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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.25 No.2
- 발행연도
- 2020.6
- 수록면
- 225 - 231 (7page)
- DOI
- 10.3746/pnf.2020.25.2.225
이용수
초록· 키워드
오류제보하기
The objective of this study was to examine the quality enhancement of puffed products made with partial gelatinized waxy and non-waxy type rice. The partial gelatinization process increased water holding capacity of samples, regardless of the gelatinization time, with the puffed waxy rice exhibiting higher water holding capacities than the puffed non-waxy rice. The hardness of puffed rice using partial gelatinized waxy or non-waxy type rice was lower compared with non-partial gelatinized samples. Partial gelatinization also increased the final viscosity of the samples, which was decreased by the puffing treatment. The setback viscosity was higher in the partially gelatinized rice than in the non-gelatinized rice and was lower for the puffing treatment. The in vitro starch digestibility of waxy and non-waxy type rice was improved by a puffing treatment. These results suggest that puffed rice using partial gelatinization treatment enhances the quality and digestibility of soft-textured foods.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (32)
참고문헌 신청
AACC / 2000 / Approved methods of the AACC / American Association of Cereal Chemists
Agama-Acevedo E / 2018 / Pregelatinized starches enriched in slowly digestible and resistant fractions / LWT 97:187~192
Alam SA / 2017 / Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility / Food Res Int 96:1~11
An YE / 2011 / Chemical conversion of ginsenosides in puffed red ginseng / LWT-Food Sci Technol 44:370~374
Arslan M / 2019 / Complimenting gluten free bakery products with dietary fiber : opportunities and constraints / Trends Food Sci Technol 83:194~202
Agama-Acevedo E / 2018 / Pregelatinized starches enriched in slowly digestible and resistant fractions / LWT 97:187~192
Alam SA / 2017 / Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility / Food Res Int 96:1~11
An YE / 2011 / Chemical conversion of ginsenosides in puffed red ginseng / LWT-Food Sci Technol 44:370~374
Arslan M / 2019 / Complimenting gluten free bakery products with dietary fiber : opportunities and constraints / Trends Food Sci Technol 83:194~202
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UCI(KEPA) : I410-ECN-0101-2020-594-000846830