46E-14 |
Texture and nutritional qualities of cooked sea-tangle(Laminaria japonica) rice |
J. S. LEE1, H. S. Ryu1, E. S. Shin1, and B. J. You2. (1) Faculty of Food Science and Biotechnology, Pukyong National University, 599-1, Daeyeon-Dong, Nam-Gu, Busan, 608-737, South Korea, (2) Department of Food Science, Kangnung National University, San 123, Jibyeon-Dong, Kangnung, 210-702, South Korea Short grain white rice is preferred in Korea and Japan for its stickier cooking quality, but most of Asians or Western peoples do not like those rice because the grains cannot separate when cooked. The objectives of this study was to compare the textural and nutritional quality of cooked short grain white rice(CSWR) with CSWR containing grainy sea-tangle patch (CSTR). Sensory acceptability of four CSTR formulations(5%-20%) and CSWR were assessed by 50 of untrained consumers. Texture analysis was conducted by using a TA-XT2i texture analyzer. The gelatinization degree and in vitro protein qualities, such as protein digestibility and computed protein efficiency ratio (C-PER) were also determined. Addition of sea-tangle up to 20% generally decreased color and flavor but surface texture was not unacceptable as compared to control. The values of hardness, chewiness and gumminess for 10% CSTR were 1.5 times higher than for CSWR. Only slight differences in values of springiness, cohesiveness and resilience were observed for CSTR but adhesiveness of CSTR was a quarter of those CSWR. CSTR showed a lower gelatinization degree(78.1%) and starch content(82.2%) than those of CSWR(85.1%, 93.3%). Some lower protein qualities were checked in CSTR(protein digestibility 86.4%, C-PER 1.92) as compared with those of CSWR(92.6%, 2.18). Results indicate that grainy sea-tangle patch could be incorporated up to 10% into acceptable cooked short grain white rice, even though particles were ununiformly dispersed. Low adhesiveness and smooth surface influenced overall acceptance of CSTR.
Session 46E, International
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