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KMID : 1024420140180030229
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Food Engineering Progress
2014 Volume.18 No. 3 p.229 ~ p.234
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Quality Characteristics of Cream Soup Containing Rice Starch and Guar Gum
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Cho Yong-Hwa
Lee Young-Tack
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Abstract
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The quality characteristics of cream soup containing 5% w/w rice starch replaced with varying levels (10-30% of rice starch) of guar gum as thickening agents were investigated to develop a new cream soup formulation. Rapid visco-analysis (RVA) showed that the replacement of guar gum with rice starch significantly lowered the pasting temperature and increased the peak, trough, breakdown and final viscosities. Guar gum also lowered pasting temperatures in cream soup formulation and resulted in increased pasting viscosities. Rice starch with guar gum slightly increased the moisture content of the cream soup. As the guar gum substitution increased, the lightness (L value) slightly decreased, while the yellowness (b value) increased. Apparent viscosity measured in the cooked cream soup containing rice starch was somewhat lower than those containing potato, sweet potato, tapioca, and wheat starches, while increasing gradually with increased guar gum replacement levels. Sensory evaluations showed that the overall acceptability score of cream soup containing rice starch was 6.7 on a nine-point hedonic scale and comparable to soups containing potato, sweet potato, wheat, and tapioca starches with scores ranging from 6.2 to 6.9. The rice starch cream soup was reported to have a soft and clean taste. Guar gum replacement up to 15% appeared to improve the sensory characteristics of rice starch cream soup including appearance, flavor, mouthfeel, and overall acceptability.
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KEYWORD
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rice starch, guar gum, cream soup, viscosity, quality characteristics
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