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KMID : 1007519960050020146
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Food Science and Biotechnology
1996 Volume.5 No. 2 p.146 ~ p.151
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Effects of Hydroxypropylation and Cross - linking of Nonwaxy Rice Grit on the Storage Stability of Julpyun (Korean plain rice cake)
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Kim, Kwang Ok
Hong, Jae Hee/Chung, Da Mi
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Abstract
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This study was conducted to investigate the effects of a hydroxypropylation and cross-linking of rice grit on the characteristics of rice grit and Julpyun (Korean plain rice cake). Hydroxypropylated rice grit (HP) and hydroxypropylated and cross-linked rice grit (HP-CL) were prepared, and their physicochemical properties were examined. Sensory and physical analysis were also performed on the fresh and stored Julpyun samples, which were made with various modified rice grits. Hydroxypropylation increased water uptake by rice grit and decreased the amylographic gelatinization temperature and setback. Increased peak viscosity and breakdown were observed as a result of hydroxypropylation, but adverse effects were seen when cross-linking was also carried out. Hydroxypropylation imparted a drastic change in textural properties of Julpyun and improved its storage stability. Increase of storage stability was more marked in Julpyun made with HPCL.
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KEYWORD
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