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http://dx.doi.org/10.3746/jkfn.2004.33.10.1698

Effect of Glucono Delta-lactone on the Quality of Cooked Rice  

Kim, Jae-Hun (한국원자력연구소 방사선식품생명공학기술개발)
Oh, Sang-Hee (한국원자력연구소 방사선식품생명공학기술개발)
Lee, Ju-Woon (한국원자력연구소 방사선식품생명공학기술개발)
Lee, Chang-Yong (CJ주식회사 식품연구소 쌀가공센타)
Byun, Myung-Woo (한국원자력연구소 방사선식품생명공학기술개발)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.10, 2004 , pp. 1698-1702 More about this Journal
Abstract
The effects of glucono delta-lactone on the Quality of cooked rice were investigated. Cooked rice was prepared with the addition of acetic acid (AA) and glucono delta-lactone (GDL). Microbial population and textural properties were determinated during the storage periods at 3$0^{\circ}C$. The addition of AA and GDL above 0.1% was effective in the inhibition of bacterial growth for 72 hrs at 3$0^{\circ}C$. Lightness increased by addition of AA and GDL, but yellowness decreased. Hardness was significantly increased by adding AA and GDL, and also stickiness decreased by adding AA. Whereas, stickiness of cooked rice adding GDL increased significantly as the content of GDL increased. The present results confirmed that GDL was a useful food additive to extend the shelf-life and improve the Quality of cooked rice.
Keywords
glucono delta-lactone; acetic acid; cooked rice; shelf-life;
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