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KMID : 1134819970260040632
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 4 p.632 ~ p.638
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The Physicochemical Characteristics of Instant Nuroong-gi
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Park Young-Hee
Oh Young-Jun
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Abstract
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To develop the Instant Nuroong-gi in a short reconstitution time, we made puffed Instant Nuroong-gi samples and investigated their physicochemical characteristics. The Nuroong-gi was prepared using a Japonica variety with three different cooking conditions: steam cooker(process A), pressure cooker (process B) and cabinet cooker(process C). The Instant Nuroong-gi is produced by adding water to the Nuroong-gi which is broken into the size of 0.5~1.0㎝. The amount of the added water is 40% of the weight of the broken Nuroong-gi. And it was puffed at 160~170℃ for 30 secands. The water binding capacity of Instant Nuroong-gi samples was 7.2 at process A, 6.5 at process B and 6.6 at process C. The total sugar content of Instant Nuroong-gi samples in hot water reached at the highest level at 3-minute cooking time. Through the sensory evaluation by a panelists, we discovered that Instant Nuroong-gi prepared by a steam cooker showed the highest roasted nutty taste, hardness, stickiness and overall acceptability. And Instant Nuroong-gi prepared by a pressure cooker showed the highest color, clearness, and roasted nutty flavor. Correlation coefficients between overall acceptability and other sensory attributes of Instant Nuroong-gi indicated that hardness had the most significant correlation to sensory evaluations. When we compared the results of color test with those of sensory evaluation of Instant Nuroong-gi prepared by three different cookers, we discovered that panelists preferred yellow Instant Nuroong-gi prepared by a pressure cooker. We found some morphological properties of Instant Nuroong-gi as a result of the comparison of the crystalization by a X-ray diffraction analysis and the observation of the shapes by a the scanning electron micrographs.
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KEYWORD
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Instant Nuroong-gi, physicochemical characteristics
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