Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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A Study on the Optimization for Preparation Conditions of Germinated Brown Rice Gruel

발아현미죽 제조조건의 최적화연구

  • Published : 2004.12.01
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Abstract

Preparation conditions for germinated brown rice gruel on its sensory quality were optimized using response surface methodology. Water volume ratio to germinated brown rice significantly affected the sensory quality of germinated brown rice gruel. Sensory quality, such as color, flavour, and overall acceptance increased significantly when milk ratio was increased. R2 of response surface equations were 0.9076, 0.9634, 0.9555, 0.9677 and 0.9769 for color, viscosity, flavour, mouthfeel and overall acceptance respectively (p<0.01). Optimum preparation conditions on overall acceptance for germinated brown rice gruel were: water volume ratio 8.26, cooking time 31.98 min, cooking temperature 95.71$^{\circ}C$ and milk ratio 0.54. High correlation was found between viscosity, flavour, mouthfeel, and overall quality.

발아현미를 이용한 죽의 관능적 특성을 바탕으로 최적 제조조건을 구하고자 중심합성 계획 법을 이용하여 실험을 하였으며, 반응표면분석 과 능선분석을 행하였다. 4요인중 발아현미죽의 관능특성에 가장 영향을 미치는 요인은 발아현미에 대한 물의 비율이었으며(p<0.01),다음은 우유의 비율로써 죽의 색상, 풍미 및 전체적인 기호도가 향상되었다(p<0.05). 실험결과 색상에 대한 최적조건은 발아현미에 대한 물의 비율이 7.76배, 조리시간이 56.53분, 조리온도가 96.87$^{\circ}C$,그리고 첨가되는 우유량의 비율이 0.50배이었다. 점성에 대한 최적조건은 발아현미에 대한 물의 비율이 8.62배, 조리시간이 39.07분, 조리온도가 95.93$^{\circ}C$, 그리고 첨가되는 우유량의 비율이 0.54배이었다. 풍미에 대한 최적조건은 발아현미에 대한 물의 비율이 8.49배, 조리시간이 35.55분, 조리온도가 95.81$^{\circ}C$, 그리고 첨가되는 우유량의 비율이 0.54배 이었다. 또한 입안에서의 질감에 대한 최적조건은 발아현미에 대한 물의 비율이 8.58배, 조리시간이 37.98분, 조리온도가 93.95$^{\circ}C$, 그리고 첨가되는 우유량의 비율이 0.55배이었고, 전반적 기호도에 대한 최적조건은 발아현미에 대한 물의 비율이 8.26배, 조리시간이 31.98분, 조리 온도가 95.71$^{\circ}C$, 그리고 첨가되는 우유량의 비율이 0.54배 등으로 각각 나타났다. 발아현미죽의 관능검사에서 전반적인 기호도는 점성, 향미, 입안에서의 질감 등이 기여도가 높고 색상의 영향은 적었다.

Keywords

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