristics of Korean rice cake in the presence of citric acid

  • Timilehin Martins Oyinloye;Won Byong Yoon
    • Journal of Applied Biological Chemistry
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    • v.66
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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.

Quality Characteristics of Heunmi (Brown Waxy Rice)-Ssuck (Mugwort)-Injeolmi (현미쑥인절미의 품질 특성)

  • Lee, Kun-Jong;Choi, Bong-Soon
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.2
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    • pp.316-325
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    • 2015
  • The characteristics of Heunmi (brown waxy rice)-ssuck (mugwort)-injeolmi containing different contents of mugwort over a storage period of 2 days were studied. The pH level ranged from 6.4 to 6.5, whereas moisture rate ranged from 34.4 to 51.4% with different amounts of mugwort. Heunmi-ssuck-injeolmi with different amounts of mugwort showed significantly different characteristics in the texture analysis. Hardness, gumminess and chewiness all decreased, whereas adhesiveness, springiness and cohesiveness increased with greater amount of mugwort added. Colorimeter analysis showed that L-, a- and b-values of Heunmi-ssuck-injeolmi were inversely proportional to the amount of mugwort. Scanning electron microscopy (SEM), confirmed that the stoma size of Heunmi-ssuck-injeolmi was directly proportional to the amount of mugwort, whereas the largest stable stoma size was observed with 30% mugwort. In the control group, retrogradation was preceded by expelling water, known as syneresis, whereas Heunmi-ssuck-injeolmi showed less retrogradation with a higher moisture rate. It is expected that mugwort containing cellulose discourages the retrogradation process. In conclusion, 30% mugwort showed the least retrogradation and was the most preferred in terms of taste with stable stoma over the storage period at $25^{\circ}C$. Therefore, it is appropriate for the manufacture and commercialization of Heunmi-ssuck-injeolmi.

The Effects of Wheat Flour Addition on Retarding Retrogradation in Korean Rice Cakes(Karedduk) (떡의 노화 억제에 대한 밀가루 첨가의 효과)

  • Kim, Sang-Sook;Chung, Hae-Young
    • The Korean Journal of Food And Nutrition
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    • v.22 no.2
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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.

Texture and Retrogradation Characteristics of Injeulmi Made by Different Varieties of Waxy Rice (품종을 달리하여 제조한 인절미의 텍스쳐 및 노화도 특성)

  • 최영희;강미영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.4
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    • pp.837-844
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    • 1999
  • The textural properties and retrogradation of injeulmi(Korean traditional waxy rice cake) made from various waxy cultivars were examined to compare the varietal difference. Injeulmi made from Shinsun chalbyeo and Whasunchalbyeo were exhibited relatively soft texture, while Taichung Sen Glu I and Yuk donongrimna were shown high adhesivness. Intermediate or long grain rice such as Yukdonongrimna, Hangangchalbyeo and Taichung Sen Glu I had a tendency to be rapidly retrogradatated as compared with short grain rice, Shinsunchalbyeo and Whasunchalbyeo. Amylogram characteristics of these intermediate or long grain rice cultivars were shown high value in consistency and low value in setback. Studies per formed by various cookery procedure demonstrated that injeulmi made from cooked waxy rice was softer and delaying retrogradation than made from waxy rice flour.

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Varietal Difference in Retrogradation of Cooked Rice and Its Association with Physicochemical Properties of Rice Grain

  • Choi, Hae Chune;Hong, Ha Cheal;Cho, Soo Yeon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.4
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    • pp.355-363
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    • 1999
  • The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.

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The Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Maltooligosaccharide and Modified Starch (말토올리고당과 변성 전분 혼합 사용 떡의 품질 특성)

  • Kim, Sang Sook;Chung, Hae Young
    • The Korean Journal of Food And Nutrition
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    • v.26 no.2
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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.

Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake (비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과)

  • Song, Ka-Young;O, Hyeonbin;Zhang, Yangyang;Jeong, Ki Youeng;Kim, Young-Soon
    • Korean journal of food and cookery science
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    • v.32 no.6
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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.

Supression Functions of Retrogradation in Korean Rice Cake(Garaeduk) by Various Surfactants (다양한 Surfactants의 가래떡 노화 억제 기능)

  • 신완철;송재철
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.7
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    • pp.1218-1223
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    • 2004
  • This study was conducted to investigate supression functions of retrogradation in Korean rice cake by various surfactants. Samples were manufactured by multifunctional extruder and wrapped with polyethylene wrap at 2$0^{\circ}C$ for four days of storage. In the thermal characteristics studies on supression of retrogradation, the Korean rice cake with various surfactants had lower onset temperature compared to the control. The Korean rice cake with GLF (glycerin fatty acid ester) had the lowest onset temperature. In case of peak temperatures, they showed a similar tendency to the onset temperature. All the Korean rice cakes added with various surfactants had low melting enthalpy values compared to the control. In addition the Korean rice cake with GLF added had the lowest melting enthalpy. Melting spreadabilities of the Korean rice cake added with GLF, SUF, SOF and PST were higher values than that of the control. The n value of Avrami exponent was 0.90 in case of the Korean rice cake added with GLF and its retrogradation was slowly progressed compared to the other samples. The Korean rice cake with GLF had the lowest rate constants of retrogradation. The recrystallinity of the Korean rice cake with GLF was relatively lower than that of the control. The rate constant of retrogradation showed the lowest value in case of GLF. All the Korean rice cakes added with surfactants were in good compared to the control in sensory characteristics. GLF exhibited the best effect in sensory characteristics during storage. In conclusion surfactant showed suppression effect of retrogradation in Korean rice cake, and GLF was best effective.

Storage Characteristics and Retrogradation Property of Makphyun Containing Peach (복숭아 첨가 막편의 저장성 및 노화 특성)

  • Kim, Hyun Jeong;Shim, Eun Kyoung;Kim, Mee Ree
    • Korean journal of food and cookery science
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    • v.30 no.5
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    • pp.531-539
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    • 2014
  • The purpose of this study was to determine the storage characteristics of Makphyun, a kind of rice cake, containing peach and Makgeolli. The effect of peach paste (0, 5, 10 or 20%) on the storage qualities of Makphyun was evaluated during storage at $20{\pm}2^{\circ}C$ for 3 days. As the amount of peach paste increased, the loss of water in peach Makphyun decreased during storage. The sugar concentration ($^{\circ}Brix$) increased with the amount of peach paste. Textural properties by TPA showed that the hardness of Makphyun containing 20% peach paste was the lowest among the treated samples. However, the hardness of all Makphyuns increased during storage, regardless of the amount of peach paste. In accordance with texture results, DSC (Differential Scanning Calorimetry) showed that the enthalpy of Makphyun with 20% peach addition was the lowest, demonstrating the delaying effect of peach paste on the retrogradation of rice cake. From these results, it was determined that the addition of peach to Makphyn extends shelf-life by delaying retrogradation.