Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification

This study was performed to evaluate the anti-staling effect and eating quality of steamed rice cake fortified by mulberry leaf power (ML). ML significantly reduced the moisture loss and firming rate of rice cakes during storage. The microstructures of the rice cake with ML showed rough crumb and open structure with more gaps and air cells than the control, leading to a softer texture. Sensory acceptability of rice cake during storage was slightly increased by the incorporation of ML. The rice cakes with ML had lower retrogradation enthalpy, reduction in moisture content, and B-type crystalline structure than the control during storage. This anti-retrogradation effect was much stronger with increasing addition level of ML. Therefore, all results suggest that the anti-staling effect demonstrated by the addition of ML to rice cake may be due to the retardation of starch retrogradation and a reduction in moisture loss.