한국식품영양학회지 Vol. 32 No. 3 (p.226-235)

시판 쇠고기 죽의 이화학적 특성

Physicochemical Properties of Commercial Beef Porridge in Korea
키워드 :
commercial porridge,physicochemical properties,correlation

목차

Abstract
서 론
재료 및 방법
  1. 실험재료
  2. 시판 죽의 제품 특성 조사
  3. 시판 죽의 분석을 위한 전처리
  4. 시판 죽의 pH, 수분함량, 밥알/밥물 중량비, 밥물 고형분 함량 분석
  5. 시판 죽의 회전점도 및 흐름점도 분석
  6. 시판 죽의 총전분, 아밀로스, 총당, 환원당 함량 분석
  7. 시판 죽의 색도 분석
  8. 시판 죽의 전분분해효소 반응성 분석
  9. 통계처리
결과 및 고찰
  1. 시판 죽의 제품 특성
  2. 시판 죽의 pH, 수분함량, 밥알/밥물 중량비, 밥물 고형분 함량
  3. 시판 죽의 회전점도 및 흐름점도
  4. 시판 죽의 총전분, 아밀로스, 총당, 환원당 함량
  5. 시판 죽의 색도
  6. 시판 죽의 전분분해효소 반응성
  7. 시판 죽의 품질 특성간 상관관계
요약 및 결론
References

초록

In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation ( 0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.