Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in the Rheological Characteristics of Korean White Gruel by the Addition of Sucrose, Sodium Chloride and Minor Food Materials

당, 소금 및 부재료 첨가에 따른 흰죽의 리올리지 특성변화

  • Lee, Chang-Ho (Rice Utilization Research Center, Korea Food Research Institute) ;
  • Han, Ouk (Rice Utilization Research Center, Korea Food Research Institute)
  • 이창호 (한국식품개발연구원 쌀이용연구센터) ;
  • 한억 (한국식품개발연구원 쌀이용연구센터)
  • Published : 1995.12.01
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Abstract

The effects of sucrose, sodium chloride, and minor food materials on the rheological properties of Korean white gruel were investigated. As concentrations of sucrose and sodium chloride was increased, the yield stress was increased from 0.562 to 0.841, respectively. The pumpkin and snail drastically increased yield stress, but red bean showed no significant effect.

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