지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
The effects of heat-moisture treatment (HMT) on rice flour (RF) have been investigated for possibility of texture modifier in protein-based foods matrix, tofu. The optimum condition for preparation of tofu with maximum textural parameters was investigated by using response surface methodology (RSM). Rice flour was subjected to moisture content (10-30%) and heating temperature (100-140℃). Based on the response surface and superimposed plots, the optimized conditions of hydrothermally treated rice flour was as followed: moisture content, 22%; temperature, 130℃, which showed lower swelling power as compared to native RF and became more stable during continuous heating and agitation than native one. Tofu, prepared with HMT-RF, showed a denser network structure than that with RF, thereby inducing an increase in textural parameters. From the above results, the addition of HMT-RF could preserve the quality of tofu and be useful for developing an acceptable protein-based food product.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (26)
참고문헌 신청
Adebowalea KO, Afolabib TA, Olu-Owolabi BI. Hydrothermal treatments of Finger millet (Eleusine coracana) starch. Food Hydrocolloid. 19: 974-983 (2005)
Bahrani SA, Loisel C, Rezzoug S-A, Doublier J-L, Maache-Rezzoug Z. Role of vacuum steps added before and after steaming treatment of maize starch. Impact on pasting, morphological and rheological properties. Carbohydrate Polym. 89: 810-820 (2012)
Cai TD, Chang KC, Shih MC, Hou HJ, M JI. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties. Food Res. Int. 9: 659-668 (1997)
Capanzana MV, Buckle KA. Optimization of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar. LWT-Food Sci. Technol. 30: 155-163 (1997)
Cham S, Suwannaporn P. Effect of hydrothermal treatment of rice flour on various rice noodles quality. J. Cereal Sci. 3: 284-291 (2010)
Bahrani SA, Loisel C, Rezzoug S-A, Doublier J-L, Maache-Rezzoug Z. Role of vacuum steps added before and after steaming treatment of maize starch. Impact on pasting, morphological and rheological properties. Carbohydrate Polym. 89: 810-820 (2012)
Cai TD, Chang KC, Shih MC, Hou HJ, M JI. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties. Food Res. Int. 9: 659-668 (1997)
Capanzana MV, Buckle KA. Optimization of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar. LWT-Food Sci. Technol. 30: 155-163 (1997)
Cham S, Suwannaporn P. Effect of hydrothermal treatment of rice flour on various rice noodles quality. J. Cereal Sci. 3: 284-291 (2010)
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