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Effect of Soild Content on the Physicochemical Properties of Rice Porridge After Reheating  

Yang, Yun-Hyoung (Dept. of Food and Nutrition, Chungnam University)
Kim, Min-Hee (Dept. of Food and Nutrition, Chungnam University)
Kwon, Oh-Yun (Dept. of Food and Nutrition, Chungnam University)
Lee, Jeong-Hee (Dept. of Food and Nutrition, Chungnam University)
Lee, Kun-Jong (Dept. of Food and Nutrition, Chungnam University)
Lee, Ju-Woon (Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Research Institute)
Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam University)
Publication Information
Korean journal of food and cookery science / v.23, no.5, 2007 , pp. 671-676 More about this Journal
Abstract
The effect of solid content on the physicochemical properties of rice porridge after reheating. The concentration of rice porridge was classified as solid content (12%, 10%, and 8%) by traditional Korean cooking methods. For reheating, packed rice porridge was boiled in water for 3 min and then cooled at room temperature ($25^{\circ}C$). The viscosity, soluble solid content and reducing sugar content of the rice porridge increased according to the solid content, while the blue value decreased. After reheating, the viscosities ($25^{\circ}C$) of all rice porridges decreased to 2.9-8.4%, compared to those of freshly made rice porridge, whereas the soluble solid content and reducing sugar content increased inversely according to the solid content of rice porridge. The SDI (starch digestion index) increased according to the solid content, whereas SDS (slowly digestible starch) the lowest in the solid content 12% porridge. Based on these results, it is favorable that the viscosity decrease after reheating was to be considered to ready-to eat rice porridges preparation.
Keywords
Rice porridge; reheating; solid content; viscosity;
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Times Cited By KSCI : 2  (Citation Analysis)
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