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자료유형
학술저널
저자정보
구경형 (한국식품연구원) 최은정 (한국식품연구원) 구민선 (한국식품연구원)
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동아시아식생활학회 동아시아식생활학회지 東아시아 食生活學會誌 第23卷 第2號
발행연도
2013.4
수록면
218 - 226 (9page)

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This study examined the optimal mixture ratio of rice gruel supplemented with puffed rice by mixture design. The quality characteristics of rice gruel samples were examined according to mixture ratios at eleven experimental points. The high soluble solid content and viscosity of gruel samples were significantly dependent on rice (short grain) content instead of glutinous rice. The viscosity ranged from 2,891~9,153 cPㆍs and soluble solid content ranged from 8.23~10.13 °Brix at the eleven experimental points. The mixture with the highest solid content and viscosity, 12% rice gruel sample was 10.10~10.13 °Brix and 9,150~9,153 cPㆍs. The L color of sample decreased with decreasing rice content, while “a” (redness) and “b” (yellowness) values slightly increased. In the sensory evaluation, samples with higher amount of puffed rice and glutinous rice scored higher for brown color, flavor and sweetness than high-content rice samples. The response surface and trace plot results showed that increasing of puffed rice increased the brown color, sweet taste and sticky aftertaste. From the results of the F-test, viscosity, “a” (redness) and “b” (yellowness) values fit a quadratic model with significant probabilities within 0.05%. The optimum predicted formulations of rice gruel containing puffed rice were 1.69% of puffed rice, 0.47% of glutinous rice and 9.84% of rice, respectively.

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UCI(KEPA) : I410-ECN-0101-2014-590-003595906