Texture properties of rice cakes made of rice flours treated with 4-α-glucanotransferase and their relationship with structural characteristics

• Published in: Food science and biotechnology Vol. 21; no. 6; pp. 1707 - 1714
• Main Authors: Kim, Y., Seoul National University, Seoul, Republic of Korea, Kim, Y.L., Seoul National University, Seoul, Republic of Korea, Trinh, Khanh Son, University of Technical Education Ho Chi Minh City, Vo Van Ngan 1, Thu Duc District, Vietnam, Kim, Y.R., Seoul National University, Seoul, Republic of Korea, Moon, T.W., Seoul National University, Seoul, Republic of Korea
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01-12-2012; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; METHODE STATISTIQUE; METODOS ESTADISTICOS; Nutrition; Research Article; rice cake; sensory descriptive analysis; STATISTICAL METHODS; texture profile analysis; 식품과학; sensory descriptive analysis; texture profile analysis; multivariate analysis; rice cake; 4-α-glucanotransferase
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-012-0227-6

Rice flours were treated using a thermostable 4-α-glucanotransferase (GTase) from Thermus aquaticus for 1, 3, and 48 h. Molecular weight of modified rice starch rapidly decreased within 1 h of reaction, then slowed down. As the reaction proceeded, the proportions of short (less than DP 11) and long (greater than DP 30) branched chains of modified starch increased, whereas the proportion of medium chains decreased. Rice cakes were prepared with native and GTase-treated rice flours (substitution at 5%) and kept for 3 and 21 h. Texture profile analysis indicated significantly increased hardness, adhesiveness, chewiness, and resilience in rice cakes containing treated rice flours. Sensory analysis revealed that the rice cakes containing 48 h-treated flour had significantly increased springiness, hardness, toughness, and adhesiveness during both storage periods. Meanwhile, it displayed the lowest starch-like attribute and crumbliness. These results suggested that the substitution for 48 h GTase-treated rice flour could retard the retrogradation of rice cakes.