• 한국식품영양학회지
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• 제31권5호
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• pp.587-597
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• 2018

The quality characteristics of pudding products comprising of Korean Olbyossal (traditional steamed rice), added at different percentages, were examined to explore the application of Olbyossal to develop different types of processed food products. Five groups of pudding were produced containing 0%, 25%, 50%, 75%, and 100% of Olbyossal. Evaluation of their quality characteristics and antioxidant activities revealed that the control group (with no added Olbyossal) had the highest moisture content and pH (p<0.001). The sugar content and turbidity was highest in the 100% Olbyossal group and lowest in the control group (p<0.001). The salinity was lowest in the 100% Olbyossal group (p<0.001). In terms of color values, the L-value (p<0.001) and a-value were highest in the control group, while the b-value was highest in the 100% group (p<0.001). Texture properties revealed that hardness (p<0.001), springiness (p<0.01), and chewiness (p<0.001) decreased as the percentage of Olbyossal increased. Increase in adhesiveness was noted with an increase in the percentage of Olbyossal (p<0.01). Based on the sensory evaluation of Olbyossal pudding in terms of appearance (p<0.05), flavor (p<0.05), taste (p<0.01), texture (p<0.001), and overall quality (p<0.001), the 100% group showed the best results. Examination of Olbyossal pudding revealed that antioxidant activities, radical scavenging activities for DPPH and superoxide anion, and reducing power increased as the percentage of Olbyossal increased (p<0.001). Therefore, pudding containing 100% Olbyossal is considered as the ideal product with reference to the high level of preference and product quality.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.208-213
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• 2010

환경친화적 저농약 재배로 생산된 쌀을 이용하여 제조한 올벼쌀의 소비를 촉진하기 위한 기초자료로 활용하고자 이화학적 성분을 조사하여 다음과 같은 결과를 얻었다. 일반성분 중 조지방의 경우 올벼쌀이 1.13%로 백미(0.32%) 보다 높게 나타났으며 이는 현미찹쌀과는 비슷한 수준이었고 조회분은 멥쌀보다 약간 높게 나타났으며, 조단백질 함량은 비슷하였다. 총 식이섬유는 올벼쌀이 3.79%, 백미가 1.67%로 올벼쌀이 높게 나타났다. 무기질의 경우 올벼쌀이 Mg, Na, K, P 등은 멥쌀보다 더 많이 함유하고 있었으며, 그 외 성분은 비슷하였다. 지방산 조성과 구성 아미노산은 멥쌀, 올벼쌀, 찹쌀과 현미찹쌀 모두 큰 차이를 보이지 않았으며, 현미상태인 올벼쌀의 경우 C15:0, C22:0 등이 소량 분석되어 멥쌀과는 차이를 보였다. 쌀의 색도 및 경도의 경우 올벼쌀이 멥쌀에 비해 백색도가 더 낮았으며 경도는 올벼쌀이 19.76 kg, 멥쌀이 4.96 kg으로 큰 차이를 보여 올벼쌀의 가공 중 경도가 증가하는 것으로 나타났다.