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Çѱ¹½Äǰ°úÇÐȸÁö2017 ; 49(05): 513-518
Quality and physicochemical characteristics of newly developed Sunsik products with germinated brown rice |
¹ß¾ÆÇö¹Ì ¼±½ÄÀÇ Ç°Áú ¹× ÀÌÈÇÐÀû Ư¼º |
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 |
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Àü³²´ëÇб³ ½Äǰ¿µ¾ç°úÇкÎ, 1»ó¸í´ëÇб³ ¿Ü½Ä¿µ¾çÇаú |
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 |
Çѱ¹½Äǰ°úÇÐȸÁö 2017 Oct; 49(05): 513 - 518 |
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