Textural properties of Frozen stored Garaetteok supplemented with Agar and Casein

Figures & data

Table 1. Garaetteok formulas.

	Flour (g)	Salt (g)	Water (mL)	Agar (g)	Casein sol. (mL)
Control (G)	146	1	29	-	-
+ Agar (GA)	146	1	49	20.5	-
+ Casein (GC)	146	1	-	-	33
+ Agar + Casein (GAC)	146	1	16	20.5	33

Table 2. Moisture content of uncooked Garaetteok.

	Unfrozen	10-day frozen	20-day frozen	P
Control (G)	41.81 ± 0.18 b	37.99 ± 0.20b	37.85 ± 0.50b	< 0.001
+ Agar (GA)	40.91 ± 1.16 b	40.48 ± 1.03c	39.46 ± 0.37c	0.216
+ Casein (GC)	38.55 ± 0.74 a	36.17 ± 1.01a	35.67 ± 1.41a	0.036
+ Agar + Casein (GAC)	40.67 ± 1.27 b	39.20 ± 0.33bc	38.46 ± 0.49bc	0.189

Data are expressed as mean ± standard deviation.

P value: ANOVA by frozen storage.

Within columns means with the same subscript are not significantly different (P<0.05).

Table 3. Retrogradation rate (%) of uncooked Garaetteok.

	Unfrozen	10-day frozen	20-day frozen	P
Control (G)	16.04 ± 0.13c	16.54 ± 0.11b	19.38 ± 0.51c	< 0.001
+ Agar (GA)	14.30 ± 0.23b	14.73 ± 0.43a	16.06 ± 0.33a	0.002
+ Casein (GC)	15.47 ± 0.29c	15.87 ± 1.56ab	17.45 ± 0.23b	0.083
+ Agar + Casein (GAC)	10.69 ± 0.50a	15.32 ± 0.10ab	17.69 ± 1.22b	< 0.001

Data are expressed as mean ± standard deviation.

P value: ANOVA by frozen storage.

Within columns means with the same subscript are not significantly different (P<0.05).

Table 4. Texture profile analysis (TPA) of uncooked Garaetteok.

		Unfrozen	10-day frozen	20-day frozen
Hardness (kg)	G	4.77 ± 0.61aA	7.75 ± 1.11aB	10.23 ± 1.56aC
	GA	7.10 ± 1.15bA	9.82 ± 1.31bB	10.24 ± 0.78aB
	GC	6.05 ± 0.50bA	7.56 ± 0.52aAB	9.49 ± 0.68aB
	GAC	7.52 ± 0.46bA	8.84 ± 0.69abB	11.66 ± 0.67bC
Adhesiveness (kg·s)	G	1.85 ± 0.67bC	0.63 ± 0.41bB	0.15 ± 0.08aA
	GA	0.33 ± 0.09aAB	0.27 ± 0.13aA	0.43 ± 0.19bB
	GC	0.58 ± 0.11aB	0.21 ± 0.10aA	0.18 ± 0.04aA
	GAC	0.60 ± 0.05aB	0.38 ± 0.10abA	0.32 ± 0.14abA
Cohesiveness	G	0.79 ± 0.02bB	0.73 ± 0.01bA	0.78 ± 0.02bB
	GA	0.65 ± 0.02a	0.70 ± 0.01ab	0.70 ± 0.01a
	GC	0.74 ± 0.01bA	0.80 ± 0.01bB	0.78 ± 0.01bB
	GAC	0.67 ± 0.01a	0.67 ± 0.01a	0.67 ± 0.01a
Springiness	G	0.79 ± 0.03aB	0.72 ± 0.02aA	0.75 ± 0.03aA
	GA	0.70 ± 0.12a	0.70 ± 0.01a	0.76 ± 0.03a
	GC	0.75 ± 0.10a	0.77 ± 0.03b	0.75 ± 0.05a
	GAC	0.70 ± 0.03a	0.69 ± 0.04a	0.74 ± 0.03a

G: control; GA: + agar; GC: + casein; GAC: + agar + casein.

Data are expressed as mean ± standard deviation.

^a Within columns means with the same lower case subscript are not significantly different (P<0.05).

^b Within rows means with the same capital subscript are not significantly different (P<0.05).

Table 5. Texture profile analysis (TPA) of cooked Garaetteok.

		Unfrozen	10-day frozen	20-day frozen
Hardness (kg)	G	1.64 ± 0.15aA	1.82 ± 0.23aAB	2.08 ± 0.17aB
	GA	1.95 ± 0.15bA	2.30 ± 0.30bB	2.79 ± 0.52bB
	GC	1.44 ± 0.21aA	1.56 ± 0.29aA	1.82 ± 0.17aB
	GAC	2.29 ± 0.35cA	2.61 ± 0.23cA	3.18 ± 0.54cB
Adhesiveness (kg·s)	G	25.52 ± 13.30a	39.06 ± 26.29ab	54.38 ± 49.32a
	GA	59.24 ± 24.83b	69.99 ± 56.09b	62.15 ± 10.14a
	GC	22.11 ± 13.18aA	11.63 ± 12.81aA	42.37 ± 34.42aB
	GAC	33.96 ± 11.98a	55.00 ± 28.83b	61.44 ± 30.80a
Cohesiveness	G	0.80 ± 0.02b	0.77 ± 0.01b	0.80 ± 0.01b
	GA	0.63 ± 0.01a	0.61 ± 0.01a	0.63 ± 0.02a
	GC	0.76 ± 0.01b	0.77 ± 0.03b	0.79 ± 0.01b
	GAC	0.64 ± 0.01a	0.61 ± 0.01a	0.60 ± 0.01a
Springiness	G	0.90 ± 0.02b	0.90 ± 0.02a	0.91 ± 0.02b
	GA	0.88 ± 0.03b	0.89 ± 0.06a	0.84 ± 0.03a
	GC	0.90 ± 0.04b	0.90 ± 0.06a	0.89 ± 0.03b
	GAC	0.82 ± 0.04a	0.84 ± 0.03a	0.84 ± 0.03a

G: control; GA: + agar; GC: + casein; GAC: + agar + casein.

Data are expressed as mean ± standard deviation.

^a Within columns means with the same lower case subscript are not significantly different (P<0.05).

^b Within rows means with the same capital subscript are not significantly different (P<0.05).