Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Brown Rice Flakes Subjected to Various Flaking and Toasting Method

제조조건에 따른 압착형 현미 Flake의 품질특성

  • 이연리 (경북대학교 생활과학대학 식품영양학과) ;
  • 최영희 (경북대학교 생활과학대학 식품영양학과) ;
  • 강미영 (경북대학교 생활과학대학 식품영양학과)
  • Published : 2001.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

Keywords

References

  1. J. Food Sci. v.64 Screw configuration effects on macroscopic characteristics of extrudates produced by twin-screw extrusion of rice flour Chudhury, G. S.;Gautam, A.
  2. Food Research International v.30 Physical properties of directly expanded extrudates form partially defatted peanut flour and different types of starch Suknark, K.;Phillips, R. D.;Chinnan, M. S.
  3. J. Food Sci. v.50 Low Moisture Extrusion, effects of cooking moisture on product characteristics Robert, C. M.
  4. Korean J. Agric. Chem. Biotech. v.41 Comparison of inhibitory effect of rice bran-extracts of the colored rice cultivars on carcinogenesis Nam, S. H.;Kang, M. Y.
  5. Nutr. Cancer v.6 A hypothesis for dietary components as blocking agents of chemical carcinogenesis plant phenolics and pyrrole pigments Newmark, H. L.
  6. J. Agric. Food. Chem. v.42 Anatioxidative activity of the antocyanin pigements cyanidin 3-O-glucoside and cyanidin Tsuda, T.;Watanbe, M.;Ohsima, K.;Norinobu, S.;Choi, S. W.;Kawakishi, S.;Osawa, T.
  7. Korean J. Food Sci. Technol. v.13 Effect of Water activity on crispness and brittleness and determination of shelf-life of barely flake Mork, C. K.;Lee, H. Y.;Nam, Y. J.;Suh, K. B.
  8. J. Korean Agric. Chem. Soc. v.26 Kinetic studies on hydration of traditional and high-yielding rice varieties Lee, S. O.;Kim, S. K.;Lee, S. K.
  9. Anal. Chem. v.2 Colormetric method for determination of sugars and related substance Dobois, M.;Gilles, K. A.;Hamiltion, J. K.;Rebers, P. A.;Smith, F.
  10. Cereal Food World v.29 Gelatinization of corn grits by roll and extrusion cooking Anderson, R. A.;Conway, H. F.;Pfeifer, V. F.;Grififin, E. L.
  11. Korean J. Food Sci. Technol. v.24 Quality characteristics of commercial breakfast cereal Park, C K.;Maeng, U. S.
  12. Am. J.Clin. Nutr. v.47 Dietary fiber content of selected foods Anderson, J. W.;Bridges, S. R.
  13. Sensory analysis of food Piggot, J. R.
  14. Manual on sensory testing methods ASTM
  15. Phillipp. Agric. v.58 Physicochemical properties of glutinous rice in relation to pingpig quality Antonio, A. A.;Juliano, B. O.
  16. Cereal Chem. v.60 Differential scanning calorimetry of heat-moisture treated wheat and potato starches Donovan, J. W.;Lorenz, K.;Klup, K.
  17. Korean J. Agric. Chem. Soc. v.34 Bran structure and nization properties of upland waxy rice starch Kim, S. K.
  18. J. Agric. Food. Chem. v.34 Thermal characterization of rice starches Biliaderis, C. C.;Page, C. M.;Maurice, B. O.