The study examined the impact of adding acorn pomace dried powder (APDP) at different levels (0%, 5%, 10%, 15%, 20% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. The findings showed that as the APDP content increased, moisture levels decreased, and pH levels were affected. Color analysis revealed a decrease in lightness (L), while yellowness (b) and redness (a) values increased. Texture analysis indicated an increase in gumminess, hardness, and chewiness, but a decrease in cohesiveness, adhesiveness, and springiness with higher APDP levels. Sensory evaluation of appearance, taste, flavor, texture, and overall preference identified the sample with 10% APDP as the most preferred. Additionally, the antioxidant activity of the garaetteok demonstrated a positive correlation with the increasing APDP content. In conclusion, the incorporation of 10% APDP enhanced the quality characteristics of garaetteok, improving its nutritional value, antioxidant properties, and overall consumer appeal.

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

Mealworm is the most widely used edible insect in Korean traditional food. In this study, the quality characteristics and antioxidant activity of Garaedduk containing different proportions of powdered mealworm (0%, 3%, 6%, 9%, and 12%) were evaluated in order to enhance the utilization of mealworm. The results revealed that moisture content decreased while pH and starch elution increased, with increasing amount of mealworm. Furthermore, the amount of total amino acids, essential amino acids, and non-essential amino acids increased with increasing amount of mealworm. Regarding chromaticity, the L value decreased while the a and b values increased as the amount of mealworm increased. The addition of 6% mealworm showed slight differences in the pore size and surface smoothness as compared to plain Garaedduk. Texture, hardness, chewiness, and gumminess increased, but cohesiveness decreased with increasing amount of mealworm. The preference test evaluating the appearance, flavor, taste, texture, and overall preference showed that 6% mealworm additive group had the highest preference. In addition, antioxidant activity of the newly developed Garaedduk increased with increasing amount of mealworm. In conclusion, Garaedduk enriched with 6% mealworm showed promising results for developing rice cake with improved nutrition and antioxidant activity and excellent overall preference and quality.