→ 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
전남대학교 식품영양과학부, 1상명대학교 외식영양학과
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.
Sunsik, germinated grains, roasting, physicochemical properties, sensory evaluation
한국식품과학회지 2017 Oct; 49(05): 513 - 518