Application of Retrogradation-retardation Technology to Korean Rice Cake, Garaedduk Made from Non-waxy Rice

Abstract

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.