High hydrostatic pressure(HHP) is one of the non-thermal treatment techniques and can be used to gelatinize starch at a certain pressure. This study investigated the effect of high hydrostatic pressure(HHP) treatment on the physicochemical properties ...
High hydrostatic pressure(HHP) is one of the non-thermal treatment techniques and can be used to gelatinize starch at a certain pressure. This study investigated the effect of high hydrostatic pressure(HHP) treatment on the physicochemical properties of rice, and investigated the quality characteristics of rice noodles made by HHP treated rice flour according to moisture levels in order to develop new materials for rice processed foods. Rice variety used were Samkwang variety at normal type and Shingil, Misiru, and Hangaru variety at processing type. The moisture content of rice flour was adjusted to 35-55% and treated with HHP treatment at 400-600 MPa. The water absorption capacity, solubility, and swelling power of rice flour according to the moisture levels and HHP treatment tended to increase as the moisture content and pressure increased. The 55% moisture content and 600 MPa treated rice flour of enzymatic hydrolysis and iodine blue value showed similar results for heat treatment. Scanning electron microscope(SEM) was observed low cavity, resulting in a dense structure when the moisture content or pressure is low and that the starch granules collapsed and gelatinized as the moisture content and pressure increased. X-ray diffraction was confirmed that the 23° peak indicating degree of gelatinization decreased with increasing moisture content and pressure. The HHP treated rice noodles made by the Shingil variety had the lowest moisture absorption, volume, cooking loss, and turbidity, so the cooking properties were excellent, but it was not suitable for making noodles due to its low tensile strength and hardness. Misiru and Hangaru was suitable for making noodles due to its improved cooking properties and excellent tensile strength and texture during HHP treatment. The HHP treatment of rice flour were changed that physicochemical properties according to the moisture content and pressure and affects the quality of rice noodles. This changes in properties is thought to be applicable to various foods.