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KMID : 1011620120280010017
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 1 p.17 ~ p.24
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Study on the Application of Indigenous Pigmented Rice for Garaedduk Adapted with Mechanically Impacting Technology
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한서영:Han Seo-Young
한귀정:Han Gwi-Jung/박혜영:Park Hye-Young
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Abstract
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The present study was performed to expand the application of mechanically impacting technology reported in our previous studies. Several parameters were analyzed to research Korean indigenous pigmented rice. The proximate composition of Korean indigenous rice was the following; 12.0-13.4% moisture, 74.1-77.3% carbohydrate, 6.8-8.7% crude protein, 1.68-3.25% crude lipid, 0.78-1.38% crude ash, with a 6.6-7.07 pH value. The phenolic compound content of red rice was twice that of black rice. Moreover, antioxidative activity was estimated by DPPH radical-scavenging activity (IC50 = 0.15-1.04 mg/mL). Anthocyanin and chlorophyll in each pigmented rice type were detected by spectrophotometer. Garaedduk samples were prepared with non-waxy rice, salt, 24% water, and/or 15% indigenous pigmented rice(red, green and black, w/w of total swelling non-waxy rice) and adapted with or without mechanically impacting technology. Hardness, as a main texture profile parameter of Garaedduk was maintained up to 3 days under storage at 20°C. The results suggest that Korean indigenous pigmented rice can be applied for functional Garaedduk adapted with mechanically impacting technology.
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KEYWORD
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mechanically impacting technology, indigenous pigmented rice, red rice, green rice
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