Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 12 Issue 4
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- Pages.375-382
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- 1997
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Physicochemical Properties of Modified Rice Powder for Rice-Based Infant Foods - Thermal-enzymatic Treatment on Rice Powder
반고형 이유식의 개발을 위한 변형 쌀가루 제조 및 이화학적 특성 I - 열-효소 처리한 쌀가루
- Choi, Jung-Sun (Korea Food Research Institute) ;
- Sohn, Kyung-Hee (Department of Food and Nutrition, Yonsei University)
- Published : 1997.11.30
Abstract
The establishment of optimal producing condition for rice-based infant foods using modified rice powder was attempted. The modification of rice powder was prepared by microwave heating as well as partial enzymatic hydrolysis. Not only thermal treatment but also enzymatic hydrolysis on rice powder increased D.E. value from 1.25 to 3.81. The water binding capacity, swelling power, solubility, digestibility by
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