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KMID : 1134820160450121762
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 12 p.1762 ~ p.1768
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Effect of Degree of Milling on Physicochemical Properties of Rice Flour and Rice Noodles
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Lee Lan-Sook
Kim Chang-Hee
Choi Eun-Ji
Sung Jung-Min
Choi Hyun-Wook
Choi Yun-Sang
Kum Jun-Seok
Park Jong-Dae
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Abstract
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The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).
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KEYWORD
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degree of milling, rice flour, rice noodle, thermal property, textural property
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