히알루론산 용액을 취반수로 이용한 현미밥의 질감 및 항산화 특성

• Published in: 한국식품과학회지 Vol. 54; no. 1; pp. 8 - 16
• Main Authors: 문태휘(Tae-Hwi Moon), 신장호(Jang-Ho Shin), 한정아(Jung-Ah Han)
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 2022
• Subjects: 식품과학; hardness; cooking water; antioxidative effect; brown rice; hyaluronic acid

Rice (brown rice: milled rice=50:50) was cooked using different concentrations of hyaluronic acid (HA) solution (0.1, 0.3, 0.5, and 0.7%, respectively) as the cooking water, and the properties of the cooked rice were compared. As the HA content increased, the moisture content of the cooked rice sign...