• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.640-648
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• 2021

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour (WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemical characterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-binding capacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates, but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratios reduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwa prepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effect on product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor and overall acceptability than Yakgwa prepared with WF alone (p<0.05).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.451-458
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• 2013

The physicochemical properties and cooking qualities of four rice varieties (Goami, Giant-embryonic rice, Baegjinju, Aranghyangchal) which grown under ecofriendly farming as development of material for chronic disease tailored instant rice and porridge, respectively, were investigated. The contents of crude protein, crude lipid and crude fiber were the highest in Goami. The water absorption rate of Aranghyangchal at $85^{\circ}C$ was higher than other rice. However on rice flour, the water absorption rate and solubility of all functional rices at $85^{\circ}C$ were higher than control (brown rice flour). In addition viscosity of all functional rices at $100^{\circ}C$ were higher than control (brown rice flour). In spite of brown rice, Aranhyangchal showed no significant differences about hardness of Ilpum (white rice). The sensory evaluation was shown that Aranghyangchal was the highest in glossiness, flavor, roasted nutty taste, cohesiveness and overall preference. Although Giant-embryonic rice and Baegjinju were brown rice, overall preference was higher than Ilpum (white rice). These study results were showed that the functional rices could be good to make instant rice.