Food Science and Biotechnology

, Volume 26, Issue 1, pp 21–28 | Cite as

Effect of germinated grain flours on physicochemical characteristics of rice cakes, Seolgitteok

Article

Abstract

Minor grains and their germinated shoots such as buckwheat, Job's tears, and mungbean have diverse bioactive functionalities. In this study, the flours of grains and germinated grains were added to Korean rice cakes, known as Seolgitteok, and the effects on properties such as starch gelatinization and retrogradation were examined. The dietary fiber content, blue value index, amylogram, texture properties and sensory evaluation of Seolgitteok were also investigated. Rice flour amylogram results showed that addition of buckwheat, germinated Job’s tears, and mungbean decreased starch setback, and that addition of buckwheat decreased consistency, which are related to slowed retrogradation. Buckwheat, especially when germinated, delayed starch retrogradation, which is one of the main drawbacks of rice cakes. Seolgitteok with added germinated buckwheat possessed preferable sensory qualities.

Keywords

germination rice cake buckwheat mungbean Job’s tears 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  1. 1.Department of Food and NutritionInha UniversityIncheonKorea
  2. 2.Korea Culinary Science Research InstituteAnsan, GyeonggiKorea

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