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http://dx.doi.org/10.9724/kfcs.2014.30.5.526

Effect of Roasting on Particle Size, Water-holding Capacity, and Viscosity of Cereal-based Sunsik  

Koh, Eunmi (Department of Food and Nutrition, Seoul Women's University)
Mun, Saehun (Center for Food and Bioconvergence, Seoul National University)
Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University)
Publication Information
Korean journal of food and cookery science / v.30, no.5, 2014 , pp. 526-530 More about this Journal
Abstract
The effect of roasting on particle size distribution, water-holding capacity, and viscosity of sunsik was investigated in this study using non-roasted one as control. Roasting increased the size of particles in sunsik, in particular, particles larger than $1{\mu}m$ in diameter, indicating that roasted sunsik is likely to sediment faster, thereby decreasing the time to maintain dispersibility when mixing with water. Roasting also increased the water-holding capacity of sunsik, indicating that polymerization occurred greater than a pyrolysis during roasting, leading to increased viscosity in roasted sunsik. These results indicate that the roasting affected the dispersibility and viscosity of sunsik by increasing particle size and water-holding capacity, respectively.
Keywords
sunsik; roasting; particle size; dispersibility; viscosity;
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Times Cited By KSCI : 6  (Citation Analysis)
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