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Processibility aptitude of Dobyeong with pigmented rice bran extract  

Kim, Joo-Hee (Department of Food Science and Nutrition, Kyungpook National University)
Kim, Mi-Hyun (Department of Food Science and Nutrition, Kyungpook National University)
Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
Korean journal of food and cookery science / v.22, no.6, 2006 , pp. 898-904 More about this Journal
Abstract
This study was performed to examine the processibility aptitude for the addition of Dobyeong to pigmented rice bran extract. Dobyeong from pigmented rice was less bulky and coarser than Dobyeong-added pigmented bran extract. The viscosity and degree of retrogradation in Dobyeong-added Pigmented bran extract were lower than Dobyeong from pigmented rice, indicating that the inhibitory action of retrogradation was higher in Dobyeong-added pigmented bran extract. The scores for springiness, adhesiveness, cohesiveness, gumminess, and chewiness were increased in Dobyeong-added pigmented bran extract. Dobyeong-added pigmented bran extract showed a decreased natural flavor of pigmented rice and degree of retrogradation, but had higher scores in color values. Dobyeong-added pigmented bran extract was more acceptable in sensory evaluation. Based on these results, the use of rice-added pigmented bran extract instead of pigmented rice in rice-processed food has advantageous effects in terms of the palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.
Keywords
bran extract; Dobyeong; processibility aptitude; rice-processed food; sensory evaluation;
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