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쌀가루전용 품종으로 제조한 죽의 품질 특성

Quality Characteristics of Porridge Made from Rice Flour Processed into Rice Powder

한국식품영양학회지 2020년 33권 5호 p.584 ~ 587
이연리, 송유리, 김지수, 정혜진, 오미르,
소속 상세정보
이연리 ( Lee Youn-Ri ) - Daejeon Health Institude of Technology Department of Food and Nutrition
송유리 ( Song Yu-Ri ) - Daejeon Health Institude of Technology Department of Food and Nutrition
김지수 ( Kim Ji-Su ) - Daejeon Health Institude of Technology Department of Food and Nutrition
정혜진 ( Jung Hye-Jin ) - Daejeon Health Institude of Technology Department of Food and Nutrition
오미르 ( Oh Mi-Reu ) - Daejeon Health Institude of Technology Department of Food and Nutrition

Abstract


The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L * values ranged from 82.62 to 97.55, the a * values ranged from -0.09 to 0.08, and the b * values ranged from -2.74 to 1.91.

키워드

rice flour processed; moisture content; pH; total starch; reduction sugar; color

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