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http://dx.doi.org/10.3839/jabc.2012.029

Effect of Steaming and Dehydration Condition on Physicochemical Characteristics of Korean Traditional Parboiled Rice (Olbyeossal)  

Cho, Yong Sik (Agro-food Utilization Division, National Academy of Agricultural Science, Rural Development Administration)
Lee, Kyoung Ha (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
Ha, Hyun Ji (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
Choi, Yoon Hee (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
Kim, Eun Mi (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
Park, Shin Young (Fermented Food Science Division, National Academy of Agricultural Science, Rural Development Administration)
Publication Information
Journal of Applied Biological Chemistry / v.55, no.3, 2012 , pp. 185-189 More about this Journal
Abstract
This study was conducted to investigate the effect of different steam condition and dehydration condition on physicochemical characteristics of Olbyeossal made from Waxy rice. All samples were steamed at $95-100^{\circ}C$ for 60 min or at $121^{\circ}C$ for 20 min and then were dehydrated using hot air 45, 60, $80^{\circ}C$ and sun-dried to achieve moisture contents 13-15%. Initial pasting temperature of Olbyeossal was the lower than that of nontreatment sample by parboiling. The combination in steaming $95-100^{\circ}C$ and hot drying at $45-60^{\circ}C$ was showed appropriate pasting properties compared with other condition. The hardness of Olbyeossal was significantly affected by steaming and dehydration condition. The hardness of Olbyeossal showed the higher value for steaming at $121^{\circ}C$ than $95-100^{\circ}C$. The water binding capacity (WBC) and swelling power (SP) were higher steaming at $121^{\circ}C$ than $95-100^{\circ}C$. No significant differences on WBC and SP of Olbyeossal by dehydration condition were observed. As the sensory evaluation results, the combination in steaming at $121^{\circ}C$ and hot-air drying at 45 or $80^{\circ}C$ led to increase preference for appearance, color, taste and overall acceptability. These results indicate that steaming and dehydration condition were affecting factor on physicochemical characteristics of Olbyeossal.
Keywords
dehydration; steaming; Olbyeossal; physicochemical characteristics; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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