Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji
2011
Hwang, I.G., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Yang, J.W., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, J.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Yoo, S.M., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, G.C., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, J.S., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea
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 less than 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 less than 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 11.47~13.03°Brix, 0.60~1.44%, and 0.47~0.88%, respectively. A sensory evaluation indicated that saccharified rice gruel was significantly (p less than 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.
显示更多 [+] 显示较少 [-]