Effect of sodium carbonate on appearance and textural properties of glutinous rice cake

2013 ◽  
pp. n/a-n/a
Author(s):  
Kunyarat Reepholkul ◽  
Sanguansri Charoenrein
Keyword(s):  
Sodium Carbonate ◽  
Textural Properties ◽  
Rice Cake ◽  
Glutinous Rice

scholarly journals Identification of Glutinous Rice Cultivars Using Rice Cake as Samples by the PCR Method.

2001 ◽  
Vol 48 (4) ◽  
pp. 306-310 ◽  
Author(s):  
Ken'ichi OHTSUBO ◽  
Sumiko NAKAMURA ◽  
Koichi YOZA ◽  
Koichi SHISHIDO
Keyword(s):  
Rice Cultivars ◽  
Rice Cake ◽  
Glutinous Rice ◽  
Pcr Method

scholarly journals Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch

2019 ◽  
Vol 7 (2) ◽  
pp. 555-567 ◽  
Author(s):  
Pornpun Wiruch ◽  
Srisuwan Naruenartwongsakul ◽  
Yongyut Chalermchart
Keyword(s):  
Enzymatic Hydrolysis ◽  
Chemical Properties ◽  
Textural Properties ◽  
Nutritional Composition ◽  
Preference Score ◽  
Preparation Methods ◽  
Glutinous Rice ◽  
Retort Pouch ◽  
Pretreatment Conditions

The effects that two preparation methods (parboiling with different degrees of gelatinization and parboiling with enzymatic hydrolysis) have on the qualities of brown glutinous rice were investigated in order to optimize the pretreatment conditions of brown glutinous rice for the ready-to-eat product in retort pouch. The brown glutinous rice was parboiled at various temperatures (50, 70 and 90C) and steamed at atmospheric pressure until the gelatinize level of 60, 80 and 100%. For the parboiling with enzymatic hydrolysis, the brown glutinous rice was immersed in xylanase before steamed. Results showed that parboiling not only affected the nutritional composition, color, and texture of glutinous rice but also decreased the Glycemic index (GI) to 61.3 ± 0.03 and raised the Resistance starch (RS) to 2.9 ± 0.02. There was interaction among RS, GI, and the amylopectin content of brown glutinous rice during parboiling without enzymatic hydrolysis. Amylopectin is directly proportional to GI but inversely proportional to RS. Enzymatic hydrolysis improved both the texture and the physical and chemical properties. In addition, the GI value of enzyme treated samples decreased to 62.7 ± 0.24 and the RS increased to 2.9 ± 0.05. The highest overall preference score was attained by parboiled rice which was soaked in water at 90°C and then steamed until 100%gelatinization.

Method of Testing Palatability of Glutinous Rice-cake.

2002 ◽  
Vol 71 (2) ◽  
pp. 250-255 ◽  
Author(s):  
Kazuyuki KOBAYASHI ◽  
Takaaki MATSUI ◽  
Hironobu KASANEYAMA ◽  
Kazuhiko ISHIZAKI ◽  
Sei-ichi ABE
Keyword(s):  
Rice Cake ◽  
Glutinous Rice

scholarly journals Changes in the Texture Properties of Glutinous Rice Cake under Various Concentrations of Saccharides and Emulsifiers during Their Storage at 4℃

2012 ◽  
Vol 19 (4) ◽  
pp. 477-484 ◽  
Author(s):  
Eun-Mi Park ◽  
Mi-Jeong Kang ◽  
Han-Soo Kim ◽  
Dong-Seob Kim ◽  
Jong-Hwan Seong
Keyword(s):  
Rice Cake ◽  
Texture Properties ◽  
Glutinous Rice

scholarly journals Starch and Pasting Characteristics in Relation to Stickiness of Rice Cake Using Glutinous Rice Varieties

2015 ◽  
Vol 47 (3) ◽  
pp. 199-208 ◽  
Author(s):  
Mi-Ra Yoon ◽  
Jeom-Sig Lee ◽  
Jieun Kwak ◽  
Jeong-Heui Lee ◽  
Jae-Buhm Chun ◽  
...  
Keyword(s):  
Rice Varieties ◽  
Rice Cake ◽  
Glutinous Rice ◽  
Pasting Characteristics

Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi

2020 ◽  
Vol 16 (3) ◽  
Author(s):  
Bingxi Ren ◽  
Hongchen Xie ◽  
Lulu Guo ◽  
Kai Zhong ◽  
Yina Huang ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Binding Capacity ◽  
High Hardness ◽  
Textural Properties ◽  
Rice Flour ◽  
High Water ◽  
Konjac Glucomannan ◽  
Rice Starch ◽  
Water Binding ◽  
Glutinous Rice

AbstractMochi is a popular snack in Asia, but few studies explored applications of konjac glucomannan (KGM) combined with mochi. The textural and thermal properties, sensory and microstructural changes were measured from mochi, which performed mainly from glutinous rice flour and KGM blends of which KGM shared 1–5 %. About 1–3 % KGM substitution could improve sensory qualities of mochi. The color of mochi with different KGM concentration could be distinguished by the naked eye. The variants with 4–5 % KGM concentration exhibited high hardness, stickiness of texture parameters, and obvious changes in temperature peak of thermodynamic parameters. The reticular gelatinized microstructures of mochi showed increased aperture of cavities with enhanced matrix surrounded. These changes could be due to high water binding capacity of KGM. In general, 3 % KGM concentration could lead to desirable sensory and textural properties of mochi, indicating a potential of KGM for widespread usage in glutinous rice starch-based foods industry.

Comparison of Physicochemical and Textural Properties of Glutinous Rice Cultivars

2013 ◽  
Vol 17 (3) ◽  
pp. 212-218 ◽  
Author(s):  
Jae-Soo Yoo ◽  
◽  
Hyun-Su Park ◽  
Young-Chan Cho ◽  
Bo-Kyeong Kim ◽  
...  
Keyword(s):  
Textural Properties ◽  
Rice Cultivars ◽  
Glutinous Rice

scholarly journals Quality Characteristics of Yukwa (Fried Glutinous Rice Cake) with Curry Powder

2015 ◽  
Vol 47 (2) ◽  
pp. 211-216 ◽  
Author(s):  
Dong-Chul Kang ◽  
Ho Lee ◽  
Fengliang Yu ◽  
Jung-Ah Han
Keyword(s):  
Quality Characteristics ◽  
Rice Cake ◽  
Glutinous Rice
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