Fortification of rice with soy hydrosylate containing CHP (cyclo histidine-proline)

Hyun Jung Lee, Hyein Park, Yooheon Park, Hyung Joo Suh

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A method for coating rice with a novel substance, SHC [soybean hydrolysate with Cyclo Histidine-Proline (CHP)], was developed to produce functional rice for food production. The dip coating and spray coating method was tested to reduce the loss of functionality during the manufacturing of enriched rice. The dip coating method showed a very low absorption rate (0.079 min-1) of the functional substance compared to control (0.150 min-1), while the spray-coating method with protective coating materials [a methyl cellulose solution (l%, w/v) containing 5% (w/v) of the SHC] showed relatively adequate absorption characteristics. A light yellowish stain was observed in the rice samples processed by the spray-coating method (b value; surface1 0.69, flour 4.91) compared to raw rice (b value; surface 9.67, flour 4.86). The microscopic appearance of whole kernels and longitudinal sections revealed that cracks formed in all rice samples, regardless of the coating method. In conclusion, spray coating is a potential method for producing SHC-fortified rice with excellent physical characteristics.

Original languageEnglish
Pages (from-to)415-420
Number of pages6
JournalJournal of the Korean Society of Food Science and Nutrition
Issue number3
Publication statusPublished - 2013


  • Cyclo histidine-proline (CHP)
  • Enrichment
  • Functional rice
  • Soybean hydrolysate
  • Spray coating

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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