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KMID : 1007519920010010008
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Food Science and Biotechnology
1992 Volume.1 No. 1 p.8 ~ p.11
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Quantification and Removal of Astringency of Rice
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Kim, Young Jin
Mok, ChulKyoon/Kim, NamSoo/Kwon, Dae Young/Nam, Young Jung
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Abstract
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Astringent compounds in water extract of rice was quantified and the effects of physical operations on removal of the compounds were investigated to reduce the astringency of rice. The astringency might be due phenolic acids. The Folin-Denis assay was useful to measure Water Extractable Phenolic compound (WEP) as a criterion of rice astringency. The WEP content showed a high positive correlation with the sensory astringency. Washing with water was more effective for the removal of WEP than soaking in water. Water was the best solvent for the removal of WEP among the solvents studied. Washing rice six times followed by soaking for 12 hr decreased WEP to 25％ of initial value.
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