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KMID : 0665220150280030428
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 3 p.428 ~ p.435
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Quality Characteristics of Instant Gruel containing Ear Mushroom and Black Rice
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Choi So-Ra
Yu Young-Jin
Ahn Min-Sil
Song Eun-Ju
Seo Sang-Young
Choi Min-Kyung
Song Young-Eun
Han Hyun-Ah
So Sun-Young
Lee Ki-Kwon
Song Young-Ju
Kim Chung-Kon
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Abstract
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This study was conducted to investigate the quality characteristics of instant gruel containing ear mushroom and black rice with the goal of improving the added value and increasing the consumption of ear mushroom. To make ear mushroom instant gruel using the puffing technique, the proportion of white rice to black rice and the amounts of dried ear mushroom added ranged from 75~100% : 25~0% and 0~4%, respectively. Based on rapid visco analysis (RVA) of gruel powder, peak viscosity, holding strength, final viscosity and set back increased as we increased the proportion of dried ear mushroom and decreased that of black rice. The gruel made of 80% white rice : 20% black rice and 3% dried ear mushroom contained 18.53 μg/100 g vitamin D2, 3.73 g/100 g dietary fiber and is therefore expected to improve bone health and bowel movement. Also, the DPPH free radical scavenging activity for this gruel was 56.7%, which indicates high antioxidant activity. In contrast, using 100% white rice or 75% white rice : 25% black rice adversely affected the taste and flavor of the gruel.
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KEYWORD
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antioxidant activity , black rice , instant gruel , ear mushroom , vitamin D2 content
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FullTexts / Linksout information
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Listed journal information
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