KOREASCHOLAR

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 쌀 스낵의 제조
  2. 수분함량, 회분 및 pH
  3. 관능적 품질특성
  4. 미생물 검사
  5. 통계처리
 III. 연구 결과 및 고찰
  1. 수분함량, 회분 및 pH
  2. 관능적 품질특성
  3. 미생물 검사
 IV. 결론 및 요약
 References

• 김은경(용인대학교 식품영양학과) | Eunkyung Kim (Department of Food Science and Nutrition, Yongin University)
• 오수보(용인대학교 식품영양학과) | Xiubao Wu (Department of Food Science and Nutrition, Yongin University)
• 최근영(용인대학교 식품영양학과) | Kunyoung Choi (Department of Food Science and Nutrition, Yongin University)
• 김혜영B(용인대학교 식품영양학과) | Haeyoung Kim (Department of Food Science and Nutrition, Yongin University) Corresponding author