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KMID : 1024420220260040257
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Food Engineering Progress
2022 Volume.26 No. 4 p.257 ~ p.267
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Quality Characteristics of Convenient Rice Porridge Prepared with Freeze-Dried Cooked Rice
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Jeon Jae-Eun
Lee In-Seon
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Abstract
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In this study, the authors investigated the quality characteristics of convenient rice porridge made from powder (PR) and half-rice (HR) sized freeze-dried cooked rice using Samgwang and Jinsumi rice. The hydration properties of the freeze-dried cooked rice and the color, viscosity, spreadability, and sensory evaluation of porridge were measured. PR showed significantly higher water-binding capacity, solubility, and swelling power than HR for both varieties (p<0.05). As a result of the quality characteristic of the porridge, PR showed significantly higher light-ness, redness, yellowness, viscosity, and spreadability than HR (p<0.05). Acceptance testing showed that HR had significantly better results for all acceptance attributes than PR (p<0.05). Jinsumi HR showed better consumer acceptance for taste, texture, and overall acceptability than Samgwang HR (p<0.05). Intensity evaluations of sen-sory properties revealed that the Samgwang PR was more spreadable but was less chewy than Samgwang HR. Furthermore, Jinsumi HR had higher transparency, greater spreadability, and a better cooked-rice odor and savory taste than Samgwang HR (p<0.05). These results confirm that convenient porridges can be produced using freeze-dried cooked rice
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KEYWORD
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porridge, freeze-dried cooked rice, quality characteristics
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