1,198
Views
3
CrossRef citations to date
0
Altmetric
Original Articles

Textural properties of Frozen stored Garaetteok supplemented with Agar and Casein

&
Pages S2960-S2968 | Received 02 Jan 2017, Accepted 30 Sep 2017, Published online: 08 Jan 2018

References

  • Lee, S. J.; Park, A.; Im, M.-H. Feasibility Study on Mathematically Estimating Food Commodity Intake Using the Limited Sources of Food Recipes in Korea. J. Food Composition Anal., 2010, 23, 821–827. DOI: 10.1016/j.jfca.2010.03.022.
  • Lee, J. K.; Jeong, J. H.; Lim, J. K. Quality Characteristics of Topkki Garaedduk Added with Ginsen Powder. J. Korean Soc. Food Sci. Nutr., 2011, 40, 426–434.
  • Park, Y. K.; Kim, H. S.; Park, H. Y.; Han, G. J.; Kim, M. H. Retarded Retrogradation Effect of Garaetteok with Apple Pomace Dietary Fiber Powder. J. Korean Soc. Food Culture, 2011, 26, 400–408.
  • Han, S. Y.; Han, G. J.; Park, H. Y. Study on the Application of Indigenous Pigmented Rice for Garaedduk Adapted with Mechanically Impacting Technology. Korean J Food Cook Sci, 2012, 28, 17–24.
  • Kang, H. J.; Park, J. D.; Lee, H. Y.; Kum, J. S. Effect of Grapefruit Seed Extracts and Acid Regulation Agents on the Qualities of Topokkidduk. J. Korean Soc. Food Sci. Nutr., 2013, 42, 948–956.
  • Kang, H. J.; Lee, J. K.; Lim, J. K. Quality Characteristics of Topokki Garaedduk with Different Moisture Ratios. J. Korean Soc. Food Sci. Nutr., 2012, 41, 561–565.
  • Kang, H. J.; Kum, J. S.; Jung, J. H.; Lim, J. K. Effect of Number of Extrusions on Topokkidduk Quality. J. Korean Soc. Food Sci. Nutr., 2011, 40, 1612–1616.
  • Yu, J. H.; Han, G. H. Quality Characteristics of Rice Cake (Karedduk) with Different Soaking and Steaming Time. Korean J Food Cook Sci, 2004, 20, 630–636.
  • Kum, J. S.; Lee, S. H.; Lee, H. Y.; Kim, K. H.; Kim, Y. I. Effect of Different Milling Methods on Distribution of Particle Size of Rice Flours. Korean J. Food Sci. Technol., 1993, 25, 541–545.
  • Park, Y. K.; Seog, H. M.; Nam, Y. J.; Shin, D. H. Physicochemical Properties of Various Milled Rice Flours. Korean J. Food Sci. Technol., 1988, 20, 504–510.
  • Shin, A. C.; Song, J. C. Supression Functions of Retrogradation in Korean Rice Cake (Garaeduk) by Various Surfactants. J. Korean Soc. Food Sci. Nutr., 2004, 33, 1218–1223.
  • Kim, S. S.; Chung, H. Y. The Texture and Descriptive Sensory Characteristics of a Korean Rice Cake(Karedduk) with Added Emulsifier. Korean J. Food Nutr., 2007, 20, 427–432.
  • Kim, S. S.; Chung, H. Y. Texture and Descriptive Sensory Characteristics of Korean Rice Cakes(Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier. J. Korean Soc. Food Sci. Nutr., 2012, 41, 823–828.
  • Kim, S. S.; Chung, H. Y. Effects of Carbohydrate Materials on Retarding Retrogradation of a Korean Rice Cake(Karedduk). J. Korean Soc. Food Sci. Nutr., 2007, 36, 1320–1325.
  • Kim, S. S.; Chung, H. Y. Texture Profiles and Retarding Retrogradation Analysis of a Korean Rice Cake(Kareadduk) with Addition of Oligosaccharides. J. Korean Soc. Food Sci. Nutr., 2012, 41, 533–538.
  • Park, J. W.; Song, J. C.; Park, H. J. Suppression Effect of Maltitol on Retrogradation of Korean Rice Cake(Karedduk). J. Korean Soc. Food Sci. Nutr., 2003, 32, 175–180.
  • Shin, W. C.; Park, H. J.; Song, J. C. Optimizaton of Modified Starches on Retrogradatin of Korean Rice Cake(Graeduk). Korean J. Food Nutr., 2006, 19, 279–287.
