Effects of Cooking Method and Pasteurization Treatment on Instant Thin Rice Porridge Added with Fruits and Vegetables

조리방법 및 살균처리가 과채류를 첨가한 이유식에 미치는 영향

  • Lee, Hwa-Jin (Department of Food Science and Biotechnology, CHA University) ;
  • Kim, Soojung (Cha Bio FNC Co.) ;
  • Bang, Eun (Department of Food Science and Biotechnology, CHA University) ;
  • Shin, Haehun (Division of Foodservice Industry, Baekseok Culture University) ;
  • Cho, Hyung-Yong (Department of Food Science and Biotechnology, CHA University)
  • 이화진 (차의과학대학교 생명과학대학 식품생명공학과) ;
  • 김수정 ((주)차바이오에프앤씨) ;
  • 방은 (차의과학대학교 생명과학대학 식품생명공학과) ;
  • 신해헌 (백석문화대학교 외식산업학부) ;
  • 조형용 (차의과학대학교 생명과학대학 식품생명공학과)
  • Received : 2015.11.18
  • Accepted : 2016.02.03
  • Published : 2016.04.30


This study researched the effects of cooking methods on phytochemical-enriched thin rice porridge (RP) of three colors (red, yellow, and green). Each of the RPs was prepared by three cooking methods and retorted through two-steps (step 1, at $80^{\circ}C$ for 15 min; step 2, at $82^{\circ}C$ for 25 min) for pasteurization. Cooking method (CM) 1 involved heating a mixture of all ingredients while CM 2 involved addition of apple/beet (AB, red), sweet-pumpkin/cabbage (PC, yellow) or vitamin/pear (green) while heating rice flour and glutinous rice flour. CM 3 involved mixing pre-cooked fruits and vegetables with cooked thin RP. The viscosity of RP prepared by CM 1 was lower than those of other RPs (P<0.05). The result of colorimetric a value show that red and green color of AB and VP prepared by CM 2 and CM 3 were most vivid. Contents of phytochemicals and antioxidants were higher when RP was prepared by CM 2 and CM 3 compared to CM 1. ${\Delta}E$ values of PC showed no significant difference before and after pasteurization, whereas AB and VP were significantly different (P<0.05). Antioxidant activity after retorting was not significantly different from those of un-retorted RPs. The results of color, phytochemical content, and antioxidant activity show that CM 2 or CM 3 were considerably better than CM 1, whereas cooking method had no effect after two-step retorting. Therefore, uncomplicated cooking method such as CM 1 or CM 2 are suited for commercial production of RPs.


Supported by : 농림수산식품기술기획평가원


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