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Physicochemical Properties of Commercial Beef Porridge in Korea

시판 쇠고기 죽의 이화학적 특성

Park, Hye-Young;Lee, Choon-Ki;Sim, Eun-Yeong;Kim, Hyun-Joo;Jeon, Yong Hee;Kwak, Jieun;Lee, Jin Young;Chun, Areum;Kim, Mi-Jung;Choi, Hye Sun;Park, Ji Young;Woo, Koan Sik
박혜영;이춘기;심은영;김현주;전용희;곽지은;이진영;천아름;김미정;최혜선;박지영;우관식

  • Received : 2019.05.03
  • Accepted : 2019.06.10
  • Published : 2019.06.30

Abstract

In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation (-0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.

Keywords

commercial porridge;physicochemical properties;correlation

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Acknowledgement

Supported by : 국립식량과학원