Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 12 Issue 5
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- Pages.463-468
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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 II - Acetylated rice powder -
반고형 이유식의 개발을 위한 변형 쌀가루 제조 및 이화학적 특성 II -초산 처리 쌀가루-
- Choi, Jung-Sun (Korea Food Research Institute) ;
- Sohn, Kyung-Hee (Department of Food and Nutrition, Yonsei University) ;
- Yoon, Sun (Department of Food and Nutrition, Yonsei University)
- Published : 1997.12.30
Abstract
Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from
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