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KMID : 0380620220540010008
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 1 p.8 ~ p.16
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Quality characteristics of brown rice cooked in a hyaluronic acid solution
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Moon Tae-Hwi
Shin Jang-Ho
Han Jung-Ah
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Abstract
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Rice (brown rice: milled rice=50:50) was cooked using different concentrations of hyaluronic acid (HA) solution (0.1, 0.3, 0.5, and 0.7%, respectively) as the cooking water, and the properties of the cooked rice were compared.
As the HA content increased, the moisture content of the cooked rice significantly increased, and the textural properties, including hardness, cohesiveness, and adhesiveness, except springiness, significantly decreased. For color, as the HA amount increased, the L* value decreased, whereas the b* values increased. The free radical scavenging effect and total polyphenol content also increased significantly as the amount of HA increased. In the sensory test, the hardness of the samples containing HA was higher than that of the control; however, there was no significant difference in the overall acceptability. Based on the above results, much softer cooked brown rice could be produced using HA solution (up to 0.7%) as the cooking water, and additional beneficial characteristics, such as antioxidant effect, can be obtained.
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KEYWORD
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brown rice, hyaluronic acid, cooking water, hardness, antioxidative effect
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