한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권5호
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- Pages.640-645
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- 1995
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- 0367-6293(pISSN)
율무 flake 제조시 가열정도에 따른 특성
Functional Characteristics of Job's-tears Flakes Subjected to Varying Degree of Heating
-
Lee, Young-Tack
(Korea Food Research Institute) ;
-
Seog, Ho-Moon
(Korea Food Research Institute) ;
-
Kim, Sung-Soo
(Korea Food Research Institute) ;
-
Hong, Hee-Do
(Korea Food Research Institute) ;
-
Kim, Kyung-Tack
(Korea Food Research Institute)
- 발행 : 1995.10.31
초록
율무쌀을 이용하여 간편식인 flaked cereal을 제조하기 위하여 율무를 수침, 가열처리, 중간수분
Job's-tears(Coix lachryma-jobi L. var. Ma-yuen Stapf) seeds were processed to flakes by soaking, heat treatment, intermediate-moisture drying, flaking, drying, and cooking. Some functional properties of job's-tears flakes subjected to varing degree of heating were characterized by specific volume, texture, water absorption index(WAI), water solubility index(WSI), and viscosity. As degree of gelitinization increased within the intermediate range of