Skip to main content
SpringerLink
Log in

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

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

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 3 min. 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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Ahn JW. Properties of rice cakes for Topokki with curry powder. Korean J. Food Cookery Sci. 25: 467–473 (2009)

    Google Scholar 

  • AOAC. Official Method of Analysis of AOAC. Association of Official Analytical Chemists, Washington DC, USA (2000)

  • aT. Key indicators for the food industry in 2016. Korea Agro-Fisheries & Food Trade Corp. (2016)

  • Baker L, Rayas-Duarte P. Retrogradation of amaranth starch at different storage temperatures and the effects of salt and sugars. Cereal Chem. 75: 308–314 (1998)

    Article  CAS  Google Scholar 

  • Berglund P, Hertsgaard D. Use of vegetable oils at reduced levels in cake, pie crust, cookies, and muffins. J. Food Sci. 51: 640–644 (1986)

    Article  Google Scholar 

  • Byun JI. Keimyung University, Daegu, Korea (2014)

  • Cho KH, Park SH. The development of high efficiency tempering system using microwave. J Korean Inst. IIIum. Electr. Install. Eng. 23: 69–74 (2009)

    Google Scholar 

  • Chu JC, Lane AM, and Conklin D. Evaporation of liquids into their superheated vapors. Ind. Eng. Chem. 38: 86–87 (1953)

    Google Scholar 

  • Chung L, Lee HY. The structural correlation between consumer’s attitudes and intention of repurchase of home meal replacement (HMR) according to the product categories. Korean J. Community Nutr. 12: 344–351 (2007)

    Google Scholar 

  • Han SY, Han GJ, Park HY. Study on the application indigenous pigmented rice for Garraedduk adapted with mechanically impacting technology. Korean J. Food Cookery Sci. 28: 17–23 (2012)

    Article  Google Scholar 

  • Hong GP, Min SG, Ko SH, Shim KB, Seo EJ, Choi MJ. Effects of brine immersion and electrode contact type low voltage ohmic thawing on the physico-chemical properties of pork meat. Korean J. Food Sci. An. 27: 416–423 (2007)

    Article  Google Scholar 

  • Kang KJ, Kim K, Lee SK, Kim SK. Relationship between molecular structure of acid-hydrolyzed rich starch and retrogradation. Korean J. Food Sci. Technol. 29: 876–881 (1997)

    Google Scholar 

  • Kang HJ, Lee JK, Lim JK. Quality characteristics of Topokki Garaedduk with different moisture ratios. J. Korean Soc. Food Sci. Nutr. 41: 561–565 (2012)

    Article  Google Scholar 

  • Kim OS, Shin MJ. A study on the recognition and preference of Korean traditional rice cake according to age in capital area. Korean J Food Cookery Sci. 20: 444–452 (2004)

    Google Scholar 

  • Kim JO, Choi CR, Shin MS, Kim SK, Lee SK, Kim WS. Effects of water content and storage temperature on the aging of rice starch gels. Korean J. Food Sci. Technol. 28: 552–557 (1996)

    Google Scholar 

  • Kim IS, Jang AR, Jin SK, Lee MH, Jo CR. Effect of marination with mixed salt and kiwi juice and cooking methods on the quality of pork loin-based processed meat product. J. Korean Soc. Food Sci. Nutr. 37: 217–222 (2008)

    Article  CAS  Google Scholar 

  • Kim SE, Homg SK, Kim DS. A study on E-commerce consumer dissatisfaction of HMR Products. J. Soc. e-Bus. Stud. 22: 29–42 (2017)

    Google Scholar 

  • Kum JS, Lee CH, Baek KH, Lee SH, Lee HY. Influence of cultivar on rice starch and cooking properties. Korean J. Food Sci. Technol. 27: 365–369 (1995)

    Google Scholar 

  • Kum JS, Lee CH, Han O. Effects of height for microwave defrosting on frozen food. J. Korean Soc. Food Nutr. 27: 109–114 (1998)

    Google Scholar 

  • Lee SM. Time pressure perceived by housewife and housework performance strategy. Master’s thesis. Seoul National University (1989)

  • Lee JK, Park JY. Rapid thawing of frozen pork by 915 MHz microwave. Korean J. Food Sci. Technol. 31: 54–61 (1999)

    Google Scholar 

  • Lee IE, Rhee HS, Kim SK. Textural changes of glutinous rice cakes during storage. Korean J. Food Sci. Technol. 15: 379–384 (1983)

    Google Scholar 

  • Lee HJ, Ku SK, Choi HD, Park JD, Sung JM, Kim YB, Choi HW, Choi YS. Quality characteristics of Korean rice cake by freezing methods. Korean J. Food Cook Sci. 33: 148–154 (2017)

