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KMID : 1007519980070020137
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Food Science and Biotechnology
1998 Volume.7 No. 2 p.137 ~ p.141
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Effects of Hydroxypropylation and Cross - linking of Indica Type Rice on the Textural Characteristics of Fresh and Stored Julpyun (Traditional Korean Plain Rice Cake)
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Kim, Eun Kyung
Hong, Jae Hee/Kim, Kwang Ok/Kim, Sang Sook
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Abstract
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This study was conducted to investigate the effects of a hydroxypropylation and cross-linking treatment on the characteristics of Indica type rice and Julpyun (a traditional Korean plain rice cake) made with the modified rice. The rice was treated with propylene oxide at the levels of 4 and 8% of rice weight (db) to produce modified rices (4 IMR and 8 IMR, respectively) and then with phophorous oxychloride (0.1% of rice weight, db). Physicochemical anaylsis was performed on the native and modified rice samples. Sensory properties of fresh Julpyun samples made with native, modified and mixed rice samples were evaluated. Hardness of the stored samples was examined with Instron Universal Testing Machine. Amylose content of Indica type rice decreased with modification. Modification imparted a drastic change in textural properties of Julpyun. Greatly improved storage stability was noted in Julpyun made with Japonica and Indica type rice samples, partially replaced with 8 IMR, respectively.
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