Quality Characteristics of Rice Noodles Depends on the Particle Size of Dry Milled Rice Flour using Palbangmi

2021 ◽  
Vol 37 (3) ◽  
pp. 238-244
Author(s):  
Jieun Kwak ◽  
Mi Jung Kim ◽  
Hye-Young Park ◽  
Eun-Yeong Sim ◽  
Areum Chun ◽  
...  
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Milled Rice

Quality Characteristics of Backsulgi Using Dry-Milled Rice Flour Prepared from Various Rice Cultivars

2017 ◽  
Vol 33 (6) ◽  
pp. 643-653
Author(s):  
Hee-Sun Kim ◽  
Ji-Hye Park ◽  
Sa-Ra Park ◽  
Gwi-Jung Han
Keyword(s):  
Rice Flour ◽  
Quality Characteristics ◽  
Rice Cultivars ◽  
Milled Rice

Quality Characteristics of Korean Pan-fried Food (Jeon) Added with Lactic-fermented Rice Flour

2014 ◽  
Vol 43 (6) ◽  
pp. 868-876 ◽  
Author(s):  
Young-Eun Chang ◽  
Jin-Sook Kim ◽  
Ji-Hyun Lee ◽  
Kyung-Mi Kim ◽  
Gi-Chang Kim
Keyword(s):  
Rice Flour ◽  
Quality Characteristics ◽  
Fried Food

Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111082
Author(s):  
Barbora Lapčíková ◽  
Lubomír Lapčík ◽  
Tomáš Valenta ◽  
Petr Majar ◽  
Kristýna Ondroušková
Keyword(s):  
Particle Size ◽  
Rice Flour ◽  
Water Holding Capacity ◽  
Aqueous Dispersions ◽  
Water Diffusivity ◽  
Water Holding

scholarly journals Proficiency Testing for Determination of Cadmium and Major Inorganic Constituents in Milled Rice Flour

2008 ◽  
Vol 57 (6) ◽  
pp. 427-437 ◽  
Author(s):  
Kumiko Shindoh ◽  
Yoshiki Tsukakoshi ◽  
Shigehiro Naito ◽  
Kazumi Inagaki ◽  
Takashi Yarita ◽  
...  
Keyword(s):  
Proficiency Testing ◽  
Rice Flour ◽  
Milled Rice ◽  
Inorganic Constituents

scholarly journals Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

2018 ◽  
Vol 48 (6) ◽  
Author(s):  
Mônica Ikeda ◽  
Carlos Wanderlei Piler Carvalho ◽  
Cristiane Vieira Helm ◽  
Henriette Monteiro Cordeiro de Azeredo ◽  
Rossana Catie Bueno de Gogoy ◽  
...  
Keyword(s):  
Particle Size ◽  
Chemical Composition ◽  
Experimental Design ◽  
Rice Flour ◽  
Gluten Free ◽  
Araucaria Angustifolia ◽  
Sensory Acceptance ◽  
Seed Flour ◽  
Flour Sample ◽  
Paste Viscosity

ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.

scholarly journals PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

2018 ◽  
Vol 22 (2) ◽  
pp. 111
Author(s):  
Alfi Asben ◽  
Deivy Andhika Permata
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Solid State Fermentation ◽  
Raw Materials ◽  
Rice Flour ◽  
Monascus Purpureus ◽  
Color Intensity ◽  
Food Colorants

Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment. The steps to produce of angkak pigment were (a) Preparation of raw materials (sago hampas and rice flour substrate with comparison 1:1 (12.5 : 12.5). This research used  three treatments of sago hampas particle size (40-60 mesh, 60-80 mesh, and >80 mesh) with 3 replications, (b) Preparation of Monascus purpureus culture, (c) Solid state fermentation to produce angkak pigment using M. purpureus. The results of the research showed that the substrate with hampas sago particle size 40-60 mesh produced  the best angkak pigment. The angkak pigment obtain the highest color intensity on λ 400 nm, λ 470 nm, λ 500 nm were 6004, 5110 and 3650 respectively, the highest used starch, antioxidant, toxicity, lovastatin and spore of  M.  purpureus were 11.07%, 45.95%, 1719.86 (LC50), 79 ppm, and 3.4 x 103 CPU/g respectively.

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