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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.10
- 수록면
- 618 - 627 (10page)
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This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, 4.67~16.07 °Brix, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.
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참고문헌 (30)
참고문헌 신청
Bevilacqua A / 2016 / Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage / Food Microbiology 53:1~8
Biliaderis CG / 1980 / Starch gelatinization phenomena studied by differential scanning calorimetry / J Food Sci 45:1669~1674
Chaing PY / 2002 / Effect of soaking on wet-milling of rice / J Cereal Sci 35:85~94
Faulds C / 2008 / Effect of pH on the solubilization of brewers' spent grain by microbial carbohydrates and proteases / J Agricultural Food Chemistry 56:7038~7048
Femenia AP / 2003 / Effects of heat treatment and dehydration on bioactive polysaccharide acemann and cell wall polymers from Aloe barbadensis Miller / Carbohydrate Polymers 51:397~405
Biliaderis CG / 1980 / Starch gelatinization phenomena studied by differential scanning calorimetry / J Food Sci 45:1669~1674
Chaing PY / 2002 / Effect of soaking on wet-milling of rice / J Cereal Sci 35:85~94
Faulds C / 2008 / Effect of pH on the solubilization of brewers' spent grain by microbial carbohydrates and proteases / J Agricultural Food Chemistry 56:7038~7048
Femenia AP / 2003 / Effects of heat treatment and dehydration on bioactive polysaccharide acemann and cell wall polymers from Aloe barbadensis Miller / Carbohydrate Polymers 51:397~405
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