Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Rice Cake Production Using Black Rice and Medium-grain Brown Rice

Kim, Jong-Dae;Lee, Jin-Cheol;Hsieh, Fu-Hung;Eun, Jong-Bang

  • Published : 20010600

⟨ Previous Next ⟩

Abstract

Puffed rice cakes were produced from a blend of black rice and medium-grain brown rice using a rice cake machine. Specific volume of rice cakes was higher at 18% tempering moisture than at any other moisture contents with increasing heating temperature. As heating time and temperature increased, specific volume of rice cake also increased. Higher cake hardness was found at 250 and $260^{\circ}C$ for 6 s at 16% and 20% tempering moisture contents. Lightness of rice cakes increased with decreasing heating temperature and time, and with decreasing moisture content. Redness and yellowness of cakes increased with increasing heating temperature and time. Weight loss during tumbling decreased with increasing heating time and temperature. Generally, the integrity increased with increasing black rice contents.

Keywords

References

  1. June. Twenty-sixth Annual State of the Snack Food Industries Report Snack Food
  2. J. Food Sci. v.45 Preparation of a quick-cooking brown rice product using a centrifugal fluidized bed drier Roberts, R.L..;Carlson, R.A.;Farkas, D.F.
  3. J. Food Sci. v.57 Rice cake production using long-grain and medium-grain brown rice Huff, H.F.;Hsieh, E.;Peng, I.C.
  4. Foods and Biotechnology v.3 Isolation and identification of anthocyanin pigments in black rice Choi. S.W.;Kang, W.W.;Osawa, T.
  5. Cereal Chern. v.67 Influence of rice bran, oat bran and wheat bran on cholesterol and triglycerides in hamsters Kahlon, T.S.;Saunders, R.M.;Chow, F.L.;Chiu, M.M.;Betschart
  6. Cereal Foods World v.35 The properties of rice bran as a food stuff Saunders, R.M.
  7. 10th World Congress of Food Science & Technology, Abstract P03/34 Manufacturing of microwavable black rice gruel with black rice, waxy rice and nonwaxy rice Lee, B.S.;Chung, H.J.;Eun, J.B.
  8. 99 The 63rd Meeting of Korean Society of Food Science and Technology. Abstract P4-6 Changes of physical and sensory properties of black rice gruel during storage Lee, B.S.;Eun, J.B.
  9. 99 The 63rd Meeting of Korean Society of Food Science and Technology, Abstract P3-16 Production of loaf bread with black rice and wheat flour Chung, D.S.;Eun, J.B.
  10. Kor. J. Food Sci. Technol. v.31 Storage of black rice using flexible packaging materials Kim, J.D.;Kim, K.;Eun, J.B.
  11. J. Food Sci. v.54 Puffing of rice cakes as influenced by tempering and heating conditions Hsieh, F.;Huff, H.E.;Peng, I.C.;Marek, S.W.
  12. Elucidation of the extrusion puffing process Park, K.H.
  13. SAS User's Guide : Statistics SAS Institute
  14. Puffing of com cakes using a rice cake machine. Access Enhancement Program Bange, S.L.;Hsieh, F.;Huff, H.E.