한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제20권3호
  • /
  • Pages.293-298
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  • 2005
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  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지

특수미의 혼합취반 적성 검정

Studies of Cooking Quality with Various Functional Rice

  • 유경아 (경북대학교 식품영양학과) ;
  • 강미영 (경북대학교 식품영양학과)
  • Yoo, Kyung-A (Department of Food Science and Nutrition Graduate School, Kyungpook National University) ;
  • Kang, Mi-Young (Department of Food Science and Nutrition Graduate School, Kyungpook National University)
  • 발행 : 2005.06.30
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초록

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.

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