→ 한국식품과학회지2018 ; 50(06): 608-613
Characteristics of grain powder as a viscosity agent
증점제로서의 곡류 가루 특성 연구
Yoona Sul1 and Jung-Ah Han1,*
1Department of Food and Nutrition, Sangmyung University
1상명대학교 식품영양학과
For increasing both the viscosity and intake of calories and nutrients, four cereal powders: Goami (GR), waxy barley (WBL), germinated brown rice (GBR), and oat (OT) were added to rice porridge, and the properties of the porridge were compared with that containing a commercial thickener. Among the samples, the porridge with WBL showed the highest viscosity, whereas that with GR showed the lowest. With regards to color properties, the porridge with GR showed the highest whiteness, while those with OT or GBR had the highest yellowness, affecting the color of the rice porridge. The viscosity level of porridges with cereal powders did not reach that of the porridge with the commercial thickener at 90-95°C; however, at 55-60°C, the viscosity of the porridge with cereals was enough to replace the commercial thickener. With regards to organoleptic tests, the overall acceptability was mainly attributed to color, and there were no significant differences in other properties. From these results, it seems that the cereal powders could be suitable substitutes for commercial thickeners.
grain powder, commercial thickener, viscosity, pasting properties, color
한국식품과학회지 2018 Dec; 50(06): 608 - 613