Enzyme-Resistant Starch Content, Physical and Sensory Properties of Tarakjuk (Milk-Rice Porridge) with Different Amylose Content

아밀로즈 함량별 타락죽의 효소저항전분 함량, 물리적 및 관능적 특성

  • Lee, Gui-Chu (Department of Home Economics Education, College of Education, Korea University) ;
  • Kim, Jung-Eun (Department of Home Economics Education, College of Education, Korea University) ;
  • Kim, Yoon-Sun (Department of Home Economics Education, College of Education, Korea University)
  • 이귀주 (고려대학교 사범대학 가정교육과) ;
  • 김정은 (고려대학교 사범대학 가정교육과) ;
  • 김윤선 (고려대학교 사범대학 가정교육과)
  • Published : 2006.04.30


Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.


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