Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 6
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- Pages.626-631
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- 1993
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- 0367-6293(pISSN)
Effects of Mugwort on Physicochemical Properties, Paste, and Gel of Rice Flour
쑥이 쌀가루의 이화학적 성질, 페이스트, 겔에 미치는 영향
- Chung, Koo-Min (Department of Food and Nutrition, Andong National University)
- 정구민 (안동대학교 생활과학대학 식품영양학과)
- Published : 1993.12.01
Abstract
The effects of mugwort on some physicochemical properties of rice flour, on the viscosity of rice flour pastes (2 and 4%), on the hardness and the freeze-thaw stability of rice flour gels (20 and 40%), and on the degree of gelatinization (DG) of pastes and gels were investigated. By addition of mugwort, water holding capacity, swelling power, and solubility of rice flour were increased. The rice flour pastes became thicker by addition of mugwort, but viscosities of both the rice flour pastes and the rice flour-mugwort pastes, without noticeable difference between them, were decreased during storage at
쑥의 첨가로 물결합능력, 팽윤력, 용해도는 모두 증가 하였으며 이는 쑥의 이런 성질이 쌀가루보다 크기 때문이었다. 쑥의 첨가로 페이스트의 점도는 상승하였으나, 저장중(