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KMID : 0380620180500020165
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 2 p.165 ~ p.171
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Quality properties of samkwang and palbangmi treated with atmospheric-pressure plasma by storage
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Kim Hyun-Joo
Woo Koan-Sik
Yong Hae-In
Jo Cheo-Run
Lee Seuk-Ki
Lee Byong-Won
Lee Yu-Young
Oh Sea-Kwan
Lee Byoung-Kyu
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Abstract
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Atmospheric-pressure plasma (APP) was applied to determine quality characteristics of brown rice (BR) and white rice (WR) of Samkwang and Palbangmi. APP (250 W, 15 kHz, ambient air) was generated and dielectric barrier discharge was applied for 0, 10, and 20 min for 2 weeks at 4 and 25°C. The growth of total aerobic bacteria and mold increased depending on the storage. Water content of BR and WR decreased by storage temperature and periods. No viable counts were detected for molds by APP-treated 20 min at 4°C. Changes in protein and damaged starch contents in plasma were not observed. Amylose contents were not changed, but WR (Palbangmi) showed a tendency to increase. The results show that APP improved the microbial quality of BR and WR of Samkwang and Palbangmi, although further studies should be conducted to determine change in quality by APP.
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KEYWORD
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rice, plasma, storage, quality
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