동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제20권6호
  • /
  • Pages.888-895
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  • 2010
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

스피루리나 첨가 쌀엿강정의 품질 특성

Quality Characteristics of Riceyeotgangjung with Added Spirulina Powder

  • 심은경 (충남대학교 식품영양학과) ;
  • 김효진 (충남대학교 식품영양학과) ;
  • 김혜란 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Shim, Eun-Kyoung (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Hyo-Jin (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Hye-Ran (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 투고 : 2010.09.30
  • 심사 : 2010.12.20
  • 발행 : 2010.12.31
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초록

Riceyeotgangjung (RYG) with added spirulina was prepared with citron juice for masking of odor. Oil temperature for puffing was found to be $220^{\circ}C$ for frying dry rice based upon the results of expansion rate and color. RYGs with added spirulina (1, 2, and 3%) were prepared under the above conditions, and their physicochemical and sensory properties were examined under storage at $60^{\circ}C$ for 15 days. Moisture content of RYG decreased proportionally with the spirulina content and storage time. The hardness levels of the freshly made RYGs with spirulina were higher than that of control. During storage, the hardness of the control gradually increased, but those of the RYGs with spirulina gradually decreased, although no significant differences existed between the spirulina containing RYGs. Lightness and redness values in the Hunter color system decreased according to the spirulina content and storage time. Yellowness value also increased with the spirulina content and storage time. Phycocyanin and total phenolic content increased with spirulina content, but decreased with the storage period. Sensory evaluation results showed that RYG with 2% added spirulina received the highest scores for color, taste, overall acceptability, and intention of purchase. As a result, the optimal addition amount of spirulina to RYG is recommended to be 2%.

키워드

참고문헌

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