A study of the quality characteristics of frozen Korean rice cake by using different thawing methods

被引：7
|
作者：
Ku, Su-Kyung [1 ]
Hong, Jung-Sun [1 ]
Choi, Hee-Don [1 ]
Park, Jong-Dae [1 ]
Kim, Young-Boong [1 ]
Choi, Hyun-Wook [1 ]
Kim, Tae-Kyung [1 ]
Choi, Yun-Sang [1 ]
机构：
[1] Korea Food Res Inst, Food Proc Res Ctr, Wanju Gun, Jeollabuk Do, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2018年 / 27卷 / 05期
关键词：
Rice cake; Thawing method; Microwave; Superheated steam; Textural properties; FOODS; RETROGRADATION; IMMERSION; PRESSURE; TEXTURE; STARCH;
D O I：
10.1007/s10068-018-0376-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The characteristics of frozen rice cakes after thawing them using different methods, such as standing at room temperature (NT), running water (RWT), pan-grill (PT), steam (ST), microwave (MWT), and superheated steam thawing (SHST), were compared. Frozen rice cakes treated by MWT or SHST showed the shortest thawing time of 3min. The MWT treatment showed the largest thawing loss, while the ST treatment showed the highest moisture content. The ST, RWT, and MWT treatments showed the highest water activity values. The NT treatment exhibited the highest hardness values, whereas the ST treatment showed the lowest values, possibly due to the adverse effects of high temperature on them. Sensory evaluation showed differences in appearance, moistness, and tenderness according to the thawing method, but there was no significant difference in overall acceptability. This study suggests that the qualities of frozen rice cakes varied depending on the different thawing methods.
引用
收藏
页码：1343 / 1351
页数：9
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