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KMID : 1024420160200010001
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Food Engineering Progress
2016 Volume.20 No. 1 p.1 ~ p.7
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Physicochemical Properties of Rice Powder and Puffed Rice Powder Ice Cream with α-Amylase
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Oh Bo-Ra
Yi Young-Hyoun
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Abstract
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The viscosity, overrun, melting-down, moisture, crude fat, total sugar, and color of rice powder and puffed rice powder ice cream, following the addition of α-amylase, were investigated. For identical grain types, the gelatinization degree increased with puffing, and within the same treatment, the short grain was higher than the long grain. Viscosity dropped with increasing α-amylase at the same concentration and grain type, excluding 0.0%, the rice powder was higher than the puffed one, and for the same concentration and treatment, the short grain was higher. The overrun was highest at 0.2%, and for the same concentration and treatment, the short grain exhibited higher overrun. Higher melting-down was observed in puffed and lower viscosity ice cream mix. No significant difference was found in moisture with enzyme concentration. Regardless of puffing, the short tended to have a higher moisture. No difference was noticed in crude fat by concentration, grain type, or puffing. The total sugar was higher with increasing α-amylase; at the same concentration, puffed tended to be higher. The hunter “L” and “b” increased with α-amylase, while the “a” value dropped. At the same concentration and grain type, the “b” values decreased with puffing (p<0.05).
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KEYWORD
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physicochemical properties, rice powder, puffed rice powder, ice cream, α-amylase
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