Textural Properties of Processed Foods Produced from Newly Developed Non-Glutinous Rice Cultivars

  • Ha, Mi-Sun (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Roh, Yi-Woo (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Hong, Kwon-Pyo (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Kang, Yoon-Suk (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Jung, Dong-Chae (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Kim, Kwang-Ho (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Park, Sang-Kyu (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Bae, Dong-Ho (Department of Bioscience and Biotechnology, Konkuk University)
  • Published : 2007.10.31

Abstract

This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

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