The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L* values ranged from 82.62 to 97.55, the a* values ranged from －0.09 to 0.08, and the b* values ranged from －2.74 to 1.91.

Abstract
서 론
재료 및 방법
    1. 재료
    2. 쌀가루 죽 제조
    3. 쌀가루 죽의 수분 및 pH 측정
    4. 쌀가루 죽의 전분함량과 환원당 함량측정
    5. 죽의 색도측정
    6. 통계처리
결과 및 고찰
    1. 수분함량 및 pH측정
    2. 쌀가루 죽의 총전분 및 환원당함량 측정
    3. 쌀가루 죽의 색도측정
요약 및 결론
References

• 이연리(대전보건대학 식품영양과) | Youn Ri Lee (Dept. of Food and Nutrition, Daejeon Health Institude of Technology) Corresponding author
• 송유리(대전보건대학 식품영양과) | Yu Ri Song (Dept. of Food and Nutrition, Daejeon Health Institude of Technology)
• 김지수(대전보건대학 식품영양과) | Ji Su Kim (Dept. of Food and Nutrition, Daejeon Health Institude of Technology)
• 정혜진(대전보건대학 식품영양과) | Hye Jin Jung (Dept. of Food and Nutrition, Daejeon Health Institude of Technology)
• 오미르(대전보건대학 식품영양과) | Mi Reu Oh (Dept. of Food and Nutrition, Daejeon Health Institude of Technology)