Search

In modern society, interest in health is increasing, and more consumers are taking care of their health due to COVID-19. As a result, immunity enhancement and antioxidant foods help to promote health, and the intake rate is increasing. Therefore, the purpose of this study was to investigate quality characteristics and antioxidant activity by adding 0%, 3%, 6%, 9% and 12% pistachios to rice cake, a traditional Korean food. The moisture content and pH decreased as the amount of pistachio added and the chromaticity L and a values tended to decrease, but the b values increased. It was confirmed that the polyphenol, ABTS a DPPH significantly increased as the amount of pistachio added increased. As a result of confirming the functionality and overall preference, it is suggested that the 9% content is the best, and this experiment is expected to improve the quality of rice cake and improve the nutritional balance, so that it can become an antioxidant functional food. As far as we know, it is the first study to prove that pistachios and rice cakes are combined, suggesting that rice cakes with added pistachios, a physiologically active substance, are healthful foods. [ABSTRACT FROM AUTHOR]

Because the Korean rice cake, Seolgitteok, is mainly prepared with rice flour containing no gluten-protein associated with celiac disease, it can be considered for inclusion in a gluten-free diet. However, Western consumers may be unlikely to enjoy the plain flavor and chewy texture of Seolgitteok. This study aimed to determine both sensory and nonsensory factors that might affect U.S. consumers' acceptability of Seolgitteok. A total of 119 U.S. consumers rated 5 Seolgitteok samples, differentiated by descriptive sensory analysis, with respect to hedonic impression and just-about-right aspects of sensory attributes. Nonsensory factors such as demographic profile, innovativeness, social representation, sensation-seeking, and personality traits were also assessed. Addition levels of brown rice flour (0% to 100%) and sugar (5% to 20%) not only enriched flavor, but also lessened chewiness of Seolgitteok, thereby increasing an overall hedonic impression. Moreover, consumer acceptability of Seolgitteok varied with respect to nonsensory factors. Seolgitteok was more appreciated by males, sensation seekers, and individuals constrained by social desirability than by other groups. In conclusion, these findings demonstrate that U.S. consumers' acceptability of Seolgitteok varies not only by sensory attributes such as rice flavor, sweetness, and chewiness, but also by nonsensory factors such as gender, sensation-seeking characteristics, and personality traits. [ABSTRACT FROM AUTHOR]

The present study was performed to determine optimum manufacturing condition for maintenance of rheological properties and retrogradation retardation of Korean rice cake, Garaedduk during shelf-life. We investigated the effect of added moisture volume and physical punching process on several rheological properties of Garaedduk. Garaedduk prepared with non-waxy rice, salt, wheat starch and 24% of water (w/w of swelling rice) was stored at 20°C for 48 h. In order to determine optimum moisture content and punching time, chemorheological and the related quality property changes were analyzed. In this study, we conducted various trials to investigate optimum condition under the five different experimental conditions prepared with manufacturing process determined by our pilot experiments. At results, the key of optimum manufacturing condition for Not-Harden Garaedduk during shelf-life is not one factor but interaction among moisture content, temperature, punching time, and grain starch property. Further study on the mechanism of retrogradation- retardation of Not-Harden Garaedduk is now in progress. [ABSTRACT FROM AUTHOR]

Backseolgi is a Korean traditional rice cake, which is prepared by steaming the rice flour. After cook-chilling processing, backseolgi samples packaged by a modified atmosphere package (MAP), top sealing package (TSP), and linear low density-polyethylene package (LDPA; control) were evaluated in regard to microbial safety and sensory characteristics during storage. During storage at 30°C, the cell numbers of aerobic, psychrophilic, and anaerobic bacteria for the MAP sample increased to below 2 log CFU/g for 10 days, whereas the control and TSP samples increased more than 5.0 log CFU/g after 4 days. After 50 days of storage at 3°C, the cell numbers in the MAP sample were below 1.0 log CFU/g, whereas they were approximately 3.0 log CFU/g in the control and TSP samples. In the case of the sensory evaluation, the MAP sample score was above 5.0, whereas the scores of the CON and TSP samples were 1.0. As a result, MAP was identified as the most effective packaging method for increasing microbial safety while maintaining the sensory characteristics of the cook-chilled backseolgi. [ABSTRACT FROM AUTHOR]

We evaluated the effect of plasma-activated water (PAW) on the populations of foodborne pathogens and food-spoilage microorganisms on Korean rice cake. PAW was produced by treating distilled water with two atmospheric dielectric-barrier discharges (51.7 W, 14.4 kHz, air discharge) for 20 min. The inactivation effect of PAW on indigenous microorganism and inoculated Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes , Penicillium chrysogenum and Candida albicans on Korean rice cake were measured and their effect on the color and texture values of the samples were determined. PAW treatment for 20 min reduced the numbers of the three foodborne pathogens by about 2.0 log CFU/g. PAW treatment for 20 min reduced the numbers of total aerobes, P. chrysogenum, and C. albicans by 2.78, 1.97, and 1.00 log CFU/g, respectively. The antimicrobial effect of PAW was not significantly different from 0.2 ppm of sodium hypochlorite solution, which is used in Korean rice cake production. PAW treatment did not affect the color, texture, or pH of Korean rice cake. Therefore, PAW treatment can be used as an alternative method to reduce safety risk and spoilage of Korean rice cake without deteriorating its quality. • Plasma activated water (PAW) were used to pasteurize Korean rice cake. • PAW treatment on Korean rice cakes showed ~2 log CFU/g on foodborne pathogens, total aerobes, and a food spoilage fungi. • PAW showed similar inactivation rate compared to 0.2 ppm of sodium hypochlorite solutions. • The quality changes of Korean rice cake subjected to PAW treatment were not observed. [ABSTRACT FROM AUTHOR]

The antimicrobial effects of in-package cold plasma (CP) treatment on Korean rice cakes (KRC) were evaluated. The CP treatment (25 kV) inactivated indigenous mesophilic aerobic bacteria by 0.8-1.0 log CFU/g, irrespective of the position of KRC in the package. The addition of a shaking step during CP treatment increased the reduction in microbes by ~1 log CFU/g. The microbial inactivation efficiency increased significantly when the treatment time increased from 1 to 3 min. Microbial inactivation activity was highest for packages containing eight rice cakes. The optimized CP treatment achieved a 2.0 ± 0.1 log CFU/g reduction in indigenous bacteria. In addition, the optimum CP treatment inactivated indigenous yeast and molds and Salmonella in KRC by 1.7 ± 0.1 log CFU/g and 3.9 ± 0.3 log CFU/g, respectively. No significant changes in color and firmness were observed, and the surface temperature of KRC did not exceed 22 °C after CP treatment. Moreover, CP treatment damaged the cellular membrane of Salmonella , mainly by inducing lipid peroxidation. This study demonstrates the potential use of in-package CP treatment for the non-thermal microbial inactivation of KRC.