Quality Characteristics of Red Yeast Rice according to Three Varieties of Rice and Fermentation Periods

GiHoon, Park; Park, Ji Won; Young, Choi Sun; Chaeyoung, Hong; Jeonghyun, Seo; Kang, Tae Su; Lee, Jun-Soo; Jeong, Heon‐Sang

doi:10.3746/jkfn.2019.48.12.1391

jkfn

2019

DOI: 10.3746/jkfn.2019.48.12.1391

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Quality Characteristics of Red Yeast Rice according to Three Varieties of Rice and Fermentation Periods

Park GiHoon¹,

Ji Won Park²,

Choi Sun Young³

et al.

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2020

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Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”

Kim

Lee

et al. 2020

International Journal of Food Engineering

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We aimed to develop an efficient process for producing red yeast rice (RYR) with different rice cultivars (Samkwang: used for cooking and Hangaru: used for processing) and amounts of added water (0–100%). Our analyses showed that Hangaru rice had a round starchy form with 18.62% amylose content, and Samkwang rice exhibited an angular starchy form with 15.29% amylose content. The in vitro enzymatic hydrolysis ratio was higher for Hangaru RYR (20.92–24.28%) than for Samakwang RYR (10.97–15.91%) with different amounts of water added. Hangaru RYR showed the highest color value with 60% added water; however, Samkwang RYR highest color value was at 40% added water. The total content of monacolin K was the highest (749.34 mg/kg) for Hangaru RYR treated with 60% added water. These results suggest that Hangaru rice supplemented with 60% water is the most suitable for producing RYR.

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Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”

Kim

Lee

et al. 2020

International Journal of Food Engineering

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show abstract

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Quality Characteristics of Red Yeast Rice according to Three Varieties of Rice and Fermentation Periods

Cited by 1 publication

References 17 publications

Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”

Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”

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