Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 26, Issue 6, Pages 1579-1586Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-017-0151-x
Keywords
Rice cake; Jeolpyeon; Heat-moisture treatment; In vitro digestibility; Textural properties; Sensory evaluation
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Funding
- Rural Development Administration, Republic of Korea [PJ01167604]
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Effect of heat-moisture treatment (HMT) of brown rice flour on the quality and digestibility of Korean rice cake (jeolpyeon) was investigated. Brown rice flour with 20% moisture content was heat-moisture treated at 100-110 A degrees C for 1-2 h, and subsequently cooled to 4 A degrees C for 1-2 h. The lightness of HMT rice cake decreased as HMT temperature and time increased, whereas redness and yellowness increased. The hardness, springiness, and cohesiveness of HMT rice cake were much lower than those of brown rice cake. HMT of rice cake caused an increase in the resistant starch content and a decrease in the rapidly digestible starch content. In sensory evaluation, hardness of HMT rice cake was substantially lower than that of rice cake made with untreated brown rice due to retardation of retrogradation. However, the overall acceptability of HMT rice cake was lower than that of white rice cake or brown rice cake.
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