Browse > Article

Comparisons on the Quality Characteristics of Pigmented Rice CholPyon with Those of Brown and White Rice  

박민경 (청운대학교 식품영양학과)
이재민 (청운대학교 식품영양학과)
박찬현 (청운대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.18, no.5, 2002 , pp. 471-475 More about this Journal
Abstract
Cholpyon, a traditional Korean rice cake, was prepared using pigmented rice and the quality characteristics them were compared with Cholpyon made of brown and white ice during 24 hr storage at 20$\^{C}$. In proximate composition, crude protein contents were not significantly different among three rice varieties whereas the contents of crude lipid and ash in pigmented and brown rice were higher than that of white rice. In mechanical characteristics, 100% pigmented rice Cholpyon showed lower values for hardness, cohesiveness, springiness and chewiness, and higher value far adhesiveness compared with those of white rice Cholpyon. These results were maintained for 24 hours. Sensory Characteristics of 100% pigmented rice Cholpyon such as color, hardness and overall quality were better than those of white rice Cholpyon. Brown rice Cholpyon had similar mechanical properties to 100% pigmented rice Cholpyon, but showed the lowest preference in color.
Keywords
cholpyon; pigmented rice; brown rice; texture; sensory characteristics;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Joe, AR and Ahn, SY : Effect of addition of enzyme-resistant starch on texture characteristics of corn bread. Korean J. Soc. Food Sci., 12(2):207, 1996
2 Ha, TY, Park, SH, Lee, SH and Kim, DC : Gelatinization properties of pigmented rice varieties. Korean J. Food Sci. Technol., 31(21:564, 1999
3 Kwak, TS, Park, HJ, Jung, WT and Choi, JW : Antioxidative and hepatoprotective activity of coloured, scented and korean native rice varieties based on different layers. J. Korean Soc. Food Sci. Nutr., 28(1): 191, 1999
4 Nam, SH and Kang, MY : Comparison of inhibitory effect of rice bran-extracts of the cooked rice cultivars on carcinogenesis. J. Korean Soc. Agric. Chem. Biotechnol., 41(1):78, 1998
5 Kim, YD, Ha, KY, Lee, KB, Shin, HT, Choi, SY : Varietal variation of anthocyanin content and physicochemical properties in colored rice. Korean J. Breed, 30(3):305, 1998
6 Chang, YK, Kim, EM and Kim, SY : Effect of guargum levels m backsulgies on plasma glucose and insulin in healthy men. Korean J. Home Economics, 32(3): 207, 1994
7 Oh, SK and Choi, HC : Extraction method of anthocyanin and tannin pigments in colored rice. J. korean Soc. Agric. Chem. Biotechnol., 39(4):327, 1996
8 Nam, SH and Kang, MY : In vitro inhibitory effect of colored rice bran extracts carcinogenicity. J. Korem Soc. Agric. Chem. Biotechnol., 40(4):307, 1997
9 Mun, SH, Kim, JO, Lee SK and Shin MS : Retrogradation of sucrose fatty acid ester and soybean oil added rice flour gels. Korean J. Food Sci. Technol., 28(2):305, 1996
10 Kum, JS, Lee, CH, Baek, KH, Lee, SH and Lee, HY : Influence of cultivar on rice starch and cooking properties. Korean J. Food Sci. Techol., 27(3):365, 1995
11 Lee, SK and Shin, MS : Sensory and instrumental characteristics of defatted and lipid-reintroduced starch gels. Korean J. Soc. Food Sci., 10(2):87, 1994
12 Yoon, JM, Cho, MH, Hahn, TR, Paik, YS and Yoon, H H : Physicochemical stability of anthocyanins from a korean pigmented rice variety as natural food colorants. Korean J. Food Sci. Technol., 29(2):211, 1997
13 Ha, TY, Park, SH, Lee, CH and Lee, SH : Chemical composition of pigmented rice varieties. Korean J. Food Sci. Technol., 31(2):336, 1999
14 Kum, JS and Lee, HY : The effect of the varieties and particle size on the properties of lice flour. Korean J. Food Sci. Technol., 31(6):1542, 1999
15 Kim, DW, Eun, JB and Rhee, CO : Cooking conditions and textural changes of cooked rice added with black rice. Korean J. Food Sci. Technot., 30(3):562, 1998
16 Kim, JG : Nutritional properties of chol-pyon preparation by adding muewort and pine leaves. Korean J. Soc. Food Sci., 11(5):446, 1995
17 Yun, HY, Paik, YS, Kim, JB and Halm, TR : Identification of anthocyanins from korean pigmented rice. J. Korean Soc. Agric. Chem. BIotechnol, 38(6):581, 1995
18 Suh, HJ, Lee, JM, Cho, JS, Kim YS and Chung, SH : Radical scavenging compounds in onion skin. Food Res. Int., 32:659, 1999   DOI   ScienceOn
19 AOAC : Official Methods of Analysis. 14th ed., Association of Official Analytical Chemists, Washington, D.C., 31, 1980
20 Choi, OJ, Jung, HS, Ko, MS, Kirn, YD, Kang, SK and Lee, HC : Variaion of retrogradation and preference of bread with added flour of angelica keiskei koidi during the storage. J. Korean Soc. Food Sci. Nutr., 28(1): 126, 1999
21 Kim, KS and Lee, JK : Effects of addition ratio of pigmented rice on the quality characteristics of seolgiddeok. Korean J. Soc. Food Sci., 15(5):49, 1999