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Quality and physicochemical characteristics of newly developed Sunsik products with germinated brown rice

발아현미 선식의 품질 및 이화학적 특성

  • Bang, Yae-Sol (Division of Food and Nutrition, Chonnam National University) ;
  • Jang, Eun Hee (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Chung, Hyun-Jung (Division of Food and Nutrition, Chonnam National University)
  • 방애솔 (전남대학교 식품영양과학부) ;
  • 장은희 (상명대학교 외식영양학과) ;
  • 정현정 (전남대학교 식품영양과학부)
  • Received : 2017.07.17
  • Accepted : 2017.07.31
  • Published : 2017.10.31

Abstract

The quality and physicochemical characteristics of newly developed Sunsik products were investigated. Sunsik A, B, and C were prepared under different roasting temperatures and times (A: $220^{\circ}C$, 15 min; B: $220^{\circ}C$, 25 min; C, D, E: $230^{\circ}C$, 15 min). Sunsik D was prepared using grain flours passed through a 100 mesh screen, whereas the other products were passed through a 140 mesh screen. Sunsik E was prepared by the addition of germinated grains. The moisture content of Sunsik products ranged from 3.24-7.10%. The viscosity and sugar content ranged from 57-74 cP and $1.5-1.7^{\circ}Bx$, respectively. The pH values were similar among the samples. Sunsik D had the highest gelatinization enthalpy, whereas Sunsik C had the lowest. The viable cell counts were in the range from 3-4 log CFU/g and coliform groups were not detected. Sunsik B and E had higher scores for savory flavor and sweet taste than other Sunsik products.

Keywords

Sunsik;germinated grains;roasting;physicochemical properties;sensory evaluation

Acknowledgement

Supported by : 농촌진흥청

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