Effect of Steaming and Dehydration Condition on Physicochemical Characteristics of Korean Traditional Parboiled Rice (Olbyeossal)
2012
Cho, Y.S., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Lee, K.H., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Ha, H.J., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Choi, Y.H., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, E.M., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Park, S.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea
This study was conducted to investigate the effect of different steam condition and dehydration condition on physicochemical characteristics of Olbyeossal made from Waxy rice. All samples were steamed at 95-100℃ for 60 min or at 121℃ for 20 min and then were dehydrated using hot air 45, 60, 80℃ and sun-dried to achieve moisture contents 13-15%. Initial pasting temperature of Olbyeossal was the lower than that of non-treatment sample by parboiling. The combination in steaming 95-100℃ and hot drying at 45-60℃ was showed appropriate pasting properties compared with other condition. The hardness of Olbyeossal was significantly affected by steaming and dehydration condition. The hardness of Olbyeossal showed the higher value for steaming at 121℃ than 95-100℃. The water binding capacity (WBC) and swelling power (SP) were higher steaming at 121℃ than 95-100℃. No significant differences on WBC and SP of Olbyeossal by dehydration condition were observed. As the sensory evaluation results, the combination in steaming at 121℃ and hot-air drying at 45 or 80℃ led to increase preference for appearance, color, taste and overall acceptability. These results indicate that steaming and dehydration condition were affecting factor on physicochemical characteristics of Olbyeossal.
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