Texture Attributes, Retrogradation Properties and Microbiological Shelf Life of Instant Rice Cake

Abstract

Texture attributes, retrogradation properties and microbiological shelf life of instant rice cake were studied. Moisture content, pH, total plate counts, and mold and yeast counts were monitored at 20 and 30C for 90 days, and texture profiles and differential scanning calorimetry (DSC) characteristics were determined at 4, 20 and 30C for 21 days. No significant change in moisture content of rice cake was observed, but the pH values decreased significantly (P < 0.05) during storage. The microbiological shelf life of rice cake was over 50 days at 20C and over 30 days at 30C. Lowering storage temperature increased the hardness and chewiness and decreased the adhesiveness, but did not affect the springiness of rice cake. The DSC data indicated an increase in the enthalpy of the endotherms during storage and lower storage temperature resulted in more change in the enthalpy of the endotherms, indicating different degrees of starch retrogradation during storage. Practical Applications Convenient, high sensory quality and stable shelf life of foods are desirable to consumers. This research investigated the effects of storage temperatures on important quality parameters and shelf life of instant rice cake. The data presented in this paper would be useful for consumers to predict the quality changes and shelf life of rice cake at different storage temperatures; and this study also provides a scientific basis for the producers to further improve the quality and microbiological shelf life of rice cake.