Physicochemical Properties of Oxidized Rice Flour and Effects of Added Oxidized Rice Flour on the Textural Properties of Julpyun(Korean traditional rice cake) during Storage

TEMPO를 이용하여 산화시킨 쌀가루의 이화학적 특성 및 산화 쌀가루를 첨가한 절편의 저장 중 텍스처 특성

  • Kim, Moon-Soo (Department of Foods & Nutrition, Ewha Womans University) ;
  • Suh, Dong-Soon (Department of Foods & Nutrition, Ewha Womans University) ;
  • Chang, Pahn-Shick (Department of Foof Science and Technology, Seoul National polytechnic University) ;
  • Kim, Kwang-Ok (Department of Foods & Nutrition, Ewha Womans University)
  • 김문수 (이화여자대학교 식품영양학과) ;
  • 서동순 (이화여자대학교 식품영양학과) ;
  • 장판식 (서울 산업대학교 식품공학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 2001.04.30


This study was conducted to examine the effects of 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion(TEMPO) and sodium bromide(NaBr) for the selective oxidation on primary alcohol groups of rice starch molecules in rice flour and to use oxidized rice flour in Julpyun to extend its shelf life. Reaction time decreased with higher levels of TEMPO and NaBr. Yield and selectivity decreased with increased NaBr levels. TEMPO increased yield until certain levels, but decreased thereafter. The levels of TEMPO and NaBr for the preparation of oxidized rice flour were determined as 0.9 and 44 mM/100 mM anhydroglucose unit, respectively. Water and oil binding capacities, and viscosity increased significantly by the oxidation of rice flour. The partial replacement of rice flour with oxidized rice flour increased peak viscosity and decreased setback. Oxidized rice flour with the increased amount of water showed positive effect on the textural properties of Julpyun during storage.


TEMPO;oxidized rice flour;shelf life;rice cake