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KMID : 1011620110270060661
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 6 p.661 ~ p.669
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The quality Characteristics of Saccharified Minor Cereal Gruel Prepared with Different Grain Kojis
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황인국:Hwang In-Guk
김진숙:Kim Jin-Sook/유선미:Yoo Seon-Mi/김자영:Kim Ja-Young/양지원:Yang Ji-Won
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Abstract
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This study investigated the quality characteristics of saccharified minor cereal gruel prepared with different grain kojis (rice, buckwheat, sorghum, adlay, and Italian millet koji). The moisture, crude protein, crude lipid, and crude ash contents of raw materials showed ranges of 11.12 - 12.85; 5.81-16.24; 0.56 - 4.36, and 0.28 - 1.93%, respectively. The crude protein, crude lipid, and crude ash contents of the samples showed ranges of 1.64 to 2.44; 0.08 to 0.28, and 0.09 to 0.18%, respectively. The pH, L, a, and b values ranged from 6.11- 6.43; 58.72 - 65.96; 2.92 - 5.76, and 7.81- 9.42, respectively. The viscosities of saccharified minor cereal gruel prepared with different grain kojis were significantly (p<0.05) lower than the unsaccharified minor cereal gruel. After the saccharification, the soluble solids, glucose, and maltose content were significantly (p<0.05) increased, with ranges of 9.58 - 10.61oBrix; 0.64 - 0.90%, and 0.32 - 0.50%, respectively. A sensory evaluation indicated that minor cereal gruels saccharified using sorghum koji and adlay koji were more acceptable than unsaccharified minor cereal gruel. In conclusion, the cereal kojis could be used as a gruel processing method that would increase the sensory properties and nutritional values of gruels.
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KEYWORD
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gruel, saccharification, koji, minor cereal, quality characteristics
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