This study was conducted to develop easily chewable Korean rice cake (Garaedduk) for the elderly while maintaining its original form and flavor. We developed two types of easy-to-chew Garaedduk products by adding starch-degrading enzyme or trehalose, respectively. Characteristics of Garaedduk products were investigated and comparative analysis was carried out between control and experimental groups. The water content of control and enzyme-added Garaedduk was 43.55% and 44.11%, respectively, which was significantly higher than trehalose-added Garaedduk (40.30%) as free water content was reduced by the formation of hydrogen bonds between trehalose and water molecules. Due to the browning of reducing sugar produced by the decomposition of rice starch, Hunter b-value of enzyme-added Garaedduk was significantly higher compared to others. Hardness, adhesiveness, gumminess, and chewiness of experimental groups were lower than the control group. Consumer test scores showed significant differences with respect to overall liking, chewiness, and swallowing between control and experimental groups. Elderly preferred experimental Garaedduks over control and the experimental groups were evaluated to be softer, easily chewable, and swallowable.

Abstract
 서 론
 재료 및 방법
  1. 시험 재료
  2. 가래떡 제조
  3. 수분흡수율 측정
  4. 수분함량 측정
  5. 색도 측정
  6. 기계적 텍스처 측정
  7. 소비자 관능검사
  8. 통계처리
 결과 및 고찰
  1. 수분흡수율
  2. 수분함량
  3. 색도
  4. 가래떡의 기계적 텍스처 특성
  5. 소비자 관능검사
 요약 및 결론
 감사의 글
 References

• 김미영(㈜ 아워홈 식품연구원) | Mi Young Kim
• 김세진(㈜ 아워홈 식품연구원) | Se Jin Kim
• 황 영(㈜ 아워홈 식품연구원) | Ying Huang