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Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)

Title
Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)
Authors
Kim, Haeng RanKim, Kyung MiLee, Ju-HyeYoo, Sang-HoLee, Soh MinKim, Kwang-Ok
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
2016
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link2092-6456JCR Link
Citation
vol. 25, no. 5, pp. 1353 - 1360
Keywords
Gangjungwaxy riceenzymeproteasealpha-Amylase
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Indexed
SCIE; SCOPUS; KCI WOS
Abstract
Long steeping process of waxy rice involved in Gangjung production is essential for obtaining good quality Gangjung, but it causes many related problems. The objective was to examine physiochemical properties of waxy rice flour and expansion properties of Gangjung manufactured using waxy rice flour treated with protease (P-flour), alpha-amylase (A-flour), or in combination of the two (PA-flour) over different durations. While crude protein and reducing sugar contents of P-flour and A-flour differed depending on enzyme treatment time, it was not observed for PA-flour. Gangjung made with P-flour or A-flour could show similar expansion rate to that of Gangjung made with waxy rice flour steeped under the optimal condition, however, Gangjung made with PA-flour showed lower expansion rate than of the optimal one. These findings indicate that treatment of waxy rice flour with either protease or alpha-amylase, but not both, could reduce the steeping time involved in Gangjung production.
DOI
10.1007/s10068-016-0212-6
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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