Effect of Roasting Condition on the Physicochemical Properties of Rice Flour and the Quality Characteristics of Tarakjuk

볶음조건에 따른 멥쌀가루의 이화학적 특성 및 타락죽의 품질특성

  • Lee, Gui-Chu (Department of Home Economics Education, Korea University) ;
  • Kim, So-Jung (Department of Home Economics Education, Korea University) ;
  • Koh, Bong-Kyung (Department of Food and Nutrition, Keimyung University)
  • 이귀주 (고려대학교 가정교육과) ;
  • 김소정 (고려대학교 가정교육과) ;
  • 고봉경 (계명대학교 식품영양학과)
  • Published : 2003.10.01


The physicochemical properties of rice flour roasted at various temperatures and times were analyzed, and the quality characteristics of tarakjuk made from these roasted rice flours were investigated. As roasting temperature and time increased, rice flour showed decreasing moisture, protein content, and glucose the major reducing sugar of rice flour. Total amino acid content did not show any significant changes, but the amount of free amino acids and individual amino acids, such as lysine, tryptophane, and tyrosine, decreased. A decrease in L value and increases in a and b values from both roasted rice flour and tarakjuk was observed. Reduced crystallinity and gelatinization temperatures of roasted rice flour were investigated with X-ray diffractogram and DSC, respectively. The thermal transitions between $100.6{\sim}127.6^{\circ}C$ of tarakjuk by DSC are considered to be due to the melting of amylose-lipid complex. As the roasting temperature and time of rice flours increased, tarakjuk showed lower viscosity and higher spreadability. Sensory characteristics, such as nutty flavor, color intensity, and gritty texture increased significantly. Tarakjuk made from rice flour roasted at $185^{\circ}C$ for 25min showed the highest score on overall preference. From the above results, roasted rice flour produced more preferable tarakjuk than nonroasted flour in terms of sensory quality.


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