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http://dx.doi.org/10.3746/jkfn.2013.42.6.964

Effect of Hydrocolloids on the Quality of Rice Dumpling Skins  

Lim, Eun Ji (Samsung Fine Chemicals Co., Ltd.)
Chio, SooJung (Samsung Fine Chemicals Co., Ltd.)
Lee, Eun Jung (Samsung Fine Chemicals Co., Ltd.)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.6, 2013 , pp. 964-968 More about this Journal
Abstract
This study investigated the formation of rice dumpling skins with various food additives to improve their texture. Rice (Millyang260 and Hanarum) was obtained from the Rural Development Administration. Rice was milled through an air classifying mill (ACM), and hydroxypropyl methylcellulose (HPMC), xanthan gum, guar gum, carrageenan, or propylene glycol alginate (PGA) was used as food additives. The effects of hydrocolloids on textural were evaluated and rice dumpling skin prepared with additives showed significantly higher values than the control for cooking properties and texture. The presence of hydrocolloids in rice dumpling skin appeared to decrease its weight and volume after cooking. Textural properties of rice dumpling skin with hydrocolloids were similar to the control regardless of cooking condition.
Keywords
rice dumpling skin; hydroxypropyl methylcellulose; hydrocolloids; rice flour;
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Times Cited By KSCI : 13  (Citation Analysis)
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