논문 상세보기
pp.458-467
The effect of 16 cultivars on the quality of the rice porridge was investigated. The ‘Geunnun’ had the highest water absorption rate, but the ‘Segyejinmi’ yield (w/w) was the highest. The total sugar content of the rice porridge was 0.29~8.10%, showing significant variation among the cultivars. High amylose ‘Dodamssal’ and ‘Hwaseonchalbyeo’ glutinous rice displayed rotational viscosities of <20,000 cP. Rotational viscosities for boiled rice cultivars were 30,000~40,000 cP, representing an intermediate level, and the rotational viscosities of ‘Geonyang2’ and ‘Hanareum4’ were over 50,000 cP. These results suggest that the viscosity of rice porridge varies significantly among raw material cultivars. Among other variables affecting the texture profile of rice porridge, there were significant differences in hardness and gumminess among the cultivars. As a raw material, ‘Baekokchal’, a kind of glutinous rice, is known to be whiter than the non-glutinous rice, but after processing to porridge, it showed the lowest L value (71.1). Starch degrading enzyme activity was not significant in most types of rice porridges within 30 or 60 minutes. Therefore, enzymatic starch degradation is thought to be completed within 30 minutes. Among the tested raw materials, ‘Miho’ was 73.5 μg/mg, indicating the best digestibility in vitro.
서 론
재료 및 방법
1. 실험재료
2. 쌀죽 시료 제조 및 사용기구의 규격
3. 품종별 원료 수분 흡수율과 쌀죽 수율 조사
4. 원료 품종별 쌀죽의 총전분과 총당 함량 분석
5. 원료 품종별 쌀죽의 회전점도와 흐름점도 분석
6. 원료 품종별 쌀죽의 물성 분석
7. 원료 품종별 쌀죽의 색도 분석
8. 원료 품종별 쌀죽의 전분분해효소 반응성 분석
9. 통계분석
결과 및 고찰
1. 품종별 원료 수분 흡수율 및 쌀죽 수율 비교
2. 원료 품종별 쌀죽의 총전분과 총당 함량 비교
3. 원료 품종별 쌀죽의 회전점도와 흐름점도 비교
4. 원료 품종별 쌀죽의 물성 비교
5. 원료 품종별 쌀죽의 색도 비교
6. 원료 품종별 쌀죽의 전분분해효소 반응성 비교
요약 및 결론
References
