Texture Properties of a Korean Rice Cake (Karedduk) with Addition of Carbohydrate Materials
2007
Kim, S.S. (Korea Food Research Institute, Sungnam, Republic of Korea) | Chung, H.Y. (Kyungwon University, Seongnam, Republic of Korea), E-mail: [email protected]
Texture properties of a Korean rice cake (Karedduk) added with carbohydrate materials after 0, 2, 6, 24 and 30 hrs of storage at 5℃ were investigated using textural characteristics and sensory descriptive analysis. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligosaccharide (50%) were added in 0, 1, 5 and 10% levels to dry rice flour. The texture profile analysis by Texture Analyzer revealed that adhesiveness and cohesiveness of the Korean rice cake (Karedduk) added with carbohydrate materials were similar to those of the control in trends, while hardness was low compared to the control except for fructooligosaccharide (95%) 5% and healtholigo 1% addition.
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