Effect of Particle Size of Rice on Physicochemical and Nutritional Properties of Soybean Porridge

쌀 입자 크기에 따른 콩죽의 이화학적 및 영양학적 특성

  • You, Bo-Ram (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 유보람 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2010.02.10
  • Accepted : 2010.02.22
  • Published : 2010.02.28

Abstract

The study investigated the effect of rice particle size on the physicochemical properties of soybean porridge prepared at different pH. Redness, yellowness and viscosity of soybean porridge increased according to the rice particle size. Protein content of soybean porridge was increased 2-fold, compared to that of rice porridges. Total amino acid content of soybean porridge was 1,821.2 mg/100 g and that of rice was 1,719.1 mg/100 g. Lysine and threonine contents of limited amino acid of soybean porridge were increased. Half grain rice soybean porridge exhibited the highest sensory scores. The results indicated that half grain size soybean porridge is preferred, both physicochemically and nutritionally.

Keywords

References

  1. 이정실, 김희숙, 박문옥, 육옥현, 이미숙, 이영순 (2002) 식사요법. 교문사, 서울. pp 20-23.
  2. 이혜수, 조영 (2006) 조리원리, 교문사, 서울. pp 62-63.
  3. 조정순 (2002) 우리나라 콩 식문화의 변천. 콩 연구회지 19: 34-35.
  4. 주진순 (1985) 콩의 영양. 콩연구회지 2: 16-19.
  5. 한복진 (1998) 우리가 정말 알아야 할 우리 음식 백가지. 현암사, 서울. pp 72-86.
  6. AOAC (1990) Official Methods of Analysis 15th ed. Association of official analytical chemists. Inc. Virginia. p 918.
  7. Jang SY, Sin KA, Park NY, Kim DH, Kim MJ, Kim JH, Jeong YJ (2008) Changes of quality characteristics of lowmolecular soymilk according to hydrolysis time. J Korean Soc Food Sci Nutr 37: 1287-1293. https://doi.org/10.3746/jkfn.2008.37.10.1287
  8. Kim JS (1996) Current research trends on bioactive function of soybean. Korea Soybean Digest 13: 17-24.
  9. Kim YS, Kim CJ (1999) Effects of extraction methods and heating times on physicochemical properties of soymilk. Korea Soybean Digest 16: 40-55.
  10. Lee GC, Kim SJ, Koh BK (2003) Effect of roasting condition on the physicochemical properties of rice flour and the quality characteristics of Tarakjuk. Korean J Food Sci Technol 35: 905-913.
  11. Lee HJ, Chang PS, Lee YH (2003) Classification and category determination of Korean traditional cereal foods. Food Sci Industry 36: 47-65.
  12. Lee HO, Kim ES, Jang MS (1991) Effect of different methods of cooking on sensory and nutrition properties of Kongjook, Korean J Soc Food Sic 7: 35-40.
  13. Lee HY, Kim JS, Kim YS, Kim WJ (2005) Isoflavone and quality improvement of soymilk by using germinated soybean. Korean J Food Sci Technol 37: 443-448.
  14. Lee JE, Suh MH, Lee HG, Yang CB (2002) Characteristics of job's tear gruel by various mixing ratio, particle size and soaking time of job's tear and rice flour. Korean J Food Cookery Sci 18: 193-199.
  15. Lee JH, Seo HS, Kim SH, Lee JR, Hwang JK (2005) Soaking properties and quality characteristics of Korean white gruel with different blending time of high-dietary fiber rice 'Goami 2'. Korean J Soc Food Cookery Sci 21: 927-935.
  16. Meilgaard M, Civille GV, Carr BT (1991) Sensory evaluation techniques, 2nd ed., CRC Press, Inc, Boca Raton, Fl. pp 53.
  17. Park BH, Cho HS, Jeon ER, Kim SD (2009) Quality characteristics of look prepared with lotus leaf powder. Korean J Food Cookery Sci 25: 55-61.
  18. Ryu SY, Cho YS, Cho YK. Jung AR, Shin JH, Yeo IO, Joo NM, Han YS (2007) The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds. Korean J Food Cookery Sci 23: 832-838.
  19. Shin ES, Lee KA, Lee HK, Kim KBW, Kim MJ, Byun MW, Lee JW, Kim JH, AIm DH, Lyu ES (2008) Effect of grain size and added water on quality characteristics of abalone porridge. J Korean Soc Food Sci Nutr 37: 245-250. https://doi.org/10.3746/jkfn.2008.37.2.245
  20. Yang YH, Kim MH, Kwon OY, Lee JH, Lee KJ, Lee JW, Kim MR (2007a) Effect or soild content on the physicochemical properties of rice porridge after reheating. Korean J Food Cookery Sci 23: 671-676.
  21. Yang YH, Kim MR, Kwoon OY, Lee KJ, Park SC, Lee JW, Byun MW, Kim MR (2007b) Effect of gamma irradiation on the physicochemical properties of rice flour porridge. Korean J Food Cookery Sci 23: 961-967.
  22. Yang YH, Oh SH, Kim MR (2007c) Effect of grain size on the physicochemical properties of rice porridge. Korean J Food Cookery Sci 23: 314-320.
  23. Yang YH, Oh SH, Kwon OY, Byun MW, Lee JW, Park SC, Kim MR (2007d) Effect of gamma irradiation on the microbial and physicochemical properties of Ong-keun jook (Korean whole rice porridge). Korean J East Asian Soc Dietary Life 17: 130-135.