Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 6
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- Pages.737-744
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- 2001
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- 0367-6293(pISSN)
Changes in Chemical Composition of glutinous rice during steeping and Quality Properties of Yukwa
찹쌀의 수침 중 이화학적 특성변화와 유과의 품질특성
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Lee, Yong-Hwan
(Korea Food Research Institute) ;
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Kum, Jun-Seok
(Korea Food Research Institute) ;
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Ku, Kyung-Hyung
(Korea Food Research Institute) ;
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Chun, Hyang-Sook
(Korea Food Research Institute) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- Published : 2001.12.01
Abstract
This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated