Effect of aqueous impregnation of rice kernels with gum Arabic and xanthan on storage stability of frozen rice cakes

Eun Young Park, Jae Hun Yoo, Seung Taik Lim

Research output: Contribution to journalArticle

Abstract

Rice kernels were steeped (10°C, 5 h) in an aqueous solution containing gum arabic (0.36%) and xanthan (0.24%) and then drained, wetmilled, and steamed to prepare rice cakes. The cakes were then frozen (-40°C for 50 min). The effect of the gum addition on the textural properties of the cakes during storage for 46 h at 25°C after being thawed was examined. Using the combination of gum arabic and xanthan mitigated the quality deterioration of rice cakes such as aggregation of rice flour, which had been induced by xanthan alone. Also, the increase in hardness during storage was substantially reduced by soaking rice kernels in the gum arabic/xanthan solution. Overall results revealed that the steeping in the gum solution improved the storage stability of rice cakes.

Original languageEnglish
Pages (from-to)640-642
Number of pages3
JournalCereal Chemistry
Volume94
Issue number3
DOIs
Publication statusPublished - 2017 May 1

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rice cakes
Gum Arabic
gum arabic
xanthan gum
Impregnation
rice
seeds
soaking
water
Gingiva
rice flour
aqueous solutions
Deterioration
hardness
Agglomeration
Hardness
deterioration
Flour
Oryza

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

Cite this

Effect of aqueous impregnation of rice kernels with gum Arabic and xanthan on storage stability of frozen rice cakes. / Park, Eun Young; Yoo, Jae Hun; Lim, Seung Taik.

In: Cereal Chemistry, Vol. 94, No. 3, 01.05.2017, p. 640-642.

Research output: Contribution to journalArticle

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