저항전분 함유 고아밀로스 품종의 현미로 제조한 팽화 과자의 품질특성

• 영문명: Quality Characteristics of Puffed Snacks Made from High-amylose Rice Varieties Containing Resistance Starch
• 발행기관: 한국작물학회
• 저자명: 이경하(Kyung Ha Lee) 박지영(Jiyoung Park) 이석기(Seuk Ki Lee) 이유영(Yu-Young Lee) 이병원(Byung-Won Lee) 박혜영(Hye Young Park) 최혜선(Hye Sun Choi) 조동화(Donghwa Cho) 한상익(Sang-Ik Han) 오세관(Sea-Kwan Oh)
• 간행물 정보: 『한국작물학회지』제62권 제4호, 285~292쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2017.12.30

영문 초록

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties ‘Sindongjin’ and high amylose rice varieties newly developed for food processing, ‘Dodamssal’ and ‘Goami4’ were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

목차

재료 및 방법

결과 및 고찰

적요

키워드

brown rice Dodamssal high-amylose rice puffed snacks