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KMID : 0881720120270040415
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 4 p.415 ~ p.419
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Microbial and Physicochemical Characteristics on Raw Cereal for Sunsik by Hot-air Drying Methods
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Kim Jin-Hee
Yang Ji-Young
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Abstract
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To know proper drying condition for making a safe Sunsik, uncooked food, microbial and physicochemical characteristics of cereal dried by hot-air drying was investigated. As moisture content of 3 Sunsik samples was reduced to about 8%, protein, carbohydrate, fat and ash content of those was increased. But approximate composition of black bean, black rice and glutinous millete and black bean showed little changes during hot-air drying (30, 40, 50oC). Lightness (L value), redness (a value) and yellowness (b value) was increased after hot-air drying. In case of black rice and glutinous millet, b value and L value wasn't changed individually. When we measured a texture for 3 kinds of raw cereal for, hardness of dried cereals was lower than raw cereals. Hardness of dried cereals was increasd as drying temperature was increased. As results of mocrobiologicl experiment for 3 kinds of sunsik on hot-air drying conditions, total cell count was reduced 2 log - 3 log and other pathogenic microorganism wasn't detected except B. cereus.
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KEYWORD
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black bean, black rice, glutinous millet, hot-air drying method, Sunsik, microorganisms
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