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KMID : 1011620070230050671
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.671 ~ p.676
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Effect of Soild Content on the Physicochemical Properties of Rice Porridge After Reheating
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양윤형:Yang Yun-Hyoung
김민희:Kim Min-Hee/권오윤:Kwon Oh-Yun/이정희:Lee Jeong-Hee/이근종:Lee Kun-Jong/이주운:Lee Ju-Woon/김미리:Kim Mee-Ree
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Abstract
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The effect of solid content on the physicochemical properties of rice porridge after reheating. The concentration of rice porridge was classified as solid content (12%, 10%, and 8%) by traditional Korean cooking methods. For reheating, packed rice porridge was boiled in water for 3 min and then cooled at room temperature (25 °C). The viscosity, soluble solid content and reducing sugar content of the rice porridge increased according to the solid content, while the blue value decreased. After reheating, the viscosities (25 °C) of all rice porridges decreased to 2.9-8.4%, compared to those of freshly made rice porridge, whereas the soluble solid content and reducing sugar content increased inversely according to the solid content of rice porridge. The SDI (starch digestion index) increased according to the solid content, whereas SDS (slowly digestible starch) the lowest in the solid content 12% porridge. Based on these results, it is favorable that the viscosity decrease after reheating was to be considered to ready-to eat rice porridges preparation.
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KEYWORD
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Rice porridge, reheating, solid content, viscosity
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