Food Science and Biotechnology

, Volume 22, Issue 3, pp 697–704

Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake

Research Article

DOI: 10.1007/s10068-013-0134-5

Cite this article as:
Ren, C. & Shin, M. Food Sci Biotechnol (2013) 22: 697. doi:10.1007/s10068-013-0134-5


Jeolpyeon, the Korean traditional rice cake, was prepared from the newly developed dry rice flour with 10 and 20% cross-linked resistant starch (RS4) to improve sanitation during processing and to enrich the functional properties of dietary fiber. The rice flour was prepared from white rice ‘Chuchungbyeo’ through soaking, drying and milling using a pin mill with a built-in 120 mesh sieve. The total dietary fiber contents were 44.97% for RS4, 3.57% for rice cake, 7.78 and 11.35% for 10 and 20% RS4 added jeolpyeon, respectively. With an increase in RS4 content, the swelling power, solubility, water binding capacity, and all pasting viscosities decreased, while lightness increased. Cohesiveness and resilience in the 10% RS4 added jeolpyeon was higher than those in the control. The preference test showed that the color and overall quality increased with the addition of RS4 and overall quality was the highest in the 10% RS4 added jeolpyeon.


Korean traditional rice cakejeolpyeonnewly developed dry milled rice flourcross-linked resistant starchtexture

Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  1. 1.Department of Food and NutritionChonnam National UniversityGwangjuKorea