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Characteristics of Cooked Rice by Adding Grains and Legumes

곡류와 두류를 혼합한 잡곡의 취반 특성

  • 임상빈 (제주대학교 식품공학과) ;
  • 강명수 (제주대학교 식품공학과) ;
  • 좌미경 (제주대학교 식품공학과) ;
  • 송대진 (제주대학교 식품공학과) ;
  • 오영주 (제주한라대학 호텔조리과)
  • Published : 2003.02.01

Abstract

Nutritional compositions of the raw materials, such as well-milled rice, milled upland glutinous rice, milled barley, glutinous millet, SoRiTae, red beans and mung beans were analysed, and cooking characteristics and sensory attributes of mixed cereals were measured. Crude protein and crude fat in SoRiTae were 31.6% and 16.16%, respectively, and the highest among the raw materials. Crude ash was 3~11 times higher and crude fiber was 5~7 times higher in legumes than in grains. Iron content in SoRiTae was the highest as 7.8 mg/100 g, and calcium content was the highest as 71.0 mg/100 g in SoRiTae and mung beans. Phosphorus content was higher in glutinous millet and mung beans, and potassium content was greatly higher in legumes than in grains and the highest as 934 mg/100 g in red beans. Vitamin B$_1$ and B$_2$ contents were higher in legumes than in grains, and niacin content was the highest as 5.51 mg/100 g in mung beans and was 3.77 mg/100 g in glutinous millet. Water uptake of the raw materials increased greatly after 5 min of soaking in water and then stayed at the almost same level. Water uptake was the highest in SoRiTae and decreased in the order of milled barley, milled upland glutinous rice, glutinous millet and well-milled rice. Hardness was the lowest as 142.8 g/cm$^2$ in cooked SoRiTae, and the highest as 206.3 g/cm$^2$ in cooked milled barley compared with 169.4 g/cm$^2$ in cooked well-milled rice. Cooking time increased and hardness of cooked mixed cereals decreased with the increase of water added. Moisture content decreased, while crude protein, crude ash and crude fiber increased as the increase of mixing ratio of SoRiTae and red beans in mixed cereals. Lightness decreased, while red and blue color increased, and hardness increased with the increase of mixing ratio of SoRiTae and red beans. Sensory evaluation showed greater preference in terms of color, roasted nutty, sweet taste and overall acceptance in the cooked mixed cereals with 8 and 10% of SoRiTae and red beans.

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