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Quality Characteristics of Nochaborijook Changes According to the Different Type of Thawing and Storage  

Choi, Nam-Soon (National Rural Living Science Institute)
Oh, Ji-Eun (Dept. of Food & Nutrition, Ewha Womans University)
Lee, Jong-Mee (Dept. of Food & Nutrition, Ewha Womans University)
Publication Information
Journal of the Korean Society of Food Culture / v.17, no.1, 2002 , pp. 90-95 More about this Journal
Abstract
This study was conducted to determine the desirable thawing method and storage time of Nokchaborijook(gruel made of barley, rice powder and Green tea) which made of optimum conditions as the 5.8% Green tea and 15 seconds grinding time. Decision on desirable storage time(10, 20, 30, 40, 50days), thawing method(water bath, microwave oven) of frozen Nokchaborijook were determined by sensory evaluation and physicochemical attributes. As the storage time became longer, moisture and flavonoid contents were decreased. Viscosity, the ratio of water seperation, spreadability of Nokchaborijook which stored at 30 days showed great differences between the two thawing method. Among the sensory characteristics, desirability for overall, flavor, and texture were decreased as the storage time became longer. As a result of consumer test, Nokchaborijook thawed at water bath was more desirable than Nokchaborijook thawed at microwave oven. According to the results, frozen Nokchaborijook can be using as a supplement of dietary fiber and flavonoid for the health and be using convenience food.
Keywords
Nochaborijook; Flavonoid; Dietary fiber; Antioxidant;
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