Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Effects of Gamma Irradiation on the Physicochemical Properties of Rice Flour Porridge

방사선 조사한 쌀가루로 만든 죽의 이화학적 특성

  • Yang, Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Min-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kwon, Oh-Yoon (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Kun-Jong (Dept. of Food and Nutrition, Chungnam National University) ;
  • Park, Soo-Cheon (Daejeon Regional Food & Drug Administration) ;
  • Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • 양윤형 (충남대학교 식품영양학과) ;
  • 김민희 (충남대학교 식품영양학과) ;
  • 권오윤 (충남대학교 식품영양학과) ;
  • 이근종 (충남대학교 식품영양학과) ;
  • 박수천 (대전지방식품의약품안전청) ;
  • 이주운 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀) ;
  • 변명우 (한국원자력연구원 방사선과학연구소 방사선식품생명공학팀) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2007.12.31
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Abstract

The aim of this present study was to evaluate the effects of gamma-irradiation on the microbial and physicochemical characteristics of the rice flour porridge. The viscosity of the gamma-irradiated rice flour porridge was decreased as compared to that of the control. The soluble solid and reducing sugar content of the rice flour porridge was increased according to the gamma irradiation dose, while the blue value was decreased. From the results of a DSC curve, it was suggested that gamma irradiation delayed the retrogradation of the cooked rice flour porridge. The sensory score for overall acceptance and the chewing times for swallowing of the porridge, decreased with gamma irradiation doses above 3 kGy. Based on these results gamma irradiation may significantly enhance the swallowability of rice porridge, especially for elderly or infant subjects who have decreased mastication. However, more research is needed to improve the sensory qualities for the industrial application.

Keywords

References

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