• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.40-45
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• 2001

This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

• Food Science and Preservation
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• v.23 no.7
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• pp.923-930
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• 2016

The purpose of this study was to improve the quality of the steamed rice cakes added with powder and extract of Schisandra chinensis (SC). Steamed rice cakes were prepared by adding SC using 1% hot-air dried SC powder (DP), hot-air dried SC extract (DE), freeze dried SC powder (FP) and, frozen SC extract (FE). After packaging with nylon/polyethylene films, the cakes were stored at $25^{\circ}C$ for 5 days. The FE-treated steamed rice cake had the lowest pH value. The $L^*$ value of the control cakes was highest immediately after processing and decreased during storage. The $a^*$ values of FP- and FE-treated steamed rice cakes were higher than those of DP- and DE-treated cakes. The $b^*$ values of DP- and DE-treated steamed rice cakes were higher than those of FP- and FE-treated cakes. Total phenolic contents of DP and DE were lower than those of FP and FE. Anthocyanin contents of DP- and DE-treated steamed rice cakes were lower than those of FP- and FE-treated cakes. Schisandrin contents of DP- and FP-treated steamed rice cakes were lower than those of DE- and FE-treated cakes. Ferric reducing antioxidant power assays revealed that DP and DE had lower antioxidant powers than those of FP and FE. The results of this study indicate that, among the treatments methods used, the steamed rice cake treated with FE had the highest functional component and antioxidant activity levels.

• Food Science and Preservation
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• v.17 no.6
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• pp.908-913
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• 2010

Modified atmosphere packaging (MAP) was evaluated for the storage of pumpkin rice cake as a means of preserving quality and extending shelf-life. Retail-sized amounts of rice cake were packaged in trays under different modified atmosphere conditions (air, vacuum, 60% $CO_2$/40% $N_2$ and 100% $CO_2$) using gas-barrier plastic film; control was in air-permeable stretch wrap. The packages were stored at $20^{\circ}C$ with periodical measurement of package atmosphere and cake quality attributes. The modified atmosphere packages of 60% $CO_2$/40% $N_2$ and 100% $CO_2$ inhibited the growth of molds/yeasts completely and significantly retarded the growth of aerobic bacteria. All the packages except that of 100% $CO_2$ showed the reduction of internal $O_2$ concentration and increase of the $CO_2$ with storage time due to the microbial activity. There has been slight decrease of $CO_2$ concentration for 60% $CO_2$/40% $N_2$ and 100% $CO_2$ packages just after start of the storage possibly due to dissolution of headspace $CO_2$ into the cake. Any MAP conditions did not affect the retrogradation of the rice cake. Surface color of the cake within affordable microbial quality limit was not affected significantly by packaging conditions.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.180-189
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• 2005

The purpose of this study is to determine the optimal mix ratio of Maneul-Sulgi and thereby, review its availability as health cake. For this purpose, the ratios of garlic juice and powder were varied with sugar added. As a result of quantitative descriptive analysis, it was found that the more the garlic juice and powder were added to non-glutinous rice, the Garlic taste was stronger. On the other hand, the less garlic powder was added, the cake would taste softer, and the less garlic juice was added, the cake was more chewy and moist. The feeling after swallowing was best when the ratio of garlic juice was $7\%$. As a consequence of surveying the tastes of Maneul-Sulgi, it was found that the less garlic powder was added to non-glutinous rice, the cake was more preferred. It was perceived that the ratio of garlic juice should be $7\%$ for flavor and desirable taste. As a result of testing the mechanic characteristics, it was found that the less garlic juice was used, the cake was more hard, elastic, cohesive, viscose and chewy. The more garlic powder was used, the Adhesiveness was higher. The Overall acceptability of sensory examination for Garlic taste had positive correlation Hardness of sensory examination and mechanical examination for adhesiveness.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.384-389
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• 1997

Attempts were made to improve gelatinization, saccharification and panfrying processes for mass production of Nochi, a kind of traditional Korean rice cake. Gelatinization of waxy rice powder with 20-55% of moisture content were completed within a minute at 120$^{\circ}C$ or above by using the extrusion cooker. Among enzymes tested for liquefaction and saccharification of the gelatinized rice, in place of malt, BAN (0.53%)+${\beta}$-amlyase (4.27%) was the most suitable enzymes for the production of Nochi. Panfrying process of Nochi was drastically shortened by heating Nochi dough for 1 minute in a microwave oven and subsequently panfrying at 150$^{\circ}C$ for 7 minutes.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.83-89
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• 1998

The aim of this study were to assess high school students' consumption pattern of Korean rice cakes and to analyze the preference of them by students' demographic backgrounds. Self completed questionnaires were collected from 672 high school students in Seoul area. A questionnaire consisted of three parts including demographic backgrounds, student's consumption pattern and preference of Korean rice cakes by type. Statistical data analysis was done using the SPSS/PC program for descriptive analysis, t-test and $X^2$ test. Approximately half of the students were male(52.6%) with the average age of 16.7 The consumption frequency rate showed that 41.6% students had Korean rice cake once a week followed by once or twice a month(39.1%), once per six months(11.0%), and once per two months(8.3%) Ingeolmi received the highest preference score(4.28), whereas Duteopteok had the lowest score(0.18).

• The monthly packaging world
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• s.119
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• pp.102-109
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• 2003

• Korean Architects
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• s.506
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• pp.11-11
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• 2011

• Journal of the Korean Data and Information Science Society
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• v.26 no.4
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• pp.875-883
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• 2015

The purpose of this study was to examine the differences by gender in influence recognition, usage, convenience and preference on purchase intention for traditional Korean rice cake. For this study, the effect of the gender-based consumption patterns-degree of recognition, usage, convenience, and preference towards the traditional Korean rice cake-on purchasing intention was investigated among the university students in Busan area. Of the entire students, 47.5% were male and 52.5% female; 51.0% had less than \5,000,000 and 49.0% had \5,000,000 or more in household income level per month; and 46.0% live with parent(s) whereas 54.0% by themselves. The findings showed that consumption patterns lie between 4.0 and 6.0 in Likert-type 7-point scale. It showed differences by gender in all of the degree of recognition, usage, convenience, and preference.