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한국식품과학회지2017 ; 49(05): 513-518
| Quality and physicochemical characteristics of newly developed Sunsik products with germinated brown rice |
| 발아현미 선식의 품질 및 이화학적 특성 |
| Yae-Sol Bang, Eun Hee Jang1, and Hyun-Jung Chung* |
| Division of Food and Nutrition, Chonnam National University
1Department of Foodservice Management and Nutrition, Sangmyung University |
| 방애솔·장은희1·정현정* |
| 전남대학교 식품영양과학부, 1상명대학교 외식영양학과 |
| ABSTRACT |
| The quality and physicochemical characteristics of newly developed Sunsik products were investigated. Sunsik A, B, and C were prepared under different roasting temperatures and times (A: 220oC, 15 min; B: 220oC, 25 min; C, D, E: 230oC, 15 min). Sunsik D was prepared using grain flours passed through a 100 mesh screen, whereas the other products were passed through a 140 mesh screen. Sunsik E was prepared by the addition of germinated grains. The moisture content of Sunsik products ranged from 3.24-7.10%. The viscosity and sugar content ranged from 57-74 cP and 1.5-1.7oBx, respectively. The pH values were similar among the samples. Sunsik D had the highest gelatinization enthalpy, whereas Sunsik C had the lowest. The viable cell counts were in the range from 3-4 log CFU/g and coliform groups were not detected. Sunsik B and E had higher scores for savory flavor and sweet taste than other Sunsik products. |
| KEYWORD |
| Sunsik, germinated grains, roasting, physicochemical properties, sensory evaluation |
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한국식품과학회지 2017 Oct; 49(05): 513 - 518  |
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