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http://dx.doi.org/10.3746/jkfn.2004.33.10.1735

A Study on the Optimization for Preparation Conditions of Germinated Brown Rice Gruel  

Han, Kyung-Hee (서원대학교 식품영양학과)
Oh, Jong-Chul (군산대학교 정보통계학과)
Ryu, Chung-Hee (군산대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.10, 2004 , pp. 1735-1741 More about this Journal
Abstract
Preparation conditions for germinated brown rice gruel on its sensory quality were optimized using response surface methodology. Water volume ratio to germinated brown rice significantly affected the sensory quality of germinated brown rice gruel. Sensory quality, such as color, flavour, and overall acceptance increased significantly when milk ratio was increased. R2 of response surface equations were 0.9076, 0.9634, 0.9555, 0.9677 and 0.9769 for color, viscosity, flavour, mouthfeel and overall acceptance respectively (p<0.01). Optimum preparation conditions on overall acceptance for germinated brown rice gruel were: water volume ratio 8.26, cooking time 31.98 min, cooking temperature 95.71$^{\circ}C$ and milk ratio 0.54. High correlation was found between viscosity, flavour, mouthfeel, and overall quality.
Keywords
genninated brown rice gruel; response surface methodology; sensory quality;
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Times Cited By KSCI : 1  (Citation Analysis)
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