Physicochemical Properties of Non-waxy Rice Flour Affected by Grinding Methods and Steeping Times

Shin

2012

Food Sci Biotechnol

Korean rice varieties, 'Druryechanbyeo' and 'Boramchanbyeo', were developed to get higher yields and to be used in rice products. The rice grains were dried and milled into rice flours after first going through the soaking process. The properties and qualities of cupcakes made with dry-milled rice flours were compared with cupcakes made with commercial dry-milled rice flours (CDRF). The newly developed rice flours (NDRF) had higher apparent amylose content, water binding capacity, swelling power, and peak viscosities, but had lower damaged-starch content, gelatinization temperature, and final and setback viscosities than CDRF. The specific gravity of batter, and hardness and springiness of cupcakes were lower in NDRF than in CDRF. The cake textures from 'Boramchan' NDRF were more preferable than those from 'Druyechan' NDRF. The specific volume and overall quality of cupcake were correlated positively with amylose content and water binding capacity, but negatively with damaged starch of rice flours.

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 74%

Section: Resultsmentioning

confidence: 99%

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Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

Shin

2012

Food Sci Biotechnol

“…As the particle size decreased, an increasing pattern of antioxidant activity was observed in control samples alone. This result indicated that the ultrafine grinding increased the antioxidant activity by increasing the specific surface area and capillary effect as the particle size decreased (normal grinding, 69.8%; fine grinding, 70.7%; and ultrafine grinding, 83.8%) [37][38][39]. For the roasting effect, the antioxidant activity values of all roasted samples showed no trend according to particle size, whereas that of roasted samples was significantly higher than that of the control (p < 0.05).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Jeong

Seo

et al. 2020

Preprint

This study aimed to decrease the particle size of ginseng by roasting and cryogenic milling to increase its water solubility and physiological activity. The samples were roasted for different times (9–21 min) and generated in different sizes (10–50, and > 50 μm). All roasted samples revealed significantly smaller particle sizes than did non-roasted samples based on Sauter mean diameter (D [3,2], p < 0.05). Further, the particle sizes of roasted samples decreased till roasting up to 15 min. In terms of the water solubility index (WSI), antioxidant activity, total polyphenol content (TPC), and total polysaccharides according to particle size, 10-20 μm-sized samples showed the highest values when compared with >50 μm-sized samples. Based on roasting time, WSI values of all samples roasted for up to 15 min were higher than those of the control (not roasted) (p < 0.05). Antioxidant activity and TPC also increased with increasing roasting time. Total polysaccharide content was the highest upon roasting for 15 min except for the 10-20 μm sample. Ginsenoside content of roasted samples >20 μm size was higher than that of the control (not roasted) except after 15 min of roasting. Therefore, roasting and cryogenic milling are effective in producing ginseng root powder.

“…As the particle size decreased, an increasing pattern of antioxidant activity was observed in control samples alone. This result indicates that the ultrafine grinding increased the antioxidant activity by increasing the specific surface area and capillary effect as the particle size decreased (normal grinding, 69.8%; fine grinding, 70.7%; and ultrafine grinding, 83.8%) [36][37][38]. For the roasting effect, the antioxidant activity values of all roasted samples showed no trend according to particle size, whereas that of roasted samples was significantly higher than that of the control (p < 0.05).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Effect of Roasting Time and Cryogenic Milling on the Physicochemical Characteristics of Dried Ginseng Powder

Jeong

Seo

et al. 2020

Foods

This study aimed to evaluate the effect of reduced particle size of ginseng by roasting and cryogenic milling on increasing its water solubility and physiological activity. The samples were roasted for different times (9–21 min) and generated in different sizes (10–50, and >50 μm). All roasted samples revealed significantly smaller particle sizes than did non-roasted samples, based on Sauter mean diameter (D [3,2], p < 0.05). Furthermore, the particle sizes of roasted samples decreased until roasting up to 15 min. In terms of the water solubility index (WSI), antioxidant activity, total polyphenol content (TPC), and total polysaccharides according to particle size, 10–20 μm-sized samples showed the highest values when compared with >50 μm-sized samples. Based on roasting time, WSI values of all samples roasted for up to 15 min were higher than those of the control (not roasted) (p < 0.05). Antioxidant activity and TPC also increased with increasing roasting time. Total polysaccharide content was the highest upon roasting for 15 min, except for the 10–20 μm sample. Ginsenoside content of roasted samples >20 μm size was higher than that of the control (not roasted) except after 15 min of roasting. Therefore, roasting and cryogenic milling are effective in producing ginseng root powder.