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KMID : 1011620140300050526
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 5 p.526 ~ p.530
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Effect of Roasting on Particle Size, Water-holding Capacity, and Viscosity of Cereal-based Sunsik
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고은미:Koh Eun-Mi
문세훈:Mun Sae-Hun/서정희:Surh Jeong-Hee
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Abstract
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The effect of roasting on particle size distribution, water-holding capacity, and viscosity of sunsik was investigated in this study using non-roasted one as control. Roasting increased the size of particles in sunsik, in particular, particles larger than 1 μm in diameter, indicating that roasted sunsik is likely to sediment faster, thereby decreasing the time to maintain dispersibility when mixing with water. Roasting also increased the water-holding capacity of sunsik, indicating that polymerization occurred greater than a pyrolysis during roasting, leading to increased viscosity in roasted sunsik. These results indicate that the roasting affected the dispersibility and viscosity of sunsik by increasing particle size and water-holding capacity, respectively.
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KEYWORD
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sunsik, roasting, particle size, dispersibility, viscosity
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