Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Properties of Waxy Rice During Steeping in Water

찹쌀의 수침중 성질 변화

  • Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
  • Kang, Kil-Jin (Department of Food Science and Technology, Chonnam National University) ;
  • Lee, Yong-Hyun (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 김관 (전남대학교 식품공학과) ;
  • 강길진 (전남대학교 식품공학과) ;
  • 이용현 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1993.02.01
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Abstract

The steeping of waxy rice in water at $20^{\circ}C$ for 12 hr resulted in the decrease of protein, crude fat and ash contents. Water-binding capacity and swelling power (at $80^{\circ}C$) of waxy rice flour increased upon steeping. Maximum viscosity of waxy rice flour in 0.19 N sodium hydroxide solution was increased up to 6 hr steeping and decreased thereafter. The amylograph indices increased as the steeping time increased. The degree of changes in properties during steeping was different between two waxy rice cultivars.

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