• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.6
• /
• pp.832-838
• /
• 2011

Physicochemical and sensory characteristics of rice cookies prepared with various levels of amylose content were investigated in this study. Dough pH of Jinsumi and Milyang 261 cookies was decreased by addition of rice flour. Density of dough with 100% substituted Jinsumi flour had the largest value of 1.09 g/mL, whereas that of Milyang 261 cookies showed no significant difference. Spread ratio of cookies was the largest in the cookies containing Jinsumi, and Milyang 261 constituted the 50% group. Preservation ability of Milyang 261 cookies surpassed above 30%. Lightness of Jinsumi and Milyang 261 cookies increased with increasing rice flour content. The results of our sensory evaluation demonstrated that the control sample was significantly more preferable in terms of overall acceptability compared to others. These results suggest that adding 30% Milyang 261 flour is the best substitution ratio for rice cookies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.11
• /
• pp.1596-1602
• /
• 2012

Eight rice cultivars grown in Korea were analyzed to investigate the quality of flour prepared using wet and dry grinding methods. The hardness of the kernel was related with starch damage following dry grinding but not following wet grinding. Although Chenmaai had the hardest steeped kernel, its flour exhibited minimal starch damage, a lower water absorption index (WAI), and a smaller difference between the RVA properties of wet and dry ground flour. However, Seolgan and Suweon517 are soft grains, and their flours had more starch damage and a higher WAI. In general, soft kernels produce better grinding characteristics. However, our wet grinding results indicated that grain hardness was not the main factor affecting the grinding characteristics. Even Chenmaai, with its hard kernels, had good grinding characteristics, whereas the softer kernels of Seolgan and Suweon517 did not show the appropriate grinding characteristics.