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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Effect of Particle Size on the Physicochemical and Nutritional Properties of Egg Yolk Porridge

입자 크기에 따른 난황죽의 이화학적 및 영양학적 특성

  • Kim, Hye-Ran (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 김혜란 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2009.12.09
  • Accepted : 2010.02.01
  • Published : 2010.02.28
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Abstract

The study was conducted to investigate the effect of particle size on the physicochemical properties of egg yolk-rice porridge. The pH of egg yolk-rice porridge was decreased when compared to that of the control, while the lightness and yellowness was increased as the rice particle size increased. The viscosity of whole particle egg yolk porridge was highest among the three porridges at $40^{\circ}C$. The protein content of the egg yolk-rice porridge was increased three-fold, when compared to that of the rice porridges. The total amino acid content of egg yolk-rice porridge was 1,500.6 mg/100 g, while that of rice was 1,147.5 mg/100 g. The Lys and Thr content of the amino acid content of egg yolk-rice porridge were also increased. Sensory evaluation results revealed that the half particle size rice egg yolk-rice porridge had the highest scores in color, taste and over-all preference. Based on these results, the half particle size egg yolk-porridge had good quality with respect to both the physicochemical and nutritional properties.

Keywords

References

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