Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food
The halal food market is steadily increasing. The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok). The purpose of this study was to investigate the use of natural substances as alternative preser...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/10/2291 |
| _version_ | 1827679544005361664 |
|---|---|
| author | Jungmin Oh Mina K. Kim |
| author_facet | Jungmin Oh Mina K. Kim |
| author_sort | Jungmin Oh |
| collection | DOAJ |
| description | The halal food market is steadily increasing. The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok). The purpose of this study was to investigate the use of natural substances as alternative preservatives for rice cakes. Four different solutions were tested: distilled water (control), ethanol, grapefruit seed extract (GSE), and a mixture of citric extracts and organic acids (MCO). We investigated the total plate count (TPC), yeast and mold counts, color, texture profile assays (TPA), and sensory evaluation. Significant reductions of 3.65 log CFU were observed in TPC in rice cake treated with MCO solution after 28 days of storage. However, mold and yeast counts were only reduced by ethanol treatment. Among the physical texture properties analysis, hardness was maintained for the 28 days in all samples. The total color difference values (ΔE) revealed no significant color changes in any rice cake compared to the controls. The ethanol-treated rice cake scored the lowest for overall preference and desired hardness. |
| first_indexed | 2024-03-10T06:33:50Z |
| format | Article |
| id | doaj.art-899aa163c49c42e09e60ab358029dd48 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:33:50Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-899aa163c49c42e09e60ab358029dd482023-11-22T18:13:43ZengMDPI AGFoods2304-81582021-09-011010229110.3390/foods10102291Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal FoodJungmin Oh0Mina K. Kim1Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, KoreaDepartment of Food Science and Human Nutrition, Jeonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si 54896, Jeonbuk, KoreaThe halal food market is steadily increasing. The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok). The purpose of this study was to investigate the use of natural substances as alternative preservatives for rice cakes. Four different solutions were tested: distilled water (control), ethanol, grapefruit seed extract (GSE), and a mixture of citric extracts and organic acids (MCO). We investigated the total plate count (TPC), yeast and mold counts, color, texture profile assays (TPA), and sensory evaluation. Significant reductions of 3.65 log CFU were observed in TPC in rice cake treated with MCO solution after 28 days of storage. However, mold and yeast counts were only reduced by ethanol treatment. Among the physical texture properties analysis, hardness was maintained for the 28 days in all samples. The total color difference values (ΔE) revealed no significant color changes in any rice cake compared to the controls. The ethanol-treated rice cake scored the lowest for overall preference and desired hardness.https://www.mdpi.com/2304-8158/10/10/2291halalalcohol alternativesrice caketteok |
| spellingShingle | Jungmin Oh Mina K. Kim Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food Foods halal alcohol alternatives rice cake tteok |
| title | Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food |
| title_full | Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food |
| title_fullStr | Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food |
| title_full_unstemmed | Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food |
| title_short | Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food |
| title_sort | effect of alternative preservatives on the quality of rice cakes as halal food |
| topic | halal alcohol alternatives rice cake tteok |
| url | https://www.mdpi.com/2304-8158/10/10/2291 |
| work_keys_str_mv | AT jungminoh effectofalternativepreservativesonthequalityofricecakesashalalfood AT minakkim effectofalternativepreservativesonthequalityofricecakesashalalfood |