한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제12권4호
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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)
반고형 이유식의 개발을 위한 변형 쌀가루 제조 및 이화학적 특성 I - 열-효소 처리한 쌀가루
Physicochemical Properties of Modified Rice Powder for Rice-Based Infant Foods - Thermal-enzymatic Treatment on Rice Powder
- Choi, Jung-Sun (Korea Food Research Institute) ;
- Sohn, Kyung-Hee (Department of Food and Nutrition, Yonsei University)
- 발행 : 1997.11.30
초록
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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