Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at 4℃ for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.

• 박은미(부산대학교 식품공학과) | Eun-Mi Park
• 강미정(영남대학교 약학대학) | Mi-Jeong Kang
• 김한수(부산대학교 식품공학과) | Han-Soo Kim
• 김동섭(부산대학교 식품공학과) | Dong-Seob Kim
• 성종환(부산대학교 식품공학과) | Jong-Hwan Seong Corresponding author