|
KMID : 0380620170490050513
|
|
Korean Journal of Food Science and Technology
2017 Volume.49 No. 5 p.513 ~ p.518
|
|
|
Quality and physicochemical characteristics of newly developed Sunsik products with germinated brown rice
|
|
Bang Yae-Sol
Jang Eun-Hee
Chung Hyun-Jung
|
|
|
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
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|