This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were the Samkwang variety (normal and hard type) and the Shingil variety (processing and soft type). The moisture content of the rice flour was adjusted to 35–55% and it was treated with the HHP treatment at 400–600 MPa. The water absorption capacity, solubility, and swelling power of the rice flour increased as the moisture levels and pressure increased. The 600 MPa enzymatic hydrolysis-treated rice flour showed similar results to the heat-treated rice flour. Scanning electron microscopy showed few cavities, resulting in a dense structure. X-ray diffraction confirmed that the 23° peak, which indicates the degree of gelatinization, decreased with increasing moisture levels and pressure. The HHP treatment of the rice flour changed its physicochemical properties according to the moisture levels and pressure applied. These results can provide important information on the development and production of various foods.
In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used. The total free sugar and glucose contents of the hydrolysate were found to increase during the enzyme treatment. However, no differences in the moisture, total soluble solids, or textural properties were found among the sweet potato cultivars. Sinjami had high total polyphenol and flavonoid contents of 446.14 mg GAE/100 g and 243.59 mg CE/100 g, respectively, and it had the highest antioxidant activity among the cultivars. Based on the sensory evaluation, an overall preference appeared in the order of Daeyumi, Sinjami, and Juwhangmi cultivars. This result shows that jelly can be manufactured by saccharifying sweet potatoes, and it was confirmed that the characteristics of raw sweet potatoes had a great influence on the quality characteristics of the jelly. Further, the characteristics of raw sweet potatoes had a remarkable influence on the quality characteristics of the jelly.
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