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Modified rice starches, acetylated (ARS) and hydroxypropylated (HRS), were prepared, and their physicochemical properties were examined. The rice flour used in making Jeolpyun (JP), a Korean traditional plain rice cake, was replaced with either ARS or HRS at a 10 or 20% level, and the effects of replacement on the textural properties and storage stability of the rice cake were also investigated. HRS exhibited decreased blue value and increased water binding capacity, clarity, and hot paste stability compared to nonwaxy rice starch (NRS) and ARS. The substitution of modified rice starch at the 20% level in place of the rice flour in JP imparted more desirable textural properties and improved storage stability, and further the effects of HRS were more marked than those of ARS.
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