Abstract
For utilization of whole wheat (WW) in cooked rice products, WW was processed by four different methods (steeping (S_WW), milling (M_WW), enzymatic treatment (E_WW), and passing through a roll mill (1 mm) (R_WW)). Additionally, the physicochemical properties of cooked rice containing various processed wheat were investigated. The hardness of the cooked rice decreased significantly with R_WW and E_WW compared to WW. As a result of a consumer acceptance test, the cooked rice samples containing M_WW and E_WW with high liking scores frequently included ‘chewiness’ as a reason for liking, and the cooked rice with WW and S_WW was mentioned as being ‘too hard’ as a reason for disliking. The cooked rice with R_WW, which had the lowest liking score, was mentioned as having appearance characteristics such as ‘husk’, ‘clumpy appearance’, and ‘messy appearance’ as reasons for disliking. The overall results of this study suggest the inclusion of M_WW or E_WW with cooked rice considering health-related benefits and consumer acceptability.
Highlights
Rice is a major food grain in Korea, and 95% of it is a commercial staple food consumed in the form of cooked rice [1]
There was no significant difference in the hydrolysis index (HI) values among cooked rice samples with various types of processed whole wheat (WW)
The results of Texture profile analysis (TPA) showed that all processed whole wheat samples were less hard than cooked rice with WW, indicating a distinct improvement in the texture property
Summary
Rice is a major food grain in Korea, and 95% of it is a commercial staple food consumed in the form of cooked rice [1]. Wheat, as the second major grain, is consumed at levels of approximately 32 kg per capita per year in Korea [2]. As interest in health increases, the demand and interest in whole wheat is increasing The consumption of these processed products is effective in preventing adult diseases such as hypertension and diabetes. Whole wheat contains fiber, vitamin B, vitamin E, iron, and magnesium, is rich in food fiber and is known to lower the risk of obesity, stroke, heart disease, diabetes and colon cancer [4,5,6]. The benefits of eating whole grain foods are well known, but their use is limited because of the resulting low sensory quality for processed foods [8]
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