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Effect of Rice Particle Size on the Physicochemical and Nutritional Properties of Fish Porridge  

Kim, Min-Jee (Department of Food & Nutrition, Chungnam National University)
You, Bo-Ram (Department of Food & Nutrition, Chungnam National University)
Lee, Jeung-Hee (Department of Food & Nutrition, Chungnam National University)
Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
Publication Information
Food Science and Preservation / v.17, no.1, 2010 , pp. 117-122 More about this Journal
Abstract
We investigated the effect of rice particle size on the physicochemical properties of fish porridge. The pH of porridge did not differ with particle size. The redness, yellowness, and viscosity of fish porridge increased as particle size increased. The protein content of fish porridge was increased three-fold, compared with that of porridgethat did not contain fish. The total amino acid content of fish porridge was 1,610.5 mg/100 g and that of rice porridge 1,147.5 mg/100g. The Lysand Thr (these are limiting amino acids in rice) contents of fish porridge were greater than in rice porridge. In sensory evaluation tests, half-grain rice fish porridge obtained the highest scores. Based on these results, we would suggest that fish porridge made using half-grain rice has valuable physicochemical and nutritional properties.
Keywords
Fish porridge; Particle size; Viscosity;
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Times Cited By KSCI : 7  (Citation Analysis)
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