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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.8
- 수록면
- 635 - 643 (9page)
- DOI
- 10.9799/ksfan.2017.30.4.635
이용수
초록· 키워드
오류제보하기
The properties of rice were studied, and 8 rice flour cultivars were used to study the effect of particle size on the physicochemical properties, color value, RVA viscosities, water absorption index (WAI), and water solubility index (WSI) of rice flours. The mean particle size by the 3 particle size classification of 150 mesh, 200 mesh, and 250 mesh was, 90.75 μm, 60.73 μm, 39.94 μm, respectively. Thai rice had the highest amylose content and Samkwang rice had the lowest amylose content. Protein content of rice flours prepared was decreased as the particle size of rice flour decreased. In terms of color values, the L-value and the a-value of rice flour were increased as the particle size of rice flours decreased, while the b-value was decreased as the particle size of rice flours decreased. Using a rapid visco analyzer (RVA), the initial pasting temperature of Thai rice cultivar was found to be the highest; the peak viscosities of Sunpum cultivar and Misomi cultivar, and Samkwang rice were higher than those of other rice flours. The water absorption index and water solubility index were increased as the particle size of rice flour decreased. In order to use processed rice flour for the development of processed foods, proper characteristics of the cultivars and particle size should be considered.
목차
등록된 정보가 없습니다.
참고문헌 (37)
참고문헌 신청
Anderson RA / 1982 / Water absorption and solubility and amylograph characteristics of roll-cooked small grain products / Cereal Chem 59:265~271
AOAC / 2000 / Official Methods of Analysis of AOAC International. 2000. 17th ed. rev 2. Ch. 32 / Association of Official Analytical Communities :7~10
Ashida K / 2010 / Flour properties of milky-white rice mutants in relation to specific loaf volume of rice bread / Food Sci Technol Res 16:305~312
Brites CM / 2008 / Effect of wheat puroindoline alleles on functional properties of starch / Eur Food Res Technol 226:1205~1212
Chiang PY / 2002 / Effect of soaking on wet-milling of rice / J Cereal Sci 35:85~94
AOAC / 2000 / Official Methods of Analysis of AOAC International. 2000. 17th ed. rev 2. Ch. 32 / Association of Official Analytical Communities :7~10
Ashida K / 2010 / Flour properties of milky-white rice mutants in relation to specific loaf volume of rice bread / Food Sci Technol Res 16:305~312
Brites CM / 2008 / Effect of wheat puroindoline alleles on functional properties of starch / Eur Food Res Technol 226:1205~1212
Chiang PY / 2002 / Effect of soaking on wet-milling of rice / J Cereal Sci 35:85~94
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