Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”
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Hyun Ah Oh
Abstract
We aimed to develop an efficient process for producing red yeast rice (RYR) with different rice cultivars (Samkwang: used for cooking and Hangaru: used for processing) and amounts of added water (0–100%). Our analyses showed that Hangaru rice had a round starchy form with 18.62% amylose content, and Samkwang rice exhibited an angular starchy form with 15.29% amylose content. The in vitro enzymatic hydrolysis ratio was higher for Hangaru RYR (20.92–24.28%) than for Samakwang RYR (10.97–15.91%) with different amounts of water added. Hangaru RYR showed the highest color value with 60% added water; however, Samkwang RYR highest color value was at 40% added water. The total content of monacolin K was the highest (749.34 mg/kg) for Hangaru RYR treated with 60% added water. These results suggest that Hangaru rice supplemented with 60% water is the most suitable for producing RYR.
Acknowledgments
This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through the High Value-added Food Technology Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (118058-02).
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was supported by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (118058-02).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Frontmatter
- Articles
- Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels
- Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
- Investigation of nitrogen purging prior to UV treatment on quality of milk
- Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field
- Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier
- Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
- Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
- Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”
Articles in the same Issue
- Frontmatter
- Articles
- Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels
- Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
- Investigation of nitrogen purging prior to UV treatment on quality of milk
- Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field
- Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier
- Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
- Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
- Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”
