Study on the Application of Indigenous Pigmented Rice for Garaedduk Adapted with Mechanically Impacting Technology

Abstract

The present study was performed to expand the application of mechanically impacting technology reported in our previous studies. Several parameters were analyzed to research Korean indigenous pigmented rice. The proximate composition of Korean indigenous rice was the following; 12.0-13.4% moisture, 74.1-77.3% carbohydrate, 6.8-8.7% crude protein, 1.68-3.25% crude lipid, 0.78-1.38% crude ash, with a 6.6-7.07 pH value. The phenolic compound content of red rice was twice that of black rice. Moreover, antioxidative activity was estimated by DPPH radical-scavenging activity (IC50 = 0.15-1.04 mg/mL). Anthocyanin and chlorophyll in each pigmented rice type were detected by spectrophotometer. Garaedduk samples were prepared with non-waxy rice, salt, 24% water, and/or 15% indigenous pigmented rice(red, green and black, w/w of total swelling non-waxy rice) and adapted with or without mechanically impacting technology. Hardness, as a main texture profile parameter of Garaedduk was maintained up to 3 days under storage at 20°C. The results suggest that Korean indigenous pigmented rice can be applied for functional Garaedduk adapted with mechanically impacting technology.

A study of the quality characteristics of frozen Korean rice cake by using different thawing methods

“…Rice cake is a popular dessert and can be consumed as a convenience food. Recently, studies on rice cakes have been focused on manufacturing techniques or freezing methods to inhibit retrogradation and minimize changes in food quality during storage (Han et al, 2012;Lee et al, 2017).…”

Textural properties of Frozen storedGaraetteoksupplemented with Agar and Casein

“…[1] The desirable qualities of Garaetteok include a low retrogradation, little loss of solids during cooking, and a good mouth feeling after cooking. [2][3][4][5] The processing conditions, including moisture content, [6] the number of extrusions, [7] and flour milling, [8,9] and rice variety [10] are factors that affect the quality of Garaetteok. It has been reported that the processing conditions that yield Garaetteok of the most suitable quality are 40% moisture content (rice flour: water = 1: 0.4), rice soaking time of 8-10 h, and flour steaming time of 40 min.…”