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Effect of Grain Size and Added Water on Quality Characteristics of Abalone Porridge

쌀 입자 크기 및 물 첨가량에 따른 전복죽의 품질 특성

  • Shin, Eun-Soo (Dept. of Food and Nutrition, Silla University) ;
  • Lee, Kyong-A (Research Institute Human Ecology, Donga University) ;
  • Lee, Hye-Kyung (Division of Food Science and Biotechnology, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Division of Food Science and Biotechnology, Pukyong National University) ;
  • Kim, Mi-Jung (Division of Food Science and Biotechnology, Pukyong National University) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Division of Food Science and Biotechnology, Pukyong National University) ;
  • Lyu, Eun-Soon (Division of Food Science and Biotechnology, Pukyong National University)
  • 신은수 (신라대학교 식품영양학과) ;
  • 이경아 (동아대학교 생활과학연구소) ;
  • 이혜경 (부경대학교 식품생명공학부) ;
  • 김꽃봉우리 (부경대학교 식품생명공학부) ;
  • 김미정 (부경대학교 식품생명공학부) ;
  • 변명우 (원자력연구원 방사선과학연구소) ;
  • 이주운 (원자력연구원 방사선과학연구소) ;
  • 김재훈 (원자력연구원 방사선과학연구소) ;
  • 안동현 (부경대학교 식품생명공학부) ;
  • 류은순 (부경대학교 식품생명공학부)
  • Published : 2008.02.29

Abstract

The purpose of this study was to evaluate quality of abalone porridge prepared with different sizes of rice and amounts of added water. pH of porridge was mostly stable from 6.3 to 6.8 but as more water was added, pH increased. Increase of added water resulted in higher TBARS value, but most of TBARS value was generally low, and there wasn't any significant difference. Lightness of the rice powder porridge was 53 to 59 and it was higher than that of round rice porridge. Redness tended to be high as rice size was bigger and less amount of water was added. Yellowness of round rice porridge and half rice porridge was higher than that of rice powder porridge. Also, yellowness of porridge had a tendency to decrease as amount of water was increased. Consistency, viscosity, and firmness was higher in round rice porridge and half rice porridge than in rice powder porridge, and increase in added water amount led to decrease of all textural properties. In the measurement of texture properties that is only present in rice grain, the hardness, gumminess, and chewiness of round rice grain porridge was significantly higher than that of half rice. In the sensory evaluation result, all sensory properties was significantly different (p<0.05) among the abalone porridges prepared with different rice sizes and added water. The viscosity, flavor, texture, and taste of half rice abalone porridge added 1000 mL water showed the highest sensory scores.

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