Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Soild Content on the Physicochemical Properties of Rice Porridge After Reheating

쌀의 농도가 죽 재가열시 이화학적 특성에 미치는 영향

  • Yang, Yun-Hyoung (Dept. of Food and Nutrition, Chungnam University) ;
  • Kim, Min-Hee (Dept. of Food and Nutrition, Chungnam University) ;
  • Kwon, Oh-Yun (Dept. of Food and Nutrition, Chungnam University) ;
  • Lee, Jeong-Hee (Dept. of Food and Nutrition, Chungnam University) ;
  • Lee, Kun-Jong (Dept. of Food and Nutrition, Chungnam University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam University)
  • 양윤형 (충남대학교 식품영양학과) ;
  • 김민희 (충남대학교 식품영양학과) ;
  • 권오윤 (충남대학교 식품영양학과) ;
  • 이정희 (충남대학교 식품영양학과) ;
  • 이근종 (충남대학교 식품영양학과) ;
  • 이주운 (한국원자력연구원, 방사선과학연구소 방사선식품생명공학팀) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2007.10.31
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Abstract

The effect of solid content on the physicochemical properties of rice porridge after reheating. The concentration of rice porridge was classified as solid content (12%, 10%, and 8%) by traditional Korean cooking methods. For reheating, packed rice porridge was boiled in water for 3 min and then cooled at room temperature ($25^{\circ}C$). The viscosity, soluble solid content and reducing sugar content of the rice porridge increased according to the solid content, while the blue value decreased. After reheating, the viscosities ($25^{\circ}C$) of all rice porridges decreased to 2.9-8.4%, compared to those of freshly made rice porridge, whereas the soluble solid content and reducing sugar content increased inversely according to the solid content of rice porridge. The SDI (starch digestion index) increased according to the solid content, whereas SDS (slowly digestible starch) the lowest in the solid content 12% porridge. Based on these results, it is favorable that the viscosity decrease after reheating was to be considered to ready-to eat rice porridges preparation.

Keywords

References

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