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http://dx.doi.org/10.7318/KJFC.2010.25.1.070

Effect of Grain Size on the Physicochemical & Nutritional Properties of Beef Porridge  

Kim, Hye-Ran (Department of Food & Nutrition, Chungnam National University)
Kim, Min-Jee (Department of Food & Nutrition, Chungnam National University)
Yang, Yun-Hyoung (Department of Food & Nutrition, Chungnam National University)
Lee, Kum-Jong (Department of Food & Nutrition, Chungnam National University)
Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Culture / v.25, no.1, 2010 , pp. 70-75 More about this Journal
Abstract
The object of this study was to investigate the effects of rice particle size on the physicochemical properties of beef-rice porridge. The pH of beef-rice porridge was decreased as compared to that of the control, while the redness of beef porridge increased according to rice particle size. The viscosity of flour in the beef-rice porridge was the highest among three porridges, at $40^{\circ}C$. The protein content of beef-rice porridge was increased 3-fold over that of rice porridges. The total amino acid content of the beef-rice porridge was 3071.2 mg/100 g, and that of rice porridge was 1147.5 mg/100 g. As compared to rice porridge, the maximum amounts of the amino acids Lys and Thr were increased beef-rice porridge. Sensory evaluation results showed that the beef-rice porridge with a particle size half that of rice had the highest scores in color, taste, texture, and overall preference. Based on these results, it is suggested that beef-rice porridge with a particle size half (0.7-2.5 mm) that of rice has optimal quality in terms of both physicochemical and sensory properties.
Keywords
Beef-rice porridge; Particle size; Viscosity;
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Times Cited By KSCI : 9  (Citation Analysis)
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