Abstract
Japanese radish rice cake (Daikon-mochi) and potato rice cake were prepared from mashed Japanese radish and potato, respectively, mixed into a dough containing 11 different cereal flours. Then, one of two cooking methods was used to produce the finished cakes, namely, pan-frying, or by microwaving followed by pan-frying. The radish and potato cakes prepared using rice flour and soft wheat flour were of the best quality, whereas cakes prepared using Job's tears, foxtail millet, and rye flour were inferior in terms of all measured attributes such as elasticity of the dough, cooking score, taste and flavor. However, the quality scores of some of the Japanese radish rice cakes were improved by the two-step cooking method, which allowed enhanced gelatinization of the starch in a finished cake. Sensory scores for the cakes were correlated with the physical properties of their dough, and with the extent of starch gelatinization.
