• Applied Biological Chemistry
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• v.38 no.4
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• pp.297-301
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• 1995

The saccharification ratio and efficiency of alcohol fermentation from hot air puffed and steamed flour of husked rice and barley varieties were compared. Enzymatic hydrolysis of husked rice flour was improved by puffing, and that of glutinous rice was higher than that of nonglutinous one. By puffing of husked rice and barley, alcohol production was slightly increased, but fermentation period was reduced comparing with steam cooked husked rice and barley. Fermentation efficiencies of husked rice by puffing and rice by steam cooking were 90.72% and 87.77%, respectively. Residual reducing sugar of barley mash was higher than that of rice mash. The pH of mash was gradually increased during fermentation and was high in case of puffing treatment.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.487-491
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• 1994

Relative crystallinities, saccharification efficiency, and diazinon(pesticide) residues of rice and rice hull puffed by hot air puffer were investigated. Crystallinities of rice starch in the puffed rice were decreased as compared to those in cooked rice, and those of rice hull were slightly decreased as compared to those in raw hull. By puffing of glutinous rice, the saccharification efficiency treated with malt amylase was higher than in cooked rice, and hydrolysis ratio of rice hull by cellulase was also increased from 14% to 30% by puffing. The residual contents of diazinon of the puffed rice and rice hull were decreased to 42.7% and 47.6%, respectively. In addition, its decreasing rate in nonglutinous rice were higher than that of glutinous rice.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.72-76
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• 1994

Effects of rice type (unhulledy, brown, and polished rice), varieties, moisture content, and shape (length and diameter), on rice of puffability by hot air were investigated. The puffability of unhulled rice was the highest among them. In addition, relative crystallinities of puffed paddy by hot air puffer ($55{\pm}5\;sec.$, at $210{\pm}5^{\circ}C$) were lower than those of brown and polished rice. The puffability of Wongbongolchalbyeo, glutinous rice, and Jinjubyeo, non-glutinous rice, was good, respectively. Optimum moisture content of unhulled rice for maximum puffed volume was in the range of $10{\sim}12%$ (w/w).