Browse > Article

pH, Moisture, Solid, Total Sugar, Amylose, Viscosity, Spreadability and Color of Puffed Rice Powder Added Tarakjuk  

Kim, Ji-Young (Food Science & Technology Department, Seoul National University of Technology)
Kim, Ju Bong (Dongwon Research and Development Center, Dongwon F&B)
Yi, Young Hyoun (Food Science & Technology Department, Seoul National University of Technology)
Publication Information
Food Engineering Progress / v.13, no.2, 2009 , pp. 159-163 More about this Journal
Abstract
The pH, moisture, solid, total sugar, amylose, viscosity, line spread and color of Tarakjuk containing puffed rice powder were investigated. The pH of rice Tarakjuk was higher than that of puffed rice powder. Also, samples with whole milk powder were higher than fresh milk (p<0.05). The highest moisture contents, 84.56% was observed in rice Tarakjuk prepared with whole milk powder, while lowest 81.04% in puffed rice powder sample with fresh milk (p<0.05). Samples with lower moisture contents resulted in greater solid contents (p<0.05). Higher total sugar contents were noticed in cooked samples than uncooked ones, however no differences were found among cooked ones (p<0.05). Amylose contents of puffed rice powder Tarakjuk were higher than rice sample (p<0.05). The rice Tarakjuk showed higher viscosity and lower spreadability (p<0.05). Higher "L" value was observed in rice. Highest "a" values were shown in puffed rice powder and lowest value in rice with fresh milk (p<0.05). The "b" value tended to be similar to "a" value.
Keywords
Tarakjuk; puffed rice powder; total sugar; amylose; viscosity; color;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Hwang HS. 1998. Courtly Food of the Yi-Dynasty. Institute of Korean Royal Cuisine. Seoul, Korea. p. 66
2 Jung KW. 2002. Market trends of retort pouch & instant rice. In: Food World (vol. 3). Korea Food Information, Seoul, Korea, pp. 88-93
3 Kang KH, Noh BS, Seo JH, Hur WD. 1998. Food Analytics. Sung Kyun Kwan University Press. Seoul, Korea, pp. 109-110
4 Kim JW, Cho SH, Ji ES, Cha WS. 2003. Food technology. Munundang. Seoul, Korea, pp. 44-45
5 Lee JE, Suh MH, Lee HG, Yang ChB. 2002. Characteristics of Job's tear gruel by various mixing ratio, particle size and soaking time of Job's tear and rice flour. Korean J. Soc. Food Sci. 18: 193-199   과학기술학회마을   ScienceOn
6 SPSS. 1999. Statistical Package for Social Science for Windows. Rel. 10.0. SPSS Inc., Chicago, IL, USA
7 AOAC. 1995. Official Method of Analysis of AOAC Intl. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA
8 Lee GCh, Kim JE, Kim SJ. 2004. Quality characteristics of tarakjuk (milk-rice porridge) with different roasting conditions during refrigerated storage. Korean J. Food Cookery Sci. 20: 342-351   과학기술학회마을
9 In YM, Jung JK. 2001. A review on the change of physicochemical quality during heating of milk. J. Korean Dairy Technol. Sci. 19: 13-21   과학기술학회마을   ScienceOn
10 Jang JS, Park YS. 2007. Changes in properties of jeung-pyun prepared with the addition of milk. Korean J. Food Cookery Sci. 23: 354-362   과학기술학회마을
11 Kim JM, Suh DS, Kim YS, Kim KO. 2004. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Korean J. Food Sci. Technol. 36: 410-415   과학기술학회마을   ScienceOn
12 Lee GJ, Kim SJ, Koh BK. 2003. Effect of roasting condition on the physicochemical properties of rice flour and the quality characteristics of tarakjuk. Korean J. Food Sci. Technol. 35: 905-913   ScienceOn
13 Lee SW, Bae SK, Rhee Ch. 2000. Studies on the physico - chemical properties of the pine nut's grule during storage. Korean J. Food Sci. Technol. 32: 140-146   ScienceOn
14 Lim YH. 1992. Sensory and mechanical of tarakjook (rice gruel cooked with milk) by ratio of raw meterials and cooking methods. Natural Science Taejon Univ. 3: 171-180
15 Shin MH, Lee SO, Nam SM. 2006. Korean traditional food. Baeksan publishing Co., Seoul, Korea, p. 27
16 Kim YS, Kim JB, Lee ShY, Pyun YR. 1984. Rheological properties of gelatinized dilute rice starch solutions. Korean J. Food Sci. Technol. 16: 11-16   ScienceOn
17 Zhang X, Lee FZ, Kum JS, Eun JB. 2002. The effect of processing condition on physicochemical characteristics in pine nut gruel. Korean J. Food Sci. Technol. 34: 225-231   ScienceOn
18 Williams PC, Kuzina FD, Hlynka I. 1970. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-421
19 Lee KO. 2006. Market trends of instant rice & instant porridge. In: Food World (Vol. 7). Korea Food Information, Seoul, Korea, pp. 54-59
20 Kim MS, Ahn ES, Shin DH. 1993. Characteristic of yoghurt containing puffed rice flour. Korean J. Food Sci. Technol. 25: 258-263   ScienceOn
21 Yoon SK, Oh HI, Lee HJ, Moon TH, Noh BS. 2004. Food chemistry. Soohaksa. Seoul, Korea, pp. 87-100, 365-377
22 Lee HJ, Pak HO, Lee SY. 2005. A study of optimum conditions in preparing gruel with black bean germ sprout source. Korean J. Food Nutr. 18: 287-294   과학기술학회마을   ScienceOn
23 Han SH, Oh MS. 2001. A comparative study on quality characteristics of Jook (traditional Korean rice gruel) made of imported and domestic rices(Chuchung byeo). Korean J. Soc. Food Cookery Sci. 17: 604-610   ScienceOn
24 Bae YH, Kim KM, Na YS, Park LS, Bae YJ, Yoon JY, Jun JW. 2001. The gruel of Korea. Hollym Corp., Seoul, Korea, pp. 1-2
25 Kim ES. 2002. Korean food. Moonjisa. Daegu, Korea, p. 381
26 Ko YT. 1997. The preparation of yogurt from egg white powder and milk products. Korean J. Food Sci. Technol. 29: 546-554   ScienceOn