  • Labuza, T. P.;. The Properties of Water in Relationship to Water Binding in Foods: A Review. J. Food Process. Preservation, 1977, 1, 167–190.
  • Yaseen, E. I.; Herald, T. J.; Aramouni, F. M.; Alavi, S. Rheological Properties of Selected Gum Solutions. Food Res. Int., 2005, 38, 111–119.
  • Kohajdová, Z.; Karovičová, J.; Schmidt, Š. Significance of Emulsifiers and Hydrocolloids in Bakery Industry. Acta Chimica Slovaca, 2009, 2, 46–61.
  • Rhim, J. W.;. Physical‐Mechanical Properties of Agar/Κ‐Carrageenan Blend Film and Derived Clay Nanocomposite Film. J. Food Sci., 2012, 77, N66–N73.
  • Wu, Y.; Geng, F.; Chang, P. R.; Yu, J.; Ma, X. Effect of Agar on the Microstructure and Performance of Potato Starch Film. Carbohydr Polym, 2009, 76, 299–304.
  • Kang, M. Y.; Choi, Y. H.; Choi, H. C. Effects of Gums, Fats and Glutens Adding on Processing and Quality of Milled Rice Bread Korean. Korean J. Food Sci. Technol., 1997, 29, 700–704.
  • Lazaridou, A.; Duta, D.; Papageorgiou, M.; Belc, N.; Biliaderis, C. G. Effects of Hydrocolloids on Dough Rheology and Bread Quality Parameters in Gluten-Free Formulations. J Food Eng, 2007, 79, 1033–1047.
  • Stahel, N.;. Dairy Proteins for the Cereal Food Industry: Functions, Selection and Usage. Cereal Foods World, 1983, 28, 453–454.
  • Chan, P. S. K.; Chen, J.; Ettelaie, R.; Law, Z.; Alevisopoulos, S.; Day, E.; Smith, S. Study of the Shear and Extensional Rheology of Casein, Waxy Maize Starch and Their Mixtures. Food Hydrocoll, 2007, 21, 716–725.
  • Kenny, S.; Wehrle, K.; Auty, M.; Arendt, E. K. Influence of Sodium Caseinate and Whey Protein on Baking Properties and Rheology of Frozen Dough. Cereal Chem., 2001, 78, 458–463.
  • Shon, J.; Yun, Y.; Shin, M.; Chin, K. B.; Eun, J. B. Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough. J. Sci. Food Agric., 2009, 89, 1407–1415.
  • Yun, Y.; Eun, J. B. Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze–Thaw Cycles. Food Sci. Biotechnol., 2006, 15, 805–813.
  • Sozer, N. Rheological Properties of Rice Pasta Dough Supplemented with Proteins and Gums. Food Hydrocoll, 2009, 23, 849–855.
  • Koh, B. K. A Protein Enriched Low Calorie Rice-Cake and Manufacturing Method. Korean Patent, 2015, 10–1480329.
  • Mandala, I. G.; Savvas, T. P.; Kostaropoulos, A. E. Xanthan and Locust Bean Gum Influence on the Rheology and Structure of a White Model-Sauce. J Food Eng, 2004, 64, 335–342.
  • AACC. Approved Methods of the American Association of Cereal Chemists; AACC International: St Paul, MN, USA. 2000.
  • Tsuge, H.; Hishida, M.; Iwasaki, H.; Watanabe, S.; Goshima, G. Enzymatic Evaluation for the Degree of Starch Retrogradation in Foods and Foodstuffs. Starch-Starke, 1990, 42, 213–216.
  • Juliano, B. O.;. A Simplified Assay for Milled-Rice Amylose. Cereal SciToday, 1971, 16, 334–340.
  • Rahman, M. S.; Labuza, T. P. Water Activity and Food Preservation. In Handbook of Food Preservation; Rahman, M. S., Ed.; CRC Press: Boca Raton, FL. 2007, pp. 448–471.
  • Giles, C. H.; McKay, R. B. Studies in Hydrogen Bond Formation Xi. Reactions between a Variety of Carbohydrates and Proteins in Aqueous Solutions. J. Biol. Chem., 1962, 237, 3388–3392.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.