The physicochemical characteristics of five types of rice-based home meal replacement (HMR) products (instant rice, doshirak, kimbab, frozen fried rice, and freeze-dried rice) were measured before and after microwave cooking, and principal component analysis (PCA) was performed. HMR products contained grains from 8.42 to 8.72 mm before and after the microwave cooking. The amylose content and water absorption index (WAI) ranged from 20.10-23.15% and 0.50-2.87%, respectively. Frozen fried rice showed high amylose content but low WAI, and dry rice showed low amylose content but high WAI. There was a change in the moisture content of freeze-dried rice: moisture increased from 1.3 to 60.3% after cooking. The rehydration rate of freeze-dried rice was about twice higher than that of other HMR products, while instant rice showed a low rehydration rate. The texture profile's hardness and cohesiveness respectively were 306.1 g/cm2 and 47.9% before cooking, but 209.6 g/cm2 and 66.0% after cooking. The lightness value decreased from 72.5 to 68.9 after the microwave cooking, while there was little change in the lightness value of instant rice, and that of the frozen fried rice decreased. PCA revealed that, microwave cooking apparently affected WAI and rehydration rate in the freeze-dried rice yellowness in the frozen fried rice, and stickiness and lightness in the instant rice, respectively.

We evaluated the physicochemical properties of Platycodon grandiflorums jelly prepared six different concentrate levels to develop the jelly with improved functionality. As the Platycodon grandiflorums concentrate content increased, the moisture content and pH tended to decrease, and soluble solids tended to increase, but no significant variation existed. The L value decreased as the concentration of Platycodon grandiflorums content increased. Conversely, the a and b values tended to increase. Texture profile of the jelly revealed, the strength and hardness increased, but the elasticity and cohesiveness decreased as the content of the Platycodon grandiflorums concentrate increased. The melting rate was lowest in the control jelly, and there was no significant difference in the melting rates between the jelly supplemented with different concentrate levels. The melting temperature was the highest in PG10, and the gelling temperature did not vary significantly among the different added Platycodon grandiflorums concentrate levels. The crude saponin content increased as the concentrate content increased. The ABTS and the DPPH radical scavenging ability both tended to increase as the content increased. Therefore, the jelly preparation improved in functionality by adding Platycodon grandiflorums concentrate, with providing improved textural characteristics and high antioxidant properties.