• The Korean Journal of Food And Nutrition
• /
• v.18 no.4
• /
• pp.341-348
• /
• 2005

The quality characteristics of bread added with the levels of $0\%,\;1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were investigated. Mixing water absorption capacity was increased by increasing amounts of prickly pear powder. Mixing time of dough was increased compared to that of wheat flour by added prickly pear powder, while it decreased as prickly pear powder content increased. Dough stability of wheat flour added with $1.0\%$ prickly pear powder was similar to wheat flour dough, while decreased by increasing amount of prickly pear powder at the range of $2.0\~4.0\%$. Pasting temperature($66.1\~66.9^{\circ}C$) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder was lower($67.8^{\circ}C$) than that of wheat flour. Peak viscosity($2,226\~2,375$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were higher(2,288 cp) than control, and increased with increasing amount of prickly pear powder Setback($797\~750$ cp) of wheat flour added with $1.0\%,\;2.0\%\;3.0\%\;and\;4.0\%$ prickly pear powder were lower(803 cp) than that of wheat flour, and decreased with increasing amount of prickly pear powder. The volume of dough added with prickly pear powder decreased compared to that of the wheat dough. The specific loaf volume of bread added with prickly pear powder decreased($8.0\~18.5\%$) compared to that of the wheat bread. Color of crumb was deep red gradually with the increasing amount of substituted prickly pear powder. Hardness, adhesiveness, gumminess and chewiness of bread were increased gradually with the increasing amount of substituted prickly pear powder but the springiness was decreased. The sensory evaluation showed that bread of wheat flour added with $2.0\%$ prickly pew powder was superiority than the wheat flour bread.

• Korean Journal of Food Science and Technology
• /
• v.53 no.6
• /
• pp.749-755
• /
• 2021

The objective of this study was to investigate the physicochemical properties of rice starch extracted from stale rice using alkaline steeping (AKL) and improved enzymatic digestion (iENZ) methods. The crude protein content (0.5-0.7%) of stale rice starch (SRS) was less than 1% by iENZ, but not so when measured by the existing ENZ methods. SRS is an intermediate amylose rice starch. AKL-SRS and iENZ-SRS exhibited typical A-type crystal packing arrangements with similar relative crystallinities. iENZ-SRS showed higher gelatinization onset and peak temperatures with a narrower gelatinization temperature range, compared to those of AKL-SRS, indicating that iENZ annealed SRS. Thus, iENZ-SRS exhibited lower swelling power and solubility, and higher pasting viscosities with delayed viscosity development. Overall, the use of stale rice as a rice starch source could make economical production of rice starch possible, and iENZ may diversify rice starch characteristics, which expands the utilization of rice starch in food and non-food industries.