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

Rice has been considered the most suitable grain for gluten-free food products due to its absence of gluten and low allergenic properties. Rice flour has been used for manufacturing breads, muffins, and cakes. Freshly steamed rice cake has soft, chewy, and elastic textures. However, when rice cakes are kept at room temperature, they become tough and rigid with less consumer acceptance within a few days. Thus, its short shelf-life is a major problem to producers, distributors, and consumers. The short shelf-life of steamed rice cake is mainly due to staling.
In this study, we evaluated the anti-staling effect and eating quality of steamed rice cake fortified by mulberry leaf power. Mulberry leaf power significantly reduced the moisture loss and firming rate of rice cakes during storage. The microstructures of the rice cake with mulberry leaf power 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 mulberry leaf power.
This research might provide a comprehensive understanding of the anti-staling effect of mulberry leaf powder on steamed rice cake. The results are important for the development of steamed rice cakes with longer shelf-life to make them compete more effectively in the markets.