Physicochemical Properties of Rice Powder and Puffed Rice Powder Ice Cream with alpha-Amylase
2016
Oh, B., Seoul National University of Science and Technology, Seoul, Republic of Korea | Yi, Y.H., Seoul National University of Science and Technology, Seoul, Republic of Korea
The viscosity, overrun, melting-down, moisture, crude fat, total sugar, and color of rice powder and puffed rice powder ice cream, following the addition of α-amylase, were investigated. For identical grain types, the gelatinization degree increased with puffing, and within the same treatment, the short grain was higher than the long grain. Viscosity dropped with increasing alpha-amylase at the same concentration and grain type, excluding 0.0%, the rice powder was higher than the puffed one, and for the same concentration and treatment, the short grain was higher. The overrun was highest at 0.2%, and for the same concentration and treatment, the short grain exhibited higher overrun. Higher melting-down was observed in puffed and lower viscosity ice cream mix. No significant difference was found in moisture with enzyme concentration. Regardless of puffing, the short tended to have a higher moisture. No difference was noticed in crude fat by concentration, grain type, or puffing. The total sugar was higher with increasing alpha-amylase; at the same concentration, puffed tended to be higher. The hunter "L" and "b" increased with alpha-amylase, while the "a" value dropped. At the same concentration and grain type, the "b" values decreased with puffing (p less than 0.05).
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