Physicochemical Properties of Commercial Beef Porridge in Korea |
Park, Hye-Young
(Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Choon-Ki (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Kim, Hyun-Joo (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Jeon, Yong Hee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Kwak, Jieun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Lee, Jin Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Chun, Areum (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Kim, Mi-Jung (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Park, Ji Young (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Woo, Koan Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) |
1 | Kim HY, Choi SJ, Ra HN, Lee JE. 2014. Antioxidative activities and quality characteristics of gruel as a home meal replacement with Angelica keiskei powder pre-treated by various drying methods. J Korean Soc Food Cult 29:91-100 DOI |
2 | Kim JH, Chun SS. 2017. Quality characteristics of porridge containing rice incubated with Phellinus linteus mycelium. Korean J Food Nutr 30:560-567 DOI |
3 | Kim JH, Hong SK. 2009. Manufacturing suitability and quality characteristics of porridge containing added oligopeptides from pork meat and isolated soybean protein. Korean J Food Nutr 22:633-638 |
4 | Kim JS, Kim JY, Chang YE. 2012. Physiological activities of saccharified cherry tomato gruel containing different levels of cherry tomato puree. Korean J Food Cook Sci 28:773-779 DOI |
5 | Kim JS, Kwak EJ. 2011. Quality characteristics of gruel with added yam. J Korean Soc Food Cult 26:184-189 DOI |
6 | Kim JT, Noh WS. 1992. The retrogradation and swelling power of modified potato starches. J Korean Agric Chem Soc 35:404-409 |
7 | Kim MJ, Kim AJ. 2017. Quality characteristics of functional Nokdujuk prepared with optimum mixing ratio of mulberry leaf and fruit powder by response surface method. Korean J Food Sci Technol 49:699-709 DOI |
8 | Kim YJ, Kim MJ, Kim HB, Lim JD, Kim AJ. 2017. Processing of functional porridge with optimal mixture ratio of mulberry leaf powder and mulberry fruit powder. J Korean Soc Food Sci Nutr 46:1081-1090 DOI |
9 | Korean Society of Food Science and Technology. 2019. Encyclopedia of food science and technology. Available from https://terms.naver.com/entry.nhn?docId=297010&cid=60262&categoryId=60262 [cited 21 January 2019] |
10 | Kwak HS, Oh YJ, Kang HB, Kim TH. 2013. Descriptive profile and liking/disliking factors for aseptic-packaged rice porridge. J Korean Soc Food Sci Nutr 42:1878-1885 DOI |
11 | Lee CH, Han O. 1995a. Changes in the rheological characteristics by various concentrations and temperatures of Korean white gruel. Korean J Food Cook Sci 11:552-556 |
12 | Lee CH, Han O. 1995b. Changes in the rheological characteristics of Korean white gruel by the addition of sucrose, sodium chloride and minor food material. Korean J Soc Food Sci 11:548-551 |
13 | Lee CH, Kim JJ, Kwon J, Youn Y, Kim YS. 2013. Instant gruel from colored barley and oats for improving diabetic conditions. J Korean Soc Food Sci Nutr 42:885-891 DOI |
14 | Lee EJ, Seo HS, Lee SY, Kim SH, Hwang IK. 2006a. Quality characteristics of black sesame gruel with high-dietary fiber rice 'Goami 2'. Korean J Food Cook Sci 22:940-948 |
15 | Lee GD, Lee JE, Kwon JH. 2000. Application of response surface methodology in the food industry. Food Sci Ind 33:33-45 |
16 | Lee GG, Kim JE, Kim YS. 2006b. Enzyme-resistant starch content, physical and sensory properties of Tarakjuk (milk-rice porridge) with different amylose content. J Korean Soc Food Cult 21:171-178 |
17 | Lee GG, Kim JY, Lee CH. 1994. Studies on the effects of amylase addition to rice extrusion on the rheological properties of the extrudate for weaning food base. Korean J Food Sci Technol 26:670-678 |
18 | Lee HJ, Jurn JI. 2000. Research of kinds of rice porridges and recipes of it. Korean J Food Nutr 13:281-290 |
19 | Lee HJ, Pak HO, Lee SY. 2005b. A study of optimum conditions in preparing gruel with black bean germ sprout source. Korean J Food Nutr 18:287-294 |
20 | Lee HY, Chung LN, Yang IS. 2005a. Conceptualizing and prospecting for home meal replacement (HMR) in Korea by Delphi technique. Korean J Nutr 38:251-258 |
21 | Lee MY. 2015. Antioxidant activity and quality characteristics of non-glutinous rice porridge Jochung with added Gastrodia elata extract. Korean J Food Cook Sci 31:557-564 DOI |
22 | Lee JH, Seo HS, Kim SH, Lee JR, Hwang IK. 2005c. Soaking properties and quality characteristics of Korean white gruel with different blending time of high-dietary fiber rice 'Goami2'. Korean J Food Cook Sci 21:927-935 |
23 | Lee JM, Park YJ, Oh JE. 2001. Development of elderly diet using inhibitory plant against aging process. J Korean Soc Food Cult 16:170-179 |
24 | Lee KH, Woo KS, Lee SK, Park HY, Sim EY, Kim SJ, Oh SK, Cho DH, Kim HJ. 2017. Evaluation of quality characteristics of rice to select suitable varieties for porridge. Korean J Food Nutr 30:243-250 DOI |
