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http://dx.doi.org/10.3839/jabc.2010.039

Effect of Medicinal Herbs Extracts on Physicochemical Characteristics of Cooked Rice  

Cho, Yong-Sik (Fermentation and Food Processing Division, National Academy of Agricultural Science, Rural Development Administration)
Lee, Kyung-Ha (Fermentation and Food Processing Division, National Academy of Agricultural Science, Rural Development Administration)
Ha, Hyun-Jee (Fermentation and Food Processing Division, National Academy of Agricultural Science, Rural Development Administration)
Park, Shin-Young (Fermentation and Food Processing Division, National Academy of Agricultural Science, Rural Development Administration)
Choi, Yoon-Hee (Fermentation and Food Processing Division, National Academy of Agricultural Science, Rural Development Administration)
Kim, Eun-Mi (Fermentation and Food Processing Division, National Academy of Agricultural Science, Rural Development Administration)
Publication Information
Journal of Applied Biological Chemistry / v.53, no.4, 2010 , pp. 219-224 More about this Journal
Abstract
This study was conducted to investigate the effect of medical herbs extracts on physicochemical characteristics of cooked rice. Three types (CLP 1, CLP 2, CLP 3) of extracts were prepared using 11 medicinal herbs, respectively. Polished rice was cooked with different concentration of medicinal herbs extracts by electric cooker. The moisture contents in cooked rice were decreased by increased concentration of herbs extracts, while total polyphenol contents were significantly increased. DPPH radical scavenging activities of cooked rice obviously were increased as herb extracts level increased. The consistency and setback value of the rice flour was reduced at all of the extracts, while breakdown and initial pasting temperature was increased. Color of cooked rice was shown different comparing to the control. However, the hardness, adhesiveness, springiness, cohesiveness and gumminess of cooked rice was increased depending on the concentration of extracts. These results showed that medicinal herbs extracts, which can benefit human health, is inducing the changes of physicochemical characteristics of cooked rice.
Keywords
medicinal herbs; cooked rice; antioxidant activity; pasting properties; texture characteristics;
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Times Cited By KSCI : 10  (Citation Analysis)
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