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.

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

• 박혜영(농촌진흥청 국립식량과학원 중부작물부) | Hye-Young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Corresponding author
• 이춘기(농촌진흥청 국립식량과학원 중부작물부) | Choon-Ki Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 심은영(농촌진흥청 국립식량과학원 중부작물부) | Eun-Yeong Sim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 김현주(농촌진흥청 국립식량과학원 중부작물부) | Hyun-Joo Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 전용희(농촌진흥청 국립식량과학원 중부작물부) | Yong Hee Jeon (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 곽지은(농촌진흥청 국립식량과학원 중부작물부) | Jieun Kwak (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 이진영(농촌진흥청 국립식량과학원 중부작물부) | Jin Young Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 천아름(농촌진흥청 국립식량과학원 중부작물부) | Areum Chun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 김미정(농촌진흥청 국립식량과학원 중부작물부) | Mi-Jung Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 최혜선(농촌진흥청 국립식량과학원 중부작물부) | Hye Sun Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 박지영(농촌진흥청 국립식량과학원 중부작물부) | Ji Young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 우관식(농촌진흥청 국립식량과학원 중부작물부) | Koan Sik Woo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)