25 | Lee SM. 2013. Quality characteristics of gruel added with ramie leaves. Culinary Science & Hospitality Research 19:76-86 DOI |
26 | Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31:426-428 DOI |
27 | Ministry of Food and Drug Safety. 2018. Korean food standards codex. Available from http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=63 [cited 29 November 2018] |
28 | Nielsen SS. 2010. Food Analysis Laboratory Manual. Springer Science & Business Media. pp.47-53. Boston, MA, USA |
29 | Park BH, Cho HS. 2009. Quality characteristics of Jook prepared with lotus root powder. Fam Environ Res 47:79-85 |
30 | Park BH, Ko GM, Jeon ER. 2015. Quality characteristics of Jook prepared with Hericium erinaceum powder. J Korean Soc Food Cult 30:227-232 DOI |
31 | Shin KE, Choi Sk, Rha YA. 2009. Quality characteristics of Tarakjuk added with ginseng (Panax ginseng C. A. Meyer). Korean J Culin Res 15:86-98 |
32 | Park JL, Kim JM, Kim JG. 2003. A study on the optimum ratio of the ingredients in preparation of black sesame gruels. Korean J Soc Food Cookery Sci 19:685-693 |
33 | Park JL. 2013. Antioxidant activity and quality characteristics of black sesame gruel added with glutinous rice, glutinous brown rice and, glutinous black rice powder. Korean J Food Cookery Sci 29:581-590 DOI |
34 | Seo HI, Kim CS. 2011. Pasting properties and gel strength of non-waxy rice flours prepared by heat-moisture treatment. J Korean Soc Food Sci Nutr 40:196-204 DOI |
35 | Shin DS, Choi YJ, Jeong ST, Sim EY, Lee SK, Kim HJ, Woo KS, Kim SJ, Oh SK, Park HY. 2016. Quality characteristics of mixed Makgeolli with barley and wheat. Korean J Food Nutr 29:565-572 DOI |
36 | Shin DS, Park BR, Yoo SM, Hwang Y. 2013. The optimization of instant pumpkin gruel with pumpkin powder using response surface methodology. Korean J Food Cookery Sci 29:291-300 DOI |
37 | Sim EY, Lee JY, Cho JH, Yoon MR, Kwak JE, Kim NG, Jeon YH, Lee CK, Lee JS, Hong HC. 2018. Quality characteristics of porridge made from different Korean rice varieties including high yield tongil-type rice. Korean J Food Preserv 25:651-658 DOI |
38 | Song J, Kim JH, Kim DS, Lee CK, Youn JT, Kim SL, Suh SJ. 2008. Physicochemical properties of starches in Japonica rices of different amylose content. Korean J Crop Sci 53:285-291 |
39 | Zhang X, Lee FZ, Kum JS, Ahn TH, Eun JB. 2003. The effect of processing condition on preference in sensory quality of pine nut gruel. Korean J Food Sci Technol 35:33-37 |
40 | Asiatoday. 2018. 'Yangbanjug' estimated sales this year 110 billion. Available from http://www.asiatoday.co.kr/view.php?key=20181122010013169 [cited 23 November 2018] |
41 | Cho HJ, Ahn CK, Yum CA. 1996. A study on the preference of Hobakjook upon material & mixing ratio change. Korean J Food Cook Sci 12:146-152 |
42 | Cho HS, Kim KH. 2009. Assessment of quality characteristics of the shrimp powder, Jook, for elderly foodservice operation. J Korean Soc Food Cult 24:419-425 |
43 | Cho MS, Lee KR. 2011. A study on changes in the cooking process of gruel in cook books written during last 100 years. Korean J Food Nutr 24:589-601 DOI |
44 | Jeong SH, Ha JH, Jeong YG, Jo BC, Kim DH, Ha SD. 2011. Estimation of shelf-life of commercially sterilized fried rice containing meat. J Food Hyg Saf 26:209-213 |
45 | Zhang X, Lee FZ, Kum JS, Eun JB. 2002. The effect of processing condition on physicochemical characteristics in pine nut gruel. Korean J Food Sci Technol 34:225-231 |
46 | Costa AI, Dekker M, Beumer RR, Rombouts FM, Jongen WM. 2001. A consumer-oriented classification system for home meal replacements. Food Quality Preference 12:229-242 DOI |
47 | Food Industry Promotion Act. 2016. Standards specifications of traditional food. Available from http://www.law.go.kr/admRulInfoP.do?admRulSeq=2100000063089#AJAX [cited 26 April 2019] |
48 | Holm J, Asp NG, Bjorck I. 1987. Factors affecting enzymatic degradation of cereal starches in vitro and in vivo. In Morton ID (Ed.). Cereal in a European Context: First European Conference on Food Science and Technology. pp.169-187. Ellis Horwood, Chichester, UK |
49 | Hong II, Chio SK. 2014. A study on the development of burdock gruel. Korean J Culin Res 20:18-26 |
50 | Hur SH, Lee HJ, Hong JH. 2002. Characterization of materials for retort processing in oyster porridge. J Korean Soc Food Sci Nutr 31:770-774 DOI |
51 | Juliano BO. 1971. A simplified assay for milled-rice amylose. Cereal Sci Today 16:334-340 |
52 | June JH, Yoon JY, Kim HS. 1998b. A study on the development of 'hodojook'. J Korean Soc Food Cult 13:509-518 |
53 | June JH, Yoon JY, Kim HS. 1998a. A study on the preference of Korean traditional 'Jook'. J Korean Soc Food Cult 13:497-507 |
54 | Kim AJ, Kim MW, Woo NRY. 2007. Processing of convenient rice gruels with sericultures. Korean J Food Nutr 20:179-184 |
55 | Kim HR, Min MJ, Yang YH, Lee KJ, Kim MR. 2010. Effect of grain size on the physicochemical & nutritional properties of beef porridge. J Korean Soc Food Cult 25:70-75 |