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Park, Jiyoung;Lee, Seuk-Ki;Choi, Induck;Choi, Hye-Sun;Kim, Namgeol;Shin, Dong Sun;Jeong, Kwang-Ho;Park, Chang-Hwan;Oh, Sea-Kwan
- Food Engineering Progress
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- v.23 no.4
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- pp.290-296
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- 2019
Rice in Korea is a highly valuable food resource that serves both as staple food and ingredient in various processed edibles. This study was conducted to explore pre-treatment methods for rice that result in good saccharification upon production of rice beer. When rice was subjected to fine grinding, steeping, roasting, gelatinizing, or puffing prior to saccharification with malt, wort containing puffed rice had the highest soluble solid content (°Bx). Upon production of wort without the addition of any enzymes for liquefaction or saccharification, the addition of 30% rice resulted in the highest soluble solid content (°Bx). Production of beer containing 10, 20, or 30% of either roasted or puffed rice showed that wort containing 30% puffed rice had the highest soluble solid content (15.4 °Bx) with good saccharification. The resulting beer likewise exhibited higher alcohol content (5.0-5.4%) than the beer that had roasted rice added, without the turbidity and with less bitterness. Therefore, rice puffing was considered a beneficial processing method to enhance rice saccharification and to facilitate both the production of fine quality beers and rice beer containing puffed rice.
https://doi.org/10.13050/foodengprog.2019.23.4.290 인용

Cho, Sung Young;Chatpaisarn, Apapan;Ryu, Gi Hyung
- Food Engineering Progress
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- v.21 no.2
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- pp.116-125
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- 2017
This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to $120^{\circ}C$ and $130^{\circ}C$. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.
https://doi.org/10.13050/foodengprog.2017.21.2.116 인용