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37. Effect of Various Processing Methods on the Physical Properties of Cooked Rice and on in vitro Starch Hydrolysis and Blood Glucose Response in Rats

Author

Lee, Seog-Won, Lee, Jun-Hyung, Han, Sung-Hee, Lee, Jin-Won, and Rhee, Chul

Abstract

The effects of various cooking methods on the physical and structural properties cooked rice, on the in vitro hydrolysis of the contained starch and on blood glucose response in rats were investigated. At optimum cooking state, a larger filamentous network was formed and most of the starch granules were fragmented, furthermore the samples heated by microwave and electric cooker showed a more compact structure compared to those treated in an autoclave or stone pot. The highest degree of gelatinization (DG) was observed in the sample treated in an autoclave (75.2%), followed by stone pot (71.1%), electric cooker (66.9%) and microwave oven (64.6%). The highest firmness (3.49 N) was observed in cooked rice heated by microwaves and no significant differences (p > 0.05) were found between the other samples. All cooked rice samples showed increased pasting temperatures and decreased peak viscosity compared to those of raw rice flour. The starch hydrolysis rates and their kinetic constants of cooked rice samples increased with increase in DG, and relatively higher values were observed in samples treated in the autoclave and stone pot. There was a significant difference in the blood glucose content depending on cooking methods, and the highest glucose level was observed in the sample heated by autoclaving.

Published
2005
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38. Fukushima: Is There A Way Out?

Author

Leeki Film Co. (Firm), production company., Lee, Hong-Ki , director., and Lee, Seog-won, producer.

Published
2013

39. Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky.

Author

Lee SW and Kang CS

Subjects
Animals, Colorimetry, Consumer Behavior, Desiccation, Humans, Hydrogen-Ion Concentration, Meat Products analysis, Proteins chemistry, Solubility, Taste, Temperature, Tensile Strength, Water metabolism, Food Handling methods, Meat Products standards, Struthioniformes, Water analysis
Abstract

The objective of this study was to investigate the influence of temperature (50, 60, and 70 degrees C) and moisture content (18, 21, and 24%) on the quality ofjerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the samples prepared to 24% w.b. moisture content at 50 degrees C was lowest (p < 0.05; 124 N) while those prepared under other conditions were in the range of 208-268 N (p > 0.05). The water activity of the jerky products was 0.51-0.72, and significant influence of drying temperature on protein solubility was also observed, but the samples dried at the same temperature had similar levels of soluble protein (p > 0.05) regardless of moisture content of samples. The pH of the samples dried at 50 degrees C and 60 degrees C showed little change in different moisture content, but samples dried at 70 degrees C tended to affect the pH by moisture content. Hunter a-values showed a predominantly increasing trend in all moisture levels as the heating temperature increased. The jerky product prepared to 24% w.b. moisture content at 60 degrees C showed the best sensory overall acceptability.

Published
2003
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40. Thermal kinetics of color degradation of mulberry fruit extract.

Author

Suhl HJ, Noh DO, Kang CS, Kim JM, and Lee SW

Subjects
Hydrogen-Ion Concentration, Kinetics, Thermodynamics, Anthocyanins chemistry, Hot Temperature, Morus chemistry, Pigmentation physiology, Plant Extracts chemistry
Abstract

The effects of temperature and pH on color degradation kinetics of the mulberry fruit extract were investigated. The absorbance at 510 nm was decreased with increase of heating time, but that at 420 nm was increased with the increase of heating time at 100 degrees C. The change of the browning index (A510/A420) was increased with increase of pH and was lower at pH 2.0 than that at pH 5.0. The browning index variation was adequately described by both the first-order and the zero-order kinetic. However, the zero-order kinetic model was proposed because of the better fit. According to the Arrhenius model, the activation energies for the browning index in the range of 80-100 degrees C for the four different pH values were 30.68 kJ/mol for pH 2.0, 35.87 kJ/mol for pH 3.0, 42.67 kJ/ mol for pH 4.0, and 43.49 kJ/mol for pH 5.0.

Published
2003
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