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2020 Vol.32, Issue 2 Preview Page

Research Article

Rice Cake Shelf Life Extension using Acid-soaking and the Chlorine Dioxide Drying Process

산 침지와 이산화 염소 건조 공정을 통한 떡의 유통기한 연장 연구

H. J. Kim1
,
T. M. Oyinloye1
,
W. B. Yoon12*
김 형주1
,
Oyinloye Timilehin Martins1
,
윤 원병12*
1Professor, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
2Director, Elderly-Friendly Food Research Center, Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Korea
1강원대학교 식품생명공학과 교수
2농업생명과학연구원 고령친화생물소재연구센터 센터장
* Corresponding Author
31 July 2020. pp. 90-98
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Abstract

The consumption of rice cakes, a traditional Korean food, is increasing annually. Manufacturing companies plan to increase sales by exporting rice cakes. However, rice cake export is restricted due to harmful bacteria growth, such as Bacillus cereus, during transportation or storage. This study attempts to identify a method to inhibit microorganism growth after rice cake production while maintaining quality. Rice cakes were treated with chlorine dioxide (ClO2) in two groups (citric acid-soaked rice cakes and an un-soaked control), and the shelf life and quality were evaluated. ClO2 drying and ClO2 drying after acid soaking inhibited microorganism growth at 4°C and 25°C. However, greater inhibition was observed when ClO2 drying was applied after acid soaking. ClO2 drying did not affect rice cake hardness, but hardness decreased during the acid-soaking process. Additionally, a color difference (ΔE) was observed after ClO2 drying (with and without acid soaking). There were no significant differences in the sensory test despite it containing the color and hardness tests. Citric acid-soaked rice cakes had a lower taste evaluation, but the overall value did not differ, indicating acceptable taste. Rice cakes subjected to the ClO2 drying process after a citric acid-soaking treatment had a longer shelf life and maintained quality.

Keywords
Citric acid
ClO2 drying
Texture
Rice cake
Shelf life
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :농업생명환경연구
  • Volume : 32
  • No :2
  • Pages :90-98
  • Received Date : 2020-06-22
  • Revised Date : 2020-06-25
  • Accepted Date : 2020-07-01
  • DOI :https://doi.org/10.22698/jales.20200009
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