• Title/Summary/Keyword: Rice hardness

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Mechanical Characteristic of Backsulgi Added with Rich Sources of Phospholipid (인지방질 함유식품 첨가에 따른 백설기의 물성적 특성)

  • 이경아;김경자
    • Korean journal of food and cookery science
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    • v.18 no.4
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    • pp.381-389
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    • 2002
  • The purpose of this study was to select an ingredient acting as a natural emulsifier to retard the retrogradation of rice cake by the measurement of mechanical characteristics of the cakes. For the purpose, Backsulgi, the most basic type of rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and the measurements and observations on the chromaticity, swelling power, pore ratio and cross-section were made. In addition, changes in the textural characteristics of Backsulgi samples were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2 and 3 days. The results of the study were as follows: 1. In terms of chromaticity, the Backsulgi samples added with egg yolk powder, raw soybean flour and parched soybean flour were higher in yellowness(b) than the controls. 2. Both swelling power and pore ratio of Backsulgies added with raw soybean flour were higher than those of controls. 3. A cross-sectional observation using an electron microscope indicated that rice flour particles of controls had uneven pores and were conglomerated in a large lump while Backsulgi samples of raw soybean flour or roasted soybean flour had large and even pores and showed loosened bonding to be transformed into a sponge shape. 4. In hardness, Backsulgi samples added with raw soybean flour had less changes in hardness than that of controls, indicating that the effect of retarding retrogradation was higher when the storage time got longer.

Quality Characteristics of Sulgitteok Using Dry Non-Glutinous Rice Flour with Added Various Sweeteners (당류의 종류를 달리한 건식 쌀가루 설기떡의 품질특성)

  • Park, Young Mi;Yoon, Hye Hyun
    • Korean journal of food and cookery science
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    • v.30 no.5
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    • pp.517-525
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    • 2014
  • The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice (살구즙 첨가량을 달리한 살구설기떡의 품질특성)

  • Shin, Young-Ja;Park, Geum-Soon
    • Korean journal of food and cookery science
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    • v.22 no.6 s.96
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    • pp.882-889
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    • 2006
  • The quality characteristics were measured, using sensory evaluation and mechanical characteristics, for the addition of different percentages of apricot juice(0%, 5%, 10%, 15%, 20%) to rice flour, in order to promote the use of and liking for the traditional Korean rice cakes. The pH was decreased with apricot juice addition, while acid was increased. The moisture contents were 36.2${\sim}$45.0% . The L-value was decreased with increasing apricot juice addition, while a- and b-values were increased. In mechanical texture characteristics, hardness, gumminess and brittleness were the highest at the 10% apricot juice level(p<.001). Springiness was also the highest at 10% level but the difference was not significant. In the sensory evaluation, the color, flavor, sourness, hardness and chewiness were increased with apricot juice addition. Apricot sulgidduk made with the addition of 10% apricot juice to rice flour was found to be the best recipe in terms of acceptability, flavor quality, taste quality, and overall quality and there was a significant difference between the samples. The springiness was negatively correlated with the cohesiveness, springiness, gumminess and brittleness while moistness was positively correlated with moisture, hardness, cohesiveness, springiness, gumminess and brittleness.

Preparation of Waxy Barley Cake and Its Quality Characteristics (찰보리를 이용한 인절미 제조와 품질 특성)

  • 윤계순;고하영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.5
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    • pp.890-896
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    • 1998
  • In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

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Characterization of Bacteria Isolated from the Traditional Steeping Process and Their Application as Starters for the Production of Yugwa, a Korean Traditional Snack

  • Chang, Hyun-Joo;Lee, Seung-Jun;Lee, Myung-Ki;Cho, Yong-Jin;Kim, Hyun-Jung;Kim, Chong-Tae;Chun, Hyang-Sook
    • Food Science and Biotechnology
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    • v.16 no.3
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    • pp.355-360
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    • 2007
  • During the traditional production process of yugwa, a Korean traditional oil-puffed snack, three bacterial isolates, 12, 37, and B1 from waxy rice slurry were characterized by using the molecular techniques, and the quality of the yugwa prepared by using three isolates was examined in relation to physical and sensory properties. Isolates 37 and B1 were identified as Lactobacillus sp. by 16S rDNA sequence analysis, while isolate 12 was as Bacillus amyloliquefaciens by gyrA sequence analysis. Waxy rice inoculated with isolate 12 demonstrated the lowest hardness and the highest peak and [mal viscosity. Yugwa prepared from isolate 12-inoculated waxy rice indicated the lowest hardness and the highest volume expansion, the key characteristics of yugwa. This result presents the possibility for the use of a starter in the commercial production of yugwa and other rice-based snacks.

Quality Characteristics and of Green Tea Dasik Processing with Varied Levels of Rice Grain Particle Size and Green Tea Powder (쌀가루 입자크기와 녹차첨가량을 달리한 녹차다식 개발과 품질특성연구)

  • Kim, Hae-Young
    • Journal of the Korean Society of Food Culture
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    • v.22 no.5
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    • pp.609-614
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    • 2007
  • Quality characteristics of dasik were studied with varied the levels of rice grain particle size and green tea powder and compared them with commercially sold dasik. Among the samples with the same number of grinding times, the sample groups with the higher amount of green tea showed significantly the less mosture content(p<0.05). Hardness was higher in the samples containing higher amount of green tea among the ones with the same grain size (p<0.05). The M13G0.5 was evaluated to have the highest savory aroma with significance (p<0.05), and C1 to have the highest sweetness by sensory analysis. The developed dasik samples with lower rice grain particle size had significantly lower adhesiveness, chewiness, gumminess, and cohesiveness compared to those of commercial sample groups. In sensory tests, the compared groups showed significantly the higher savory aroma and flavor and very lower hardness when compared to those of commercial sample groups. With the results above, dasik with with varied the levels of rice grain particle size and green tea powder were developed with improved qualities compared to those of commercially sold dasik.

Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour (쌀가루 첨가량을 달리한 울금 쿠키의 품질특성)

  • Choi, Sang-Ho
    • Culinary science and hospitality research
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    • v.18 no.3
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    • pp.215-226
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    • 2012
  • Physicochemical and sensory characteristics of Curcuma Longa L cookies prepared with various levels of rice flour were investigated in this study. There were significant differences in the density of dough, and it had the highest value of 1.32 in the control group. The pH and moisture content of dough increased by addition of rice flour. Spread factor of cookies was significantly decreased by addition of rice flour. DPPH radical scavenging activity of the control group was 58.72%, whereas cookies with rice flour ranged from 59.26~61.41%. The L value of brightness was increased, but a and b value were decreased significantly by addition of rice flour. The hardness of the control group was higher than that of the cookies prepared with different levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for cookies showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for rice cookies added with Curcuma Longa L.

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Effects of Egg Foam on Texture of Rice Yackwa (계란기포가 쌀약과의 Texture에 미치는 영향)

  • Kwak, Eun-Jung;Lee, Kyung-Hee;Lee, Young-Soon
    • Korean journal of food and cookery science
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    • v.8 no.2
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    • pp.83-93
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    • 1992
  • This dissertation was aimed to study the stability of egg foams and the quality of rice yackwa added with egg foams. Because of the difference of protein composion between rice flour and wheat flour, yackwa made from rice powder turned out to be harder and less raised. Egg foams were added to the rice flour to help raise the dough to a great extent and make it softer when frying. The smaples were prepared differently: in the finess of rice flour (100, 140 mesh), the kinds of egg foams (whole egg, egg white), and the content of egg foams (40 g, 60 g), respectively. The stability of egg foams was determined by an Optical microscope, the hardness of rice yackwa was examined by Instron, the structure by Scanning Electron Microscope, the color by Hunter's Colorimeter, and the sensory evaluation was also made. The resluts are as knows: The most stable egg white foam and whole egg foam were the 2 and 3 min. whipped ones, respectively. In the case of rice yackwa, which was made from 140 mesh rice flour and 60 g of whole egg, the hardness and the structure were similar to those of wheat yackm. It was very tasty and most preferred. As a whole, the color of rice yackwa was lighter man mat of wheat yackwa.

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Effects of Freezing Rate and Storage Temperature on the Degree of Retrogradation, Texture and Microstructure of Cooked Rice (동결속도 및 저장온도가 취반된 쌀의 노화도, 조직감 및 미세구조에 미치는 영향)

  • Choi, Sung-Gil;Rhee, Chul
    • Korean Journal of Food Science and Technology
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    • v.27 no.5
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    • pp.783-788
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    • 1995
  • Cooked rices were frozen at four different rates(3, 5, 7 and 12 hr) of maximum ice crystal formation zone and stored at $-20^{\circ}C\;and\;-70^{\circ}C$ for 3 months. Freezing rate, storage temperature and storage period all affected the degree of retrogradation of cooked rice. As the maximum ice crystal formation zone increased from 3 hrs to 12 hrs, the degree of retrogradation of cooked rice increased from 14.9% to 40.0%. Further retrogradation occurred during the freezing storage and cooked rice stored at $-20^{\circ}C$ retrograded faster than that held at $-70^{\circ}C$. The hardness and adhesiveness of frozen cooked rice thawed in $40^{\circ}C$ water were measured. Hardness of the frozen cooked rice was higher than that of non-frozen sample and was higher at lower freezing rate. However, the hardness of cooked rice decreased after 3 months of storage. On the other hand, the adhesiveness decreased during the freezing processing, and adhesiveness decreased more rapidly at a higher freezing rate. However, the adhesiveness of cooked rice increased after 3 months of the storage, and the level of decrease was higher at $-70^{\circ}C$ than at $-20^{\circ}C$. After 3 months of storage, ice crystal size of frozen cooked rice became larger by recrystalization than that of frozen sample prior to storage. Microstructure of cooked rice was damaged by ice crystal formation and its growth when observed by scanning electron microscope.

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Effect of Defatting on Gelatinization of Starch and Cooking Properties of Akibare (Japonica) and Milyang 30 (J/Indica) Milled Rice (탈지가 아끼바레(Japonica)와 밀양 30호(J/Indica) 쌀의 녹말호화 및 조리특성에 미치는 영향)

  • Kim, Soon-Mi;Kim, Kwang-Ok;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.18 no.5
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    • pp.393-397
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    • 1986
  • Effects of defatting on the starch gelatinization of Akibare (Japomica) and Milyang 30(J/Indica) rice and on textural properties of cooked rices were investigated. Defatting increased amylographic viscosity greater in Milyang 30 than in Akibare. Hardness of cooked rice was decreased by defatting both in Akibare and Milyang 30. The reduction of hardness, however, was more pronounced for Milyang 30 than for Akibare, by defatting.

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