팽화미분 첨가에 따른 타락죽의 pH, 수분, 고형분, 총당, amylose, 점도, 퍼짐성 및 색도 변화

김지영¹, 김주봉², 이영현¹^,^*

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

Ji-Young Kim¹, Ju Bong Kim², Young Hyoun Yi¹^,^*

¹서울산업대학교 식품공학과

²동원F&B 동원식품과학연구원

¹Food Science & Technology Department, Seoul National University of Technology

²Dongwon Research and Development Center, Dongwon F&B

^*Corresponding author: Young Hyoun Yi, Food Science & Technology Department, Seoul National University of Technology, Gongneung-2 Dong, Nowon-Gu, Seoul 139-743, Korea, Tel: +82-2-970-6454; Fax: +82-2-976-6460, E-mail: youngyi@snut.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 13, 2009; Revised: May 08, 2009; Accepted: May 14, 2009

Published Online: May 31, 2009

Abatract

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