Effect of water soaking pretreatment on the quality of glutinous rice cookies

Abstract

p-coumaric acid, benzoic acid, β-sitosterol, stigmasterol, squalene, and octacosanol (4). In Korea, glutinous rice has traditionally been consumed as rice cakes, sweet rice drinks, and rice wine (5). However, rice consumption, including that of glutinous rice, is decreasing but production is not decreasing accordingly; thus, studies are needed to identify ways to stabilize supply and demand and increase the food self-sufficiency rate in Korea (5). Consequently, research on high quality rice and highvalue-added products prepared using rice has been conducted. Furthermore, recently, interest in the manufacture of various processed products using rice flour has increased. There are two types of rice flour that differ by the use of water soaking before milling; these are termed as a dry-milled and a wet-milled flour (6). Soaking rice in excess water before cooking is a traditional practice that reduces the cooking time and energy consumption and changes the quality characteristics of the products prepared from the rice (7,8).