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KMID : 0665220200330050584
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 5 p.584 ~ p.587
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Quality Characteristics of Porridge Made from Rice Flour Processed into Rice Powder
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Lee Youn-Ri
Song Yu-Ri
Kim Ji-Su
Jung Hye-Jin
Oh Mi-Reu
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Abstract
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The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L * values ranged from 82.62 to 97.55, the a * values ranged from －0.09 to 0.08, and the b * values ranged from －2.74 to 1.91.
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KEYWORD
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rice flour processed, moisture content, pH, total starch, reduction sugar, color
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