The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Porridge Made from Rice Flour Processed into Rice Powder

쌀가루전용 품종으로 제조한 죽의 품질 특성

  • Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Institude of Technology) ;
  • Song, Yu Ri (Dept. of Food and Nutrition, Daejeon Health Institude of Technology) ;
  • Kim, Ji Su (Dept. of Food and Nutrition, Daejeon Health Institude of Technology) ;
  • Jung, Hye Jin (Dept. of Food and Nutrition, Daejeon Health Institude of Technology) ;
  • Oh, Mi Reu (Dept. of Food and Nutrition, Daejeon Health Institude of Technology)
  • 이연리 (대전보건대학 식품영양과) ;
  • 송유리 (대전보건대학 식품영양과) ;
  • 김지수 (대전보건대학 식품영양과) ;
  • 정혜진 (대전보건대학 식품영양과) ;
  • 오미르 (대전보건대학 식품영양과)
  • Received : 2020.09.19
  • Accepted : 2020.10.08
  • Published : 2020.10.31
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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.

Keywords

References

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