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Development of Alginate-Coated Rice and Its Quality  

Park In-Bae (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University)
Lee Tae-Hoon (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University)
Lee Soo-Young (Sinan-Gun Agricultural Technology Center)
Chung Dong-Ok (Department of Culinary Art, Chodang University)
Park Yang-Kyun (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University)
Kim Jeong-Mok (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University)
Jung Soon-Teck (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University)
Kang Seong-Gook (Dept. Food Science h Technology and Food Industrial Technology Research Center(RRC), Mokpo Notional University)
Publication Information
Food Science and Preservation / v.12, no.6, 2005 , pp. 546-551 More about this Journal
Abstract
The new developed production process and the coating equipment were used to prepare the alginate coated rice having functional property. Then, the quality characteristics such as proximate analysis, moisture sorption properties, influence on the retrogradation, sensory evaluation were investigated. The moisture content of the alginate coated rice was $16.5-18\%$ which is $1.5\%$ higher than the normal rice. About $0.3\%$ alginate was coated on the rice by the measurement of carbohydrate content after coating with $2\%$ alginate. The rice coated with higher alginate concentration showed the higher moisture absorption. The rice coated with $2\%$ alginate solution stored $30^{\circ}C$ and $85\%$ RH conditions for 6 weeks and it increased $1.8\%$ of the moisture content The alginate coated rice has delayed the retrogradation more than 6 hrs as well as got the higher scores for the appearance, stickiness, and taste. The alginate coated rice is a good source of the fiber in the nutritional aspect and it improves the quality and functionality of the rice.
Keywords
alginic acid; coated rice; retrogradation;
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Times Cited By KSCI : 1  (Citation Analysis)
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