Cooking Properties of Rice with Pigmented Rice Bran Extract
2007
Kim, J.H. (Kyungpook National University, Daegu, Republic of Korea) | Nam, S.H. (Ajou University, Suwon, Republic of Korea) | Kim, M.H. (Kyungpook National University, Daegu, Republic of Korea) | Sohn, J.K. (Kyungpook National University, Daegu, Republic of Korea) | Kang, M.Y. (Kyungpook National University, Daegu, Republic of Korea), E-mail: mykang@knu.ac.kr
This study was perform to examine the feasibility of cooking processing using the rice added the 70% ethanol extract of pigmented rice bran layer. Four rice samples, including normal rice, glutinous rice, pigmented-normal rice, and pigmented-glutinous rice were compared the properties of physico-chemical, texture, and sensory evaluation. Pigmented rice varieties had a higher amylose content, but shorter length in glucose chains than non-pigmented rice varieties. The enthalpy for gelatinization was found to increase in pigmented rice, which need more energy for gelatinization of starch in cooking.
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