Change of Physicochemical Characteristics and Functional Components in the Cereals of Saengsik, Uncooked Food by Washing with Electrolyzed Water
2006
Jin, T.Y. (Chonnam National University, Gwangju, Republic of Korea) | Oh, D.H. (Kangwon National University, Chuncheon, Republic of Korea) | Rhee, C.O. (Chonnam National University, Gwangju, Republic of Korea) | Chung, D.O. (Chodang University, Muan, Republic of Korea) | Eun, J.B. (Chonnam National University, Gwangju, Republic of Korea), E-mail: jbeun@chonnam.ac.kr
We investigated changes in the physicochemical characteristics and functional components of the Saengsik cereal grains-milled rice, brown rice, glutinous rice, and barley- by washing with electrolyzed water. There were no changes in the composition of all cereal grains that was dried with hot-air and freeze-dried after being washed with electrolyzed water. The L and a values were not affected by drying in milled rice, brown rice, glutinous rice, or barley, but the b value increased in milled rice and glutinous rice-this increase was greater with hot-air drying than with freeze-drying.
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