    Article  Google Scholar 

  • Li B, Sun DW. Novel methods for rapid freezing and thawing of foods—a review. J. Food Eng. 54: 175–182 (2002)

    Article  Google Scholar 

  • Moreira RG. Impingement drying of foods using hot air and superheated steam. J. Food Eng. 49: 291–295 (2001)

    Article  Google Scholar 

  • Mun SH, Kim JO, Lee SK, Shin MS. Retrogradation of sucrose fatty acid ester and soybean oil added rice flour gels. Korean J. Food Sci. Technol. 28: 305–310 (1996)

    Google Scholar 

  • Park YK, Kim HS, Park HY, Han GJ, Kim MH. Retarded retrogradation effect of Garaetteok with apple pomace dietary fiber powder. J. Korean Soc. Food Cult. 26: 400–408 (2011)

    Google Scholar 

  • Park MH, Kwon JE, Kim SR, Won JH, Ji JY, Hwang IK, Kim MR. Physicochemical and microbiological properties of pork by various thawing methods. J. East Asian Soc. Diet. Life 22: 298–304 (2012)

    Google Scholar 

  • Shin YJ, Park GS. Quality characteristics of apricot Sulgidduk by the saccharides assortment. J. Korean Soc. Food Sci. Nutr. 36: 233–240 (2007)

    Article  CAS  Google Scholar 

  • Sila DN, Smout C, Vu ST, Loey A, Hendrickx M. Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing. J. Food Sci. 70: E85–E91 (2005)

    Article  CAS  Google Scholar 

  • Son HS, Park SO, Hwang HJ, Lim ST. Effect of oligosaccharide syrup addition on the retrogradation of a Korean rice cake (Karedduk). Korean J. Food Sci. Technol. 29: 1213–1221 (1997)

    Google Scholar 

  • Song JC, Park HJ. Effect of starch degradation enzymes on the retrogradation of a Korean rice cakes. J. Korean Soc. Food Sci. Nutr. 32: 1262–1269 (2003)

    Article  CAS  Google Scholar 

  • Takashi Y. Collection of superheated steam technology. NTS Inc., Tokyo, pp. 3–83 (2005)

    Google Scholar 

  • Tong CH, Lentz RR, Lund DB. A microwave oven with variable continuous power and a feedback temperature controller. Biotechnol. Progress 9: 488–496 (1993)

    Article  Google Scholar 

  • Tsuge H, Hishida M, Iwasaki H, Watanabe S, Goshima G. Enzymatic evaluation for the degree of starch retrogradation in foods and foodstuffs. Starch-Stärke 42: 213–216 (1990)

    Article  CAS  Google Scholar 

  • Varavinit S, Shobsngobb S, Varanyanondc W, Chinachotid P, Naivikule, O. Freezing and thawing conditions affect the gel stability of different varieties of rice flour. Starch/Stärke 54: 31–36 (2002)

    Article  CAS  Google Scholar 

  • Xu Z, Guo Y, Ding S, An K, Wang Z. Freezing by immersion in liquid CO2 at variable pressure: Response surface analysis of the application to carrot slices freezing. Innov. Food Sci. Emerg. Technol. 22: 167–174 (2014)

    Article  CAS  Google Scholar 

  • Yoon SJ, Oh IS. Usage status of traditional rice cake as a meal substitute and analysis on the selection attributes affecting purchase. Culi. Sci. Hos. Res. 20: 38–53 (2014)

    Google Scholar 

  • Zhu S, Ramaswamy HS, Simpson BK. Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. LWT-Food Sci. Technol. 37: 291–299 (2004)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This research was supported by Main Research Program (E0164800-01) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science, ICT & Future Planning (Republic of Korea).

Author information

Author notes

  1. Su-Kyung Ku and Jung-Sun Hong have contributed equally to this work.

Authors and Affiliations

  1. Food Processing Research Center, Korea Food Research Institute, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do, Korea

    Su-Kyung Ku, Jung-Sun Hong, Hee-Don Choi, Jong-Dae Park, Young-Boong Kim, Hyun-Wook Choi, Tae-Kyung Kim & Yun-Sang Choi

Authors
  1. Su-Kyung Ku
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jung-Sun Hong
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hee-Don Choi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jong-Dae Park
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Young-Boong Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Hyun-Wook Choi
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Tae-Kyung Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Yun-Sang Choi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yun-Sang Choi.

Ethics declarations

Conflict of interest

No potential conflict of interest relevant to this article was reported.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ku, SK., Hong, JS., Choi, HD. et al. A study of the quality characteristics of frozen Korean rice cake by using different thawing methods. Food Sci Biotechnol 27, 1343–1351 (2018). https://doi.org/10.1007/s10068-018-0376-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-018-0376-3

Keywords

Search

Navigation