pH, Moisture, Solid, Total Sugar, Amylose, Viscosity, Spreadability and Color of Puffed Rice Powder Added Tarakjuk

팽화미분 첨가에 따른 타락죽의 pH, 수분, 고형분, 총당, amylose, 점도, 퍼짐성 및 색도 변화

  • Kim, Ji-Young (Food Science & Technology Department, Seoul National University of Technology) ;
  • Kim, Ju Bong (Dongwon Research and Development Center, Dongwon F&B) ;
  • Yi, Young Hyoun (Food Science & Technology Department, Seoul National University of Technology)
  • 김지영 (서울산업대학교 식품공학과) ;
  • 김주봉 (동원F&B 동원식품과학연구원) ;
  • 이영현 (서울산업대학교 식품공학과)
  • Received : 2009.03.13
  • Accepted : 2009.05.14
  • Published : 2009.05.31


The pH, moisture, solid, total sugar, amylose, viscosity, line spread and color of Tarakjuk containing puffed rice powder were investigated. The pH of rice Tarakjuk was higher than that of puffed rice powder. Also, samples with whole milk powder were higher than fresh milk (p<0.05). The highest moisture contents, 84.56% was observed in rice Tarakjuk prepared with whole milk powder, while lowest 81.04% in puffed rice powder sample with fresh milk (p<0.05). Samples with lower moisture contents resulted in greater solid contents (p<0.05). Higher total sugar contents were noticed in cooked samples than uncooked ones, however no differences were found among cooked ones (p<0.05). Amylose contents of puffed rice powder Tarakjuk were higher than rice sample (p<0.05). The rice Tarakjuk showed higher viscosity and lower spreadability (p<0.05). Higher "L" value was observed in rice. Highest "a" values were shown in puffed rice powder and lowest value in rice with fresh milk (p<0.05). The "b" value tended to be similar to "a" value.