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KMID : 1134820110400111617
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 11 p.1617 ~ p.1622
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Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji
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Hwang In-Guk
Yang Ji-Won
Kim Ja-Young
Yoo Seon-Mi
Kim Gi-Chang
Kim Jin-Sook
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Abstract
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We conducted this study to investigate the quality characteristics of saccharified rice gruel prepared with different cereal koji mold (rice, buckwheat, sorghum, adlay, or Italian millet koji). The moisture, crude protein, crude lipid, and crude ash content of rice, buckwheat, sorghum, adlay, and Italian millet showed a range of 11.12～12.85, 5.81～16.24, 0.56～4.36, and 0.28～1.93%, respectively. The proximate composition of saccharified rice gruel prepared with different cereal koji was significantly (p<0.05) higher than unsaccharified rice gruel.The pH, L, a, and b values of saccharified rice gruel ranged between 6.09～6.39, 60.38～78.25, -0.87～5.70, and 7.74～13.37, respectively. The viscosity of saccharified rice gruel prepared with different cereal koji was significantly (p<0.05) lower than the unsaccharified rice gruel. After saccharification, the soluble solids, glucose, and maltose content of saccharified rice gruel prepared with different cereal koji were significantly increased in the range of 11.47～13.03oBrix, 0.60～1.44%, and 0.47～0.88%, respectively. A sensory evaluation indicated that saccharified rice gruel was significantly (p<0.05) better than unsaccharified rice gruel. In conclusion, cereal koji could be used as a gruel processing method to increase the sensory properties and nutritional values of gruels.
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KEYWORD
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gruel, saccharification, koji, cereal, quality characteristics
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