Quality and physicochemical characteristics of newly developed Sunsik products with germinated brown rice
2017
Bang, Y.S., Chonnam National University, Gwangju, Republic of Korea | Jang, E.H., Sangmyung University, Seoul, Republic of Korea | Chung, H.J., Chonnam National University, Gwangju, Republic of Korea
The quality and physicochemical characteristics of newly developed Sunsik products were investigated. Sunsik A, B, and C were prepared under different roasting temperatures and times (A: 220℃, 15 min; B: 220℃, 25 min; C, D, E: 230℃, 15 min). Sunsik D was prepared using grain flours passed through a 100 mesh screen, whereas the other products were passed through a 140 mesh screen. Sunsik E was prepared by the addition of germinated grains. The moisture content of Sunsik products ranged from 3.24-7.10%. The viscosity and sugar content ranged from 57-74 cP and 1.5-1.7o Bx, respectively. The pH values were similar among the samples. Sunsik D had the highest gelatinization enthalpy, whereas Sunsik C had the lowest. The viable cell counts were in the range from 3-4 log CFU/g and coliform groups were not detected. Sunsik B and E had higher scores for savory flavor and sweet taste than other Sunsik products.
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