Quality characteristics of frozen surichwi rice cake made using transglutaminase treated-rice flour
2018
Jang, S.W., Gachon University, Seongnam, Republic of Korea | Seo, D.H., Korea Food Research Institute, Wanju, Republic of Korea | Kum, J.S., Korea Food Research Institute, Wanju, Republic of Korea | Park, J.D., Korea Food Research Institute, Wanju, Republic of Korea | Choi, H.W., Korea Food Research Institute, Wanju, Republic of Korea | Sung, J.M., Korea Food Research Institute, Wanju, Republic of Korea | Choi, Y.S., Korea Food Research Institute, Wanju, Republic of Korea | Lee, B.H., Gachon University, Seongnam, Republic of Korea
Transglutaminase (TGase), which forms linkages among proteins, has been used to improve food quality. In the current study, quality characteristics such as color values, texture profile parameters, and sensory profiles of the frozen surichwi (Synurus deltoids) rice cake made using transglutaminase (TGase) treated-rice flour were investigated, with a view to producing high-value rice products. The results indicate that Hunter color values (L and b) and TPA parameter values (hardness, gumminess and chewiness) of frozen surichwi rice cake made with TGase-treated rice flour were significantly changed, and that these properties may be applied to improve the sensory qualities of final products. Also, the sensory acceptability scores related to color, appearance, taste and texture, as well as overall acceptability of the TGase-treated frozen surichwi rice cake, were found to be significantly higher compared to controls. In conclusion, the results clearly indicate that TGase-treated rice flour carries the potential to improve the overall quality of frozen rice cake, and that surichwi is an effective ingredient for sensory profiles.
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