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KMID : 1134820210500030279
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 3 p.279 ~ p.284
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Physicochemical Characteristics of Brown Rice Porridge Added with Colored Rice Cultivars
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Kim Hyun-Joo
Park Hye-Young
Kim Min-Young
Lee Ji-Yoon
Lee Jong-Hee
Lee Jin-Young
Lee Yu-Young
Lee Byong-Won
Kim Mi-Hyang
Lee Byoung-Kyu
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Abstract
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The physicochemical properties of brown rice (BR) porridge prepared by colored rice (CR) cultivars were investigated to select CR cultivars for BR porridge. The pH ranged from 6.73 to 6.96, and the moisture content of porridge made with Sindongjin (84.84%) was higher than that of porridge containing CR. The rotational viscosity ranged from 40.90 to 62.45 Pas: the lowest with Heukjinmi and highest with Josaengheukchal. In the case of the flow viscosity, 5.67∼7.90 cm/30 s, and the Josaengheukchal was the lowest. The starch content differed among the BR porridge with a total starch content of 12.01～13.51%, amylose content of 2.16～3.23%, total sugar content of 3.13～4.82 mg/g, and reducing sugar content of 0.24～0.38 mg/g. The lightness was 43.06～81.93, with the lowest observed with Heukjinmi and the highest with Geonganahongmi. The sensory evaluation showed that the porridge made with black CR obtained a higher preference than the porridge made with red CR, but scored lower than that of Sindongjin used as a control. Overall, Josaengheukchal and Heukjinmi are suitable cultivars for the production of BR porridge containing CR, but further studies will be needed to improve the sensory characteristics.
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KEYWORD
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colored rice, brown rice, porridge, quality
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