Effects of heat-moisture treatment of rice flour on the properties in tofu
DC Field | Value | Language |
---|---|---|
dc.contributor.author | An, Shu | - |
dc.contributor.author | Lee, Kwang Yeon | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-07-07T00:56:28Z | - |
dc.date.available | 2022-07-07T00:56:28Z | - |
dc.date.created | 2021-05-13 | - |
dc.date.issued | 2021-02 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/142339 | - |
dc.description.abstract | The effects of heat-moisture treatment (HMT) on rice flour (RF) have been investigated for possibility of texture modifier in protein-based foods matrix, tofu. The optimum condition for preparation of tofu with maximum textural parameters was investigated by using response surface methodology (RSM). Rice flour was subjected to moisture content (10-30%) and heating temperature (100-140℃). Based on the response surface and superimposed plots, the optimized conditions of hydrothermally treated rice flour was as followed: moisture content, 22%; temperature, 130℃, which showed lower swelling power as compared to native RF and became more stable during continuous heating and agitation than native one. Tofu, prepared with HMT-RF, showed a denser network structure than that with RF, thereby inducing an increase in textural parameters. From the above results, the addition of HMT-RF could preserve the quality of tofu and be useful for developing an acceptable protein-based food product. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | 한국식품과학회 | - |
dc.title | Effects of heat-moisture treatment of rice flour on the properties in tofu | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.9721/KJFST.2021.53.1.92 | - |
dc.identifier.scopusid | 2-s2.0-85103214098 | - |
dc.identifier.bibliographicCitation | 한국식품과학회지, v.53, no.1, pp.92 - 98 | - |
dc.relation.isPartOf | 한국식품과학회지 | - |
dc.citation.title | 한국식품과학회지 | - |
dc.citation.volume | 53 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 92 | - |
dc.citation.endPage | 98 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002686028 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | heat-moisture treatment | - |
dc.subject.keywordAuthor | RSM | - |
dc.subject.keywordAuthor | rice flour | - |
dc.subject.keywordAuthor | textural properties | - |
dc.subject.keywordAuthor | tofu | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO202111037332884.page | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
222, Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea+82-2-2220-1365
COPYRIGHT © 2021 HANYANG UNIVERSITY.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.