국가연구개발성과
논문 (학술지)
Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage
| 등록번호 | RPMS-2019-0190759595 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
SCI |
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| 저자명 (주·공동저자) | Eom Haeyoung ; Chang Yoonjee; Lee Eun-sil; Choi Hee-Don; Han Jaejoon ※ 과제 참여정보와 일치하는 연구자 상세정보로 정확하지 않을 수 있습니다. 동일저자 논문보기 |
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| 논문구분 | 국내전문학술지 | 학술지명 | LWT-FOOD SCIENCE AND TECHNOLOGY |
| ISSN | 0023-6438 | 학술지 출판일자 | - |
| 학술지 볼륨번호 | 97 | 논문페이지 | 516 ~ 522 |
| 학술지 임팩트팩터 | 3.129 | 기여율 | 100 % |
| DOI | 10.1016/j.lwt.2018.07.044 | ||
| 초록 | Abstract A starch/gum blend as an edible coating solution for rice cakes was developed to retard starch retrogradation. It was prepared by blending waxy corn starch (WCS) with edible gums, such as gellan gum (GG) and sodium alginate (SA). The rice cakes were coated with starch/gum blends to preserve moisture and water holding capacity. After storing the rice cakes for 4 d at 25 °C and 45% relative humidity condition, moisture loss values from the uncoated and (1 g WCS + 1.25 g GG)/100 mL coated rice cakes were 3.36 ± 1.51% and 1.08 ± 1.08%, respectively. Hardness of the uncoated rice cakes (225.21 ± 76.54 N) was significantly higher than that of the rice cakes coated with (1 g WCS + 1.25 g GG)/100 mL (144.45 ± 48.97 N). Furthermore, the retrogradation rate ( k ) of the uncoated rice cakes ( k = 0.452) exceeded that of the (1 g WCS + 1.25 g GG)/100 mL coated ones ( k = 0.408) by 9.73%. Better sensory evaluation results were reported after (1 g WCS + 1.25 g GG)/100 mL blend coating than uncoated control. Taken together, newly developed edible coating with the (1 g WCS + 1.25 g GG)/100 mL blend was effective in retarding the retrogradation of the rice cakes and maintaining their texture. Highlights Starch/gum blends as edible coating on rice cakes retarded retrogradation. Starch/gum blends showed the effective moisture preservation abilities. Coating with starch/gum blend did not adversely influence on sensory characteristics. | ||
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