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http://dx.doi.org/10.3746/jkfn.2004.33.2.427

Textural and Sensory Characteristics of Gamma Irradiated Porridges  

육홍선 (충남대학교 식품영양학과)
이유석 (한국원자력연구소 방사선식품생명공학기술개발)
이주운 (한국원자력연구소 방사선식품생명공학기술개발)
오상희 (한국원자력연구소 방사선식품생명공학기술개발)
김장호 (한국원자력연구소 방사선식품생명공학기술개발)
김동수 (한국원자력연구소 방사선식품생명공학기술개발)
변명우 (한국원자력연구소 방사선식품생명공학기술개발)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.2, 2004 , pp. 427-432 More about this Journal
Abstract
Effect of gamma irradiation on porridge viscosity was studied. Vegetable, beef and pine nut dry flour porridges were irradiated at 0, 2.5, 5, 7.5 and 10 kGy, and rheological characteristics and sensory qualities of irradiated porridge were evaluated. Hunter color lightness were decreased, while redness were increased in dry flour porridge with the increase of irradiation dose. Firmness, consistency, cohesiveness and viscosity of dry flour porridge were significantly decreased with the increase of irradiation dose (p<0.05). Vegetable, beef and pine nut dry flour porridges at dose of 10 kGy reduced the viscosity with 93%, 71% and 55%, respectively Irradiation greatly reduced the viscosity of porridges, probably by starch depolymerization. Irradiation increased the total solids and thus, can improve the calorie up to 30 ㎉. Gamma irradiation was effective in enhancing calorie value of porridge due to reduction of viscosity. As a result of sensory evaluation, overall acceptability and the quality characteristics of irradiated porridges (up to S kGy) were not significantly different from those of the control (p<0.05). In the vegetable porridge, the irradiated porridge at dose of 2.5 kGy was a significantly better overall acceptability than the non-irradiated porridge (p<0.05).
Keywords
irradiation; viscosity; porridge;
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