Effects of mung bean starch/guar gum-based edible emulsion coatings on the staling and safety of rice cakes
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Eun-sil | - |
dc.contributor.author | Song, Hong-geon | - |
dc.contributor.author | Choi, Inyoung | - |
dc.contributor.author | Lee, Jung-Soo | - |
dc.contributor.author | Han, Jaejoon | - |
dc.date.accessioned | 2021-08-30T09:28:13Z | - |
dc.date.available | 2021-08-30T09:28:13Z | - |
dc.date.created | 2021-06-18 | - |
dc.date.issued | 2020-11-01 | - |
dc.identifier.issn | 0144-8617 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/51846 | - |
dc.description.abstract | Antimicrobial starch/gum-based edible emulsion coatings were developed to improve the storage stability of rice cakes by retarding starch retrogradation and inhibiting microbial growth. Rice cakes were coated with mung bean starch (MBS) and guar gum (GG) containing various concentrations of sunflower seed oil (SO). Among these, the (2 g MBS + 0.75 g GG + 1.5 g SO) / 100 g (optimum) decreased the hardness of rice cakes by 29 % and the crystallization rate (k) by 24 % compared with those of uncoated samples. The moisture loss in uncoated samples was markedly higher than that in the optimum blend-coated samples. Crystallinity analysis revealed the retarding effect of the developed coatings in starch retrogradation. Furthermore, adding 0.8 % (w/w) grapefruit seed extract to the optimum blend led to a distinct antimicrobial activity. Therefore, the newly developed edible coating was effective in maintaining the quality and safety of rice cakes. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | GRAPEFRUIT SEED EXTRACT | - |
dc.subject | RETROGRADATION PROPERTIES | - |
dc.subject | BARRIER PROPERTIES | - |
dc.subject | LABORATORY MEDIA | - |
dc.subject | FILMS | - |
dc.subject | GELATINIZATION | - |
dc.subject | KINETICS | - |
dc.subject | TEXTURE | - |
dc.subject | AMYLOSE | - |
dc.subject | RECRYSTALLIZATION | - |
dc.title | Effects of mung bean starch/guar gum-based edible emulsion coatings on the staling and safety of rice cakes | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Han, Jaejoon | - |
dc.identifier.doi | 10.1016/j.carbpol.2020.116696 | - |
dc.identifier.scopusid | 2-s2.0-85087479687 | - |
dc.identifier.wosid | 000565506800014 | - |
dc.identifier.bibliographicCitation | CARBOHYDRATE POLYMERS, v.247 | - |
dc.relation.isPartOf | CARBOHYDRATE POLYMERS | - |
dc.citation.title | CARBOHYDRATE POLYMERS | - |
dc.citation.volume | 247 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Polymer Science | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Organic | - |
dc.relation.journalWebOfScienceCategory | Polymer Science | - |
dc.subject.keywordPlus | GRAPEFRUIT SEED EXTRACT | - |
dc.subject.keywordPlus | RETROGRADATION PROPERTIES | - |
dc.subject.keywordPlus | BARRIER PROPERTIES | - |
dc.subject.keywordPlus | LABORATORY MEDIA | - |
dc.subject.keywordPlus | FILMS | - |
dc.subject.keywordPlus | GELATINIZATION | - |
dc.subject.keywordPlus | KINETICS | - |
dc.subject.keywordPlus | TEXTURE | - |
dc.subject.keywordPlus | AMYLOSE | - |
dc.subject.keywordPlus | RECRYSTALLIZATION | - |
dc.subject.keywordAuthor | Starch retrogradation | - |
dc.subject.keywordAuthor | Staling | - |
dc.subject.keywordAuthor | Edible emulsion coating | - |
dc.subject.keywordAuthor | Mung bean starch | - |
dc.subject.keywordAuthor | Guar gum | - |
dc.subject.keywordAuthor | Grapefruit seed extract | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.