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http://dx.doi.org/10.3746/jkfn.2013.42.3.415

Fortification of Rice with Soy Hydrosylate Containing CHP (Cyclo Histidine-Proline)  

Lee, Hyun Jung (Dept. of Food and Nutrition, Korea University)
Park, Hyein (Dept. of Food and Nutrition, Korea University)
Park, Yooheon (Dept. of Food and Nutrition, Korea University)
Suh, Hyung Joo (Dept. of Food and Nutrition, Korea University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.3, 2013 , pp. 415-420 More about this Journal
Abstract
A method for coating rice with a novel substance, SHC [soybean hydrolysate with Cyclo Histidine-Proline (CHP)], was developed to produce functional rice for food production. The dip coating and spray coating method was tested to reduce the loss of functionality during the manufacturing of enriched rice. The dip coating method showed a very low absorption rate ($0.079min^{-1}$) of the functional substance compared to control ($0.150min^{-1}$), while the spray-coating method with protective coating materials [a methyl cellulose solution (l%, w/v) containing 5% (w/v) of the SHC] showed relatively adequate absorption characteristics. A light yellowish stain was observed in the rice samples processed by the spray-coating method (b value; surface1 0.69, flour 4.91) compared to raw rice (b value; surface 9.67, flour 4.86). The microscopic appearance of whole kernels and longitudinal sections revealed that cracks formed in all rice samples, regardless of the coating method. In conclusion, spray coating is a potential method for producing SHC-fortified rice with excellent physical characteristics.
Keywords
functional rice; cyclo histidine-proline (CHP); soybean hydrolysate; enrichment; spray coating;
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Times Cited By KSCI : 1  (Citation Analysis)
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